This One-Pot Creamy Spicy Garlic Butter Steak & Pasta is a flavor-packed dinner dream come true! Tender bites of seared steak are tossed with pasta in a luscious, spicy garlic butter cream sauce—all made in a single pot. It’s the perfect recipe for busy weeknights when you want a restaurant-quality meal without all the cleanup.
🍝 Ingredients
For the Steak:
- 1 lb (450 g) sirloin or ribeye steak, cut into bite-sized cubes
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
For the Sauce & Pasta:
- 5 garlic cloves, minced
- ½ teaspoon red pepper flakes (adjust to heat preference)
- 3 cups beef broth
- 1 cup heavy cream
- 250 g (8 oz) penne or fettuccine pasta
- ½ cup grated Parmesan cheese
- 1 teaspoon paprika
- Salt and pepper, to taste
- Optional: fresh parsley or chives, for garnish
👩🍳 Instructions
- Sear the steak:
Season steak cubes with salt and pepper. In a large deep skillet or pot, heat olive oil over medium-high heat. Add steak and sear for 2–3 minutes per side until browned. Remove from pan and set aside. - Make the garlic butter base:
In the same pot, reduce heat to medium. Add butter, minced garlic, and red pepper flakes. Sauté for 30–60 seconds until fragrant. - Build the sauce:
Pour in beef broth and cream. Stir in paprika, and season with salt and pepper. Bring to a low boil. - Add pasta:
Stir in the uncooked pasta. Reduce heat to a simmer and cover. Cook for 12–15 minutes, stirring occasionally, until pasta is tender and sauce thickens. - Finish the dish:
Stir in Parmesan cheese and return steak to the pot. Toss everything to coat in the creamy sauce. Adjust seasoning if needed. - Serve hot, garnished with parsley or chives and extra Parmesan.
💡 Tips
- Cut steak into even pieces for uniform cooking.
- Don’t overcook the steak—it will continue to cook slightly when added back to the pasta.
- Stir the pasta often to prevent sticking and ensure even cooking.
- Add extra broth or cream if sauce becomes too thick.
🔁 Variations & Substitutions
- Swap steak for chicken, shrimp, or mushrooms.
- Use milk and a bit of cream cheese if you’re out of heavy cream.
- Try different pastas like rigatoni, bowties, or spaghetti.
- Add veggies like spinach, sun-dried tomatoes, or peas for a pop of color and nutrition.
❓ FAQs
Can I make this ahead of time?
Yes, but it’s best fresh. Reheat gently with a splash of cream or broth to loosen the sauce.
Is it very spicy?
It has a gentle kick. Reduce or omit red pepper flakes for a milder version, or add more for extra heat.
Can I use a different cut of beef?
Yes—flank steak, NY strip, or even filet mignon work well, depending on your preference and budget.
Can I use pre-cooked pasta?
It’s best to cook pasta in the sauce so it absorbs flavor, but pre-cooked can work in a pinch—reduce the broth slightly.
🍽️ Serving Suggestions
- Serve with garlic bread or a warm baguette to mop up the sauce.
- Pair with a simple arugula salad with lemon vinaigrette.
- Enjoy with a glass of red wine like Cabernet Sauvignon or Malbec.
- Top with a sprinkle of crushed red pepper and shaved Parmesan for presentation.
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