Go Back

Steak Pasta

A quick and comforting dish combining succulent steak and creamy pasta, perfect for busy lives.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Steak (ribeye or sirloin) Choose tender cuts for best results.
  • 8 oz Pasta (fettuccine or spaghetti) Your choice of pasta.
  • 2 tbsp Olive Oil Can substitute with butter for richer flavor.
  • 2 cloves Garlic Fresh cloves are best; garlic powder works in a pinch.
  • 1 cup Heavy Cream Half-and-half can be a lighter option.
  • 1 cup Parmesan Cheese (grated) Can use nutritional yeast for dairy-free alternative.
  • 1 cup Cherry Tomatoes Regular tomatoes can be used if needed.
  • to taste Salt & Pepper Consider adding Italian herbs for more depth.

Method
 

Preparation
  1. Cook the pasta according to package instructions; drain and set aside.
  2. Season the steak with salt and pepper. Heat olive oil in a pan, add the steak, and cook to desired doneness. Remove and let rest before slicing.
Cooking
  1. In the same pan, add minced garlic and cherry tomatoes, cooking until the tomatoes soften.
  2. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese until melted.
  3. Toss the cooked pasta with the sauce. Add sliced steak on top and garnish with fresh parsley before serving.

Notes

Serve hot with fresh parsley sprinkles on top. Can add vegetables like spinach or bell peppers for added nutrition.