Introduction
This Garlic Parmesan Pasta with Sliced Steak is the ultimate comfort food mashup—creamy, cheesy fettuccine paired with juicy, perfectly seared flank steak. It’s rich, savory, and easy enough for a weeknight dinner, but fancy enough to impress. Every bite is buttery, garlicky, and totally satisfying.
Ingredients
- 8 ounces fettuccine or spaghetti
- 1 pound flank steak
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in a large pot of salted boiling water according to package instructions. Drain and reserve 1/2 cup of pasta water.
- Season steak with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear steak for 4–5 minutes per side for medium-rare or until desired doneness. Remove and rest for a few minutes, then slice thinly against the grain.
- In the same skillet, add remaining tablespoon of olive oil and garlic. Sauté for 1 minute until fragrant.
- Pour in heavy cream, bring to a gentle simmer, and stir in Parmesan until smooth. Thin with pasta water if needed. Season with salt and pepper to taste.
- Add cooked pasta to the skillet and toss to coat in the sauce.
- Plate the pasta, top with sliced steak, and finish with fresh parsley.
Variation
- Swap the Steak: Try using sirloin, ribeye, or even grilled chicken if flank steak isn’t available. Ribeye adds a richer, more buttery bite, while chicken offers a leaner protein option that still pairs beautifully with the creamy garlic sauce.
- Make it Vegetarian: Omit the steak and toss in sautéed mushrooms, spinach, or roasted cherry tomatoes. Mushrooms in particular add a meaty texture that keeps the dish hearty and satisfying.
- Add a Kick: For a spicy twist, stir in a pinch of red pepper flakes or a dash of hot sauce to the sauce. It balances the richness of the cream and Parmesan with a little zing.
Cooking Notes
- Cook Pasta Al Dente: Aim to slightly undercook the pasta so it finishes in the sauce. This allows it to soak up flavor and maintain a satisfying bite instead of going mushy.
- Let the Steak Rest: After searing, resting the steak for 5–10 minutes before slicing locks in the juices, making the steak more tender and flavorful when served over the pasta.
- Use Reserved Pasta Water Wisely: Add the reserved pasta water a little at a time to loosen the sauce as needed. The starch in the water helps emulsify the sauce, making it silkier and helping it cling to the pasta.
Serving Suggestions
- Garnish Generously: Top with extra shaved or grated Parmesan, a few turns of cracked black pepper, and a sprinkle of chopped parsley or basil for a fresh pop of color and flavor.
- Pair with Veggies: Serve alongside a crisp green salad with a tangy vinaigrette or some roasted asparagus or broccoli. The freshness balances the richness of the dish perfectly.
- Serve with Bread: A warm slice of crusty bread or garlic toast is perfect for soaking up that luscious creamy sauce left on the plate.
Tips
- Slice Against the Grain: Always slice the steak against the grain to shorten the muscle fibers. This makes each bite more tender and easier to chew.
- Use Fresh Garlic and Parmesan: Freshly minced garlic and a wedge of real Parmesan (grated at home) elevate the sauce. Pre-grated cheese often contains anti-caking agents that don’t melt as smoothly.
- Don’t Overheat the Cream: Once the cream is added, keep the heat low. High heat can cause it to separate or curdle. A gentle simmer is all you need to melt the cheese and bring everything together smoothly.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 620 kcal
- Protein: 36 g
- Sodium: 340 mg
Frequently Asked Questions
- Can I use a different cut of steak?
Absolutely! Flank steak is great for slicing, but you can use sirloin, ribeye, skirt steak, or even a filet. Just adjust the cooking time depending on the thickness and doneness you prefer. - Can I make this ahead of time?
You can prep the pasta and cook the steak in advance, but for best flavor and texture, reheat the sauce gently just before serving. Add a splash of cream or pasta water to loosen it up if it thickens in the fridge. - Can I make this gluten-free?
Yes! Just swap in your favorite gluten-free pasta. Double-check that your Parmesan and other ingredients are certified gluten-free if needed. - What’s the best way to reheat leftovers?
Reheat gently in a skillet over low heat, adding a splash of milk, cream, or water to bring the sauce back to life. Avoid microwaving the steak too long—it’s best reheated in a pan to maintain tenderness.
Conclusion
This Garlic Parmesan Pasta with Sliced Steak brings together bold flavors and creamy comfort in one skillet. It’s simple enough for a quick weeknight meal, but rich and satisfying enough for a cozy date night or dinner with friends. With its golden garlic aroma, creamy sauce, and juicy steak, it’s the kind of dish that’ll make everyone ask for seconds—and maybe the recipe too.
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Garlic Parmesan Pasta with Sliced Steak
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Garlic Parmesan Pasta with Sliced Steak is the ultimate comfort food mashup—creamy, cheesy fettuccine paired with juicy, perfectly seared flank steak. It’s rich, savory, and easy enough for a weeknight dinner, but fancy enough to impress. Every bite is buttery, garlicky, and totally satisfying.
Ingredients
Scale
- 8 ounces fettuccine or spaghetti
- 1 pound flank steak
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in a large pot of salted boiling water according to package instructions. Drain and reserve 1/2 cup of pasta water.
- Season steak with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear steak for 4–5 minutes per side for medium-rare or until desired doneness. Remove and rest for a few minutes, then slice thinly against the grain.
- In the same skillet, add remaining tablespoon of olive oil and garlic. Sauté for 1 minute until fragrant.
- Pour in heavy cream, bring to a gentle simmer, and stir in Parmesan until smooth. Thin with pasta water if needed. Season with salt and pepper to taste.
- Add cooked pasta to the skillet and toss to coat in the sauce.
- Plate the pasta, top with sliced steak, and finish with fresh parsley.
Notes
- Swap in sirloin or ribeye if you prefer a fattier, more tender cut.
- Want a spicy kick? Add a pinch of red pepper flakes to the sauce.
- Freshly grated Parmesan makes all the difference in flavor and texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 plate (approx. 1/4 of total)
- Calories: 620 kcal
- Sugar: 1 g
- Sodium: 340 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 135 mg
Keywords: creamy garlic pasta, parmesan steak pasta, steak fettuccine, easy weeknight dinner, garlic cream sauce, pasta and steak
