If you love bold flavors and easy dinners, this one-skillet spicy garlic butter parmesan steak pasta is made just for you. It combines tender steak bites with a creamy, garlicky sauce that’s packed with a touch of heat and lots of cheesy goodness.
Using just one skillet makes cleanup a breeze, and the recipe comes together quickly, making it perfect for busy weeknights when you want something satisfying without a lot of fuss. Let’s dive into why this steak pasta will soon be your new favorite meal.
Why You’ll Love This Recipe
- One-pan cooking means minimal cleanup and maximum flavor infusion.
- Rich and creamy parmesan sauce with a spicy garlic kick.
- Quick to prepare and cook—ready in about 30 minutes.
- Perfectly tender steak pieces that stay juicy and flavorful.
- Comforting pasta dish that feels indulgent yet balanced.
Ingredients
Gather these simple ingredients for a delicious and hearty steak pasta that’s bursting with flavor.
- 12 ounces sirloin steak, cut into 1-inch cubes
- 8 ounces penne pasta
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups low-sodium beef broth
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 650 per serving
How to Make One-Skillet Spicy Garlic Butter Parmesan Steak Pasta
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
- Add the cubed sirloin steak in a single layer, season with salt and pepper, and sear for 2-3 minutes per side until browned but not fully cooked. Remove steak and set aside.
- Reduce heat to medium, add remaining 2 tablespoons butter to the skillet, then stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in beef broth and bring to a simmer. Add the penne pasta, cover, and cook for about 10 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
- Stir in the heavy cream and parmesan cheese until creamy and smooth. Return the steak to the skillet and cook for an additional 2-3 minutes until the steak is cooked to your liking and the sauce thickens slightly.
- Adjust seasoning with salt and pepper as needed. Remove from heat and garnish with chopped fresh parsley before serving.
Tips for the Best Results
- Use good-quality sirloin steak for tenderness and flavor.
- Cut steak into even pieces so they cook uniformly.
- Don’t overcook the steak; it will finish cooking in the sauce.
- Stir the pasta occasionally while simmering to prevent sticking.
- Adjust the amount of red pepper flakes based on your preferred spice level.
Storage and Reheating
Store leftover steak pasta in an airtight container in the refrigerator for up to 3 days. Make sure to cool it to room temperature before sealing to keep the sauce fresh.
To reheat, warm gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce if needed. Avoid microwave reheating for best texture and flavor.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While penne works well in this recipe, you can substitute with rigatoni, fusilli, or even fettuccine. Just adjust the cooking time based on the pasta shape.
What if I don’t have beef broth?
You can substitute with chicken broth or vegetable broth, but using beef broth adds a richer depth of flavor to the sauce, complementing the steak perfectly.
Can I make this dish less spicy?
Yes, simply reduce or omit the red pepper flakes to control the heat level. The garlic butter parmesan sauce remains delicious even without the spiciness.
Is this recipe freezer-friendly?
While you can freeze leftovers, the cream sauce may separate upon thawing. It’s best to enjoy this dish fresh or store refrigerated and consume within a few days.
