If you’re looking for a weeknight pasta that tastes like a restaurant treat, you simply have to try Pasta with Steak and Spinach. This vibrant, savory dish brings together tender slices of juicy steak, ribbons of wilted spinach, and perfectly cooked pasta in a garlicky, buttery sauce. Every bite is rich, colorful, and satisfying, and because it’s on the table in under 40 minutes, it’s about to become your new secret weapon for impressing guests and delighting family alike.

Pasta with Steak and Spinach Recipe - Recipe Image

Ingredients You’ll Need

There’s beauty in the simplicity of this ingredient list. Pasta with Steak and Spinach uses a handful of fresh, flavorful ingredients that each add something special—whether it’s the richness of the beef, the freshness of the spinach, or the silkiness of the sauce.

Steak: Ribeye or sirloin, thinly sliced—steak is the star, infusing the pasta with savory, hearty flavors.
Pasta: Penne, fettuccine, or spaghetti work well; choose a shape that grabs onto sauce and toppings.
Spinach: Fresh baby spinach wilts perfectly, adding vibrant color, nutrition, and a slightly earthy taste.
Garlic: Freshly minced, garlic brings a punchy aroma and depth to the sauce.
Olive Oil: For sautéing and a little drizzle at the end; use good quality for the best flavor.
Butter: Just a pat enriches the sauce and smooths out the texture.
Parmesan Cheese: For a salty, nutty finish—freshly grated is best for melting.
Salt and Pepper: Essential for seasoning both your steak and the pasta water.
Red Pepper Flakes (optional): Add a gentle heat that perfectly contrasts the richness of steak and butter.

How to Make Pasta with Steak and Spinach

Step 1: Prep the Steak and Spinach

Begin by thinly slicing your chosen steak, trimming away any excess fat. Pat the slices dry with paper towels and season generously with salt and pepper. Rinse the spinach and pat it dry—this will help it wilt quickly in the pan while staying bright and fresh.

Step 2: Cook the Pasta

Boil a large pot of salted water and cook your pasta until al dente. Don’t forget to reserve about a cup of the starchy pasta water before draining; that liquid gold will help the sauce cling beautifully when everything comes together later.

Step 3: Sear the Steak

In a large skillet over medium-high heat, warm a splash of olive oil. Add the steak slices in a single layer and sear just until browned on both sides. This should only take a couple of minutes—keep the steak juicy by avoiding overcooking. Transfer the steak to a plate and tent loosely with foil.

Step 4: Make the Garlic Butter Sauce

In the same skillet (don’t wipe it out—you want all those steak drippings), lower the heat and add a bit more olive oil if needed. Toss in the minced garlic, stirring for about 30 seconds until fragrant. Add the butter to melt, swirling everything together into a glossy sauce base.

Step 5: Combine Pasta, Steak, and Spinach

Add the drained pasta directly into the skillet, tossing to coat with the garlic butter. Add the spinach and a splash of that reserved pasta water. Stir until the spinach just wilts. Fold in the steak slices, then finish with a generous shower of Parmesan and a pinch of red pepper flakes if you like things zippy. Taste and adjust seasoning before serving hot.

How to Serve Pasta with Steak and Spinach

Garnishes

For a restaurant-worthy finish, sprinkle extra Parmesan over each plate and top with a dusting of freshly cracked black pepper. A drizzle of fruity olive oil and a handful of chopped fresh parsley or basil will boost the flavors and make that Pasta with Steak and Spinach look absolutely irresistible.

Side Dishes

This dish shines with a fresh, crunchy salad—think arugula tossed with lemon and olive oil—or some crusty bread to mop up every last bit of sauce. Roasted asparagus or garlicky green beans also pair wonderfully if you want more greens on the table without competing with the main flavor profile.

Creative Ways to Present

Whether it’s a casual dinner or a special occasion, Pasta with Steak and Spinach can look spectacular served family-style in a big, shallow bowl. For a personal touch, try plating with tongs to create neat noodle nests, then artfully pile steak slices and spinach on top. You can even garnish with microgreens or edible flowers for a modern bistro vibe.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let them cool completely before transferring the Pasta with Steak and Spinach into an airtight container. It should keep well in the fridge for up to three days—just note that the steak might lose a touch of its original tenderness.

Freezing

Freezing isn’t ideal for this recipe, as the spinach can become watery, and cooked steak tends to toughen once thawed. If you must freeze, keep the steak and pasta separately, and reheat gently for the best texture. Use within one month for optimal flavor.

Reheating

For the best results, reheat Pasta with Steak and Spinach in a skillet over low heat, splashing in a bit of broth or water to loosen the sauce. Stir gently until heated through, and finish with a bit more Parmesan or fresh herbs to wake up the flavors.

FAQs

What cuts of steak work best in Pasta with Steak and Spinach?

Ribeye, sirloin, or strip steak are all fantastic choices because they cook quickly and stay flavorful and tender. If you’re on a budget, skirt steak works too—just be sure to slice it thin and across the grain.

Can I use frozen spinach instead of fresh?

You can, but keep in mind that frozen spinach releases more water and can dull the color of the dish. If using frozen, thaw and squeeze out excess moisture before adding it in so your sauce stays silky, not watery.

How do I make this dish spicier?

Feel free to bump up the red pepper flakes, toss in a sliced chili, or even add a spoonful of chili crisp at the end. Taste as you go to find just the right amount of heat that complements the savory flavors of the steak and spinach.

Is it possible to make Pasta with Steak and Spinach gluten-free?

Absolutely! Just substitute your favorite gluten-free pasta and double-check that your Parmesan is gluten-free. The rest of the recipe remains the same and is naturally gluten-free.

Can I add other vegetables to this pasta?

Definitely—sautéed mushrooms, cherry tomatoes, or even roasted red peppers make delicious additions. Just cook them before adding the steak back in, so everything stays vibrant and perfectly cooked.

Final Thoughts

If you haven’t yet made Pasta with Steak and Spinach, consider this your sign. The flavors are bold, the textures are inviting, and the recipe truly rewards both the cook and the lucky folks who get to share the meal. Get ready to dazzle your dinner table—happy cooking!