Creamy Spicy Garlic Steak Pasta (Print Version)

Steak, spicy garlic, and creamy sauce unite with pasta in a hearty one-pot meal for easy weeknight cooking.

# What You'll Need:

→ Steak & Sauce

01 - 12 ounces flank steak or sirloin steak, sliced thin
02 - 2 tablespoons unsalted butter
03 - 4 garlic cloves, minced
04 - 1/2 teaspoon red pepper flakes
05 - 1/2 cup heavy cream or half-and-half
06 - 1/2 cup grated Parmesan cheese
07 - Kosher salt, to taste
08 - Freshly ground black pepper, to taste

→ Pasta

09 - 8 ounces linguine or fettuccine
10 - 2 cups beef or chicken broth
11 - 1 tablespoon olive oil

# Steps to Follow:

01 - Heat olive oil in a large pot or deep skillet over medium-high heat. Season sliced steak with salt and pepper, add to the pan, and sear until well-browned on both sides, about 1-2 minutes per side. Remove steak from pot and let rest.
02 - In the same pot, melt butter over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
03 - Pour in beef or chicken broth and add dried pasta. Stir to combine and bring to a simmer. Cook, stirring occasionally, until pasta is just al dente, adding additional broth if needed. Pour in heavy cream during the final 2 minutes of cooking.
04 - Return seared steak and any juices to the pot. Stir in grated Parmesan and cook gently, stirring continuously, until cheese melts and the sauce thickens. Taste and adjust seasoning. Serve immediately.

# Additional Tips::

01 -
  • Easy one pot method means less cleanup and all the flavors meld together
  • Rich creamy sauce highlighted by spicy garlic and melted Parmesan
  • Customizable heat levels and dairy options to fit your taste
  • Hearty and satisfying with a good balance of protein and carbs
02 -
  • One pot cooking means fewer dishes and extra flavor because everything builds in the same pan
  • Creamy pasta stays velvety even after reheating
  • Adjust heat simply with more or less red pepper flakes
  • Be sure not to overcook the steak when searing that keeps it juicy Later when it goes back in the pot it will finish cooking gently and soak in all that savory sauce
03 -
  • Let the steak rest after searing or you risk losing all those flavorful juices in the pan
  • Do not skip sautéing the garlic and chili flakes in butter that step creates the backbone of the sauce
  • Add cream toward the end rather than the beginning so it stays silky instead of splitting
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