Cheesy Steak Pasta

Introduction

The kitchen filled with hot butter and garlic, and immediately I felt at home — that familiar pop of steak meeting the pan. Right then I knew dinner would be simple and satisfying: Cheesy Steak Pasta was on the menu. This always takes me back to Sunday dinners. Also, if you want something with a little spice, try this comforting twist I like to pair it with a comfort-food pasta side.

Why You’ll Love This

• Quick: on the table in about 30 minutes.
• Rich and comforting: creamy sauce with tender steak.
• Flexible: use fettuccine or penne, cheddar or mozzarella.
• Crowd-pleaser: kids and grown-ups approve.
• Budget-friendly if you pick a sale steak.

Also, if you enjoy bold flavors, you might like the Cajun spin in this cajun chicken pasta.

Quick Recipe Snapshot

• Servings: 3–4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Skill level: Easy
• Taste: savory + creamy

You’ll feel confident making this; follow the steps and trust your senses.

Ingredients You’ll Need

• 8 oz pasta (fettuccine or penne)
• 1 lb steak (sirloin or ribeye)
• 1 cup shredded cheese (cheddar or mozzarella)
• 2 tbsp olive oil
• 2 cloves garlic (minced)
• 1 cup heavy cream
• Salt and pepper to taste
• Parmesan cheese (for garnish)
• Fresh parsley (chopped, for garnish)

Chef notes:

• Fresh garlic = bigger flavor.
• Choose steak on sale to save money.
• Use whole-milk cheese for creamier melt.
  Also, a warm side like cheesy scalloped corn pairs nicely.

How to Make It

1. First, bring a large pot of salted water to a boil. Cook the pasta according to package instructions, until al dente, then drain and set aside. You want a little bite, not mush.
2. Meanwhile, season the steak well with salt and pepper. Heat a skillet over medium-high heat and add the olive oil. When the oil shimmers, add the steak. Sear for 4–5 minutes per side for medium-rare, or until your preferred doneness. Look for a deep brown crust.
3. Then, transfer the steak to a plate and let it rest for 5 minutes; this keeps the juices in. After resting, slice against the grain into thin strips.
4. Next, use the same skillet on medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant — you should smell it right away.
5. Pour in the heavy cream and bring it to a gentle simmer. Stir and watch the edges thicken slightly; the sauce will coat the back of a spoon.
6. Stir in the shredded cheese until the sauce becomes smooth and glossy. If it looks too thick, loosen with a splash of pasta water.
7. Then, add the cooked pasta to the skillet and toss to coat evenly in the cheesy sauce. Heat through for a minute so the pasta soaks up flavor.
8. Finally, plate the pasta, top with sliced steak, grate on Parmesan, and sprinkle chopped parsley for brightness.

Also, for a twist, try adding a pinch of red pepper flakes while sautéing the garlic to wake up the sauce, or read my notes on sausage pastas for inspiration: Cajun sausage pasta ideas.

Kitchen Tips (From My Kitchen)

1. Time-saver: Cook pasta and steak simultaneously on separate burners to save 10 minutes.
2. Common mistake + fix: Overheat the cream and it will break; instead, simmer gently and stir constantly.
3. Simple variation: Toss in baby spinach or mushrooms for extra depth.

Serving Ideas

• Weeknight dinner: serve with a crisp green salad and warm bread.
• Weekend treat: add roasted asparagus and a lemon wedge for brightness.
• Casual gathering: share on a large platter and let guests help themselves.
  Also, leftover pasta makes a tasty filling for wraps—try warming and rolling with arugula and extra Parmesan, or turn it into a simple bowl with a fried egg.

Storing & Leftovers

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Sauce can separate; not recommended for best texture.
• Reheat: Warm gently in a skillet with a splash of cream or water to revive the sauce.

Leftover idea: fold cold slices of steak and pasta into a quick wrap for lunch.

Cheesy Steak Pasta

A cozy, cheesy comfort dish featuring tender steak and creamy pasta, ready in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Pasta and Steak

• 8 oz pasta (fettuccine or penne)
• 1 lb steak (sirloin or ribeye)

Sauce Ingredients

• 1 cup shredded cheese (cheddar or mozzarella) Use whole-milk cheese for creamier melt.
• 2 tbsp olive oil
• 2 cloves garlic (minced) Fresh garlic = bigger flavor.
• 1 cup heavy cream
• to taste Salt and pepper
• Parmesan cheese (for garnish)
• Fresh parsley (chopped, for garnish)

Method

 

Preparation

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, then drain and set aside.
2. Season the steak well with salt and pepper. Heat a skillet over medium-high heat and add olive oil. When the oil shimmers, add the steak. Sear for 4–5 minutes per side for medium-rare, or until your preferred doneness. Look for a deep brown crust.
3. Transfer the steak to a plate and let it rest for 5 minutes. After resting, slice against the grain into thin strips.

Cooking

1. Use the same skillet on medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
2. Pour in the heavy cream and bring it to a gentle simmer. Stir and watch the edges thicken slightly.
3. Stir in the shredded cheese until the sauce becomes smooth and glossy. If it looks too thick, loosen with a splash of pasta water.
4. Add the cooked pasta to the skillet and toss to coat evenly in the cheesy sauce. Heat through for a minute.
5. Plate the pasta, top with sliced steak, grate on Parmesan, and sprinkle with chopped parsley.

Notes

Time-saver: Cook pasta and steak simultaneously on separate burners. Overheat the cream will break; instead, simmer gently and stir constantly. For a twist, add red pepper flakes while sautéing the garlic.

FAQs

Q: Can I make this ahead?
A: Yes, partially. Cook the steak and pasta ahead, but hold off on combining with the sauce; finish in 5 minutes before serving.

Q: What substitutions work?
A: Swap mozzarella for cheddar, or use a different pasta shape. For a lighter version, use half-and-half, but the sauce will be less rich.

Q: How do I know the steak is done?
A: Use the finger test or an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.

Q: Can I freeze Cheesy Steak Pasta?
A: You can freeze components, but the full dish loses texture when frozen; freeze steak separately if needed.

Final Thoughts

I hope you try this in your kitchen — the combination of a juicy steak and a glossy, cheeseboard-like sauce always feels like a small celebration. Tweak the cheese or herbs to make it yours, and enjoy the slow smile that happens at first bite. Thank you for cooking with me; I’m cheering for your warm bowl of Cheesy Steak Pasta.

Conclusion

For another take on steak with pasta, see this helpful guide to Steak and Cheesy Pasta that explores different searing techniques. Also, if you like a creamier, garlicky version, this Creamy Steak Pasta recipe offers useful tips on balancing cream and cheese.