What steak works well in this dish?

Ribeye has the perfect combo of fat and tenderness, but you could swap in sirloin, flank, or a New York strip. Just keep it juicy by cooking to medium-rare or medium (130-145°F).

Is it possible to make a lighter version?

Sure! Swap cream for whole milk or half-and-half (though the sauce will lose some richness). Reduce Parmesan or amp up the broth, too. Adding mushrooms, spinach, or peppers can make it heartier without extra calories.

What if I don't have beef broth?

You can use chicken or veggie broth instead. It changes the flavor a bit, but still works. Try throwing in a bouillon cube or Worcestershire sauce with water if you're in a pinch.

How do I keep the sauce from separating?

Keep the heat low and steady. Simmer gently, don't let it boil. Add Parmesan last and stir off the heat. Using cream at room temperature also keeps it smooth.

Can I prepare this ahead?

Yes, but it's best fresh. Pre-cook and slice your steak, store it in the fridge. Make the sauce ahead but don't add the cheese, and keep your cooked pasta lightly oiled in the fridge. Reheat it all when you're ready, then combine.

What pasta shapes work for this creamy mix?

Flat noodles like fettuccine or tagliatelle grab onto creamy sauces well. Tube shapes like rigatoni or penne are just as great and will soak up the sauce wonderfully. Shells can also hold little sauce pockets.

Velvety Steak Pasta

Category: Meals for Every Occasion

Pan-sear steak to your liking. Make pasta. Stir together a creamy sauce using garlic, onions, Parmesan, and broth. Combine everything, top with fresh herbs, and enjoy.

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By Ana

Updated on Mon, 16 Jun 2025 19:03:44 GMT

Velvety Steak Pasta | homebitesbyana.com

Recipe FAQs

→ What steak works well in this dish?: Ribeye has the perfect combo of fat and tenderness, but you could swap in sirloin, flank, or a New York strip. Just keep it juicy by cooking to medium-rare or medium (130-145°F).
→ Is it possible to make a lighter version?: Sure! Swap cream for whole milk or half-and-half (though the sauce will lose some richness). Reduce Parmesan or amp up the broth, too. Adding mushrooms, spinach, or peppers can make it heartier without extra calories.
→ What if I don't have beef broth?: You can use chicken or veggie broth instead. It changes the flavor a bit, but still works. Try throwing in a bouillon cube or Worcestershire sauce with water if you're in a pinch.
→ How do I keep the sauce from separating?: Keep the heat low and steady. Simmer gently, don't let it boil. Add Parmesan last and stir off the heat. Using cream at room temperature also keeps it smooth.
→ Can I prepare this ahead?: Yes, but it's best fresh. Pre-cook and slice your steak, store it in the fridge. Make the sauce ahead but don't add the cheese, and keep your cooked pasta lightly oiled in the fridge. Reheat it all when you're ready, then combine.
→ What pasta shapes work for this creamy mix?: Flat noodles like fettuccine or tagliatelle grab onto creamy sauces well. Tube shapes like rigatoni or penne are just as great and will soak up the sauce wonderfully. Shells can also hold little sauce pockets.

Rich Beef Pasta

Ribboned pasta mixed with juicy ribeye slices and a smooth, cheesy cream base. This easy-to-make dish features real Parmesan, fragrant spices, and a touch of indulgence.

Prep Time

15 min

Cooking Time

30 min

Total Time

45 min

By: Ana

Category: Lunch & Dinner

Skill Level: Intermediate

Cuisine: Italian-American

Yields: 4 Servings

Dietary Preferences: ~

Ingredients

→ For the Steak

01 Salt and a good amount of freshly ground pepper to season the steaks

02 1 tablespoon of olive oil (for searing)

03 2 ribeye steaks without bones (or any cut you like)

→ The Pasta

04 A big pinch of salt for the pasta water

05 12 ounces of your choice of pasta (fettuccine, penne, or spaghetti are great options)

→ For Creamy Sauce

06 1/2 cup of grated Parmesan (makes it richer)

07 A teaspoon of dried Italian herbs (like oregano, thyme, basil)

08 2 tablespoons of unsalted butter

09 Salt and some black pepper, as much or little as you'd like

10 A chopped handful of parsley, for sprinkling on top

11 A cup of heavy cream (or go lighter with half-and-half, maybe non-dairy)

12 Optional: 1/4 teaspoon of red pepper flakes for a spicy kick

13 2 minced garlic cloves

14 A cup of low-sodium beef broth for depth

15 1 small finely diced onion for sweetness

Steps

Step 01

Start by sprinkling salt and pepper on both sides of your steaks. Preheat a large pan on medium-high heat, adding a splash of olive oil. When the pan's hot, place the steaks in and cook for 4-5 minutes a side until done how you like. For medium-rare, aim for 130°F (54°C) inside. Let them rest for 5 minutes, then slice them thin the opposite way of the grain. Hold off for now.

Step 02

While your steak is taking a breather, boil a big pot of water, adding salt once it's bubbling. Stir in your pasta and cook it until just tender—usually 8-10 minutes. Save half a cup of the water before draining it all. Keep the pasta handy for later on.

Step 03

Using the same pan from the steak, drop in the butter over medium heat. When melted, toss in the garlic and diced onion. Stir for 2-3 minutes until the onions turn soft and see-through. Mix in the beef broth and heavy cream, making sure to scrape anything stuck to the pan bottom. Simmer it gently for 5-7 minutes so it starts thickening.

Step 04

Add the Parmesan, Italian herbs, and optional red pepper flakes into the creamy sauce. Adjust the salt and pepper for taste and let it cook for another 2-3 minutes until it thickens up nicely.

Step 05

Dump the drained pasta into the sauce, gently mixing it so every bit gets coated. If needed, add some of the saved pasta water to loosen the sauce a bit. Fold in the steak strips so they’re spread evenly. Let it all heat together for 1-2 minutes.

Step 06

Dish the steak pasta onto plates and top them with fresh parsley. Serve while it’s steaming, and don’t forget some extra Parmesan on the side if you’d like.

Notes

Choose good-quality steak for tastier results. Ribeye is ideal, but sirloin or strip steak are also fine.
Avoid overcooking the steak! Use a thermometer to check the temperature, and always make sure it rests before you cut it.
Save some of that pasta water—it helps make the sauce cling to the pasta better.
Consider adding extras like sautéed mushrooms, spinach, or sun-dried tomatoes for more flavor.
Pair this pasta with basic garlic bread or a fresh green salad for a great combo.