Steakhouse Pasta

I can still remember the first time I made this Creamy Steakhouse Pasta with Garlic Butter Sauce. The aroma of garlic, butter, and perfectly seared sirloin filled my kitchen, and I knew I was in for a treat. It was a chilly evening, and I was looking for something indulgent and comforting. This recipe hit all the right notes. It’s funny, sometimes I still crave a simple bowl of butter noodles, but this Steakhouse Pasta? It’s next level.

What Makes This Steakhouse Pasta So Special?

What makes this Steakhouse Pasta so special? It’s the combination of tender sirloin steak, a luscious garlic butter sauce, and perfectly cooked fettuccine. With just 20 minutes of prep time and 25 minutes of cook time, it’s surprisingly easy to create a restaurant-quality meal at home. The key ingredients like sirloin steak, heavy cream, and Parmesan cheese work together to deliver an unforgettable flavor experience.

Ingredient Notes for Steakhouse Pasta

When it comes to this dish, a few ingredients truly shine. First, the sirloin steak is the star. I always choose a well-marbled cut for maximum flavor and tenderness. Secondly, don’t skimp on the butter! The butter creates the rich base for the garlic butter sauce, adding a velvety texture that coats every strand of pasta. Check out these other delicious pasta recipes for more inspiration!

Sofia

Creamy Steakhouse Pasta with Garlic Butter Sauce

Indulge in a restaurant-worthy pasta dish featuring tender steak tips tossed in a rich and creamy garlic butter sauce. This steakhouse pasta is surprisingly easy to make at home and is perfect for a special occasion or a satisfying weeknight meal.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American, Italian

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lbs Sirloin steak cut into 1-inch cubes
• 2 tbsp Olive oil divided
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Smoked paprika
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 lb Fettuccine pasta
• 6 tbsp Butter unsalted
• 4 cloves Garlic minced
• 1 cup Heavy cream
• 1/2 cup Grated Parmesan cheese
• 1/4 cup Chopped fresh parsley
• 1/4 tsp Red pepper flakes optional

Equipment

• Large Skillet
• Large pot
• Colander

Method

 

• In a medium bowl, combine steak cubes with 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.
• Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak in a single layer (work in batches if necessary to avoid overcrowding the pan). Sear for 2-3 minutes per side, or until browned on the outside and cooked to your desired level of doneness. Remove from the skillet and set aside.
• While the steak is cooking, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of pasta water.
• In the same skillet used to cook the steak, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant, being careful not to burn it.
• Pour in the heavy cream and bring to a simmer. Reduce heat to low and let the sauce thicken slightly, about 2-3 minutes. Stir in the Parmesan cheese until melted and smooth. Add red pepper flakes, if using.
• Add the cooked pasta and steak to the skillet with the garlic butter sauce. Toss to coat everything evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
• Garnish with fresh parsley and serve immediately.

Notes

For a richer flavor, consider using ribeye steak instead of sirloin. You can also add mushrooms to the sauce for a more classic steakhouse flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Let’s Get Cooking: My Method

Alright, let’s walk through how I make this amazing Steakhouse Pasta! First, I season the sirloin steak with garlic powder, onion powder, smoked paprika, salt, and pepper. Then, I sear it in olive oil until it’s perfectly browned and cooked to my desired level of doneness. While the steak rests, I cook the fettuccine pasta according to package directions. Next comes the magic: melting butter in the same pan, adding garlic, and then pouring in heavy cream. Finally, I toss in the cooked pasta, grated Parmesan cheese, and sliced steak. This dish is also great with spicy crab!

My Secrets for Success with Steakhouse Pasta

Here are a few of my go-to tips for making this recipe shine:

• Don’t overcrowd the pan when searing the steak to ensure a good sear.
• Use freshly grated Parmesan cheese for the best flavor and melting quality.
• Adjust the amount of red pepper flakes to your desired level of spiciness.
• Let the steak rest for a few minutes after searing to allow the juices to redistribute.

Serving Suggestions and Storage Tips

I love serving this Creamy Steakhouse Pasta immediately, garnished with chopped fresh parsley and a sprinkle of red pepper flakes. It’s a complete meal on its own, but a side salad would also be a great addition. For leftovers, store the pasta and steak separately in airtight containers in the refrigerator. Reheat gently in a pan with a little extra cream or butter to prevent it from drying out. Make sure you also check out my recipe for pasta alla sorrentina, another great pasta dish!

FAQs

faq 1

Can I use a different type of steak? Yes, you can substitute sirloin with ribeye or New York strip. Just adjust the cooking time based on the thickness of the cut. The steakhouse pasta will still be delicious with these variations.

faq 2

Can I use a different type of pasta? Absolutely! Fettuccine is my go-to, but linguine or penne would also work well. Choose a pasta that you enjoy and that will hold the sauce nicely for the steakhouse pasta.

faq 3

Can I make this dish ahead of time? While it’s best served fresh, you can prep some components ahead of time. Sear the steak and cook the pasta in advance, then combine everything when you’re ready to serve the steakhouse pasta.

faq 4

Can I add vegetables to this pasta? Definitely! Sautéed mushrooms, onions, or bell peppers would be great additions. Add them to the pan after searing the steak for a heartier steakhouse pasta meal.

Conclusion

This recipe holds a special place in my heart, and I truly hope it brings as much joy to your table as it does to mine. If you try it, I’d absolutely love to hear what you think and see your creations in the comments below! Don’t forget to check out my recipe for meatballs and spaghetti for another comforting meal.

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