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Creamy Garlic Parmesan Steak Pasta

Creamy garlic parmesan steak pasta with tender steak bites and a silky garlic-Parmesan cream sauce. Rigatoni or penne gets tossed until glossy, using reserved pasta water to thicken for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1.5 lb sirloin steak Cut into bite-sized pieces.
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
Pasta
  • 12 oz rigatoni or penne pasta Cook according to package directions; reserve 1/2 cup pasta water.
Garlic Parmesan Sauce
  • 4 tbsp butter
  • 5 garlic cloves, minced Use 5 cloves, minced.
  • 2 cup heavy cream
  • 1.5 cup freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes Optional.
Garnish
  • fresh parsley Chopped, for garnish.
  • extra Parmesan cheese For serving.

Equipment

  • 1 large skillet

Method
 

Cook the pasta
  1. Cook the rigatoni or penne according to package directions until al dente, then reserve 1/2 cup pasta water.
  2. Set the pasta aside so it can be tossed quickly with the sauce.
Sear the steak
  1. Season the sirloin steak pieces with salt, black pepper, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Sear the steak bites for 2–3 minutes per side until browned, then remove and set aside.
Make the garlic Parmesan cream sauce
  1. In the same skillet, melt the butter over medium heat and sauté the minced garlic for 30 seconds until fragrant.
  2. Add the heavy cream and Italian seasoning, then simmer for 3–4 minutes to slightly thicken.
  3. Stir in the Parmesan cheese until smooth and creamy, then keep the heat gentle.
Combine and finish
  1. Add the cooked pasta to the skillet and toss to coat thoroughly in the sauce.
  2. Return the steak bites to the skillet and toss again to warm through.
  3. Add reserved pasta water if needed to loosen the sauce to a glossy, clingy consistency.
  4. Garnish with fresh parsley and extra Parmesan cheese before serving.

Notes

Pro tip: Reserve pasta water and add it a little at a time so the sauce turns velvety instead of thickening too much. Store leftovers in an airtight container in the fridge for 3 days; freeze for up to 2 months (cream can soften on reheating—warm gently and stir). For a lighter option, use half-and-half instead of heavy cream and reduce the simmer time slightly to prevent splitting.