If you’re in the mood for something indulgent and satisfying, this Garlic Parmesan Steak Pasta is the perfect dish. Rich, velvety sauce paired with tender, flavorful ribeye steak makes this a meal to remember. Whether you're planning a special dinner or simply want to treat yourself, this dish delivers on all fronts.
This creamy Garlic Parmesan Steak Pasta dish is perfect for a cozy night in or a special occasion, it’s a dish that’s sure to impress. Especially satisfying during the colder months when you need a creamy indulgent hearty meal but just as delicious all year round, including during summer when you can cook the steaks on the grill or BBQ. This comforting dish is also a great choice for date night or a Valentine's day dinner. It will soon become one of your favorite meals!
If you like this creamy steak pasta dish, try my French Onion Steak Pasta for a rich and delicious alternative. Another two great steak pasta recipes on my site include my Creamy Steak Fajita pasta or my Cheesy Spicy Steak Pasta. Other Steak recipes I love include my Spicy Steak Ramen or my Sun-Dried Tomato Steak Orzo. For something a little lighter try my Chimichurri Steak Salad with Burrata.
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Ingredients
See recipe card for quantities or below for descriptions
Ribeye Steak - Ribeye is known for its rich marbling, which ensures a juicy, tender bite full of flavor. The high-fat content melts into the steak as it cooks, creating a succulent base for this dish
Paprika - This spice adds a warm, smoky depth to the steak, complementing its natural flavors without overpowering them
Dried Parsley - Parsley brings a mild, herby flavor that brightens the steak seasoning and ties the ingredients together.
Olive oil - Olive oil is perfect for searing steak, helping to create a beautifully browned crust while adding a subtle, fruity note to the dish.
Butter - Butter is great for basting steak because it adds rich flavor and helps create a golden, flavorful crust. You can use either salted or unsalted butter here.
Salt & Pepper - Essential seasonings that enhance the natural flavors of the steak and balance the richness of the dish.
Onion - Onions add a sweet, caramelized flavor to the sauce, providing a flavorful base.
Garlic cloves - Garlic infuses the sauce with a pungent, aromatic quality, enhancing the overall flavor profile.
Chicken Broth (stock) - Chicken broth adds depth and a savory note to the sauce, making it more robust.
Heavy Cream - Heavy cream creates a creamy, smooth texture in the sauce, making it wonderfully rich and velvety.
Parmesan - Parmesan cheese adds a salty, nutty flavor to the pasta sauce. It thickens it while providing an extra layer of richness for the cheesy pasta.
Fresh Parsley - Fresh parsley is used for garnish, adding a pop of color and a fresh, herby flavor that balances the dish.
Rigatoni - Rigatoni pasta is perfect for holding onto the creamy sauce, thanks to its ridges and large tube shape.
White Wine (optional step) - The combination of steak drippings and wine forms a flavorful base for your pasta sauce, infusing it with depth and richness
See recipe card for quantities.
Instructions
Video Tutorial for Garlic Parmesan Steak Pasta
Method
- Step 1: Start by generously seasoning both sides of the ribeye steaks with paprika, dried parsley, salt, and pepper. Drizzle with olive oil and rub the seasonings into the meat to ensure even coverage. Set aside to allow the flavors to penetrate the steak.
- While the seasoned steak rests, finely dice the onion, mince the garlic cloves, finely chop the fresh parsley, and grate the Parmesan cheese. Having everything prepped ahead of time will make the cooking process smoother.
- Step 3: Heat a large skillet over high heat for about 1 minute to ensure it’s hot enough to sear the steaks properly. Place the seasoned ribeye steaks into the hot pan and sear for 1 minute on each side, until you have a golden brown, seared steak. This is quick work so keep an eye on the pan.
- Step 4: Add a knob of butter to the pan and spoon the melted butter over the steaks for an additional minute. Remove the steaks from the pan and set them aside to rest (cooking times may vary depending on skillet such as whether you use a cast iron skillet and type of hob as well as how pink you like your steak). Check the internal temperature if you are unsure.
5. Step 5: While the steaks are resting, bring a large pot of salted water to a boil. Once boiling, add the rigatoni and cook according to the package instructions until al dente. Start to cook the sauce in the meantime.
6. Step 6: In the same pan used to sear the steaks, add a bit more butter. Sauté the diced onion over medium heat for about 5 minutes until soft. Add the minced garlic and cook for an additional minute until fragrant. If you are optionally adding white wine, add it at this point to deglaze the pan and simmer for a couple of minutes before the next step. At this point I also like to add some additional paprika.
7. Step 7: Pour in the chicken broth (stock) and double cream to the hot skillet, stirring to combine. Let the mixture cook on medium high heat for a couple of minutes, allowing the sauce to thicken slightly. Reduce the heat to a simmer and stir in the grated Parmesan cheese and salt and black pepper. Continue stirring until the cheese has fully melted and the sauce is smooth and creamy.
8. Step 8: Once the rigatoni is cooked, drain it and add the cooked pasta directly to the pan with the sauce. Toss in the chopped fresh parsley and stir everything together until the pasta is well coated in the creamy sauce. Add pasta water if needed to reach the desired consistency.
9. Step 9: Slice the rested ribeye steaks into bite-sized cubes or thin slices. Plate the creamy rigatoni and top each serving with the seared steaks. Garnish with additional fresh parsley and a sprinkle of Parmesan if desired and you have the perfect easy dinner. Try serving with some garlic bread for two of the best comfort foods.
Hint: Let the steaks rest for at least 5-10 minutes after cooking while you are cooking the sauce. This resting period allows the juices to redistribute evenly throughout the meat, ensuring every bite is juicy and packed with flavor. During this time, you can cover the steak loosely with foil to keep it warm.
Substitutions
Ribeye Steak - instead of ribeye steak, you can use sirloin steak, flank steak, ny strip steaks or ground beef. If you would prefer another meat you could use Italian sausage. For a vegetarian option use Portobello mushrooms cut into thin strips.
Paprika - Paprika can be substituted for cayenne pepper, or chili powder but these will bring more heat to the dish than using paprika.
Dried Parsley - Instead of dried parsley, you can use dried oregano, dried thyme, or fresh parsley.
Olive Oil - Olive oil can be replaced with other cooking oils such as avocado oil, rapeseed oil, vegetable oil. It could also be replaced with melted butter.
Onion - Instead of onion, you can use shallots, leeks, or green onions (scallions).
Garlic - Garlic can be substituted with either garlic powder, or roasted garlic.
Chicken Stock - Instead of chicken stock, you can use vegetable stock, beef stock, or white wine for other great flavors.
Heavy cream - I like to use heavy cream for creamy pasta recipes but you can substitute heavy cream for cream cheese, heavy whipping cream, or coconut cream (dairy-free option).
Parmesan - Instead of Parmesan, you can use Pecorino Romano, Asiago, or nutritional yeast which gives a similar cheesy flavor (vegan option or the perfect option if you have intolerances or serious allergies)
Fresh Parsley - Swap out fresh parsley for basil, cilantro, or chives for a similar fresh aspect but different flavor.
Rigatoni - Instead of rigatoni, you can use any other short pasta including penne or Fusilli or even use a long pasta such as fettuccine. Any other kind of pasta can be used including gluten-free pasta or if you are on a low calorie diet, low calorie pastas can be used, just make sure to check nutrition facts for daily values, or alternatives like spiraled courgettes.
If using substitutions due to allergies, make sure to check the ingredient packaging and that they are certified allergen-free then substitute ingredient.
Variations
Spicy - add red pepper flakes to make a spicy version of this easy pasta recipe. This makes a delicious spicy garlic parmesan sauce which is definitely a favorite sauce of mine and one the whole family will love, if they are the lucky people who get to eat this recipe.
Deluxe - To make a deluxe version of this creamy steak pasta recipe, use filet mignon or any other nice steak. Add some caramelized onion cooked in a couple tablespoons of butter and some Italian seasoning to level up this delicious meal.
Vegetable - Add in some red bell pepper, sun-dried tomatoes or any of your favorite veggies to get more vegetables in to this dish and add more delicious flavors. Alternatively, serve a side dish of vegetables with the steak pasta on the dinner table, including green beans.
Extra garlicky - For an extra garlicky taste in the steak pasta, add some garlic powder to the steak marinade and baste the steak with a whole clove or two in the butter used in the ingredient contents.
Equipment used for Garlic Parmesan Steak Pasta
Sharp knife
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Storage for Garlic Parmesan Steak Pasta
To store leftovers of your creamy garlic parmesan steak pasta, place the pasta and steak in a separate airtight container to maintain the best texture and flavor. The dish will keep well in the refrigerator for up to 3 days.
When it’s time to reheat, reheat the whole or sliced steak gently in a pan over medium-low heat, adding a small amount of butter or olive oil to maintain its moisture and keep you with a juicy steak. For the pasta noodles with the creamy garlic parmesan pasta sauce, warm in a saucepan over low heat, adding a splash of cream, milk, or chicken stock to loosen the sauce and restore its creamy texture. Stir continuously to heat evenly without drying out and enjoy your ample bowl of pasta.
If you need to reheat this easy garlic parmesan pasta in the microwave, use a lower power setting and cover the container with a microwave-safe lid to retain moisture. Reheat in short intervals, stirring occasionally, until warmed through.
Avoid freezing this delicious dish, as the cream sauce may separate upon thawing, and the texture of the delicious steak may suffer. For the best experience, try to consume the leftovers within a few days.
Top Tip for this Garlic Parmesan Steak Pasta
Let the steaks rest for at least 5-10 minutes after cooking. This resting period allows the juices to redistribute evenly throughout the meat, ensuring every bite is juicy and packed with flavor, leaving you with the perfect meal. During this time, you can cover the steak loosely with foil to keep it warm before making the full recipe.
FAQ
Use heavy cream or heavy whipping cream, and mix in some pasta cooking water to maintain a smooth consistency. Stir continuously and avoid overheating.
Yes, pasta and steak complement each other well, with the richness of the steak balancing the carbs of the pasta. Pairing with a creamy sauce enhances the dish.
It’s rich, savory, and garlicky with a creamy texture, combining the sharp, nutty flavor of parmesan with the aromatic warmth of garlic.
Recipe
Garlic Parmesan Steak Pasta
Equipment
- 2 cutting boards
- 1 frying pan
- 1 Sharp knife
- 1 Large Pot
Ingredients
- 450 g Ribeye steak approximately 2 steaks
- 1 tablespoon Paprika
- 2 tablespoon Olive oil
- 2 teaspoon Dried parsley
- Salt
- Pepper
- 1 Onion diced
- 3 cloves Garlic minced
- 2 tablespoon butter
- ½ cup Chicken stock 120ml
- ½ cup Double cream 120ml
- Salt & pepper
- ½ cup Parmesan 40g, grated
- ⅓ cup Fresh parsley 10g, chopped
- 300 g Rigatoni
- ⅓ cup White wine (optional) 75ml
Instructions
Preparing the ingredients
- Start by generously seasoning both sides of the ribeye steaks with paprika, dried parsley, salt, and pepper. Drizzle with olive oil and rub the seasonings into the meat to ensure even coverage. Set aside to allow the flavors to penetrate the steak.450 g Ribeye steak, 2 tbsp Olive oil, 2 tsp Dried parsley, Salt, Pepper, 1 tbsp Paprika
- While the steaks rest, finely dice the onion, mince the garlic cloves, finely chop the fresh parsley, and grate the Parmesan cheese. Having everything prepped ahead of time will make the cooking process smoother.3 cloves Garlic, ½ cup Parmesan, ⅓ cup Fresh parsley, 1 Onion
Cooking the steak
- Heat a frying pan over high heat for about 1 minute to ensure it’s hot enough to sear the steaks properly.
- Place the steak on the frying pan and fry on high heat for 1 minute until browned, flip over and fry for 1 minute on the other side then add 1 tablespoon butter, spoon the butter over the steak for a further minute then set aside to rest.450 g Ribeye steak
- Add 1 tablespoon of butter to the pan and spoon the melted butter over the steaks for an additional minute.2 tbsp butter
- Remove the steaks from the pan and set them aside to rest (cooking times may vary depending on pan and type of cooker as well as how pink you like your steak).
Making the pasta and the sauce
- Once the steaks have been set aside, bring the pasta to the boil by adding table salt to a pot of boiling water. Once the pot of water is boiling, add in the pasta and continue to boil300 g Rigatoni
- In the same pan used to sear the steaks, add a bit more butter. Sauté the diced onion over medium heat for about 5 minutes until soft. Add the minced garlic and cook for an additional minute until fragrant. If you are optionally adding white wine, add it at this point to deglaze the pan and simmer for a couple of minutes before the next step. At this point I also like to add some additional paprika.
- Add the chicken stock and double cream to the mixture with some salt and pepper and cook on medium-high heat for 2-3 minutes.½ cup Chicken stock, ½ cup Double cream, Salt & pepper
- Add the Parmesan to the sauce and stir together until melted, reduce to a simmer. Add pasta water as desired to loosen the sauce.
- Add in the pasta and chopped parsley, stirring to combine before cutting the steaks in to cubes to be placed on top of each serving of pasta
Video
Notes
Nutrition
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