Easy Cheesy Spicy Steak Pasta Recipe
If you're looking for the perfect weeknight dinner that feels indulgent but comes together quickly, this cheesy spicy steak pasta is the recipe for you. It combines tender, seared ribeye steak with a silky, spicy sauce and melty cheese for a dish that feels restaurant-worthy but is totally doable at home. I love this recipe because it’s bold, comforting, and just a little bit fiery – a serious crowd-pleaser.
Equipment
- Large skillet
- Pot for pasta
- Cutting board
- Cheese grater
Ingredients
- 2 ribeye steaks
- 1 tablespoon butter
- Salt and pepper to taste
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 2 shallots finely chopped
- 2 cloveS garlic minced
- 2 teaspoons tomato paste
- 1 tablespoon gochujang or chili paste
- ¼ to ½ cup pasta water reserved from cooking the pasta
- ½ cup heavy cream 120ml
- 20 g grated mozzarella
- 20 g grated cheddar
- 300 g pasta 10.5 ounces
- 1 teaspoon Chili flakes optional to taste
- 5 g chopped fresh parsley
Instructions
- Generously season both sides of your ribeye with salt, pepper, paprika, and dried parsley. Drizzle with olive oil and rub it in so the flavor really penetrates the meat. Let it rest at room temperature while you prep the rest of your ingredients.2 ribeye steaks, 1 teaspoon dried parsley, 1 teaspoon paprika, 1 tablespoon olive oil, Salt and pepper to taste
- Heat a large skillet until it’s smoking hot. Sear the ribeye for about 1-1½ minutes per side. You're aiming for a gorgeous golden crust. Add the butter then baste the steak for 30 seconds then remove from the pan and let it rest – this keeps the juices locked in.1 tablespoon butter
- Begin to boil your pasta in salted water according to package directions. Before draining, reserve a good ladle of that starchy pasta water. Meanwhile, in the same skillet with the steak drippings, turn down to medium heat and sauté the chopped shallots until soft and golden. Add minced garlic and cook for another minute until fragrant.2 shallots, 2 cloveS garlic, 300 g pasta
- Stir in tomato paste and gochujang. Let it cook for a minute or two – this caramelizes the paste slightly and boosts the flavor.2 teaspoons tomato paste, 1 tablespoon gochujang or chili paste
- Add optional chilli flakes then pour in the heavy cream and a ladle of pasta water. Stir and simmer until the sauce starts to thicken. This is where the magic starts to happen. Toss your drained pasta into the sauce, reserving some pasta water to add for adjusting consistency, making sure every bit of the cooked pasta is coated. Add mozzarella and cheddar, stirring until melted and creamy. This is where the cheesy spicy steak pasta earns its name.¼ to ½ cup pasta water reserved from cooking the pasta, ½ cup heavy cream, 20 g grated mozzarella, 20 g grated cheddar, 1 teaspoon Chili flakes optional
- Slice your rested steak into either cubes or thin slies and layer it on top of the pasta. Finish with a sprinkle of fresh parsley and (if you dare) more chili flakes.5 g chopped fresh parsley
Video
Notes
The reason I cook the steak before the sauce is because not only will you get the delicious juices in the sauce but because you should always rest the steak at least 5–10 minutes before slicing. It keeps the juices in the meat, not on the cutting board.
Nutrition
Calories: 806kcalCarbohydrates: 60gProtein: 38gFat: 52g
Tried this recipe?Let us know how it was!