If you love a rich, cozy pasta dinner, this Creamy Garlic Butter Steak Pasta will quickly become a favorite. It combines tender striploin steak with a velvety garlic-tomato cream sauce for deep, satisfying flavor—yet it only takes about 30 minutes to prepare.
This creamy steak pasta is ideal for busy weeknights, date nights, or any time you want a restaurant-style meal at home without fuss. It has the comforting feel of an Alfredo with extra depth from tomato paste and smoked paprika.
Ingredients
- Striploin steak
- Oil and butter
- Onion, diced
- Garlic, minced
- Tomato paste
- Fusilli pasta
- Heavy cream
- Parmesan cheese
- Garlic powder, smoked paprika, salt & pepper
See the recipe card below for exact quantities.
Instructions
Sear the steak and set aside. Sauté the aromatics with tomato paste.
Add the heavy cream and let the sauce thicken.
Toss in al dente fusilli so it soaks up the sauce.
Top with sliced steak and serve immediately.
- Sear the steak: Season the striploin generously with salt and pepper and let it come to room temperature. Heat oil in a skillet over medium-high heat until it just begins to smoke. Sear the steak 2–3 minutes per side until a deep crust forms. Transfer to a cutting board to rest.
- Deglaze and build flavor: Add butter to the skillet and scrape up the browned bits. Stir in diced onion and minced garlic and cook until softened, about 3–5 minutes. Add tomato paste, garlic powder, and smoked paprika and cook 2–3 minutes to deepen the flavor. For extra complexity, splash in a little white wine or beef broth.
- Make the cream sauce: Pour in the heavy cream and bring to a gentle simmer. If the cream seems thin, whisk in a small flour slurry (mix 1 tablespoon flour with 1/3 cup water) off the heat, then return to the pan.
- Finish the sauce: Simmer 5–10 minutes until silky and slightly thickened. Taste and adjust seasoning with salt and pepper.
- Combine with pasta: Stir the cooked al dente fusilli into the sauce, adding a splash of reserved pasta water if you need to loosen it. Let everything simmer together briefly so the pasta absorbs the sauce.
- Serve: Turn off the heat and stir in chopped parsley and shredded Parmesan. Slice the rested steak and arrange over the pasta. Serve immediately for best texture and flavor.
Scroll down to the recipe card for full details and quantities.
Substitutions
- Steak: Swap striploin for ribeye, sirloin, flank, rump, or use chicken for a lighter option.
- Pasta: Penne, rigatoni, or spaghetti work well instead of fusilli.
- Heavy cream: Use half-and-half with cream cheese, evaporated milk, or coconut cream if needed.
- Tomato paste: Substitute thickened tomato sauce or reduced crushed tomatoes.
- Parmesan: Use Grana Padano or Pecorino Romano.
- Butter: Ghee or olive oil are fine alternatives.
- Onion: Shallots or leeks can be used for a milder flavor.
Equipment
- Large skillet and a pasta pot
- Cutting board and a sharp knife
- Tongs and a wooden spoon
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or water to restore the sauce’s texture. For longer storage, keep the steak and sauce separate from the pasta and freeze for up to 2 months. Thaw overnight and reheat slowly, then toss with freshly cooked pasta.
Top tips
- Sear the steak over medium-high heat and avoid moving it during the first side to develop a good crust.
- Simmer the sauce gently so the cream does not break.
- Cook the pasta al dente so it finishes cooking in the sauce without becoming soft.
FAQ
Yes. Chicken, shrimp, or mushrooms are great alternatives—just adjust cooking times so the protein stays tender.
If the sauce is thin, your heat may be too low or the cream too thin. Increase the simmer slightly or whisk in a small flour slurry off heat.
You can prepare the sauce and steak in advance, but cook the pasta just before serving to avoid sogginess. Reheat the sauce gently and toss with freshly cooked pasta.
Related
Looking for other creamy pasta ideas? Try similar recipes for quick, comforting dinners.
Pairing
Finish the meal with a simple dessert—rich chocolate or a caramel pudding complements the savory pasta nicely.
Creamy Garlic Butter Steak Pasta (Easy Recipe)
Pin Recipe
Equipment
Method
Ingredients
- 2 tablespoons oil
- Striploin steak
- 2 tablespoons butter
- 1 onion, diced
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Optional: 1 tablespoon flour + ⅓ cup water (flour slurry)
- 12 oz fusilli pasta, cooked al dente
- ¼ cup chopped parsley
- ½ cup shredded Parmesan
- Salt & pepper to taste
Equipment
- Cutting board
- Large skillet
- Pasta pot
Method
- Sear the steak: Season and sear the striploin 2–3 minutes per side over medium-high heat. Rest before slicing.
- Deglaze and aromatics: Melt butter in the skillet, scrape up browned bits, then add onion and garlic. Cook until softened.
- Add tomato paste & spices: Stir in tomato paste, garlic powder, and smoked paprika. Cook briefly to concentrate flavors.
- Add cream: Pour in heavy cream and simmer gently. If needed, whisk in a flour slurry off the heat to thicken.
- Combine with pasta: Stir in cooked al dente fusilli and simmer briefly, using reserved pasta water to adjust consistency.
- Finish: Turn off heat, stir in parsley and Parmesan, slice the steak, and serve over the pasta.
Let us know how it went!
Food safety
- Don’t leave perishable food at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoke point when searing to avoid harmful compounds.
- Ensure good ventilation when cooking on a gas stove.
Follow your local food safety guidelines for safe temperatures and handling.