Description
This One-Pot Creamy Spicy Garlic Butter Steak & Pasta is the ultimate comfort food, made with tender steak, a rich garlic butter sauce, and just the right amount of spice. Everything cooks together in one pan for easy cleanup and maximum flavor. Perfect for a weeknight dinner or a date night meal at home, this creamy pasta is ready in under 30 minutes and loaded with bold, satisfying flavors.
Ingredients
Scale
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 2 tablespoons butter (divided)
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 8 oz rotini pasta (or any short pasta)
- 2.5–3 cups water or broth
- Salt and black pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add steak pieces, season with salt and pepper, and sear for 2–3 minutes per side until browned. Remove and set aside.
- In the same skillet, add the remaining tablespoon of butter. Stir in garlic and red pepper flakes, cooking for 1–2 minutes until fragrant.
- Pour in the heavy cream and stir to combine. Simmer for 3–4 minutes.
- Stir in the parmesan until melted into the sauce.
- Add the uncooked pasta and water or broth. Bring to a boil, then reduce heat and cover. Simmer for 10–12 minutes, stirring occasionally.
- Once the pasta is al dente and the sauce has thickened, return the steak (and its juices) to the skillet. Stir to coat everything in the sauce.
- Taste and adjust seasoning. Garnish with parsley and more parmesan if desired.
- Serve hot and enjoy immediately.
Notes
- Steak Options: Ribeye, sirloin, or New York strip work best. For a leaner option, try flank steak or sliced tenderloin.
- Spice Level: Adjust red pepper flakes to taste. Start with ½ teaspoon for mild heat or go up to 2 teaspoons for a spicier kick.
- Cream Substitutes: Half-and-half or a mix of milk and cream can be used for a lighter sauce. For a dairy-free version, try full-fat coconut milk.
- Pasta Types: Penne, rotini, or fusilli are ideal. Avoid long pastas like spaghetti, which may stick or clump in a one-pot recipe.
- Storage: Leftovers keep well in the fridge for up to 3 days. Add a splash of broth or milk when reheating to restore creaminess.
- Add-Ins: Customize with mushrooms, spinach, sun-dried tomatoes, or even a handful of shredded mozzarella for extra richness.