If you’re craving something indulgent and comforting, this Creamy Garlic Parmesan Steak Pasta is exactly what you need. Tender ribeye steak served with rigatoni in a creamy, garlicky Parmesan sauce? Yes, please! Whether you’re cooking for a special dinner or just treating yourself, this pasta dish will have you feeling like a gourmet chef in no time.
Ingredients for This Creamy Garlic Parmesan Steak Pasta:
Let’s talk ingredients! First up, we’ve got a juicy ribeye steak, seasoned to perfection with paprika, dried parsley, salt, and pepper. A bit of olive oil gives it that nice sear, and the butter adds richness. For the pasta, rigatoni is your best friend—perfect for holding onto all that creamy sauce. We’re using a blend of chicken broth, heavy cream, and Parmesan to make the sauce nice and velvety. Add some fresh parsley, garlic, and onion to round out the flavor, and if you like a touch of sophistication, you can toss in a splash of white wine.
For the Steak and Pasta:
- Ribeye steak
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- Olive oil
- Butter
- Salt and pepper
- 1 onion
- 2 cloves garlic
- Chicken broth
- Heavy cream
- Parmesan cheese
- Fresh parsley
- Rigatoni (or pasta of your choice)
- White wine (optional)
How to Make Creamy Garlic Parmesan Steak Pasta:
Let’s get started!
1. Prepare the Steak:
Generously season both sides of the ribeye steak with paprika, dried parsley, salt, and pepper. Drizzle with olive oil and rub the seasonings into the meat. Set it aside to rest while you get everything else ready.
2. Prep the Ingredients:
While the steak is resting, finely dice the onion, mince the garlic, chop the fresh parsley, and grate the Parmesan cheese. We’re keeping things simple and organized!
3. Cook the Steak:
Heat a frying pan over high heat and add the steak. Sear each side for about 1 minute, or until browned. Add butter and spoon it over the steak to give it some extra flavor for another minute. Remove the steak from the pan and let it rest.
4. Make the Pasta and Sauce:
Bring a pot of salted water to a boil and cook the rigatoni according to the package directions. While the pasta is cooking, use that same pan where you cooked the steak. Add butter and sauté the onion until it’s soft. Toss in the garlic and cook until fragrant. If you’re using white wine, now’s the time to add it and let it simmer. Add paprika to bring in some extra warmth.
5. Create the Creamy Sauce:
Pour in the chicken broth and heavy cream. Let it cook until the sauce starts to thicken. Reduce the heat and stir in the Parmesan cheese, salt, and pepper. Taste and adjust as needed.
6. Combine:
Once your pasta is cooked, drain it and add it to the creamy sauce. Toss everything together, and add a little pasta water if the sauce is too thick. Stir in fresh parsley for that pop of green and fresh flavor.
7. Serve:
Slice the steak and place it on top of the pasta. Garnish with extra parsley and Parmesan. Now, it’s time to dig in!
Substitutions and Variations:
You can easily customize this recipe to fit your tastes or use ingredients you already have in your kitchen:
Substitutes:
- Steak: Sirloin, flank steak, NY strip, ground beef, Italian sausage, or Portobello mushrooms
- Paprika: Cayenne pepper or chili powder
- Parsley: Dried oregano, dried thyme, or fresh parsley
- Olive oil: Avocado oil, vegetable oil, or melted butter
- Onion: Shallots, leeks, or green onions
- Garlic: Garlic powder or roasted garlic
- Chicken stock: Vegetable stock or beef stock
- Heavy cream: Cream cheese, heavy whipping cream, or coconut cream
- Parmesan: Pecorino Romano, Asiago, or nutritional yeast
- Fresh parsley: Basil, cilantro, or chives
- Rigatoni: Any short pasta, long pasta, gluten-free, or low-calorie pasta
Variations:
- Spicy: Add red pepper flakes to the sauce
- Deluxe: Use filet mignon, caramelized onions, and Italian seasoning
- Vegetable-loaded: Add red bell peppers, sun-dried tomatoes, or other veggies
- Extra garlicky: Add garlic powder to the steak marinade and baste with garlic cloves in butter
Storage:
If you happen to have any leftovers (lucky you!), store them in separate airtight containers for up to 3 days. Reheat the steak gently in a pan to keep it tender, and reheat the pasta in a saucepan, adding a splash of cream, milk, or stock to bring it back to life. Avoid freezing this dish, as the creamy sauce may not hold up well.
Creamy Garlic Parmesan Steak Pasta
Ingredients
- Ribeye steak
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- Olive oil
- Butter
- Salt and pepper
- 1 onion
- 2 cloves garlic
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- Fresh parsley
- 8 oz rigatoni or pasta of choice
- ½ cup white wine optional
Instructions
- Season both sides of the steak with paprika, dried parsley, salt, and pepper. Rub in olive oil and set aside to rest.
- Dice onion, mince garlic, chop fresh parsley, and grate Parmesan.
- Heat pan on high, cook steak for 1 minute per side, add butter, and spoon over steak. Remove and set aside.
- Cook rigatoni according to package directions.
- In the same pan, sauté onion, add garlic, and cook until fragrant. Add white wine and simmer (optional). Add paprika, chicken broth, and heavy cream.
- Stir in Parmesan cheese, salt, and pepper. Add cooked rigatoni and parsley. Toss to combine.
- Slice steak and serve on top of pasta, garnishing with extra parsley and Parmesan.
Notes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4