There is nothing like a warm bowl of pasta on a chilly winter evening. You want something special, but you also want to relax. This creamy steak pasta brings restaurant flavors right to your kitchen table.
It is the perfect way to treat your family tonight. This dish is hearty, warming, and incredibly satisfying. You can have a gourmet meal ready in no time at all.
Why You’ll Love This Recipe
This recipe is a total winner for busy weeknights. It feels like a fancy date night meal but takes minimal effort. You get tender beef and a silky sauce in every bite.
It is ready in just 35 minutes from start to finish. Your kids will love the mild, cheesy sauce too. It uses simple ingredients that are easy to find at any store.
Simple Method
Making this dish is surprisingly simple and very rewarding. You will sear the steak quickly to keep it juicy. Then, you build a rich sauce in the same pan. Even beginners can master this flavorful meal with ease.
Ingredients You’ll Need
This recipe relies on mostly pantry staples and fresh produce. The combination creates a deep, savory flavor profile.
- 1 pound sirloin steak, sliced into thin strips
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
Step-by-Step
- Cook pasta in a large pot of boiling salted water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Season steak strips with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear steak strips in batches for 2-3 minutes until browned. Remove steak from skillet and set aside.
- Lower heat to medium and add remaining oil and butter to the skillet. Sauté minced garlic for 1 minute until fragrant.
- Deglaze the skillet with beef broth, scraping the bottom to release browned bits.
- Stir in heavy cream and oregano. Simmer for 3-4 minutes until the sauce thickens slightly.
- Whisk in Parmesan cheese until melted and smooth.
- Add baby spinach to the sauce and stir until wilted.
- Return the steak and cooked pasta to the skillet. Toss to combine, adding reserved pasta water as needed to reach desired sauce consistency.
- Adjust seasoning with salt and pepper to taste and serve immediately.
Best Ways to Enjoy It
Serve this dish while it is piping hot and fresh. A side of crusty garlic bread is perfect for the sauce. You can also add a crisp green salad on the side. For a date night, pour a glass of red wine. It makes any regular Tuesday feel like a special celebration.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. To reheat, add a splash of milk or broth. This helps the sauce stay creamy and smooth. Warm it gently on the stove over low heat. Avoid the microwave to keep the steak tender.
Recipe Tips
- Don’t crowd the pan when searing the steak strips.
- Use a high-quality Parmesan cheese for the best melt.
- Always reserve some pasta water before draining the pot.
- Slice the steak against the grain for maximum tenderness.
- For a winter twist, add a tiny pinch of nutmeg.
- Pat the steak dry with paper towels before seasoning.
- Deglaze the pan well to catch all the flavor bits.
Ways to Switch It Up
- Swap the steak for grilled chicken or sautéed shrimp.
- Add sliced mushrooms for an extra earthy winter flavor.
- Use gluten-free penne to make this dish allergy-friendly.
- Stir in sun-dried tomatoes for a bright, tangy kick.
Common Questions
What cut of steak is best?
Sirloin is great because it is lean and tender. You can also use ribeye or New York strip. Just be sure to slice it thin for quick cooking.
Can I use frozen spinach?
Yes, you can use frozen spinach if needed. Make sure to thaw and squeeze out all the water first. This prevents the sauce from becoming watery.
How do I keep the steak tender?
Only sear the steak for a few minutes. It will finish warming through when you toss it with the pasta. Overcooking will make the meat tough.
I hope this cozy meal brings joy to your table. It is the perfect way to end a long winter day. Give it a try and enjoy every creamy bite.
— Lidia
Steak Pasta
Ingredients
- 1 pound sirloin steak, sliced into thin strips
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic , minced
- 2 tablespoons unsalted butter
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
Instructions
- Cook pasta in a large pot of boiling salted water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Season steak strips with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear steak strips in batches for 2-3 minutes until browned. Remove steak from skillet and set aside.
- Lower heat to medium and add remaining oil and butter to the skillet. Sauté minced garlic for 1 minute until fragrant.
- Deglaze the skillet with beef broth, scraping the bottom to release browned bits.
- Stir in heavy cream and oregano. Simmer for 3-4 minutes until the sauce thickens slightly.
- Whisk in Parmesan cheese until melted and smooth.
- Add baby spinach to the sauce and stir until wilted.
- Return the steak and cooked pasta to the skillet. Toss to combine, adding reserved pasta water as needed to reach desired sauce consistency.
- Adjust seasoning with salt and pepper to taste and serve immediately.
