Dinner dilemmas solved! When you crave something hearty yet elegant, steak and pasta create the ultimate comfort food duo. Whether you’re whipping up a quick weeknight meal or hosting a special gathering, these 18 flavorful recipes blend tender cuts with satisfying noodles in delicious ways. Get ready to discover mouthwatering combinations that will make your kitchen the most popular spot in the house—let’s dive in!
Creamy Garlic Steak Pasta
There’s something quietly comforting about a dish that feels like a warm embrace on a chilly evening. This creamy garlic steak pasta is one of those meals—simple, hearty, and deeply satisfying, perfect for when you want to treat yourself without too much fuss. It comes together with ingredients you likely have on hand, making it an easy choice for a cozy night in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A pound of sirloin steak, sliced into thin strips
– A couple of cloves of garlic, minced
– A splash of olive oil
– A cup of heavy cream
– A half cup of grated Parmesan cheese
– A pound of fettuccine pasta
– A pinch of salt and black pepper
– A handful of fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite when tasted).
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the sliced sirloin steak to the skillet in a single layer, cooking for 2–3 minutes per side until browned and cooked through, then transfer to a plate and set aside.
5. Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for about 1 minute until fragrant and golden, being careful not to burn it (this builds a rich flavor base).
6. Pour in the heavy cream, stirring gently to combine with the garlic, and let it simmer for 3–4 minutes until slightly thickened.
7. Stir in the grated Parmesan cheese until melted and smooth, creating a creamy sauce.
8. Drain the cooked pasta, reserving a quarter cup of the pasta water, and add the pasta to the skillet with the sauce.
9. Toss the pasta in the sauce, adding the reserved pasta water a little at a time if needed to loosen it up (this helps the sauce cling better to the noodles).
10. Return the cooked steak to the skillet, gently folding it into the pasta and sauce to warm through.
11. Season with a pinch of salt and black pepper, adjusting to your preference, and sprinkle with the chopped fresh parsley just before serving for a bright finish.
Now, this dish settles into a lovely balance—the pasta is tender yet firm, coated in that velvety garlic cream, while the steak adds a savory, juicy contrast. For a creative twist, try serving it with a side of crusty bread to soak up every last bit of sauce, or top it with extra Parmesan and a drizzle of olive oil for an extra touch of richness.
Spicy Cajun Steak Pasta
Often, on quiet evenings when the kitchen feels like a sanctuary, I find myself craving something that warms both the hands and the heart. This spicy Cajun steak pasta is exactly that—a comforting, one-pan dish where bold flavors mingle in the most satisfying way. It’s the kind of meal that turns an ordinary night into something quietly special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of ribeye steaks, about 1 pound total
– A generous sprinkle of Cajun seasoning, maybe 2 tablespoons
– A glug of olive oil, about 2 tablespoons
– Half of a yellow onion, thinly sliced
– A couple of bell peppers, sliced (I like one red and one green)
– 3 cloves of garlic, minced
– A 14.5-ounce can of diced tomatoes
– A splash of heavy cream, about ½ cup
– 8 ounces of fettuccine pasta
– A handful of fresh parsley, chopped
– Salt and freshly ground black pepper, just to season as you go
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat—this will be for the pasta later.
2. Pat the ribeye steaks completely dry with paper towels, then rub them all over with 1 tablespoon of the Cajun seasoning.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the steaks for 4–5 minutes per side until a deep brown crust forms and the internal temperature reaches 135°F for medium-rare, then transfer to a plate to rest. Tip: Don’t move the steaks while searing to get that perfect crust.
5. In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.
6. Add the sliced onion and bell peppers, cooking for 6–8 minutes until softened and slightly caramelized, stirring occasionally.
7. Stir in the minced garlic and cook for just 1 minute until fragrant—be careful not to let it burn.
8. Pour in the diced tomatoes with their juices and the remaining 1 tablespoon of Cajun seasoning, simmering for 5 minutes to let the flavors meld.
9. While the sauce simmers, cook the fettuccine in the boiling water according to package directions until al dente, then drain. Tip: Reserve about ½ cup of the pasta water before draining; it helps thicken the sauce later.
10. Slice the rested steaks thinly against the grain into strips.
11. Reduce the skillet heat to low, stir the heavy cream into the tomato mixture, and add the sliced steak and drained pasta, tossing everything together for 2–3 minutes until heated through. Tip: If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
12. Season with salt and black pepper to taste, then garnish with the chopped parsley.
Finally, the pasta emerges creamy and clinging to the tender, spice-rubbed steak, with the peppers adding a sweet crunch. I love how the Cajun seasoning gives it a gentle heat that builds slowly with each bite. Sometimes, I’ll top it with a sprinkle of grated Parmesan or serve it alongside a simple green salad for a complete, comforting meal.
Balsamic Glazed Steak Pasta
Venturing into the kitchen this evening, I found myself craving something that felt both comforting and a little celebratory, a dish to bridge the quiet of the week with the promise of the weekend. It’s the kind of meal that fills the kitchen with the most wonderful, savory aroma, making the whole process feel like a small, personal ritual.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A good splash of olive oil
– A couple of cloves of garlic, minced
– One large yellow onion, thinly sliced
– 1.5 pounds of flank steak, sliced thinly against the grain
– A generous pinch of salt and a few cracks of black pepper
– 12 ounces of dried fettuccine pasta
– 1/2 cup of good balsamic vinegar
– 2 tablespoons of honey
– A handful of fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, warm a large splash of olive oil in a heavy skillet over medium heat.
3. Add the thinly sliced onion to the skillet and cook, stirring occasionally, for about 8 minutes until they become soft and translucent.
4. Stir in the minced garlic and cook for just 1 more minute until fragrant, being careful not to let it burn.
5. Push the onions and garlic to the side of the skillet, increase the heat to medium-high, and add the sliced flank steak in a single layer. Season it immediately with a generous pinch of salt and a few cracks of black pepper.
6. Sear the steak for 2-3 minutes per side until it develops a nice brown crust, then remove it and the onions to a plate, leaving any juices in the pan.
7. Once the water is boiling, add the 12 ounces of fettuccine and cook according to the package directions, usually 9-11 minutes, for al dente.
8. Tip: Reserve about 1 cup of the starchy pasta water before draining, as it helps create a silky sauce later.
9. In the same skillet used for the steak, reduce the heat to medium and pour in the 1/2 cup of balsamic vinegar and 2 tablespoons of honey.
10. Let the mixture simmer gently for 4-5 minutes, stirring frequently, until it reduces by about half and thickens to a syrup-like consistency that coats the back of a spoon.
11. Tip: A good balsamic vinegar makes all the difference here, lending a complex sweetness that balances the savory steak.
12. Return the cooked steak and onions to the skillet with the glaze, tossing everything to coat evenly and warm through for about 2 minutes.
13. Drain the cooked pasta and add it directly to the skillet, tossing thoroughly with the steak and glaze. If the mixture seems a bit dry, add a splash of the reserved pasta water, a little at a time, until it loosens to your liking.
14. Tip: Slicing the steak thinly against the grain before cooking ensures it stays tender and easy to eat with the pasta.
15. Remove the skillet from the heat and stir in the handful of chopped fresh parsley.
There’s something truly special about the way the glossy, sweet-tart balsamic glaze clings to each strand of pasta and piece of steak, creating a rich, velvety sauce. The tender, savory beef contrasts beautifully with the slight chew of al dente fettuccine, making every forkful deeply satisfying. Try serving it in shallow bowls with a simple arugula salad on the side for a fresh, peppery crunch that cuts through the richness.
Cheesy Steak and Mushroom Pasta
Sometimes, on these quiet winter afternoons when the light slants just so through the kitchen window, I find myself craving something deeply comforting, something that feels like a warm embrace in a bowl. That’s when I turn to this dish, a rich and savory tangle of pasta, tender steak, and earthy mushrooms all bound together in a velvety, indulgent cheese sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A 12-ounce package of your favorite pasta, like fettuccine or rigatoni
– A pound of sirloin steak, sliced into thin strips against the grain
– A couple of cups of sliced cremini mushrooms
– One medium yellow onion, finely diced
– Three cloves of garlic, minced
– Two tablespoons of olive oil
– A splash of dry red wine, about a quarter cup
– A cup of beef broth
– A cup of heavy cream
– A cup and a half of shredded sharp cheddar cheese
– A half cup of grated Parmesan cheese
– A teaspoon of dried thyme
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook according to the package directions for al dente, which usually takes about 10-12 minutes.
3. While the pasta cooks, heat one tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers.
4. Pat the steak strips completely dry with paper towels—this is key for a good sear—then season them generously with salt and pepper.
5. Add the steak to the hot skillet in a single layer, working in batches if needed to avoid crowding, and sear for about 2-3 minutes per side until nicely browned. Transfer to a plate.
6. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet.
7. Add the diced onion and cook, stirring occasionally, for about 4-5 minutes until softened and translucent.
8. Stir in the sliced mushrooms and cook for another 5-7 minutes, until they have released their liquid and turned a deep golden brown.
9. Add the minced garlic and dried thyme, cooking for just 30 seconds until fragrant to avoid burning the garlic.
10. Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom, and let it simmer for 1-2 minutes until reduced by half.
11. Pour in the beef broth and heavy cream, stirring to combine, and bring the mixture to a gentle simmer.
12. Reduce the heat to low and gradually whisk in the shredded cheddar and grated Parmesan until the sauce is completely smooth and melted.
13. Drain the cooked pasta, reserving about a half cup of the starchy pasta water.
14. Return the seared steak and any accumulated juices to the skillet with the cheese sauce.
15. Add the drained pasta to the skillet, tossing everything together until the pasta is well-coated. If the sauce seems too thick, loosen it with a splash of the reserved pasta water.
16. Taste and adjust the seasoning with a final pinch of salt and pepper if needed.
Comfort comes in the form of tender, juicy steak and silky pasta coated in that deeply savory, umami-rich sauce. The melted cheeses create a luxurious cling to every strand, while the mushrooms add an earthy depth that makes each bite satisfying. For a lovely contrast, try serving it alongside a simple arugula salad dressed with lemon vinaigrette.
Tomato Basil Steak Pasta
Evening light slants across the kitchen counter, and I’m thinking about how some meals feel like a quiet celebration—a simple, hearty dish that wraps you in warmth. This tomato basil steak pasta is one of those, marrying savory seared steak with bright, herb-kissed tomatoes in a way that feels both comforting and a little special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of flank steak, sliced thin against the grain
– 12 ounces of dried fettuccine
– 2 tablespoons of olive oil, plus a little extra for drizzling
– 1 medium yellow onion, finely chopped
– 3 cloves of garlic, minced
– 1 (28-ounce) can of crushed tomatoes
– A generous handful of fresh basil leaves, roughly torn, plus a few whole leaves for garnish
– A splash of dry red wine (about ¼ cup)
– ½ teaspoon of dried oregano
– A couple of pinches of red pepper flakes (optional, for a gentle kick)
– Salt and freshly ground black pepper, as needed
– Grated Parmesan cheese, for serving
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 ounces of dried fettuccine to the boiling water and cook according to package directions until al dente, about 10–12 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the 1 pound of flank steak slices dry with paper towels and season generously on both sides with salt and black pepper.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the steak slices in a single layer, working in batches if needed to avoid overcrowding, and sear for 2–3 minutes per side until browned and cooked to medium-rare (internal temperature of 135°F).
6. Transfer the seared steak to a plate and set aside, loosely tented with foil to keep warm.
7. In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
8. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
9. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
10. Pour in the splash of dry red wine to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon, and let it simmer for 2 minutes until slightly reduced.
11. Add the 28-ounce can of crushed tomatoes, ½ teaspoon of dried oregano, and a couple of pinches of red pepper flakes if using, then season with salt and black pepper to taste.
12. Bring the sauce to a gentle simmer over medium-low heat, stirring occasionally, and let it cook for 10 minutes to allow the flavors to meld.
13. Drain the cooked fettuccine, reserving about ½ cup of the pasta water, and add the pasta directly to the skillet with the tomato sauce.
14. Toss the pasta and sauce together over low heat, adding a splash of the reserved pasta water if needed to loosen the sauce until it coats the noodles evenly.
15. Gently fold in the seared steak slices and the roughly torn fresh basil leaves, heating through for 1–2 minutes just until the steak is warmed.
16. Remove the skillet from the heat and drizzle with a little extra olive oil.
17. Serve immediately, garnished with whole fresh basil leaves and grated Parmesan cheese on the side.
Rich, tender bites of steak mingle with the silky, herb-infused tomato sauce clinging to each strand of pasta, creating a dish that’s both robust and refreshing. I love how the fresh basil brightens every forkful, making it perfect for a cozy dinner with crusty bread to soak up the extra sauce.
Peppercorn Steak Pasta Alfredo
Gently, as the afternoon light fades on this quiet December day, I find myself craving something deeply comforting—a dish that feels like a warm embrace after a long week. This peppercorn steak pasta alfredo is just that, a rich and satisfying blend of tender beef and creamy sauce that comes together with surprisingly little fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of ribeye steaks, about 1 pound total
– A generous sprinkle of kosher salt
– A tablespoon or so of freshly cracked black peppercorns
– A splash of olive oil
– Half a stick of butter
– A couple of minced garlic cloves
– A cup of heavy cream
– A cup of freshly grated parmesan cheese
– A 12-ounce box of fettuccine pasta
– A handful of chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, pat the ribeye steaks completely dry with paper towels—this helps achieve a perfect sear.
3. Season both sides of the steaks generously with kosher salt and press the freshly cracked black peppercorns firmly into the meat.
4. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Sear the steaks for 4-5 minutes per side until a deep brown crust forms and the internal temperature reaches 135°F for medium-rare.
6. Transfer the steaks to a cutting board, tent loosely with foil, and let them rest for 10 minutes—this allows the juices to redistribute.
7. Add the fettuccine to the boiling water and cook according to package directions until al dente, usually 9-11 minutes.
8. In the same skillet used for the steak, melt half a stick of butter over medium heat.
9. Sauté the minced garlic cloves for 1 minute until fragrant but not browned.
10. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
11. Gradually whisk in the freshly grated parmesan cheese until the sauce is smooth and thickened, about 3-4 minutes.
12. Drain the cooked pasta, reserving a quarter cup of the starchy pasta water.
13. Toss the hot pasta with the alfredo sauce, adding splashes of the reserved pasta water if needed to loosen the sauce.
14. Slice the rested steak against the grain into thin strips.
15. Gently fold the steak slices and any accumulated juices into the pasta.
16. Garnish with a handful of chopped fresh parsley.
What emerges is a luxurious tangle of pasta where the creaminess clings to every strand, punctuated by the bold, spicy crackle of peppercorns against the melt-in-your-mouth steak. The sauce, enriched with those meaty pan drippings, carries a subtle depth that makes this feel far from ordinary. Try serving it in shallow bowls with a simple green salad on the side to cut through the richness, letting each component truly shine.
Blue Cheese Steak Pasta Bake
Now, as the winter light fades early outside my kitchen window, I find myself craving something that feels both comforting and quietly celebratory—a dish that marries humble pasta with the rich depth of blue cheese and tender steak, all baked together until the edges just begin to crisp. It’s the kind of meal that fills the house with a savory, welcoming aroma, perfect for a quiet evening when you want to treat yourself without too much fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound of ribeye steak, cut into thin strips
– 8 ounces of dried penne pasta
– 1 cup of crumbled blue cheese
– 1/2 cup of heavy cream
– a splash of olive oil
– a couple of cloves of garlic, minced
– a pinch of salt and black pepper
– 1/4 cup of grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a bit of olive oil.
2. Bring a large pot of salted water to a rolling boil over high heat, then add the penne pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, then add the steak strips in a single layer, seasoning them with a pinch of salt and black pepper.
4. Sear the steak for 2-3 minutes per side until browned and cooked through, then remove it from the skillet and set aside on a plate, covering it loosely to keep warm.
5. In the same skillet, reduce the heat to medium and add the minced garlic, sautéing for about 1 minute until fragrant but not browned, which helps release its flavor without bitterness.
6. Pour in the heavy cream and bring it to a gentle simmer, stirring constantly to prevent scorching, then remove the skillet from the heat.
7. Stir in the crumbled blue cheese until it melts smoothly into the cream, creating a rich, tangy sauce—if it seems too thick, you can add a tablespoon of pasta water to thin it slightly.
8. Drain the cooked pasta and return it to the pot, then toss it with the blue cheese sauce and the seared steak strips until everything is evenly coated.
9. Transfer the mixture to the prepared baking dish, spreading it out evenly, and sprinkle the grated Parmesan cheese on top for a golden, crispy finish.
10. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and lightly browned, then let it rest for 5 minutes before serving to allow the flavors to meld.
On pulling it from the oven, the pasta bake emerges with a creamy interior that clings to each noodle, punctuated by the savory bites of steak and the bold, tangy notes of blue cheese. For a cozy twist, try serving it alongside a simple arugula salad dressed lightly in lemon vinaigrette, which cuts through the richness beautifully.
Garlic Butter Steak Pasta
Under the soft glow of the kitchen light, with the gentle hum of the evening settling in, I find myself drawn to the simple, comforting ritual of preparing a meal that feels like a warm embrace. This garlic butter steak pasta is just that—a quiet celebration of rich flavors and tender textures, perfect for a reflective night in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of ribeye steak, sliced into thin strips
– 12 ounces of fettuccine pasta
– 4 tablespoons of unsalted butter
– 6 cloves of garlic, minced
– 1 cup of heavy cream
– ½ cup of grated Parmesan cheese
– A splash of olive oil
– A couple of fresh thyme sprigs
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (it should have a slight bite when tasted).
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
4. Pat the ribeye steak strips dry with a paper towel to ensure a good sear, then season them generously with salt and pepper.
5. Add the steak to the hot skillet in a single layer, cooking for 2-3 minutes per side until browned and cooked to medium-rare (an internal temperature of 135°F on a meat thermometer).
6. Tip: Avoid overcrowding the skillet to prevent steaming—cook in batches if needed for even browning.
7. Remove the steak from the skillet and set it aside on a plate, covering it loosely with foil to keep warm.
8. Reduce the heat to medium and add the unsalted butter to the same skillet, letting it melt until it bubbles gently.
9. Stir in the minced garlic and fresh thyme sprigs, cooking for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
10. Tip: Keep the heat moderate here to coax out the garlic’s sweetness without bitterness.
11. Pour in the heavy cream, stirring constantly to combine, and let it simmer for 3-4 minutes until it thickens slightly and coats the back of a spoon.
12. Gradually whisk in the grated Parmesan cheese until melted and smooth, creating a creamy sauce.
13. Drain the cooked pasta, reserving about ½ cup of the starchy pasta water.
14. Add the drained pasta and cooked steak to the skillet with the sauce, tossing everything together to coat evenly.
15. Tip: If the sauce seems too thick, stir in a splash of the reserved pasta water to loosen it to your desired consistency.
16. Season the dish with additional salt and pepper to taste, then remove it from the heat.
From the first bite, the tender steak melts into the silky pasta, each strand enveloped in that rich, garlic-infused butter sauce. For a cozy twist, try serving it in shallow bowls with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop—it’s a dish that invites you to slow down and savor the moment.
Sun-Dried Tomato Steak Pasta
Kneading the memory of summer into this winter evening, I find myself craving something that bridges seasons—a dish where sun-drenched tomatoes meet hearty steak, all tangled in comforting pasta. It’s a quiet celebration of contrasts, perfect for a reflective meal at the end of the year.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of flank steak, sliced thin against the grain
– 8 ounces of dried fettuccine pasta
– A generous half-cup of sun-dried tomatoes in oil, chopped
– A couple of garlic cloves, minced
– A splash of heavy cream, about 1/4 cup
– A handful of fresh basil leaves, roughly torn
– A drizzle of olive oil, around 2 tablespoons
– A pinch of salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 8 ounces of dried fettuccine pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the 1 pound of sliced flank steak to the skillet in a single layer, seasoning with a pinch of salt and black pepper, and cook for 3–4 minutes per side until browned and cooked through, then transfer to a plate.
5. In the same skillet, reduce the heat to medium and add the minced garlic cloves, sautéing for about 30 seconds until fragrant.
6. Stir in the chopped sun-dried tomatoes with their oil and cook for 1–2 minutes to warm them through.
7. Pour in the splash of heavy cream, stirring gently to combine, and let it simmer for 2–3 minutes until slightly thickened.
8. Drain the cooked pasta, reserving 1/2 cup of the pasta water, and add the pasta directly to the skillet with the sauce.
9. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce, until the pasta is evenly coated.
10. Return the cooked steak to the skillet, gently folding it in with the torn basil leaves, and heat for another minute until warmed through.
11. Serve immediately, garnished with extra basil if desired.
Zesty and rich, this pasta melds the chewy texture of steak with the silky cream sauce, while the sun-dried tomatoes add a sweet, tangy pop that brightens each bite. For a creative twist, try serving it in shallow bowls with a side of crusty bread to soak up every last drop of sauce, making it a cozy centerpiece for a quiet dinner.
Pesto Steak Pasta with Pine Nuts
Cooking on a quiet evening like this feels like a gentle ritual, where the sizzle of steak and the earthy scent of basil become a comforting meditation. This pesto steak pasta with pine nuts is one of those dishes that wraps you in warmth, perfect for when you want something hearty yet fresh. It comes together with simple ingredients that sing in harmony, creating a meal that feels both special and effortless.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of flank steak, sliced thin against the grain
– 12 ounces of dried pasta, like fettuccine or linguine
– 2 cups of fresh basil leaves, packed loosely
– 1/2 cup of grated Parmesan cheese
– 1/3 cup of pine nuts
– 1/2 cup of extra virgin olive oil
– 3 cloves of garlic, peeled
– A pinch of salt and black pepper
– 1 tablespoon of unsalted butter
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried pasta to the boiling water and cook according to package directions, about 10-12 minutes, until al dente, then drain and set aside, reserving 1/2 cup of pasta water for later.
3. While the pasta cooks, season the sliced flank steak generously with salt and black pepper on both sides.
4. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil until it shimmers.
5. Add the steak slices in a single layer and sear for 2-3 minutes per side, until browned and cooked to medium-rare, then transfer to a plate and tent with foil to keep warm.
6. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, garlic cloves, and a pinch of salt.
7. Pulse the mixture a few times until coarsely chopped, then with the processor running, slowly drizzle in the remaining olive oil until a smooth pesto forms, scraping down the sides as needed.
8. Reduce the skillet heat to low and add the butter, letting it melt and foam slightly.
9. Pour the pesto into the skillet and stir for 1 minute to warm through, then add the reserved pasta water to thin it to a saucy consistency.
10. Toss the drained pasta in the pesto sauce until evenly coated, then fold in the seared steak slices.
11. Serve immediately, garnished with extra pine nuts if desired.
Finally, this dish delights with its creamy pesto clinging to tender pasta and juicy steak, offering a rich, nutty flavor from the pine nuts that adds a satisfying crunch. For a creative twist, try serving it with a side of roasted cherry tomatoes or a light arugula salad to balance the richness, making it a versatile meal for cozy dinners or casual gatherings.
Red Wine Steak Pasta
Unwinding after a long December day, I find myself craving something deeply comforting yet quietly celebratory—a dish that feels like a warm embrace in the quiet of the evening. This red wine steak pasta is just that, a slow-simmered melody of rich flavors that fills the kitchen with the most inviting aroma, perfect for a cozy night in as the year winds down.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of 8-ounce ribeye steaks, about 1 inch thick
– A good glug of olive oil, about 2 tablespoons
– A medium yellow onion, finely chopped
– A couple of garlic cloves, minced
– A cup of dry red wine, like Cabernet Sauvignon
– A 28-ounce can of crushed tomatoes
– A splash of beef broth, about 1/2 cup
– A teaspoon of dried thyme
– A pound of fettuccine pasta
– A handful of fresh parsley, chopped
– Salt and freshly ground black pepper
Instructions
1. Pat the ribeye steaks dry with paper towels and season generously on both sides with salt and pepper.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Sear the steaks for 4-5 minutes per side until a deep brown crust forms, then transfer them to a plate to rest—this builds a flavorful fond in the pot.
4. Reduce the heat to medium and add the chopped onion to the same pot, cooking for 5-7 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and let it simmer for 3-4 minutes to reduce by half.
7. Add the crushed tomatoes, beef broth, and dried thyme, then bring the sauce to a gentle simmer over low heat.
8. Slice the rested steaks against the grain into thin strips and add them back to the sauce, letting it all simmer together for 20-25 minutes to meld the flavors—the low heat keeps the steak tender.
9. Meanwhile, cook the fettuccine in a large pot of salted boiling water according to package directions until al dente, about 10-12 minutes, then drain and set aside.
10. Toss the cooked pasta directly into the sauce pot, stirring to coat every strand evenly.
11. Finish by stirring in the chopped parsley and adjusting the seasoning with a pinch more salt and pepper if needed.
Perhaps what I love most is how the pasta soaks up that velvety, wine-infused sauce, with each bite offering the tender chew of steak against the slight bite of al dente noodles. Serve it in shallow bowls with a crusty loaf of bread for dipping, or top with a sprinkle of Parmesan for an extra savory touch—it’s a meal that feels both rustic and refined, just right for savoring slowly.
Caramelized Onion Steak Pasta
Just yesterday, as the afternoon light faded into a soft December blue, I found myself craving something deeply comforting—a meal that felt like a slow, warm exhale after the year’s rush. Caramelized onions, with their sweet, almost jammy patience, and a good seared steak, savory and rich, whispered the idea of this pasta into being. It’s the kind of dish that fills the kitchen with the most promising aromas and settles the soul.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of large yellow onions, thinly sliced
– A good glug of olive oil, about 2 tablespoons
– A pinch of sugar
– A splash of dry white wine, about 1/4 cup
– 1 pound of flank or skirt steak
– Salt and freshly cracked black pepper
– 12 ounces of dried fettuccine
– 4 cloves of garlic, minced
– A couple of tablespoons of butter
– A big handful of freshly grated Parmesan cheese, about 1 cup
– A small bunch of fresh parsley, roughly chopped
Instructions
1. In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-low heat.
2. Add the thinly sliced onions and cook, stirring occasionally, for about 5 minutes until they begin to soften.
3. Stir in the pinch of sugar, which helps kickstart the caramelization process.
4. Continue cooking the onions, stirring every 10 minutes or so, for 30-40 minutes total until they turn a deep, golden brown and become very soft. (Tip: Don’t rush this—low and slow is key for that sweet, complex flavor.)
5. Pour in the splash of white wine to deglaze the pan, scraping up any browned bits, and let it simmer for 2 minutes until mostly evaporated. Remove the caramelized onions to a bowl and set aside.
6. Pat the steak completely dry with paper towels, then season generously on both sides with salt and pepper.
7. Heat the same skillet over medium-high heat until very hot, about 2 minutes.
8. Add the steak and sear undisturbed for 4-5 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F on an instant-read thermometer. (Tip: Letting the steak come to room temperature for 20 minutes before cooking helps it sear more evenly.)
9. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 10 minutes.
10. While the steak rests, bring a large pot of salted water to a rolling boil and cook the fettuccine according to package directions until al dente, about 10 minutes.
11. Drain the pasta, reserving 1 cup of the starchy pasta water.
12. In the now-empty skillet, melt the butter over medium heat.
13. Add the minced garlic and cook for 1 minute, just until fragrant.
14. Slice the rested steak thinly against the grain into bite-sized strips. (Tip: Cutting against the grain ensures each piece is tender.)
15. Return the caramelized onions and sliced steak to the skillet with the garlic butter.
16. Add the drained pasta, half of the grated Parmesan, and a splash of the reserved pasta water.
17. Toss everything together over low heat for 1-2 minutes until the pasta is well-coated, adding more pasta water if needed to create a silky sauce.
18. Remove from heat and stir in the chopped parsley.
Perhaps what I love most is the contrast in textures—the tender, yielding pasta ribbons against the juicy, savory steak and the sweet, melt-in-your-mouth onions. The sauce, clinging to every strand, is rich from the butter and Parmesan but brightened by the fresh parsley. For a cozy twist, try serving it in shallow bowls with an extra sprinkle of cheese and a simple green salad on the side.
Steak and Spinach Pasta Toss
Sometimes, on quiet evenings like this, I find myself craving something that feels both comforting and celebratory—a dish that bridges the gap between a simple weeknight meal and something special enough for the season. This steak and spinach pasta toss does just that, with its rich, savory notes and vibrant colors that seem to capture the fading light of the day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– A pound of flank steak, sliced thinly against the grain
– A good pinch of salt and a few cracks of black pepper
– A small yellow onion, finely chopped
– A couple of cloves of garlic, minced
– A 14.5-ounce can of diced tomatoes, with their juices
– A splash of red wine (about ¼ cup)
– A teaspoon of dried oregano
– A 5-ounce bag of fresh baby spinach
– 8 ounces of dried fettuccine pasta
– A half cup of grated Parmesan cheese, plus a little extra for serving
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, pat the sliced flank steak completely dry with paper towels—this helps it sear beautifully instead of steaming.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the steak in a single layer, season with salt and pepper, and cook without moving for 2–3 minutes until a deep brown crust forms on one side.
5. Flip the steak and cook for another 1–2 minutes until just cooked through, then transfer it to a clean plate.
6. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet.
7. Add the chopped onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
8. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
9. Pour in the diced tomatoes with their juices and the red wine, then sprinkle in the dried oregano.
10. Let the sauce simmer gently for 8–10 minutes, stirring occasionally, until it thickens slightly.
11. Meanwhile, add the fettuccine to the boiling water and cook according to package directions until al dente, usually 9–11 minutes.
12. Once the sauce has thickened, stir in the fresh spinach by the handful until it wilts, about 2 minutes.
13. Return the cooked steak and any accumulated juices to the skillet, stirring to combine and warm through for 1 minute.
14. Drain the pasta, reserving ½ cup of the starchy cooking water.
15. Add the drained pasta directly to the skillet with the sauce and steak, tossing everything together. If the mixture seems dry, add a splash of the reserved pasta water to loosen it.
16. Remove the skillet from the heat and stir in the ½ cup of grated Parmesan cheese until it melts into a creamy coating.
Really, the magic is in the textures—the tender, juicy steak against the silky pasta and the slight bite of wilted spinach. The red wine and tomatoes create a deeply savory sauce that clings to every strand, making each forkful feel complete. For a lovely presentation, serve it in shallow bowls with an extra sprinkle of Parmesan and a simple side salad to balance the richness.
Lemon Herb Steak Pasta
A quiet evening calls for something comforting yet bright, a dish that feels like a warm embrace after a long day. Lemon Herb Steak Pasta is just that—a simple skillet meal where tender steak and pasta mingle with fresh herbs and a zesty lemon finish, creating a cozy, satisfying bowl perfect for unwinding.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of flank or sirloin steak, sliced thin against the grain
– 12 ounces of dried pasta, like fettuccine or linguine
– 3 tablespoons of olive oil
– 4 cloves of garlic, minced
– 1 lemon, for its zest and juice
– A handful of fresh parsley, chopped
– A couple of sprigs of fresh thyme, leaves stripped
– A splash of dry white wine (about 1/4 cup)
– 1/2 cup of heavy cream
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat, then add the pasta and cook according to package directions until al dente, about 10–12 minutes, reserving 1 cup of pasta water before draining.
2. While the pasta cooks, pat the steak slices dry with paper towels and season generously with salt and pepper on both sides.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes, then add the steak in a single layer without overcrowding.
4. Sear the steak for 2–3 minutes per side until browned and cooked to medium-rare, then transfer to a plate and tent with foil to rest—this keeps it juicy.
5. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet, then sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.
6. Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon, and let it simmer for 2 minutes until reduced by half.
7. Stir in the heavy cream, lemon zest, and thyme leaves, and simmer gently for 3–4 minutes until the sauce thickens slightly.
8. Add the drained pasta and reserved pasta water a little at a time, tossing to coat everything evenly and create a silky sauce.
9. Return the rested steak and any accumulated juices to the skillet, along with the chopped parsley and a squeeze of fresh lemon juice, tossing gently to combine.
10. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed, then remove from heat.
Vividly creamy with a tangy kick, this pasta boasts tender, savory steak bits that melt into each forkful, while the fresh herbs add a garden-fresh brightness. Serve it straight from the skillet for a rustic touch, or garnish with extra lemon slices and a sprinkle of parsley to make it feel special—it’s a dish that’s as comforting as it is vibrant, perfect for sharing or savoring solo on a quiet night.
Steak Pasta Carbonara
Perhaps there’s something quietly comforting about a dish that feels both indulgent and familiar, a meal that wraps you in warmth on a chilly evening. I found myself craving that kind of solace today, and my thoughts drifted to a simple, savory pasta—a twist on a classic that feels just right for a quiet night in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of your favorite pasta, like spaghetti or fettuccine
– A couple of thick-cut steaks, about 1 pound total
– A good splash of olive oil, about 2 tablespoons
– 4 large eggs
– A generous cup of finely grated Parmesan cheese, plus a little extra for serving
– A few cloves of garlic, minced
– A pinch of salt and a few cracks of black pepper
– A small handful of fresh parsley, chopped (optional, for a bright finish)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, pat the steaks dry with paper towels and season both sides generously with salt and pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the steaks to the skillet and cook for 4-5 minutes per side for medium-rare, or until they reach an internal temperature of 135°F on an instant-read thermometer. Tip: Let the steaks rest for 5 minutes after cooking to keep them juicy.
5. While the steaks cook, add the pasta to the boiling water and cook according to package directions until al dente, usually 8-10 minutes.
6. In a medium bowl, whisk together the eggs, grated Parmesan cheese, and a pinch of black pepper until smooth.
7. Once the steaks are done, transfer them to a cutting board to rest, then reduce the skillet heat to medium-low.
8. Add the remaining 1 tablespoon of olive oil to the skillet, then stir in the minced garlic and cook for 1 minute until fragrant but not browned. Tip: Keep the heat low to prevent the garlic from burning.
9. Drain the cooked pasta, reserving 1 cup of the starchy pasta water.
10. Immediately add the hot pasta to the skillet with the garlic, tossing to coat it in the oil.
11. Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta, tossing constantly for about 1 minute until the sauce thickens and coats the noodles. Tip: The residual heat from the pasta will cook the eggs safely without scrambling them.
12. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
13. Slice the rested steaks thinly against the grain and gently fold them into the pasta.
14. Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
Velvety strands of pasta cling to a rich, creamy sauce that’s punctuated by tender, savory bites of steak. The garlic adds a subtle warmth, while the Parmesan lends a salty depth that makes each forkful deeply satisfying. For a cozy twist, try serving it in shallow bowls with a side of crusty bread to soak up every last bit of sauce.
Chimichurri Steak Pasta
There’s something quietly comforting about a dish that feels both celebratory and simple, a meal that bridges the gap between a busy weeknight and a moment worth savoring. Today, as the light fades on this December afternoon, I’m drawn to the vibrant, herby brightness of chimichurri paired with the deep, savory notes of seared steak and tender pasta—a combination that feels like a warm, flavorful hug in a bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A good glug of olive oil, about 3 tablespoons
– A couple of garlic cloves, finely minced
– A big handful of fresh parsley, roughly chopped
– A small handful of fresh oregano, roughly chopped
– A splash of red wine vinegar, about 2 tablespoons
– A pinch of red pepper flakes
– A generous pinch of salt and a few cracks of black pepper
– About 1 pound of flank or skirt steak
– 12 ounces of dried pasta, like fettuccine or linguine
– A pat of butter, about 2 tablespoons
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. While the water heats, make the chimichurri: in a medium bowl, combine the olive oil, minced garlic, chopped parsley, chopped oregano, red wine vinegar, red pepper flakes, salt, and black pepper; stir well and set aside to let the flavors meld.
3. Pat the steak completely dry with paper towels—this helps achieve a better sear—and season both sides generously with salt and pepper.
4. Heat a large skillet or cast-iron pan over medium-high heat until very hot, about 2-3 minutes; add 1 tablespoon of the olive oil from the chimichurri mixture and swirl to coat.
5. Carefully place the steak in the hot pan and cook undisturbed for 4-5 minutes, until a deep brown crust forms on the bottom.
6. Flip the steak and cook for another 4-5 minutes for medium-rare (or until it reaches an internal temperature of 130°F on an instant-read thermometer); transfer to a cutting board to rest for at least 10 minutes, which keeps the juices inside.
7. Once the water is boiling, add the pasta and cook according to package directions until al dente, usually 9-11 minutes; reserve 1 cup of the starchy pasta water before draining.
8. Return the drained pasta to the pot, off the heat; add the butter and half of the chimichurri sauce, tossing until the butter melts and the pasta is evenly coated, adding splashes of the reserved pasta water as needed to create a silky sauce.
9. Thinly slice the rested steak against the grain—this ensures tenderness—and toss it with the remaining chimichurri sauce in a bowl.
10. Divide the pasta among bowls, top with the chimichurri-coated steak slices, and drizzle with any extra sauce from the bowl.
Combining the tender, juicy steak with the bright, herbaceous sauce and buttery pasta creates a delightful contrast in every bite. Consider serving it with a simple green salad to cut through the richness, or enjoy it as is for a deeply satisfying meal that feels both rustic and refined.
Steak and Roasted Red Pepper Pasta
Remembering how the kitchen fills with warmth on winter evenings, I find myself craving something that balances hearty comfort with bright, smoky notes—a dish that feels both celebratory and quietly nourishing. This steak and roasted red pepper pasta is exactly that, a simple yet deeply satisfying meal where tender beef and sweet peppers mingle in a creamy, garlicky sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A pound of flank steak, sliced thinly against the grain
– A couple of cups of dried penne pasta
– A 12-ounce jar of roasted red peppers, drained and chopped
– A small yellow onion, finely diced
– Three cloves of garlic, minced
– A cup of heavy cream
– A splash of olive oil
– A tablespoon of butter
– A teaspoon of smoked paprika
– Half a teaspoon of dried oregano
– Salt and freshly ground black pepper
– A handful of fresh parsley, chopped for garnish
– A quarter cup of grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook according to package directions until al dente, about 10–12 minutes, then drain and set aside.
3. While the pasta cooks, pat the flank steak slices dry with paper towels and season generously on both sides with salt and black pepper.
4. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the steak slices in a single layer, working in batches if needed to avoid overcrowding, and sear for 2–3 minutes per side until browned and cooked to medium-rare, then transfer to a plate.
6. Reduce the heat to medium and add the tablespoon of butter to the same skillet, letting it melt and foam slightly.
7. Stir in the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
8. Add the minced garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
9. Tip in the chopped roasted red peppers, smoked paprika, and dried oregano, stirring to combine and heat through for 2 minutes.
10. Pour in the cup of heavy cream, bring to a gentle simmer, and let it cook for 3–4 minutes until slightly thickened, stirring occasionally.
11. Return the seared steak and any accumulated juices to the skillet, tossing to coat in the sauce and heat through for 1–2 minutes.
12. Fold in the drained pasta until everything is well combined and warmed through.
13. Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
14. Taste and adjust seasoning with a pinch more salt or pepper if desired, then garnish with the chopped fresh parsley.
Looking at the finished dish, the creamy sauce clings to each piece of pasta, offering a velvety texture that contrasts with the juicy, seared steak and the sweet, smoky bite of peppers. Serve it straight from the skillet with a crisp green salad on the side, or let it sit for a few minutes to allow the flavors to meld even more deeply.
Truffle Oil Steak Pasta
Musing on this quiet evening, I find myself craving something indulgent yet simple—a dish that feels like a warm embrace after a long day. It’s the kind of meal that turns an ordinary night into something special, with earthy truffle notes mingling with rich steak and comforting pasta.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of ribeye steak, cut into thin strips
– 12 ounces of fettuccine pasta
– 2 tablespoons of olive oil
– 4 cloves of garlic, minced
– 1 cup of heavy cream
– ½ cup of grated Parmesan cheese
– 2 tablespoons of truffle oil
– A splash of white wine (about ¼ cup)
– A couple of fresh thyme sprigs
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite when tasted).
3. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
4. Pat the ribeye steak strips dry with paper towels to ensure a good sear, then season them generously with salt and pepper.
5. Add the steak strips to the hot skillet in a single layer, cooking for 2–3 minutes per side until browned and cooked to medium-rare (internal temperature of 130°F).
6. Tip: Avoid overcrowding the skillet to prevent steaming—cook in batches if needed.
7. Transfer the cooked steak to a plate and set aside, covering loosely with foil to keep warm.
8. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
9. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
10. Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon.
11. Tip: This step adds depth of flavor—don’t skip it!
12. Stir in the heavy cream and fresh thyme sprigs, bringing the mixture to a gentle simmer over medium-low heat.
13. Cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
14. Drain the cooked pasta, reserving ½ cup of the pasta water.
15. Add the drained pasta to the skillet with the cream sauce, tossing to coat evenly.
16. Stir in the grated Parmesan cheese until melted and creamy, adding a splash of the reserved pasta water if the sauce seems too thick.
17. Remove the skillet from heat and discard the thyme sprigs.
18. Gently fold in the cooked steak strips, being careful not to break them apart.
19. Drizzle the truffle oil over the pasta and steak, tossing once more to distribute the flavor evenly.
20. Tip: Add the truffle oil at the end to preserve its aromatic qualities—heat can diminish its potency.
21. Season with additional salt and pepper if desired, then serve immediately.
Finally, this dish comes together with a luxurious texture—the pasta is silky from the cream sauce, while the steak adds a tender, juicy contrast. For a creative twist, top it with a sprinkle of extra Parmesan and a few more thyme leaves, making it perfect for a cozy dinner that feels both elegant and effortless.
Summary
Yum! This roundup proves steak and pasta are a match made in dinner heaven, offering endless flavor combos to spice up your weeknights. We’d love to hear which recipe becomes your new favorite—drop a comment below! If you enjoyed these ideas, please share this article on Pinterest to help other home cooks discover delicious meals. Happy cooking!
