Description
This One-Pot Creamy Garlic Butter Steak Pasta is the ultimate comfort food made simple. Tender, golden-seared steak bites are coated in a silky garlic butter cream sauce that clings to every twist of rotini. It’s rich, hearty, and indulgent—but secretly ready in under 30 minutes. Perfect for busy weeknights when you want a restaurant-worthy meal without the hassle or the dishes.
Ingredients
-
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
-
2 tbsp butter, divided
-
4 cloves garlic, minced
-
½ tsp crushed red pepper flakes (optional, for spice)
-
1 cup heavy cream
-
½ cup grated Parmesan cheese
-
8 oz rotini pasta
-
2.5–3 cups water or broth
-
Salt and black pepper to taste
-
Chopped parsley, for garnish
Instructions
-
Sear the steak: Heat 1 tablespoon of butter in a large skillet over medium-high heat. Season steak with salt and pepper. Sear 2–3 minutes per side until golden brown. Remove and set aside.
-
Build the garlic base: In the same skillet, melt remaining butter. Add garlic and red pepper flakes. Sauté 1–2 minutes until fragrant.
-
Make it creamy: Pour in heavy cream and simmer 3–4 minutes until slightly thickened. Stir in Parmesan until smooth.
-
Cook the pasta: Add uncooked rotini and water or broth. Bring to a boil, then reduce heat, cover, and simmer 10–12 minutes until pasta is al dente.
-
Combine and serve: Return steak (and juices) to the skillet. Stir gently to combine. Garnish with parsley and extra Parmesan. Serve hot.
Notes
Avoid overcooking the steak—quick sear for tenderness.
Broth adds more flavor depth than plain water.
Adjust spice level by increasing or skipping the red pepper flakes.
The sauce will thicken as it cools—let it rest briefly before serving.
Add-ins like spinach or sun-dried tomatoes enhance flavor and color.
Reheat gently with a splash of milk or broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot (Stovetop)
- Cuisine: American