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Easy 30-Minute Garlic Parmesan Steak Pasta

garlic parmesan steak pasta - featured image
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Tender steak strips coated in a rich, garlicky parmesan sauce, all tangled up with fettuccine. This restaurant-quality pasta dish comes together in just 30 minutes, making it perfect for busy weeknights.

Ingredients

Scale
  • 1 lb sirloin steak or ribeye, thinly sliced against the grain
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder (optional)
  • 12 oz fettuccine or linguine
  • Salt for pasta water
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • ½ teaspoon red pepper flakes (optional)
  • ¼ teaspoon nutmeg
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • Extra parmesan for serving

Instructions

  1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil.
  2. Pat the steak dry with paper towels. Slice the steak thinly against the grain into strips about ¼-inch thick. Season generously with salt, pepper, and garlic powder. Let it sit at room temperature for 5 minutes.
  3. Heat 1 tablespoon of olive oil in your large skillet over high heat until shimmering. Add the steak strips in a single layer. Cook for 2 minutes without moving them, then flip and cook for another 1-2 minutes for medium-rare. Transfer the steak to a plate and tent with foil. Do not clean the pan.
  4. Add the fettuccine to the boiling water and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
  5. In the same skillet used for the steak, reduce the heat to medium. Add 4 tablespoons of butter and let it melt. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
  6. Pour in the heavy cream and stir, scraping up all the browned bits from the bottom of the pan. Let it simmer gently for 2-3 minutes until it thickens slightly.
  7. Remove the pan from the heat and stir in the freshly grated parmesan cheese. Keep stirring until fully melted and smooth. Season with nutmeg, salt, and pepper to taste. If the sauce seems too thick, add a splash of the reserved pasta water.
  8. Add the drained pasta to the sauce and toss well to coat. Add the cooked steak strips back in, along with any juices that collected on the plate. Toss everything together gently.
  9. Divide the pasta among plates, garnish with fresh parsley and extra parmesan. Serve hot.

Notes

For best results, use freshly grated parmesan cheese—pre-shredded contains anti-caking agents that prevent smooth melting. Always remove the pan from heat before adding cheese to avoid clumping. For a lighter version, substitute half-and-half for heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat with a splash of milk or cream.

Nutrition

Keywords: garlic parmesan steak pasta, easy steak pasta, 30 minute pasta, creamy steak pasta, weeknight dinner, steak fettuccine

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