Name: One-Skillet Steak Pasta with Garlic Butter Heat
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 oz fettuccine or penne pasta; 1 lb steak (ribeye, sirloin, or flank), cut into bite-sized pieces; 2 tbsp olive oil; 3 tbsp unsalted butter; 5 cloves garlic, minced; 1 tsp red pepper flakes (adjust to taste); 1 cup heavy cream; ½ cup grated Parmesan cheese; 1 cup cherry tomatoes, halved; 1 cup fresh spinach leaves; ½ tsp salt (or to taste); ½ tsp black pepper; Fresh parsley, chopped (for garnish)

Description

This one-skillet steak pasta is the perfect combination of tender steak, garlicky butter, and creamy pasta with a touch of heat. It’s ideal for busy weeknights or cozy dinners, offering rich flavor with minimal cleanup. Cherry tomatoes and fresh spinach add brightness, while Parmesan cheese makes every bite indulgent.

Ingredients

Scale

12 oz fettuccine or penne pasta
1 lb steak (ribeye, sirloin, or flank), cut into bite-sized pieces
2 tbsp olive oil
3 tbsp unsalted butter
5 cloves garlic, minced
1 tsp red pepper flakes (adjust to taste)
1 cup heavy cream
½ cup grated Parmesan cheese
1 cup cherry tomatoes, halved
1 cup fresh spinach leaves
½ tsp salt (or to taste)
½ tsp black pepper
Fresh parsley, chopped (for garnish)

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Instructions

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
In a large skillet over medium-high heat, add olive oil and sear the steak pieces, seasoned with salt and pepper, for 2-3 minutes per side until browned. Remove from skillet and set aside.
Reduce heat to medium and melt the butter in the same skillet. Add minced garlic and red pepper flakes, sautéing 1-2 minutes until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until smooth and creamy.
Add cooked pasta, cherry tomatoes, and spinach to the skillet. Toss together, adding reserved pasta water gradually until desired sauce consistency is reached.
Return the seared steak to the skillet, mixing gently to coat with sauce. Cook 2-3 more minutes to allow flavors to combine.
Garnish with chopped parsley and serve hot.

Notes

Use ribeye or sirloin for tender, flavorful steak; flank steak works if thinly sliced against the grain.
Adjust red pepper flakes for your preferred level of spice.
Reserve pasta water to control sauce consistency.
Add mushrooms, bell peppers, or sun-dried tomatoes for variations.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of milk or cream.

Prep Time: 15 minutes
Cook Time: 20 minutes