Creamy Garlic Steak Pasta

5 from 12 votes

This creamy garlic steak pasta recipe features juicy steak, tender pasta, and a garlic sauce for an easy, restaurant-style dinner at home.

Prep Time10

Cook Time20

Total Time30

Course: dinner, lunch, Main Course

Cuisine: American, Italian

Keyword: comfort food pasta, creamy garlic steak pasta, creamy steak pasta, easy steak pasta recipe, garlic steak pasta, one pan steak pasta, pasta with steak, steak pasta dinner, steak pasta recipe

Servings:

Calories: 1355kcal

Author: Nicole Kendrick

Equipment

Ingredients

Steak Ingredients

1 ½ lb. new york strip steak
2 tablespoon olive oil
2 teaspoon smoked paprika
2 teaspoon oregano
2 teaspoon garlic powder
1 teaspoon thyme
½ teaspoon black pepper
¾ teaspoon salt

Sauce Ingredients

12 oz. gluten free penne you can use traditional pasta if no gluten allergy
3 tablespoon butter I used DF butter but you can use regular butter
2 tablespoon onion paste
2 teaspoon Italian seasoning
½ teaspoon salt
1 teaspoon garlic powder
1 tablespoon minced garlic
½ cup chicken broth
2 cups heavy cream I used DF but you can use normal heavy cream
2 tablespoon gluten free flour can use regular flour if no gluten allergy
4 oz. parmesan cheese shredded

Instructions

Cook the pasta in a large pot with boiling water according to the package directions for al dente. Once the pasta is done cooking, drain the water and set the pasta aside.
In a small bowl mix paprika, salt, oregano, garlic powder, thyme, and black pepper. Then, generously season both sides of the steak with the dry seasoning mix.
Preheat your Circulon 12 quart pan to medium with two tablespoons of oil. Sear the steak for 4 minutes on both sides until the steak reaches 135 to 165 degrees internal depending on how you want your steak cooked. Once the steaks are done, set them aside to rest on a cutting board.
Reduce your heat to medium low and melt your butter into the same pan. Now add in Italian seasoning, salt, garlic powder, onion paste and minced garlic. Let that cook for about 1 minute.
Next, add your flour and whisk well. Make sure you are scraping the bottom of the pan.
Add in your chicken broth and heavy cream. Cook for 3 to 5 minutes until a thick sauce forms.
Once the sauce begins to thicken, add the Parmesan cheese and stir until it is completely melted. Let that cook for 1 to 3 minutes or until you have reached your desired consistency.
Finally, add your cooked pasta back into the pan and turn the heat off. Gently stir to coat the pasta evenly. Slice your steak and add it into the pasta before stirring well. Add a fresh garnish and enjoy!

Video

Notes

Storage

Refrigerate for up to 3 days in an airtight container.
Freeze for up to 3 months in an airtight, freezer-safe container or a heavy-duty

Tips

Let the olive oil heat properly to prevent sticking.
Your pan is ready when you can only hold your hand about 3 inches above the heat for a few seconds before it becomes uncomfortable.
Use a meat thermometer to prevent steak that's either raw in the middle or dried out.

Nutrition