Description
This one-pot creamy spicy garlic butter steak and pasta is a bold, comforting meal that combines juicy seared steak, tender pasta, and a rich, spicy garlic-Parmesan cream sauce all made in a single pan. Perfect for busy weeknights or impressive date nights, it’s packed with flavor and endlessly customizable.
Ingredients
Scale
- 1 lb thinly sliced sirloin steak
- 8 oz fettuccine pasta (uncooked)
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 2 cups chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Optional Add-ins:
- 1 cup spinach
- ½ cup sliced mushrooms
- ¼ cup sun-dried tomatoes
Instructions
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add sliced steak and sear until browned. Remove and set aside.
- In the same skillet, add the remaining butter, minced garlic, and red pepper flakes. Sauté for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, then stir in the uncooked pasta. Bring to a boil, reduce heat, and simmer until pasta is al dente (about 10–12 minutes).
- Stir in Parmesan cheese until fully melted and incorporated into the sauce.
- Return the steak to the skillet and toss to coat.
- Garnish with fresh parsley and optional toppings if desired. Serve hot.
Notes
- Reduce or omit red pepper flakes to tone down the heat.
- Swap in gluten-free pasta or plant-based dairy for dietary needs.
- Ribeye or flank steak can be used instead of sirloin.
- Add burrata or gouda for a different cheese twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: One-Pot / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 2g
- Sodium: 590mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 145mg