Name: Creamy Garlic Parmesan Steak Pasta
Prep time: PT-488070H59M35S
Cook time: PT-488070H59M35S
Total time: PT-488070H59M35S
Cuisine: American / Italian‑inspired
Ingredients: 450 g ribeye steak (about 2 steaks); 1 tbsp paprika; 2 tbsp olive oil; 2 tsp dried parsley; Salt & pepper; 1 onion, diced; 3 cloves garlic, minced; 2 tbsp butter; ½ cup chicken stock; ½ cup double cream (heavy cream); ½ cup Parmesan, grated; ⅓ cup fresh parsley, chopped; 300 g rigatoni; ⅓ cup white wine (optional)

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A rich and indulgent pasta dish featuring tender, seared steak tossed with rigatoni in a creamy garlic‑Parmesan sauce—a perfect blend of savory, garlicky, and comforting flavors. This steak pasta feels like something straight from a cozy bistro, but it’s easy enough to make at home in just 30 minutes. Creamy Garlic Parmesan Steak Pasta

Why You’ll Love This Recipe

I love how this recipe brings together hearty steak with a luxuriously creamy garlic-Parmesan sauce. It’s the kind of meal I like to make when I want something a little indulgent, whether it’s for a weeknight treat or a special occasion. The seared steak adds richness and depth, while the rigatoni catches all that velvety sauce in every bite. Plus, I can make it all in one pan (aside from the pasta), which means less cleanup and more time to enjoy the meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

450 g ribeye steak (about 2 steaks)
1 tbsp paprika
2 tbsp olive oil
2 tsp dried parsley
Salt & pepper
1 onion, diced
3 cloves garlic, minced
2 tbsp butter
½ cup chicken stock
½ cup double cream (heavy cream)
½ cup Parmesan, grated
⅓ cup fresh parsley, chopped
300 g rigatoni
⅓ cup white wine (optional)

Directions

I start by seasoning both sides of the ribeye steaks with paprika, dried parsley, salt, and pepper, then drizzle them with olive oil and rub everything in well.
I heat a skillet until it’s smoking hot and sear the steaks for about 1 minute per side until beautifully browned.
I add a knob of butter to the pan and baste the steaks for another minute, then remove them to rest.
While the steak rests, I bring a pot of salted water to a boil and cook the rigatoni until al dente.
In the same skillet, I melt some butter and sauté the diced onion over medium heat for about 5 minutes until soft.
I stir in the minced garlic and cook for another minute. If I’m using wine, I deglaze the pan and let it simmer briefly.
I pour in the chicken stock and double cream, stirring well and letting the sauce simmer until it slightly thickens.
I mix in the Parmesan until smooth and season with salt and pepper to taste.
I add the cooked rigatoni to the sauce, tossing everything together. I mix in chopped parsley and a splash of pasta water if needed to loosen the sauce.
I slice the rested steak into bite-sized pieces and top the pasta with it, garnishing with extra parsley and Parmesan if I feel fancy.
I serve it hot and enjoy immediately.

Servings and timing

This recipe makes about 4 servings.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I like to switch things up depending on what I have in the kitchen. Sometimes I use sirloin or flank steak instead of ribeye for a leaner option. If I want a little heat, I sprinkle in some red pepper flakes. When I don’t have wine on hand, I just skip it—the sauce still turns out beautifully. For a veggie twist, I occasionally add sautéed mushrooms or spinach just before tossing the pasta.

storage/reheating

If I have leftovers, I keep them in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I warm it gently on the stove over low heat or in the microwave, adding a splash of cream or chicken stock to loosen up the sauce.

FAQs

How do I keep the steak tender?

I make sure not to overcook it and always let it rest for 5–10 minutes before slicing. That way, all the juices stay inside and the meat stays tender.

Can I make this dish ahead of time?

I prefer it fresh, but I can prep the sauce and steak ahead and just cook the pasta before serving. Reheat gently to maintain the creamy texture.

What’s a good substitute for ribeye?

Sirloin or flank steak works well if I’m looking for a leaner or more affordable option. Both sear nicely and still taste great in the sauce.

Do I need to use white wine?

Nope! I skip it if I don’t have any on hand. The sauce still develops great flavor with the garlic, cream, and chicken stock.

Can I use a different type of pasta?

Absolutely. I’ve made this with penne, fettuccine, and even tagliatelle. I just stick to something with enough surface or ridges to hold onto the sauce.

Conclusion

This creamy garlic Parmesan steak pasta is one of those dishes I love to pull out when I want something cozy, rich, and satisfying. It brings together bold flavors, tender meat, and a silky sauce in every bite. Whether I’m cooking for guests or just treating myself to a special dinner, this recipe never disappoints.