16 Delicious Steak Pasta Recipes for Every Occasion

Let’s face it, there’s nothing quite like the hearty combination of tender steak and al dente pasta to make any meal feel like a special occasion. Whether you’re craving a quick weeknight dinner, a cozy comfort dish, or something to impress at your next gathering, we’ve got you covered. Dive into our roundup of 16 mouthwatering steak pasta recipes that promise to delight your taste buds and simplify your cooking adventures.

Creamy Garlic Steak Pasta

Venture into a world where succulent steak meets the comforting embrace of pasta, all swathed in a luxuriously creamy garlic sauce that promises to delight the senses. This dish, a harmonious blend of robust flavors and velvety textures, is perfect for those evenings when only the most indulgent meal will do.

Ingredients

• 8 oz. tender sirloin steak, thinly sliced against the grain
• 2 cups uncooked fettuccine pasta
• 3 tbsp rich unsalted butter
• 4 cloves fresh garlic, minced
• 1 cup heavy cream, chilled
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp finely chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tbsp of butter and swirl to coat the pan. Season the steak slices with salt and pepper, then sear for 2-3 minutes per side until browned but still pink in the center. Remove steak and set aside.
3. In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
4. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let the sauce reduce slightly, about 2 minutes, then stir in the Parmesan cheese until melted and smooth.
5. Return the cooked pasta and steak to the skillet, tossing gently to coat in the sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Garnish with chopped parsley and serve immediately.

Marvel at the creamy texture that clings to each strand of pasta, punctuated by the tender bites of garlic-infused steak. For an extra touch of elegance, serve with a sprinkle of red pepper flakes or a side of crusty bread to soak up every last drop of sauce.

Spicy Cajun Steak Pasta

Elevate your dinner repertoire with this Spicy Cajun Steak Pasta, a dish that marries the bold flavors of Cajun seasoning with the comforting richness of creamy pasta, promising a culinary experience that’s both indulgent and exhilarating.

Ingredients

• 8 oz. fettuccine pasta, al dente
• 1 lb. ribeye steak, thinly sliced against the grain
• 2 tbsp. Cajun seasoning, freshly ground
• 1 cup heavy cream, velvety and rich
• 1/2 cup grated Parmesan cheese, aged and sharp
• 2 tbsp. unsalted butter, creamy and golden
• 3 cloves garlic, minced and aromatic
• 1 red bell pepper, thinly sliced and vibrant
• 1 green bell pepper, thinly sliced and crisp
• 1/2 cup chicken broth, savory and homemade
• 2 tbsp. fresh parsley, finely chopped and bright
• 1 tbsp. olive oil, extra virgin and fruity

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook for 10-12 minutes until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the ribeye slices with Cajun seasoning and sear for 2-3 minutes per side until a golden crust forms. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Tip: Avoid burning the garlic to keep the flavor sweet and mellow.
4. Add sliced bell peppers to the skillet and cook for 3-4 minutes until they begin to soften. Pour in chicken broth to deglaze the pan, scraping up any browned bits for extra flavor.
5. Reduce heat to low and stir in heavy cream and Parmesan cheese until the sauce is smooth and creamy. Tip: Gradually add the cheese to prevent clumping.
6. Return the cooked pasta and seared steak to the skillet, tossing to coat evenly in the sauce. If needed, add reserved pasta water a tablespoon at a time to reach desired consistency. Tip: The starch in the pasta water helps thicken the sauce naturally.
7. Garnish with fresh parsley before serving hot.

Zesty and bold, this Spicy Cajun Steak Pasta offers a perfect balance of heat and creaminess, with the steak providing a tender contrast to the al dente pasta. Serve it with a side of crusty bread to soak up every last drop of the flavorful sauce.

Mushroom and Steak Pasta Alfredo

Unveiling a dish that marries the earthy depth of mushrooms with the robust flavor of steak, all enveloped in a creamy Alfredo sauce, this Mushroom and Steak Pasta Alfredo is a testament to luxurious comfort food. Perfect for a dinner that demands both elegance and heartiness, it’s a recipe that promises to delight the senses with every forkful.

Ingredients

• 8 oz fettuccine pasta, preferably bronze-cut for a rougher texture that holds sauce better
• 1 lb ribeye steak, thinly sliced against the grain for tenderness
• 2 cups cremini mushrooms, sliced to showcase their meaty texture
• 3 cloves garlic, minced to release their aromatic essence
• 1 cup heavy cream, for a luxuriously smooth sauce
• 1/2 cup freshly grated Parmesan cheese, adding a nutty depth
• 2 tbsp unsalted butter, for a rich base
• 1 tbsp extra virgin olive oil, for sautéing with a fruity note
• Salt and freshly ground black pepper, to season layers of flavor

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced steak, seasoning with salt and pepper, and sear until browned, about 2-3 minutes per side. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add mushrooms and garlic, sautéing until the mushrooms are golden and the garlic is fragrant, about 5 minutes.
4. Pour in the heavy cream, stirring to combine with the mushrooms and garlic. Let it simmer gently for 2 minutes to thicken slightly.
5. Reduce heat to low and stir in the Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
6. Return the cooked pasta and steak to the skillet, tossing gently to coat everything in the Alfredo sauce. Warm through for 1-2 minutes.
7. Season with additional salt and pepper if needed, then remove from heat.

When served, this dish boasts a harmonious blend of textures—from the tender steak and al dente pasta to the creamy sauce clinging to each strand. For an extra touch of elegance, garnish with a sprinkle of freshly chopped parsley or a drizzle of truffle oil to elevate the earthy notes of the mushrooms.

Steak and Gorgonzola Pasta

Bold flavors and luxurious textures come together in this exquisite dish, where tender steak meets creamy Gorgonzola in a harmonious blend over perfectly al dente pasta. It’s a celebration of indulgence, designed to impress at any dinner table.

Ingredients

• 8 oz ribeye steak, thinly sliced against the grain
• 1 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream, velvety and smooth
• 4 oz Gorgonzola cheese, crumbled
• 8 oz fettuccine pasta, bronze-cut for ideal texture
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, finely crushed
• 2 tbsp fresh parsley, finely chopped for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook for 8-10 minutes, until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced ribeye and sear for 2 minutes per side, achieving a golden crust. Remove and set aside.
3. In the same skillet, reduce heat to medium and sauté the minced garlic for 30 seconds, until fragrant. Pour in the heavy cream, stirring gently to combine.
4. Add the crumbled Gorgonzola to the skillet, stirring continuously until the cheese melts into a smooth sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
5. Return the cooked pasta and seared steak to the skillet, tossing gently to coat everything in the Gorgonzola sauce. Season with black pepper and sea salt.
6. Garnish with freshly chopped parsley before serving.

Rich and creamy, the Gorgonzola sauce clings to each strand of pasta, while the steak adds a satisfying bite. Serve this dish with a side of crusty bread to soak up every last drop of sauce, elevating the dining experience to new heights.

Peppercorn Steak Pasta

Unveiling a dish that marries the boldness of peppercorn with the tenderness of steak, this Peppercorn Steak Pasta is a symphony of flavors that promises to elevate your dining experience. Perfectly seared steak strips meet al dente pasta, all enveloped in a creamy, peppery sauce that’s both luxurious and comforting.

Ingredients

• 8 oz. ribeye steak, thinly sliced against the grain for tenderness
• 2 cups fettuccine pasta, uncooked
• 2 tbsp. unsalted butter, for a rich, velvety sauce base
• 1 tbsp. whole black peppercorns, freshly cracked for intense aroma
• 1 cup heavy cream, to create a lusciously smooth sauce
• 1/2 cup grated Parmesan cheese, for a nutty, salty depth
• 2 cloves garlic, minced, to infuse the dish with a pungent kick
• 1 tbsp. olive oil, for searing the steak to perfection
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook for 8-10 minutes, until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the steak slices with salt and sear for 1-2 minutes per side, until a golden crust forms. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cracked peppercorns, sautéing for 30 seconds until fragrant.
4. Pour in the heavy cream, stirring constantly to incorporate the flavors. Bring to a gentle simmer and let it reduce slightly, about 2 minutes.
5. Stir in the grated Parmesan cheese until the sauce is smooth and homogenous. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
6. Return the cooked pasta and steak to the skillet, tossing gently to coat everything in the creamy peppercorn sauce. Cook for an additional minute to reheat the steak.

Hearty and indulgent, this Peppercorn Steak Pasta boasts a perfect balance of spicy, creamy, and savory notes. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of the delectable sauce.

Steak Pasta with Red Wine Sauce

Zesty and sophisticated, this Steak Pasta with Red Wine Sauce is a culinary masterpiece that marries the robustness of perfectly seared steak with the velvety richness of a red wine reduction, all tossed with al dente pasta for a dish that’s as indulgent as it is elegant.

Ingredients

• 12 oz ribeye steak, well-marbled and at room temperature
• 8 oz fettuccine pasta, artisan-crafted
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, freshly minced
• 1 cup dry red wine, full-bodied and robust
• 1/2 cup heavy cream, luxuriously thick
• 1 tbsp unsalted butter, European-style
• 1 tsp kosher salt, finely ground
• 1/2 tsp freshly ground black pepper, coarsely cracked
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup grated Parmesan cheese, aged and sharp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering. Season the ribeye with salt and pepper, then sear for 3-4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and let rest.
3. In the same skillet, reduce heat to medium and add the remaining olive oil. Sauté the garlic until fragrant, about 30 seconds, being careful not to burn.
4. Deglaze the skillet with the red wine, scraping up any browned bits. Simmer until reduced by half, about 5 minutes.
5. Stir in the heavy cream and butter, cooking until the sauce thickens slightly, about 2 minutes. Season with salt and pepper to taste.
6. Slice the rested steak against the grain into thin strips. Add the drained pasta and steak to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
7. Garnish with fresh parsley and grated Parmesan cheese before serving.

Melt-in-your-mouth tender steak and pasta enveloped in a luscious red wine sauce create a dish that’s both hearty and refined. Serve with a glass of the same red wine used in the sauce for a harmonious dining experience.

Garlic Butter Steak Pasta

Delight in the harmonious blend of succulent steak and al dente pasta, bathed in a luxurious garlic butter sauce that promises to elevate your dining experience to new heights.

Ingredients

• 8 oz ribeye steak, thinly sliced against the grain for tenderness
• 8 oz fettuccine pasta, cooked to al dente perfection
• 3 tbsp unsalted butter, rich and creamy
• 4 cloves garlic, minced to release its aromatic essence
• 1/4 cup heavy cream, velvety and smooth
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 2 tbsp fresh parsley, finely chopped for a burst of color and freshness
• 1/2 tsp kosher salt, for seasoning
• 1/4 tsp freshly ground black pepper, for a subtle heat

Instructions

1. Season the thinly sliced ribeye steak with kosher salt and freshly ground black pepper, ensuring each piece is evenly coated.
2. In a large skillet over medium-high heat, melt 1 tbsp of unsalted butter until it begins to foam, then add the steak slices. Sear for 1-2 minutes per side until a golden crust forms, then remove from the skillet and set aside.
3. Reduce the heat to medium and add the remaining 2 tbsp of butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
4. Pour in the heavy cream, stirring continuously to combine with the garlic butter, and let it simmer for 2 minutes until slightly thickened.
5. Add the cooked fettuccine pasta to the skillet, tossing gently to coat each strand in the creamy garlic sauce.
6. Sprinkle the freshly grated Parmesan cheese over the pasta, stirring until the cheese is melted and the sauce is smooth.
7. Return the seared steak slices to the skillet, folding them into the pasta to warm through for about 1 minute.
8. Garnish with finely chopped fresh parsley before serving.

Flavorful and indulgent, this Garlic Butter Steak Pasta boasts a perfect balance of textures, from the tender steak to the creamy pasta. Serve it with a side of crusty bread to soak up every last drop of the garlic butter sauce for an unforgettable meal.

Steak and Spinach Pasta Salad

This season, the Steak and Spinach Pasta Salad emerges as a harmonious blend of robust flavors and textures, perfect for those seeking a dish that’s both nourishing and indulgent.

Ingredients

• 8 oz tender sirloin steak, thinly sliced
• 2 cups fusilli pasta, uncooked
• 3 cups fresh baby spinach, loosely packed
• 1/4 cup rich extra virgin olive oil
• 2 tbsp balsamic vinegar, aged
• 1 clove garlic, minced
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shaved Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli pasta and cook for 9-11 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process.
2. While the pasta cooks, heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the thinly sliced sirloin steak and sear for 2-3 minutes per side, or until browned to your liking. Remove from heat and let rest for 5 minutes.
3. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, minced garlic, black pepper, and sea salt to create the dressing.
4. In a large mixing bowl, combine the cooled pasta, seared steak, baby spinach, and cherry tomatoes. Drizzle the dressing over the salad and toss gently to coat.
5. Sprinkle the shaved Parmesan cheese over the top before serving.

Just as the steak offers a succulent contrast to the crisp spinach, the pasta provides a comforting base that ties all the elements together. Serve this salad chilled for a refreshing summer meal or at room temperature to fully appreciate the depth of flavors.

Balsamic Glazed Steak Pasta

Revered for its harmonious blend of robust flavors and tender textures, this dish marries the succulence of perfectly seared steak with the velvety embrace of al dente pasta, all brought together by a luscious balsamic glaze that dances between sweet and tangy.

Ingredients

• 1 lb ribeye steak, well-marbled and at room temperature
• 8 oz fettuccine pasta, bronze-cut for superior texture
• 3 tbsp rich extra virgin olive oil
• 1/4 cup aged balsamic vinegar, with a deep, complex sweetness
• 2 tbsp unsalted butter, cold and cubed
• 2 cloves garlic, freshly minced
• 1 tsp finely ground black pepper
• 1 tsp sea salt, flaky for texture
• 1/4 cup fresh basil leaves, thinly sliced for a burst of color and aroma

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook for 8-10 minutes, until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium-high heat until shimmering. Season the steak generously with salt and pepper.
3. Sear the steak for 3-4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate to rest, covering loosely with foil.
4. In the same skillet, reduce heat to medium and add the remaining olive oil. Sauté garlic until fragrant, about 30 seconds, being careful not to burn.
5. Deglaze the pan with balsamic vinegar, scraping up any browned bits. Simmer until reduced by half, about 2 minutes.
6. Whisk in the cold butter, one cube at a time, until the sauce is glossy and emulsified. If too thick, adjust consistency with reserved pasta water.
7. Slice the rested steak against the grain into thin strips. Toss the drained pasta with the balsamic glaze, then top with steak slices and fresh basil.

Perfectly balanced, the dish offers a symphony of textures from the tender steak to the chewy pasta, all coated in a glaze that’s irresistibly glossy. Serve it atop a warm platter for a family-style feast or plate individually for an elegant dinner presentation.

Steak Pasta Carbonara

Nothing elevates a weeknight dinner quite like the luxurious combination of tender steak and creamy pasta carbonara, a dish that marries the richness of Italian tradition with the hearty satisfaction of American flavors.

Ingredients

• 8 oz fettuccine pasta
• 2 large, farm-fresh eggs
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup heavy cream
• 1 tbsp rich extra virgin olive oil
• 8 oz sirloin steak, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.
2. In a medium bowl, whisk together the eggs, Parmesan cheese, and heavy cream until smooth. Set aside.
3. Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 2-3 minutes per side, or until browned and cooked to your liking. Remove the steak from the skillet and set aside.
4. In the same skillet, reduce the heat to medium and add the minced garlic, cooking for 30 seconds until fragrant.
5. Add the drained pasta to the skillet with the garlic, tossing to combine. Remove the skillet from the heat.
6. Quickly stir the egg mixture into the pasta, adding the reserved pasta water a little at a time to create a silky sauce that coats the pasta evenly.
7. Return the steak to the skillet, gently folding it into the pasta. Season with black pepper and sea salt.
8. Serve immediately, garnished with additional Parmesan cheese if desired.

The creamy sauce clings to each strand of pasta, while the steak adds a robust texture that contrasts beautifully with the dish’s velvety richness. Try serving it with a crisp green salad to round out the meal.

Blue Cheese Steak Pasta

Kick off your culinary adventure with this Blue Cheese Steak Pasta, a dish that marries the robust flavors of perfectly seared steak with the creamy, tangy allure of blue cheese, all tossed with al dente pasta for a meal that’s as indulgent as it is satisfying.

Ingredients

• 8 oz ribeye steak, thinly sliced against the grain
• 1 tbsp coarse sea salt
• 1 tbsp freshly cracked black pepper
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 4 oz crumbled blue cheese
• 8 oz fettuccine pasta
• 1 tbsp unsalted butter
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Season the ribeye slices generously with coarse sea salt and freshly cracked black pepper on both sides.
2. Heat rich extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the steak slices in a single layer, searing for 2 minutes per side for medium-rare. Remove and set aside.
3. In the same skillet, reduce heat to medium and add minced garlic, sautéing for 30 seconds until fragrant.
4. Pour in heavy cream, stirring constantly, and bring to a gentle simmer. Allow the cream to reduce by half, about 5 minutes.
5. Stir in crumbled blue cheese until fully melted and the sauce is smooth, about 2 minutes.
6. Meanwhile, cook fettuccine pasta in boiling salted water until al dente, according to package instructions. Drain, reserving 1/4 cup of pasta water.
7. Add the cooked pasta and reserved pasta water to the skillet with the blue cheese sauce, tossing to coat evenly.
8. Return the seared steak slices to the skillet, gently folding them into the pasta. Finish with a tablespoon of unsalted butter for a glossy sheen.
9. Garnish with finely chopped fresh parsley before serving.

Present this Blue Cheese Steak Pasta with a sprinkle of additional blue cheese crumbles for an extra tangy bite, or pair it with a crisp green salad to balance the richness. The creamy sauce clings to every strand of pasta, while the steak adds a satisfying chew, making each forkful a harmonious blend of textures and flavors.

Steak and Roasted Pepper Pasta

Hearty and bursting with bold flavors, this Steak and Roasted Pepper Pasta combines tender slices of perfectly seared steak with sweet, charred roasted peppers, all tossed in a silky, garlic-infused sauce that clings to every strand of al dente pasta.

Ingredients

• 12 oz flank steak, thinly sliced against the grain
• 2 cups fusilli pasta, uncooked
• 2 large red bell peppers, roasted and sliced into strips
• 3 cloves garlic, minced
• 1/4 cup rich extra virgin olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, freshly grated
• 1 tbsp unsalted butter
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the sliced flank steak, seasoning with 1/2 tsp sea salt and 1/2 tsp black pepper. Sear for 2-3 minutes per side until browned but still pink inside. Remove from skillet and set aside.
3. In the same skillet, add the remaining olive oil and minced garlic, sautéing for 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Add the roasted red pepper strips to the skillet, stirring to combine with the garlic. Cook for 2 minutes to warm through.
5. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and slightly thickened. Tip: If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
6. Return the cooked pasta and seared steak to the skillet, tossing gently to coat everything in the sauce. Cook for an additional 1-2 minutes until everything is heated through.
7. Finish by stirring in the unsalted butter until melted, then garnish with fresh basil and remaining black pepper.

Every bite of this dish offers a harmonious blend of textures, from the tender steak to the creamy pasta, with the roasted peppers adding a sweet, smoky depth. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the luxurious sauce.

Horseradish Steak Pasta

Venture into a culinary delight that marries the boldness of horseradish with the succulence of steak, all tossed in a luscious pasta that promises to elevate your dinner table. This Horseradish Steak Pasta is a symphony of flavors, where each ingredient plays its part to perfection, creating a dish that’s as visually appealing as it is delicious.

Ingredients

• 8 oz ribeye steak, thinly sliced against the grain for tenderness
• 12 oz fettuccine pasta, cooked al dente
• 2 tbsp prepared horseradish, freshly grated for a vibrant kick
• 1/2 cup heavy cream, rich and velvety
• 2 tbsp unsalted butter, for a silky finish
• 1/4 cup Parmesan cheese, freshly grated for a nutty depth
• 2 cloves garlic, minced to release its aromatic essence
• 1 tbsp olive oil, extra virgin for a fruity note
• Salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add the thinly sliced ribeye steak, seasoning with salt and pepper, and sear for 2 minutes per side until a golden crust forms. Tip: Avoid overcrowding the pan to ensure a proper sear.
3. Remove the steak from the skillet and set aside, covering loosely to keep warm.
4. In the same skillet, melt the butter over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
5. Whisk in the heavy cream and prepared horseradish, bringing the mixture to a gentle simmer. Tip: Adjust the horseradish amount based on your preference for heat.
6. Stir in the Parmesan cheese until the sauce is smooth and slightly thickened, about 2 minutes.
7. Add the cooked fettuccine to the skillet, tossing to coat evenly with the sauce. Tip: Reserve a cup of pasta water to adjust the sauce’s consistency if needed.
8. Return the seared steak to the skillet, gently folding it into the pasta until just heated through.

A harmonious blend of textures awaits, from the tender bite of the steak to the creamy embrace of the pasta. Serve this dish with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of the horseradish-infused sauce.

Steak Pasta with Pesto Cream Sauce

Combining the robust flavors of a perfectly seared steak with the creamy, herbaceous notes of pesto, this Steak Pasta with Pesto Cream Sauce is a dish that promises to delight the senses and elevate any dinner table.

Ingredients

• 8 oz. tender sirloin steak, thinly sliced
• 2 cups al dente cooked fettuccine pasta
• 1/2 cup heavy cream, velvety and rich
• 1/4 cup homemade basil pesto, vibrant and fragrant
• 2 tbsp unsalted butter, creamy and golden
• 1 tbsp extra virgin olive oil, fruity and robust
• 2 cloves garlic, minced to aromatic perfection
• 1/4 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/4 cup grated Parmesan cheese, sharp and nutty

Instructions

1. Heat a large skillet over medium-high heat and add the extra virgin olive oil, swirling to coat the pan evenly.
2. Season the sirloin steak slices with sea salt and black pepper, then sear in the skillet for 2 minutes per side for medium-rare, or until desired doneness is achieved. Remove steak and set aside.
3. In the same skillet, melt the unsalted butter over medium heat, then add the minced garlic, sautéing until fragrant, about 30 seconds.
4. Pour in the heavy cream, stirring gently to combine with the butter and garlic, then bring to a simmer.
5. Stir in the homemade basil pesto until the sauce is uniformly green and creamy, about 1 minute.
6. Add the cooked fettuccine pasta to the skillet, tossing to coat evenly with the pesto cream sauce.
7. Return the seared steak slices to the skillet, gently folding them into the pasta and sauce to warm through.
8. Sprinkle the grated Parmesan cheese over the top, allowing it to melt slightly before serving.

Every bite of this dish offers a harmonious blend of textures, from the tender steak to the creamy pasta, all enveloped in a sauce that’s both rich and refreshingly herbaceous. Serve it with a side of crusty bread to soak up every last drop of the delectable pesto cream sauce.

Steak and Tomato Basil Pasta

Nothing embodies the essence of summer quite like the harmonious blend of juicy, seared steak and vibrant, sun-ripened tomatoes tossed with al dente pasta and fragrant basil. This Steak and Tomato Basil Pasta is a celebration of flavors and textures, offering a sophisticated yet approachable dish that’s perfect for any occasion.

Ingredients

• 1 lb ribeye steak, well-marbled and at room temperature
• 8 oz linguine pasta, bronze-cut for optimal texture
• 2 cups cherry tomatoes, halved and bursting with sweetness
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, thinly sliced for a subtle bite
• 1/2 cup fresh basil leaves, torn to release their aromatic oils
• 1/2 tsp crushed red pepper flakes, for a gentle heat
• 1/2 cup freshly grated Parmesan cheese, for a nutty finish
• Salt and freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, season the ribeye steak generously with salt and pepper on both sides.
3. Heat a large skillet over medium-high heat until very hot. Add 2 tbsp of olive oil and sear the steak for 4 minutes per side for medium-rare, or until desired doneness. Transfer to a cutting board to rest.
4. In the same skillet, reduce the heat to medium and add the remaining olive oil. Sauté the garlic and red pepper flakes until fragrant, about 30 seconds.
5. Add the cherry tomatoes and cook until they begin to soften, about 2 minutes. Tip: Gently press some tomatoes to release their juices for a saucier texture.
6. Slice the rested steak against the grain into thin strips. Tip: Letting the steak rest ensures juicy, tender slices.
7. Add the drained pasta, steak slices, and torn basil to the skillet. Toss everything together, adding reserved pasta water as needed to create a light sauce.
8. Finish with a sprinkle of Parmesan cheese and an extra drizzle of olive oil for richness.

Combining the succulence of perfectly cooked steak with the freshness of tomatoes and basil, this pasta dish is a textural delight. Serve it with a crisp white wine to elevate the dining experience, or enjoy it al fresco for a truly memorable meal.

Steak Pasta with Caramelized Onions

Savory and sumptuous, this Steak Pasta with Caramelized Onions is a dish that marries the robust flavors of perfectly seared steak with the sweet, deep notes of slowly caramelized onions, all tossed with al dente pasta for a meal that’s both hearty and refined.

Ingredients

• 1 lb ribeye steak, trimmed and cut into thin strips
• 2 large yellow onions, thinly sliced
• 8 oz fettuccine pasta
• 2 tbsp rich extra virgin olive oil
• 1 tbsp unsalted butter
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1/2 cup dry red wine
• 1/4 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves

Instructions

1. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the thinly sliced onions and a pinch of salt, stirring occasionally until they turn a deep golden brown, about 25 minutes. Tip: Lower the heat if onions are browning too quickly.
2. While onions caramelize, cook the fettuccine in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
3. Season the steak strips with salt and pepper. In another skillet, heat the remaining olive oil over high heat. Sear the steak for 2 minutes per side for medium-rare. Remove from skillet and let rest.
4. In the same skillet, melt butter over medium heat. Add minced garlic and thyme, sautéing until fragrant, about 30 seconds. Deglaze with red wine, scraping up any browned bits, and reduce by half.
5. Combine the pasta, caramelized onions, steak, and wine reduction in the large skillet. Toss with reserved pasta water as needed to loosen the sauce. Sprinkle with Parmesan cheese before serving.

Juxtaposing the tender, juicy steak with the silky pasta and sweet onions, this dish offers a delightful contrast of textures and flavors. Serve it with a side of crusty bread to soak up the luxurious sauce, or pair it with a glass of the same red wine used in the recipe for a harmonious dining experience.

Conclusion

You’ve just explored a world of flavor with our 16 Delicious Steak Pasta Recipes, perfect for any occasion. Whether you’re craving something quick and easy or a dish to impress, there’s a recipe here for you. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!