Save It One-pot creamy spicy garlic butter steak and pasta is just the sort of recipe that brings everyone running to the kitchen. It is rich enough to impress guests and fuss-free enough for those nights when you want all the flavor without a mountain of dishes. Steak bites get golden and juicy, then mingle in a garlicky cream sauce that clings to swirly rotini, offering a bowlful of pure comfort with a lively hint of spice.
I started whipping this up as a treat after long workdays because the steak makes it feel special without extra effort. The sauce’s garlicky richness grew on my family fast and now they ask for this one-pot wonder at least once a week.
Ingredients
- Steak: sirloin or ribeye bite-sized pieces for juicy tenderness choose marbled pieces for best flavor
- Butter: helps sear the steak and forms the base of the sauce look for high quality rich butter
- Fresh garlic: packs a big flavor punch mince for even distribution
- Crushed red pepper flakes: bring a spicy kick use less if you prefer mild
- Heavy cream: makes the sauce luxuriously silky go for full-fat for the proper finish
- Grated parmesan cheese: melts into the sauce for depth always grate freshly if possible
- Rotini pasta: catches sauce in every spiral other short pasta can substitute
- Water or broth: serves to cook the pasta and add savory notes broth amps up flavor
- Salt and black pepper: balance and enhance all the tastes
- Chopped parsley: brightens the final dish optional but recommended
Instructions
- Sear the Steak:
- Heat one tablespoon of butter in a large skillet over medium-high. Add steak pieces evenly without crowding. Sprinkle with salt and black pepper. Cook for about two to three minutes per side until surfaces develop a rich browned crust and interiors stay juicy. Transfer steak to a plate and cover lightly.
- Build the Garlic Spice Base:
- Lower heat to medium-low. Add the remaining butter. Add the minced garlic and crushed red pepper flakes. Stir constantly and cook for one to two minutes. Let the garlic sizzle until it loses its raw edge and smells inviting but guard against browning which can turn bitter.
- Cook Pasta and Form the Sauce:
- Pour in the rotini pasta directly into the skillet. Add two and a half to three cups of water or broth. Sprinkle with a little salt. Raise heat to bring to a gentle simmer. Stir occasionally until the pasta is almost cooked through and much of the liquid has absorbed usually around eight to ten minutes. Lower heat if needed to prevent scorching.
- Enrich the Sauce:
- Reduce heat to low. Pour in the heavy cream. Add the grated parmesan. Stir patiently as the cheese melts and the sauce thickens clinging to pasta. Taste and adjust seasoning with more salt or pepper if needed.
- Finish and Serve:
- Return the seared steak to the pan along with any juices. Toss gently so every piece is coated in sauce and heated through. Scatter chopped parsley over the top for color and brightness. Serve hot straight from the skillet.
Save It My personal favorite part is letting the garlic bubble in butter just before adding the pasta — it smells absolutely intoxicating. One of my fondest memories is sitting around the table on chilly evenings with the whole family scooping up seconds and dunking bread in leftover sauce.
Storage Tips
Let any leftovers cool to room temperature before transferring to an airtight container. Refrigerate for up to three days. To reheat, use a skillet with a little splash of cream or broth for best texture. Stir gently over low heat until warmed through.
Ingredient Substitutions
For a lighter dish, try half and half instead of heavy cream but expect a thinner sauce. Chicken or pork can stand in for steak just cut into similar bite-sized pieces. If you only have spaghetti, break it up before cooking. Fresh basil or chives make great garnish alternatives.
Serving Suggestions
This dish is a meal in itself but a crisp green salad or quick roasted veggies round out the plate. Garlic bread is always a hit for sopping up extra sauce. For wine, try a merlot or bold red.
Cultural Context
Creamy steak and pasta dishes draw heritage inspiration from Italian-American comfort food where richness and one-pot efficiency are both cherished. Recipes like this have become restaurant favorites in cozy bistros and beloved home kitchens across the country.
Seasonal Adaptations
In summer, toss in baby spinach or halved cherry tomatoes at the end. In fall, sauté mushrooms with the garlic for an earthy backbone. For the holidays, finish with a touch of truffle oil for special dinners.
Save It This meal is decadent but truly easy — let your skillet do the work. It is guaranteed to become a comfort food favorite for your family nights in.
Recipe FAQs
- → What cut of steak works best?
Sirloin or ribeye are best for tender, flavorful steak bites that stay juicy in the sauce.
- → Can I use a different pasta shape?
Yes, short pasta like penne, fusilli, or farfalle work well and hold the creamy sauce nicely.
- → How do I control the spice level?
Adjust the amount of crushed red pepper flakes to your desired heat—add more for extra spice, or omit for a milder flavor.
- → Is it possible to substitute heavy cream?
Half-and-half or whole milk can be used for a lighter sauce, though it will be less rich and creamy.
- → What’s the best way to reheat leftovers?
Reheat gently on the stove or microwave, adding a splash of water or cream to maintain the sauce’s creamy texture.