Description
This One-Pot Creamy Spicy Garlic Butter Steak Pasta features tender steak bites, rich garlic butter, and a spicy cream sauce, all cooked in a single pot for easy cleanup and bold flavor in just 30 minutes.
Ingredients
- 1 lb sirloin or ribeye steak, cut into 1‑inch cubes
- 8 oz rotini pasta (or penne, rigatoni, etc.)
- 2 Tbsp butter
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 4 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
- ½ tsp red pepper flakes
- Salt and freshly ground black pepper, to taste
- 2½ cups water or broth
Instructions
- Season the cubed steak with salt and pepper. Heat a large pot or deep skillet over medium-high and sear the steak in batches for about 2–3 minutes per side until browned. Remove the steak and set it aside.
- In the same pot, melt butter. Add minced garlic and red pepper flakes; cook until fragrant, about 1 minute.
- Pour in the water or broth, scraping up any browned bits from the bottom. Bring to a simmer.
- Stir in the pasta. Cover and cook, stirring occasionally, until pasta is al dente and liquid is mostly absorbed (about 10–12 minutes).
- Return the steak to the pot, then stir in heavy cream and Parmesan. Let everything heat through and sauce thicken slightly, about 2–3 minutes.
- Taste and adjust seasoning with salt, pepper, or extra red pepper flakes.
- Garnish with chopped parsley and serve immediately.
Notes
- Use any short pasta like penne or rigatoni as substitutes for rotini.
- For a milder dish, reduce or omit red pepper flakes.
- Add vegetables like mushrooms, spinach, or bell peppers for extra nutrition.
- Store leftovers in the fridge for up to 3 days; reheat with a splash of cream or broth.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 420mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg
