One-Pot Creamy Steak & Pasta

This one-pot creamy spicy garlic butter steak and pasta dish combines tender sirloin with al dente pasta in a rich, velvety sauce that strikes the perfect balance between decadent and doable for a weeknight dinner. The dish transforms simple ingredients into something that feels restaurant-worthy while using just one pot.

I created this recipe one evening when I had unexpected dinner guests and limited time. The combination was such a hit that it's become my go-to impressive meal when I want to wow friends without spending hours in the kitchen. The way the steak juices infuse the creamy sauce creates layers of flavor that belie its simple preparation.

Key Ingredients

• 1 lb sirloin steak cut into 1-inch cubes: for quick cooking and maximum tenderness look for well-marbled pieces
• 1 lb pasta penne rotini or your choice: the tubular shapes catch the sauce perfectly
• 4 tbsp butter: creates the rich base for the sauce use unsalted for better control of seasoning
• 4 cloves garlic minced: fresh is essential for the most vibrant flavor
• 1/2 cup heavy cream: provides the luxurious texture that coats every bite
• 1/4 cup grated Parmesan cheese: adds umami depth and natural thickening properties
• 1/4 cup chopped fresh parsley: brightens the richness with color and freshness
• 1 tbsp olive oil: helps prevent the butter from burning when searing the steak
• 1 tsp red pepper flakes: provides a warming heat that builds with each bite
• Salt and pepper to taste: essential for bringing all flavors into balance

Step-by-Step Instructions

Season the Steak:

Generously season steak cubes with salt and pepper, making sure all sides are covered. Let the meat sit at room temperature for about 10 minutes before cooking to ensure even cooking and better browning.

Sear the Steak:

Heat olive oil and 2 tablespoons butter in a large pot or Dutch oven over medium-high heat until the butter is foaming but not browning. Add the steak cubes in a single layer, working in batches if necessary to avoid overcrowding. Brown for about 2 minutes per side until a deep crust forms. This caramelization creates the foundation of flavor for the entire dish. Remove steak and set aside on a plate to rest.

Create the Garlic Base:

Reduce heat to medium and add the remaining butter to the pot. Once melted, add minced garlic and cook for exactly 30 seconds, stirring constantly until fragrant. Be careful not to let it brown or it will become bitter.

Build the Pasta Sauce:

Add pasta directly to the pot along with heavy cream, red pepper flakes, 3 cups of water, and a generous pinch of salt and pepper. The starchy pasta water will combine with the cream to create a silky sauce. Bring to a gentle boil, then reduce heat and simmer uncovered, stirring frequently to prevent sticking, until pasta is almost al dente, about 2 minutes less than package instructions.

Enrich the Sauce:

When pasta is nearly cooked but still has a slight firmness, stir in the Parmesan cheese until fully melted. Add chopped parsley, reserving a small amount for garnish. The residual heat will melt the cheese without breaking the sauce.

Reunite the Ingredients:

Gently fold the seared steak cubes back into the pot, including any accumulated juices from the plate. These juices contain concentrated flavor that will enhance the sauce. Stir to combine everything and continue cooking for 2-3 minutes until pasta reaches perfect tenderness and sauce has thickened slightly to coat the back of a spoon.

Serve with Style:

Ladle into warmed bowls and top with the reserved fresh parsley and an extra sprinkle of Parmesan if desired. Serve immediately while the sauce is at its perfect consistency.

The secret to this dish's success lies in the fond, those browned bits left in the pan after searing the steak. One summer evening when I made this for my sister's birthday, everyone fell silent at the table, which is the highest compliment in my family of chatty food enthusiasts. The combination of spicy, creamy, and savory elements creates a dish that feels special without requiring professional cooking skills.

Perfect Wine Pairings

This robust dish pairs beautifully with medium-bodied red wines that can stand up to the richness while complementing the spice. A Malbec or Syrah works wonderfully, offering fruit-forward notes that balance the creamy elements. For white wine lovers, an oaked Chardonnay has enough body to match the dish's intensity while its buttery qualities enhance the sauce.

Making It Ahead

You can prepare components of this dish in advance for even quicker weeknight assembly. Cube and season the steak up to 24 hours ahead, keeping it covered in the refrigerator. The pasta sauce base can also be started earlier in the day. Simply complete the final cooking and combining of ingredients just before serving for the freshest result. If reheating leftovers, add a splash of cream or milk to revive the sauce.

Customization Options

This versatile recipe welcomes adaptations based on what you have available. Boneless chicken thighs work beautifully in place of steak for a more economical option. Mushrooms make an excellent vegetarian substitute, providing meaty texture and umami flavor. For vegetables, baby spinach, cherry tomatoes, or roasted red peppers can be added during the final minutes of cooking to introduce color and nutritional balance without compromising the one-pot simplicity.

Frequently Asked Questions

→ What cut of steak works best for this dish?

Sirloin is recommended for its good balance of flavor and tenderness while remaining budget-friendly. However, you could substitute ribeye for more richness, or strip steak for a firmer texture. The key is cutting the meat into uniform 1-inch cubes to ensure even cooking.

→ Can I make this dish less spicy?

Absolutely! The heat level comes from the red pepper flakes, which you can reduce or omit entirely for a milder version. If serving to guests with varying spice preferences, consider adding the red pepper flakes to individual portions at the table.

→ What pasta shapes work best with this sauce?

Medium-sized pasta shapes with ridges or cavities work best as they capture the creamy sauce effectively. Penne, rotini, farfalle, or cavatappi are excellent choices. Avoid long pasta like spaghetti which can make the one-pot cooking method more challenging.

→ Can I substitute the heavy cream for a lighter option?

While heavy cream provides the richest texture, you can substitute half-and-half for a lighter version. For a dairy-free alternative, full-fat coconut milk works surprisingly well with the garlic and spices. Avoid milk as it may curdle when simmered.

→ How do I ensure my steak doesn't overcook?

The key is properly searing the steak cubes initially, then removing them while cooking the pasta. Adding the steak back only in the final minutes prevents overcooking. For medium-rare results, return the steak just long enough to reheat it in the sauce without further cooking.

→ Can I prepare any components ahead of time?

You can cube and season the steak up to 24 hours in advance, and pre-mince the garlic and chop the parsley. However, the cooking process is best done all at once. If needed, you can fully prepare the dish and gently reheat with a splash of cream or broth.