Go Back
garlic parmesan steak pasta recipe featured
Avatar photoSara Khalid

Garlic Parmesan Steak Pasta Recipe (Creamy & Easy)

Indulge in this creamy garlic parmesan steak pasta recipe—tender sirloin, al dente fettuccine, and a rich Parmesan-garlic sauce come together in one pan in under 30 minutes. Perfect for weeknights and special dinners alike.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 lb (450g) sirloin steak, thinly sliced against the grain
  • 8 oz (225g) fettuccine or tagliatelle
  • 3 tbsp (45g) unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • FOR THE SAUCE:
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese

Equipment

  • Large skillet
  • Large pot
  • Tongs
  • Wooden spoon
  • Grater
  • Measuring cups and spoons

Method
 

  1. garlic parmesan steak pasta recipe recipeCard1
  2. Season and Sear the Steak
  3. Pat the sirloin slices dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Add steak in a single layer and sear for 2–3 minutes per side until browned and just cooked through. Remove to a plate and set aside.
  4. Cook the Pasta Al Dente
  5. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  6. Sauté Garlic and Build the Sauce Base
  7. In the same skillet, melt 1 tablespoon of butter over medium heat. Add minced garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant. Scrape up any browned bits from the bottom of the pan for extra flavor.
  8. Add Cream and Reduce
  9. Pour in the heavy cream, stirring to combine. Bring to a gentle simmer and reduce for 3–4 minutes until slightly thickened. Stir frequently to prevent scorching.
  10. Incorporate Cheese and Pasta
  11. Reduce heat to low. Stir in Parmesan cheese a little at a time until fully melted and smooth. Add the drained pasta and toss to coat, adding reserved pasta water as needed for desired consistency.
  12. Finish with Steak and Serve
  13. Return the steak and juices to the skillet. Toss everything together over low heat for 1–2 minutes until heated through. Taste and adjust seasoning. Garnish with parsley and serve immediately.

Nutrition

Calories: 540 | Carbohydrates: 38 | Protein: 32 | Fat: 31 | Fiber: 2 | Sugar: 4

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of water or milk to restore creaminess. Do not freeze.
MAKE AHEAD: You can prep steak, chop garlic, and grate cheese up to 24 hours in advance. Cook pasta and sauce fresh for best texture.
SUBSTITUTIONS: Use olive oil instead of butter for dairy-free. Substitute half-and-half for heavy cream (avoid boiling). Gluten-free pasta works well—choose a sturdy brand.
PRO TIPS: Always sear steak in batches to avoid steaming. Use fresh garlic—jarred won't deliver the same flavor. Add cheese off direct heat to prevent clumping.
SERVING SUGGESTIONS: Pair with a green salad, garlic bread, or roasted vegetables. Garnish with extra Parmesan and parsley for visual appeal.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!