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Steak Pasta with Creamy Garlic Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 64 reviews
  • Author: Bara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Steak Pasta with Creamy Garlic Sauce is a flavorful and comforting dish that combines perfectly cooked flat iron steak with tender penne pasta, all enveloped in a rich, cheesy garlic sauce. Enhanced with sun-dried tomatoes, roasted green chile, and fresh spinach, it’s a quick and satisfying meal perfect for weeknights or special occasions.

Ingredients

Pasta

  • 12 oz penne pasta

Steak and Seasoning

  • 1 lb flat iron steak (or ribeye or sirloin)
  • 1 tbsp olive oil
  • Salt and pepper to taste

Creamy Garlic Sauce

  • 2 tbsp butter
  • 1 tsp cornstarch (or 1 tbsp flour)
  • 3 garlic cloves, minced
  • ½ cup chicken broth
  • ½ cup milk
  • ¼ cup mozzarella cheese
  • ¼ cup parmesan cheese
  • Salt and pepper to taste

Add-ins and Garnish

  • ⅓ cup sun-dried tomatoes
  • 2 cups fresh spinach
  • ¼ cup green chile (roasted, peeled, and chopped, can use canned)
  • Chopped parsley for garnish
  • Red pepper flakes for garnish

Instructions

  1. Cook Pasta: Cook pasta according to package instructions. Bring a large pot of salted water to a boil, then add the dried penne pasta and cook until al dente. Drain and set aside.
  2. Prepare Steak: Season both sides of the steak liberally with salt and pepper. Heat a large skillet over medium-high heat and add olive oil once hot.
  3. Cook Steak: Place the steak in the hot skillet and cook for 2-4 minutes per side depending on thickness and desired doneness. For medium rare, remove when the internal temperature reaches 130-135°F, allowing carry-over heat to rise to 140-145°F. Remove steak from pan and let rest.
  4. Make Cream Sauce - Sauté Garlic: In the same or another large skillet, melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
  5. Thicken Sauce: Whisk in cornstarch (or flour) until fully dissolved. Gradually stir in chicken broth and milk, stirring frequently. Allow the sauce to thicken and come to a boil.
  6. Add Cheese: Once boiling, stir in mozzarella and parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  7. Combine Pasta and Veggies: Add the cooked pasta to the sauce. Stir in sun-dried tomatoes, roasted green chile, and fresh spinach. Cook for 2-4 minutes until the spinach wilts. If needed, turn off heat and cover to wilt spinach thoroughly.
  8. Slice and Serve: Slice the rested steak thinly and add on top of the pasta. Garnish with chopped parsley, red pepper flakes, and extra parmesan cheese. Serve immediately and enjoy!

Notes

  • For the steak, ribeye or sirloin can be used as alternatives to flat iron steak.
  • You can substitute cornstarch with all-purpose flour for thickening the sauce.
  • Adjust red pepper flakes depending on your spice preference.
  • To speed up preparation, pre-cooked steak or leftover steak can be used.
  • Use low-fat milk for a lighter version of the creamy sauce.

Find it online: https://yumbara.com/steak-pasta-with-creamy-garlic-sauce-recipe/