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Make this creamy steak with pasta for an easy yet elevated dinner. Tender steak, orecchiette, and a rich cheese sauce come together fast for a cozy, satisfying meal.
Know Before You Scroll
What You’ll Need
Steak, orecchiette, parmesan, pecorino, cream, tomato paste, garlic, broccoli, tomatoes
Flavor Profile
Savory, cheesy, creamy, with bright pops from tomatoes and vinegar
Difficulty Level
Easy
Equipment Needed
Large skillet, pot for pasta, tongs, cheese grater
Top Tip
Dry the steak pieces very well — moisture prevents browning.
Time-Saving Tips
You can prep the steak and veggies earlier in the day so cooking goes quickly.
Ingredient Swaps
Use chicken instead of steak for a lighter version.
In The Test Kitchen
When I was testing this creamy steak pasta, the biggest win came from treating the steak like the star. Drying the pieces well and seasoning early let them caramelize beautifully, leaving behind those golden browned bits that make the sauce taste like it simmered all day. Letting the pasta finish in the sauce was another game changer — the orecchiette turns velvety and glossy, grabbing onto every cheesy, savory drop.
Ingredient Notes
Steak
Best Choice
Sirloin or ribeye gives you the juiciest results and browns quickly.
Substitutions
Strip steak works too, but avoid very lean cuts or they’ll dry out.
Pasta
Best Choice
Orecchiette holds onto the sauce beautifully thanks to its cup shape.
Substitutions
Rigatoni, penne, farfalle, or cavatappi are all reliable swaps.
Parmesan & Pecorino
Best Choice
Freshly grated cheese melts smoother and gives the sauce its rich depth.
Substitutions
You can use all parmesan if you don’t have pecorino, but the flavor will be slightly milder.
Where to Find
Cheese counter or specialty case.
Ingredient 4
Best Choice
Heavy cream gives the sauce body without breaking.
Substitutions
Half-and-half works but won’t be quite as thick.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Season the steak
Pat the steak pieces dry with paper towels. In a small bowl, mix the kosher salt, black pepper, garlic powder, and sweet paprika. Sprinkle the mixture over the steak and toss until evenly coated. Let it rest while you prepare the pasta.
2
Cook the pasta
Bring a large pot of salted water to a boil. Add the orecchiette and cook it one to two minutes shy of al dente since it will finish cooking in the sauce. Reserve a cup of the starchy pasta water, then drain and set aside.
3
Cook the vegetables
Warm a drizzle of olive oil in a large skillet over medium heat. Add the broccoli with a pinch of salt and pepper. Cook until tender-crisp, about four to five minutes. Transfer to a plate and set aside.
4
Sear the steak
Add the olive oil to the same skillet and heat it over medium-high. Add the seasoned steak pieces and sear until browned and cooked to your desired doneness, about three to five minutes. Transfer the steak to a plate, leaving any browned bits in the pan.
5
Make the creamy garlic sauce
Reduce the heat to medium. Melt the butter in the skillet, then add the minced garlic and cook for about a minute until fragrant. Stir in the tomato paste and cook for another minute to deepen the flavor. Pour in the heavy cream, beef stock, and milk, stirring until everything comes together. Let the sauce bubble gently for three to four minutes until it thickens slightly. Add the parmesan and pecorino, stirring until smooth and creamy. Taste and season with salt and pepper as needed.
6
Finish the pasta in the sauce
Lower the heat to medium-low. Add the orecchiette and cherry tomatoes directly into the sauce. Pour in a splash of the reserved pasta water and gently toss until the pasta is glossy and the tomatoes soften a bit, one to two minutes. Add more pasta water if needed to reach a silky consistency.
7
Bring everything together
Stir the broccoli back into the skillet and return the steak to the pan. Toss gently until everything is warmed through and coated in the sauce.
8
Finish and serve
Mix in the red pepper flakes and chopped parsley. Add a splash of vinegar if you want a little brightness. Taste and adjust the seasoning with more salt, pepper, or vinegar before serving.
More Pasta
Recipe
Creamy Steak Pasta
Ingredients
- 12 ounces orecchiette pasta (or substitute with rigatoni, cavatappi, farfalle, or penne)
- 1 pound steak (sirloin or ribeye, cut into bite-sized cubes)
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 2 tablespoons olive oil
- 6 ounces broccoli florets
- 6 ounces cherry tomatoes (halved)
- 4 tablespoons butter
- 4 cloves garlic (minced)
- 1 tablespoon tomato paste
- 1 cup heavy cream
- ½ cup beef stock
- ¼ cup whole milk
- ¾ cup parmesan cheese (freshly grated)
- ½ cup pecorino cheese (grated)
- ½ teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
- 1 teaspoon white wine vinegar (optional for brightness, more as needed)
Instructions
- Pat the steak pieces dry with paper towels. In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon sweet paprika. Sprinkle evenly over the steak and toss to coat. Set aside.
- Bring a large pot of salted water to a boil. Add the orecchiette and cook 1–2 minutes shy of al dente — it will finish cooking in the sauce. Before draining, reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the broccoli florets with a pinch of kosher salt and black pepper. Sauté or steam until tender-crisp, about 4–5 minutes. Remove and set aside.
- In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add the seasoned steak bites and sear until browned and cooked to your liking, about 3–5 minutes. Transfer to a plate and set aside, leaving the flavorful browned bits in the pan.
- Lower the heat to medium. Melt 4 tablespoons butter in the same pan. Add the minced garlic and cook for about 1 minute, until fragrant.
- Stir in 1 tablespoon tomato paste and cook for 1 minute to caramelize it slightly — this deepens the flavor and gives the sauce a rich color.
- Pour in the heavy cream, beef stock, and milk, stirring to combine. Raise the heat slightly and let the sauce simmer and reduce for 3–4 minutes until thickened and the flavors concentrate.
- Add the parmesan and pecorino cheeses, stirring until the sauce is smooth and creamy. Taste and season with kosher salt and black pepper.
- Lower the heat to medium-low, then add the undercooked orecchiette and cherry tomatoes directly into the skillet with the sauce. Pour in a splash of the reserved pasta water and toss gently, letting the pasta finish cooking and the tomatoes soften slightly, about 1–2 minutes. Add more pasta water as needed until the sauce is silky and coats the pasta beautifully.
- Stir in the broccoli florets and return the steak to the skillet. Toss everything together until warmed through and evenly coated.
- Mix in the red pepper flakes and chopped parsley. For a touch of brightness, add a splash (1 to 2 teaspoons) of vinegar, if desired. Taste and adjust seasoning — add more kosher salt, pepper, or vinegar to finish.
Tips
Erren’s Top Tips
Drying the steak well is the secret to deep browning; moisture creates steam, not sear.Caramelizing the tomato paste gives the sauce a richer, almost slow-cooked taste.
Let the pasta finish in the sauce — it absorbs flavor and thickens the sauce naturally.
If your sauce thickens too much, a splash of the pasta water brings it right back to life.
Variations & Add-Ins
Creamy Mushroom Steak Pasta: Add eight ounces of sliced mushrooms when cooking the broccoli.Spinach Version: Stir in a few handfuls of fresh spinach at the end and let it wilt in the heat.
Spicy Cajun Twist: Swap the paprika for Cajun seasoning and increase the red pepper flakes.
Creamy Steak Alfredo: Skip the tomato paste and increase the parmesan for a more classic Alfredo profile.
Storage & Freezing
Refrigerate leftovers in an airtight container for up to three days.Add a small splash of milk or cream when reheating to bring the sauce back together.
This pasta doesn’t freeze well because creamy sauces tend to separate.
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FAQs
Can I use leftover steak?
Yes — slice it thin and add it at the end to warm gently without overcooking.
Can I replace the cream?
Half-and-half works, but the sauce won’t be quite as thick.
What pasta shape works best?
Orecchiette is ideal, but short shapes like penne or cavatappi hold the sauce well.
Why add vinegar at the end?
A small splash brightens the richness and balances the cheese and cream.
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