There’s something incredibly satisfying about a hearty pasta dish made all in one pan, and this One-Skillet Spicy Garlic Butter Parmesan Steak Pasta truly delivers. Tender strips of seared steak are tossed in a creamy garlic butter sauce infused with chili heat and finished with a generous sprinkle of Parmesan. It’s the kind of meal that feels restaurant-quality but comes together easily at home. I made this on a busy weeknight, and the simplicity of cooking everything in one skillet made cleanup a breeze. The spicy kick, buttery sauce, and melt-in-your-mouth steak make it a dinner worth repeating.
Why You’ll Love This Recipe
This dish combines the richness of steakhouse flavor with the comfort of creamy pasta—all made in one pan. The garlic butter sauce coats every strand of pasta perfectly, while the spice level is easily adjustable. It’s a crowd-pleasing recipe ideal for date nights, family dinners, or when you just crave something indulgent yet easy to whip up.
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One-Skillet Spicy Garlic Butter Parmesan Steak Pasta
- Total Time: 30 mins
- Yield: 4 servings
Description
This One-Skillet Spicy Garlic Butter Parmesan Steak Pasta is a rich and flavorful dinner made with tender steak bites, spicy garlic butter sauce, and creamy Parmesan pasta — all cooked together in one pan for easy cleanup and maximum flavor.
Ingredients
- 1 lb sirloin or ribeye steak, cut into bite-sized cubes
- 8 oz fettuccine or linguine pasta
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 cups baby spinach (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Season steak bites with salt, pepper, smoked paprika, and Italian seasoning. Add to the skillet and sear for 2–3 minutes per side until browned and cooked to desired doneness. Remove from the skillet and set aside.
- In the same skillet, add remaining butter and minced garlic. Sauté until fragrant, about 30 seconds.
- Stir in red pepper flakes, then pour in the heavy cream. Bring to a gentle simmer.
- Add Parmesan cheese and stir until melted and creamy. If the sauce is too thick, add a splash of reserved pasta water.
- Toss the cooked pasta into the sauce, coating evenly. Stir in spinach if using and cook until just wilted.
- Return steak bites to the skillet and mix gently to combine everything.
- Top with extra Parmesan and chopped parsley before serving.
Notes
- Adjust spice level by adding more or less red pepper flakes.
- Ribeye provides the most flavor, but sirloin or flank steak works well too.
- For a lighter version, substitute half-and-half for heavy cream.
- Use freshly grated Parmesan for the best texture and taste.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: One-Skillet
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak (Ribeye or Sirloin)
The foundation of this dish. Choose a well-marbled cut for maximum tenderness and flavor. Slice it thin against the grain for the best texture.
Butter
Adds richness and a silky texture to the sauce. The butter also helps sear the steak beautifully and infuses the pasta with flavor.
Garlic
The heart of this recipe. Freshly minced garlic releases a deep aroma that enhances the buttery sauce with bold, savory notes.
Red Pepper Flakes
Bring the heat! A pinch or two adds a fiery edge that balances the creamy richness of the sauce. Adjust to your preferred spice level.
Parmesan Cheese
Melted into the sauce, Parmesan creates a nutty, salty depth that ties everything together perfectly.
Heavy Cream
Creates the luxurious, velvety base for the sauce that clings to the pasta and steak pieces.
Pasta (Fettuccine or Penne)
The carb that carries all the flavor. Fettuccine gives that elegant swirl, while penne holds pockets of sauce in every bite.
Olive Oil
Used to sear the steak initially. It ensures a caramelized crust and locks in juices.
Salt and Black Pepper
Essential seasonings that elevate the natural flavor of the steak and sauce.
Parsley (Optional)
Adds freshness and color, brightening up the dish before serving.
Directions
- Season the steak slices with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the steak and sear until browned on both sides, about 2–3 minutes per side. Remove and set aside.
- In the same skillet, reduce the heat to medium and add butter. Once melted, sauté minced garlic until fragrant, about 30 seconds.
- Add red pepper flakes and stir briefly to release their aroma.
- Pour in heavy cream, stirring constantly to combine with the butter and garlic.
- Sprinkle in grated Parmesan and stir until melted into a smooth, creamy sauce.
- Cook the pasta separately according to package instructions until al dente. Reserve ½ cup of the pasta water.
- Add the cooked pasta to the skillet, tossing it in the sauce. If the sauce is too thick, add reserved pasta water gradually to loosen it.
- Return the seared steak to the skillet and toss everything together over low heat until heated through.
- Garnish with chopped parsley and an extra sprinkle of Parmesan before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of cream or milk to loosen the sauce. Avoid microwaving for too long, as it may dry out the steak.
Variations and Customizations
Add Veggies
Toss in sautéed spinach, mushrooms, or roasted cherry tomatoes for added nutrition and flavor.
Creamy Mushroom Twist
Replace half the cream with mushroom soup or add sautéed mushrooms for an earthy flavor.
Spice it Up
Add cayenne pepper or a splash of hot sauce for an extra fiery bite.
Garlic Lover’s Edition
Double the garlic for an intense, aromatic sauce that will satisfy every garlic enthusiast.
Cheesy Upgrade
Mix in mozzarella or Asiago along with Parmesan for a more decadent, cheesy sauce.
Lemon Zest Brightness
A little lemon zest stirred in at the end cuts through the richness and brightens the flavor.
Surf and Turf Option
Add shrimp or scallops along with the steak for a luxurious seafood twist.
Herb-Infused Sauce
Stir in dried Italian herbs like basil or oregano for added depth and aroma.
Whole-Wheat Pasta Option
For a healthier spin, use whole-wheat pasta or chickpea pasta—it holds up well to the creamy sauce.
Low-Carb Version
Swap pasta for zucchini noodles or spaghetti squash for a lighter, keto-friendly option.
FAQs
1. What’s the best steak cut for this recipe?
Ribeye and sirloin are top choices because of their tenderness and marbling.
2. Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Add a bit more Parmesan to thicken it.
3. How can I make it less spicy?
Simply reduce or omit the red pepper flakes for a milder flavor.
4. Can I use pre-cooked steak?
Yes, but add it at the very end just to warm through so it doesn’t dry out.
5. Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the sauce in advance and cook pasta when ready to serve.
6. What pasta shape works best?
Fettuccine, linguine, or penne are ideal since they hold sauce beautifully.
7. Can I add vegetables to this recipe?
Absolutely—spinach, mushrooms, or bell peppers pair wonderfully.
8. How do I keep the sauce creamy when reheating?
Add a small splash of cream or milk while reheating to bring back the smooth texture.
9. What wine pairs best with this dish?
A bold red like Cabernet Sauvignon complements the steak’s richness perfectly.
10. Can I make it without Parmesan?
Yes, substitute with Pecorino Romano or Grana Padano for a similar salty flavor.
Conclusion
This One-Skillet Spicy Garlic Butter Parmesan Steak Pasta is everything you want in a weeknight dinner—bold flavors, easy prep, and minimal cleanup. The combination of juicy steak, creamy Parmesan sauce, and a gentle chili kick is absolutely irresistible. I once swapped in penne instead of fettuccine, and it held the sauce perfectly. Whether you’re cooking for guests or treating yourself to a comforting meal, this recipe brings a gourmet touch to your dinner table in just 30 minutes.
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