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Steakhouse Pasta Recipe
Steakhouse pasta is a hearty and flavorful dish made with tender beef steak pieces, creamy sauce, cherry tomatoes, and fettuccine pasta, topped with Parmesan cheese. In just 30 minutes, you can create a restaurant-inspired meal that serves four. It’s the perfect combination of savory steak and indulgent pasta for a satisfying and cozy dinner experience. One chilly Portland evening, after a farmer’s market visit, I found myself craving something hearty, and this dish became the answer.
Table of Contents
- Why is Steakhouse Pasta so popular?
- What ingredients do you need for Steakhouse Pasta?
- How do you make Steakhouse Pasta step by step?
- Frequently Asked Questions About Steakhouse Pasta
- Expert Tips for Perfect Steakhouse Pasta
- Serving Ideas and Pairings
- Easy Ingredient Swaps
Why is Steakhouse Pasta so popular?
Steakhouse Pasta is popular because it combines the richness of creamy pasta with the satisfying flavor of seared steak, all in a quick 30-minute recipe. It feels indulgent yet approachable, making it perfect for both weeknights and special occasions.
- Quick and easy: Prepared in just 30 minutes, this dish fits into any busy schedule.
- Restaurant-quality at home: The creamy sauce and tender steak deliver a luxurious texture and depth of flavor.
- Balanced flavors: Creamy, savory, and a pop of freshness from the cherry tomatoes and parsley.
- Customizable: You can adjust seasoning and ingredients to fit your preferences.
What ingredients do you need for Steakhouse Pasta?
This recipe uses fresh, simple ingredients to deliver bold flavors. Here’s a full list of everything you’ll need for Steakhouse Pasta:
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 1 lb beef steak, cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
The tender steak and fresh cherry tomatoes add a dynamic contrast to the rich sauce, while Parmesan cheese ensures the perfect creamy finish.
How do you make Steakhouse Pasta step by step?
Making Steakhouse Pasta is straightforward and takes just seven simple steps. Follow this method to create a restaurant-quality meal in your own kitchen.
Step 1 — Cook the Fettuccine
Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
You might also enjoy our creamy tomato cucumber pasta salad.
Step 2 — Sear the Steak
In a large skillet, heat olive oil over medium-high heat. Season the steak pieces with salt and black pepper, then add them to the skillet. Cook until browned, about 3-4 minutes, and remove from the skillet.
Step 3 — Sauté the Onion and Garlic
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 4 — Create the Sauce
Pour in the heavy cream and beef broth, stirring well to combine. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the sauce to thicken slightly.
For more ideas, check out our easy italian pasta salad.
Step 5 — Add Tomatoes and Steak
Add the halved cherry tomatoes and cooked steak back into the skillet. Stir and cook for another 2-3 minutes until the tomatoes are warmed through.
Step 6 — Toss with Pasta
Add the cooked fettuccine to the skillet, tossing it with the sauce until well coated. Stir in the grated Parmesan cheese until fully melted.
Step 7 — Serve and Garnish
Serve the pasta hot, garnished with freshly chopped parsley for a bright, fresh finish.
Looking for something similar? Try our italian pasta salad.
Frequently Asked Questions About Steakhouse Pasta
Can I use a different type of pasta?
Yes, you can use spaghetti, penne, or any other pasta you prefer. Just ensure it’s cooked al dente for the best texture.
What’s the best cut of steak for this recipe?
Sirloin, ribeye, or tenderloin are excellent choices as they cook quickly and remain tender.
Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can cook the components separately and reheat them together just before serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Expert Tips for Perfect Steakhouse Pasta
- Don’t overcook the steak: Sear it quickly to retain its juices and tenderness.
- Timing matters: Prepare the pasta and sauce simultaneously to serve everything warm.
- Season as you go: Taste the sauce before adding the pasta and adjust the seasoning if needed.
- Use fresh ingredients: Fresh cherry tomatoes and parsley brighten the dish and balance the richness.
Serving Ideas and Pairings
- Side Salad: A simple green salad with a tangy vinaigrette balances the richness of the pasta.
- Garlic Bread: Add crispy garlic bread on the side for a satisfying crunch.
- Red Wine: A glass of Cabernet Sauvignon complements the flavors of the steak perfectly.
- Steamed Vegetables: Lightly steamed asparagus or broccoli adds a healthy contrast.
Easy Ingredient Swaps
- Beef broth: Swap with chicken or vegetable broth for a lighter flavor.
- Heavy cream: Replace with half-and-half for a lower-fat option.
- Steak: Use chicken breast or shrimp for an alternative protein.
Steakhouse Pasta
Equipment
- large skillet
- pot for boiling pasta
- measuring cups
- measuring spoons
- cutting board
- knife
Ingredients
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 1 lb beef steak (cut into bite-sized pieces)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 cup cherry tomatoes (halved)
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley (chopped)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Season the steak pieces with salt and black pepper, then add them to the skillet. Cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the heavy cream and beef broth, stirring to combine. Bring the mixture to a simmer and let it cook for 5 minutes until slightly thickened.
- Add the cherry tomatoes and cooked steak back into the skillet. Cook for another 2-3 minutes until the tomatoes are warmed through.
- Toss the cooked fettuccine with the sauce in the skillet until well coated. Mix in the grated Parmesan cheese until melted and combined.
- Serve hot, garnished with chopped parsley.
Notes
Nutrition
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