Creamy Steak and Pepper Pasta
This Creamy Steak and Pepper Pasta is a rich and satisfying dish featuring tender, juicy steak, sweet and smoky bell peppers, and a luscious, garlicky Parmesan cream sauce. It’s a restaurant-quality meal that’s easy to make at home in just 40 minutes. Perfect for a cozy dinner or a special occasion!
Recipe Details
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Steak:
1 lb sirloin steak (or ribeye, flank, or strip steak)
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
For the Pasta & Sauce:
8 oz pasta (fettuccine, penne, or rigatoni)
1 tbsp olive oil
½ onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 cloves garlic, minced
½ tsp crushed red pepper flakes (optional)
1 cup heavy cream (or half-and-half for a lighter version)
½ cup beef broth
½ cup grated Parmesan cheese
½ tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Steak (5 minutes)
1. Pat the steak dry and season both sides with salt, black pepper, garlic powder, and smoked paprika.
Step 2: Cook the Steak (7-8 minutes)
1. Heat olive oil in a large skillet over medium-high heat.
2. Sear the steak for 3-4 minutes per side (for medium-rare) or until desired doneness.
3. Transfer steak to a plate, cover with foil, and let rest for 5 minutes.
4. Slice steak into thin strips.
Step 3: Cook the Pasta (10 minutes)
1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Reserve ½ cup pasta water, then drain and set aside.
Step 4: Cook the Peppers & Onion (5 minutes)
1. In the same skillet, add butter and olive oil.
2. Saute onions and bell peppers over medium heat for 3-4 minutes until softened.
3. Add garlic and red pepper flakes; cook for 30 seconds until fragrant.
Step 5: Make the Creamy Sauce (5 minutes)
1. Pour in beef broth and scrape up any bits from the pan.
2. Add heavy cream, Parmesan, Italian seasoning, salt, and black pepper.
3. Simmer for 2-3 minutes until the sauce thickens slightly.
Step 6: Combine & Serve (5 minutes)
1. Toss cooked pasta into the sauce, adding reserved pasta water if needed for consistency.
2. Stir in sliced steak and mix well.
3. Garnish with fresh parsley and extra Parmesan.
4. Serve immediately and enjoy!
Notes & Tips
Prefer a lighter version? Use half-and-half instead of heavy cream.
Make it extra cheesy: Add shredded mozzarella or provolone.
Like it spicier? Increase red pepper flakes or add a splash of hot sauce.
Need a gluten-free option? Use gluten-free pasta.
Want a different protein? Try chicken, shrimp, or mushrooms instead of steak.
Frequently Asked Questions
Q: What’s the best steak cut for this recipe?
A: Sirloin, ribeye, flank, or strip steak work best.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days.
Q: Can I make this ahead of time?
A: Yes! Cook the steak and sauce separately, then combine when reheating.
Q: Can I use milk instead of heavy cream?
A: Yes, but the sauce will be thinner. Use a mix of milk and cream cheese to thicken it.
Nutritional Information
Calories: 650
Protein: 40g
Carbohydrates: 55g
Fat: 30g
Fiber: 4g
Sodium: 750mg
This creamy, peppery steak pasta is a rich and indulgent dish that’s packed with flavor and perfect for any occasion!