Garlic Cream Pasta With Steak Cubes

Picture twirls of golden pasta glossed in a silky, ivory cream that smells of sweet garlic and warm butter, crowned with mahogany-seared steak cubes that give way to tender, juicy centers.

Imagine steam curling up with hints of lemon and Parmesan as the sauce clings to ridges and ribbons, each bite a cozy, restaurant-at-home hug.

This dish matters to me because it turns simple pantry staples into something that feels celebratory without fuss, the kind of comfort that steadies a long day.

It’s perfect for busy weeknights when you want real dinner fast, or slow Sunday suppers when everyone lingers at the table.

I leaned on it after a late soccer practice—twenty minutes later, the kitchen was quiet except for satisfied forks and a chorus of “more, please.”

It’s forgiving, flexible, and wildly rewarding for the effort.

Ready? Let’s cook!

Why You’ll Love It

• Delivers rich, garlicky cream balanced by bright lemon zing
• Satisfies with tender, seared steak and silky Parmesan sauce
• Uses simple pantry staples for weeknight-friendly cooking
• Adapts easily with mushrooms, spinach, or lighter cream swaps
• Comes together fast; one skillet plus pasta pot cleanup

Ingredients

• 12 oz pasta, rigatoni or fettuccine — cook to al dente (choose bronze-cut for better sauce cling)
• 1 lb sirloin steak, cut into 1-inch cubes — pat very dry (choose well-marbled sirloin)
• 1 tsp kosher salt, divided — season in stages (use Diamond Crystal if possible)
• 1/2 tsp black pepper, divided — freshly ground (medium grind for bite)
• 2 tbsp olive oil — high-heat friendly (use good extra-virgin)
• 2 tbsp unsalted butter, divided — adds gloss (room temp melts evenly)
• 6 cloves garlic, minced — fragrant base (freshly minced for best flavor)
• 1/2 tsp red pepper flakes, optional — gentle heat (adjust to taste)
• 1 cup heavy cream — warm slightly (reduces curdling risk)
• 1/2 cup low-sodium beef broth — deglaze pan (keeps salt in check)
• 1/2 cup grated Parmesan cheese — finely grated (use real Parmigiano-Reggiano)
• 1 tsp lemon zest — brightens richness (microplane for fine zest)
• 1 tbsp lemon juice — balances sauce (freshly squeezed)
• 2 tbsp fresh parsley, chopped — fresh finish (flat-leaf preferred)
• 1/4 cup reserved pasta water, as needed — adjust sauce body (starchy binder)

Step-by-Step Method

Boil the Pasta

Bring a large pot of well-salted water to a rolling boil. Cook rigatoni or fettuccine until al dente per package directions. Stir occasionally to prevent sticking. Reserve about 1/2 cup pasta water before draining. Keep pasta warm. Properly seasoned water infuses flavor into the noodles and helps the sauce cling later when you marry everything in the skillet.

Season and Prep the Steak

Pat steak cubes very dry with paper towels. Season evenly with half the kosher salt and half the black pepper. Preheat your skillet so it’s hot before adding meat. Dry surfaces and adequate seasoning build a better crust. Arrange cubes for quick access so you can sear in a single, uncrowded layer.

Sear the Steak Cubes

Heat olive oil over medium-high until shimmering. Add steak in one layer and don’t move for 2 to 3 minutes. Flip and sear another 2 to 3 minutes until well browned, medium inside. Work in batches if needed. Transfer to a plate and tent with foil. Rest to keep juices in while you build the sauce.

Bloom Garlic and Chili

Lower heat to medium and add one tablespoon butter. Add minced garlic and red pepper flakes. Stir constantly for 30 to 45 seconds until fragrant. Scrape up browned bits with a wooden spoon. Avoid browning the garlic. Control heat so aromatics release flavor without burning, which would turn bitter quickly.

Deglaze with Broth

Pour in the beef broth and bring to a lively simmer. Scrape the pan bottom to dissolve fond. Reduce for about one minute to concentrate flavor. This step melds steak drippings, garlic, and broth into a savory base. Keep heat moderate so liquid reduces without evaporating too aggressively.

Simmer the Cream

Add heavy cream and return to a gentle simmer. Cook 2 to 3 minutes, stirring, until slightly thickened and silky. Warm cream prevents curdling and helps emulsify with pan juices. Maintain a gentle bubble, not a rapid boil. The goal is a cohesive, velvety sauce that will coat pasta evenly.

Finish the Sauce

Stir in Parmesan, remaining butter, lemon zest, and lemon juice. Whisk until smooth and glossy. Taste and adjust seasoning. The cheese melts to thicken and add umami. Lemon brightens richness without overwhelming. Keep stirring so the sauce stays emulsified and doesn’t separate while it finishes.

Toss in the Pasta

Add drained pasta directly to the skillet. Toss to coat thoroughly in the sauce. Splash in reserved pasta water a little at a time to loosen and create a clingy, creamy texture. Keep tossing until every piece is glossy. The starchy water binds sauce, helping it adhere to ridges and strands.

Return the Steak

Tip any resting juices back into the skillet. Add the steak cubes and fold gently to combine. Warm through over low heat for 30 to 60 seconds. Avoid overcooking. Season with remaining salt and pepper to taste. Coat steak evenly in sauce while maintaining its medium doneness and tender texture.

Rest and Finish

Remove from heat and rest for 5 minutes to settle flavors. Sprinkle with chopped parsley and extra Parmesan. Drizzle a little good olive oil if desired. Plate promptly while still creamy. The brief rest thickens the sauce slightly, ensuring a luxurious finish that clings beautifully to pasta and steak.

Ingredient Swaps

• Pasta: Use penne, spaghetti, or gluten-free pasta; for low-carb, swap with zucchini noodles (add at the end to avoid overcooking).
• Steak: Substitute with chicken thighs, shrimp, or portobello mushrooms/tofu for vegetarian; use chuck steak tips for budget.
• Dairy: Replace heavy cream with half-and-half + 1 tsp cornstarch; dairy-free with full-fat coconut milk or cashew cream; use vegan Parmesan or nutritional yeast.
• Broth: Swap beef broth with chicken or vegetable broth; add a splash of soy sauce or Worcestershire for depth if using veg broth.
• Aromatics/Heat: Use shallots instead of garlic, or add smoked paprika instead of red pepper flakes for mild heat.
• Finishes: Replace lemon with white wine or a splash of vinegar (sherry or apple cider); use basil or chives instead of parsley.
• Fat: Use ghee or neutral oil if out of butter; add a pat at the end for gloss.

You Must Know

Doneness • If steak looks gray or weeps liquid on contact, increase pan heat and cook in smaller batches; you want deep brown edges and a fond forming, with an internal 125–130°F for medium-rare after a 5-minute rest.

Troubleshoot • When cream looks grainy or oily, pull the pan off heat and stir in 1–2 tablespoons reserved pasta water; the starch helps re-emulsify and smooth within 30–60 seconds.

Flavor Boost • For deeper savory notes, deglaze the fond with 1–2 tablespoons dry sherry or Marsala before the broth; reduce until it smells nutty and the liquid is syrupy, about 45–60 seconds.

Swap • To lighten without losing body, use 1/2 cup cream + 1/2 cup whole milk and add a 1 teaspoon cornstarch slurry; cook just until the sauce coats a spoon and leaves a clean line when you swipe a finger.

Scale • For 6–8 servings, cook steak in 3–4 rounds and warm sauce in a wider pan; pasta should be tossed in batches, adding 1–2 tablespoons pasta water per batch so the sauce stays glossy and doesn’t clump.

Serving Tips

• Serve in warm bowls; top with extra Parmesan, parsley, and a lemon wedge.
• Pair with a crisp arugula salad and a garlicky balsamic vinaigrette.
• Pour a medium-bodied red wine (Chianti or Sangiovese) or chilled Pinot Grigio.
• Add toasted garlic breadcrumbs for crunch; finish with a drizzle of good olive oil.
• Plate steak cubes on top for presentation; twirl pasta into neat nests.

Storage & Make-Ahead

Store leftovers in an airtight container in the fridge for 3–4 days. Add a splash of water or cream when reheating gently.

For make-ahead, cook pasta slightly under al dente and sear steak to medium-rare. Then combine before serving.

This creamy pasta doesn’t freeze well. Limit freezing to 1 month if necessary.

Reheating

Reheat gently: stovetop with splash of water/cream, low heat, stirring.

Microwave 50% power, loosely covered, 45-second bursts, stir.

Oven 300°F, covered dish, 10–15 minutes.

Add reserved pasta water; fold steak in last.

Nonna’s Sunday Table

Even before the sauce turns glossy, I hear Nonna in my head—set the table, light the room, make it smell like Sunday.

I drape a clean cloth, the color of cream, and warm the plates in the oven so the pasta won’t cool too quickly.

A stubby candle flickers; its wick snaps like tiny applause. I scatter parsley leaves on a shallow platter, then mound the rigatoni, steam curling up with garlic and lemon.

You sit; I pour a small glass of red. The steak cubes gleam, edges seared, nestled in the silky sauce. I pass Parmesan and a wooden spoon, invite seconds before you finish firsts.

The room hums—simmering, clinking, laughter—simple rituals that make the meal feel like coming home.

Final Thoughts

Ready to dig in? Give this Garlic Cream Pasta with Steak Cubes a try tonight, and feel free to tweak it—add mushrooms, swap in spinach, or dial the heat up with extra red pepper flakes to make it your own.

Frequently Asked Questions

Can I Make This Recipe Gluten-Free Without Changing Texture?

Yes—you can. I’d use high-quality gluten-free rigatoni (corn-rice blend) cooked just shy of al dente, reserve starchy water, and thicken the silky sauce with a touch of cornstarch, keeping it lush, glossy, and tender.

What Wine Pairs Best With Garlic Cream Steak Pasta?

I’d pour a rich Chardonnay or creamy Viognier; they hug garlic and cream beautifully. Prefer red? I’d choose Barbera or Chianti—bright acidity slices through silkiness, letting steak’s savor bloom while Parmesan and lemon whisper.

How Do I Scale the Recipe for a Crowd?

Scale by multiplying ingredients by guests/4; I batch-sear steak, simmer sauce in wider pans, and toss pasta in roasting trays. I salt boldly, thin with pasta water, and rest everything—steam rising, silky, fragrant, crowd-pleasing.

Can I Cook the Steak in an Air Fryer?

Yes—you can air-fry the steak. I’d toss cubes with oil, salt, pepper, then cook at 400°F for 6–8 minutes, shaking once. You’ll get sizzling edges, rosy centers; rest briefly, then tumble into your creamy sauce.

How Do I Prevent the Sauce From Tasting Too Garlicky?

Use fewer cloves, slice instead of mince, and gently sauté until sweet and pale. I’ll mellow it with cream, lemon, and Parmesan, then finish with parsley. If it’s sharp, I’ll whisk in butter to round edges.