One-Pot Creamy Spicy Garlic Butter Steak & Pasta

If there’s one thing we can all agree on, it’s that pasta and steak are a match made in dinner heaven. But when they come together in one creamy, spicy, garlicky skillet? That’s comfort food with flair.

This One-Pot Creamy Spicy Garlic Butter Steak & Pasta is rich, indulgent, and surprisingly easy. Tender, juicy bites of steak are seared in garlic butter and simmered in a luscious cream sauce, infused with just the right amount of spice. Add in perfectly cooked rotini (yes, it cooks right in the same pot), and you’ve got a weeknight meal that feels restaurant-worthy.

With minimal cleanup and maximum flavor, this recipe is ideal for cozy nights in, date-night dinners, or simply impressing yourself with your own kitchen skills.

Ingredients Breakdown

Here’s what you’ll need to bring this creamy, spicy steak pasta to life:

• 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
  Choose a well-marbled cut like sirloin or ribeye for tenderness and flavor. Trim excess fat if needed.
• 2 tablespoons butter (divided)
  The first tablespoon is for searing the steak; the second helps build the garlic-butter base of the sauce.
• 4 cloves garlic, minced
  Fresh garlic is essential for depth and aroma.
• ½ teaspoon crushed red pepper flakes
  Adjust to your spice preference. This gives the dish a gentle heat without overwhelming it.
• 1 cup heavy cream
  For that ultra-creamy, luxurious sauce. You can use double cream in the UK.
• ½ cup grated parmesan cheese
  Adds salty, nutty depth and helps thicken the sauce.
• 8 oz rotini pasta (or any short pasta)
  Rotini is perfect for catching the sauce in every twist. Penne or fusilli also work well.
• 2.5–3 cups water or broth
  Using broth (beef or chicken) adds extra flavor. Start with 2.5 cups and add more as needed.
• Salt and black pepper, to taste
  Season generously, especially at the end when flavors are fully developed.
• Chopped parsley, for garnish (optional)
  For a touch of freshness and color.

Step-by-Step Instructions

Step 1: Season and Sear the Steak

Heat 1 tablespoon of butter in a large deep skillet or Dutch oven over medium-high heat. While it heats, season the steak pieces with salt and black pepper.

Once the butter is hot and foamy, add the steak in a single layer (work in batches if needed to avoid overcrowding). Sear for 2–3 minutes on each side until browned and just cooked through. Remove the steak from the pan and set aside.

Pro Tip: Don’t stir the steak too often. Let it sear undisturbed to develop a golden crust.

Step 2: Build the Sauce Base

In the same skillet, lower the heat to medium. Add the remaining tablespoon of butter, then stir in the minced garlic and crushed red pepper flakes. Cook for about 30–60 seconds until fragrant be careful not to burn the garlic.

Step 3: Add Pasta, Cream, and Liquid

Pour in the heavy cream and 2.5 cups of broth or water. Stir well, scraping up any browned bits from the bottom of the pan — they add great flavor.

Add the uncooked pasta and stir to combine. Bring to a low boil, then reduce heat to a gentle simmer.

Cover partially and cook for about 10–12 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced into a creamy sauce. Add more liquid as needed if the mixture becomes too thick before the pasta is fully cooked.

Step 4: Stir in Parmesan and Steak

Once the pasta is cooked and the sauce is creamy, stir in the grated parmesan cheese until melted and smooth.

Add the cooked steak back into the skillet, along with any juices it released. Stir to combine and warm through, about 1–2 minutes.

Taste and adjust seasoning with more salt, pepper, or red pepper flakes as desired.

Step 5: Garnish and Serve

Sprinkle with fresh chopped parsley and serve hot.

This dish is best enjoyed immediately when the sauce is at its creamiest and the steak is perfectly tender.

Expert Tips for Success

• Use high-quality steak. Sirloin and ribeye are flavorful and stay tender. Avoid overly lean cuts like round steak.
• Don’t overcook the steak. It will go back into the pan at the end, so aim for medium-rare to medium when searing.
• Let the pasta rest. Once cooked, allow the dish to sit for 3–5 minutes before serving to let the sauce thicken naturally.
• Add broth gradually. Start with 2.5 cups and only add more if the pan gets too dry. You want a silky sauce, not a soupy one.
• Control the heat. If you’re spice-sensitive, use just a pinch of red pepper flakes to start and build from there.

Variations

Want to make this your own? Try these tasty twists:

• Mushroom Lover’s Version: Add 1 cup of sliced mushrooms when sautéing the garlic.
• Creamy Cajun Style: Swap red pepper flakes for 1 tsp Cajun seasoning.
• Spinach & Steak: Stir in a few handfuls of baby spinach at the end for color and nutrients.
• Cheesy Upgrade: Add a handful of mozzarella or fontina cheese for extra gooeyness.
• Low-Carb Swap: Use zucchini noodles or cooked cauliflower florets instead of pasta.
• Dairy-Free Option: Use coconut cream and a vegan butter substitute. Skip the parmesan or use nutritional yeast.

What to Serve with Creamy Garlic Butter Steak & Pasta

This one-pot meal is hearty enough on its own, but here are a few sides that pair beautifully:

• A crisp green salad with lemon vinaigrette
• Roasted asparagus or green beans
• Garlic bread or crusty sourdough
• Grilled zucchini or cherry tomatoes

A glass of red wine (like Cabernet or Shiraz) also complements the richness of the dish.

Storage and Reheating

To Store:
Transfer leftovers to an airtight container and refrigerate for up to 3 days.

To Reheat:
Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. Microwave in 30-second intervals, stirring in between.

Note: Steak may lose some of its tenderness when reheated, but the creamy sauce keeps things satisfying.

Frequently Asked Questions

Can I use a different cut of beef?

Yes, but stick to tender cuts like strip steak, filet, or flat iron for best results. Avoid tough or lean cuts like round or flank steak unless you marinate or tenderize first.

Can I make it less spicy?

Absolutely. Reduce or omit the red pepper flakes, or add them only to individual portions.

What pasta shape works best?

Short, sturdy pastas like rotini, penne, or fusilli are ideal. They hold the creamy sauce well and cook evenly in the one-pot method.

Can I substitute milk or half-and-half?

You can use half-and-half for a lighter sauce, but the result will be thinner. Whole milk works in a pinch, but avoid skim milk, which may curdle or feel watery.

Is it possible to make this ahead of time?

This dish is best fresh, but you can prep the steak ahead of time and store it in the fridge. Reheat everything gently before serving to preserve texture.

Conclusion

Creamy, garlicky, spicy, and loaded with juicy steak this One-Pot Creamy Spicy Garlic Butter Steak & Pasta is everything a comfort food lover could ask for. It’s indulgent without being fussy, and thanks to the one-pot approach, cleanup is a breeze.

Whether you’re craving something rich on a chilly night or looking for a crowd-pleasing dinner with bold flavor, this dish delivers. Make it once, and it’s sure to earn a permanent spot in your recipe rotation.

Ready in 30 minutes, made in a single pan, and bursting with crave-worthy flavor what’s not to love?

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