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Creamy Skillet Steak Pasta

A delightful dish featuring tender sirloin steak and cheesy pasta in a rich, creamy sauce, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

Steak and Seasoning
  • 1.5 pounds sirloin steak, cut into bite-sized cubes Choose a tender cut for the best flavor and texture.
  • 3 tablespoons olive oil For frying the steak.
  • 3 cloves garlic, minced Adds flavor to the dish.
  • 1 tablespoon butter Used for sautéing the garlic.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
Pasta and Sauce
  • 12 oz pasta (penne or rotini) Can use alternative pasta types.
  • 1/2 cup heavy cream Contributes to the creamy sauce.
  • 1 cup shredded sharp cheddar cheese Use freshly grated for best results.
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons cream cheese
  • Fresh parsley, chopped (for garnish) Optional garnish.

Method
 

Cooking the Steak
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season steak cubes with salt, pepper, garlic powder, onion powder, and smoked paprika.
  3. Add steak to skillet and cook for 4-5 minutes, stirring occasionally, until browned on all sides.
  4. Remove steak and set aside.
Preparing the Pasta
  1. Melt butter in the same skillet over medium heat.
  2. Add minced garlic and sauté for 1 minute until fragrant.
  3. Add pasta and 3 cups water to skillet.
  4. Cook for 8-10 minutes, stirring occasionally, until pasta is al dente.
Combining Ingredients
  1. Pour in heavy cream and add all cheeses.
  2. Stir until cheese melts and sauce becomes creamy.
  3. Return steak to skillet and mix gently until well-coated with cheese sauce.
  4. Garnish with fresh parsley and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or extra cream to loosen the sauce if needed. You can freeze the pasta for up to 2 months, but note that the texture may change upon reheating.