Creamy Steak Pasta

1 day ago 8

A close-up of creamy steak pasta with tender beef chunks, broccoli florets, and tomato pieces, garnished with herbs, being stirred in a pan with a white-handled spoon.

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Make this creamy steak with pasta for an easy yet elevated dinner. Tender steak, orecchiette, and a rich cheese sauce come together fast for a cozy, satisfying meal.

Know Before You Scroll

Servings: 4

Prep: 15 minutes

Cook: 25 minutes

Total Time: 40 minutes

Steak, orecchiette, parmesan, pecorino, cream, tomato paste, garlic, broccoli, tomatoes

Savory, cheesy, creamy, with bright pops from tomatoes and vinegar

Large skillet, pot for pasta, tongs, cheese grater

Dry the steak pieces very well — moisture prevents browning.

You can prep the steak and veggies earlier in the day so cooking goes quickly.

Use chicken instead of steak for a lighter version.

Close-up of creamy steak pasta featuring tender beef, broccoli florets, halved cherry tomatoes, and herbs, served in a white bowl with a golden fork in the background.

In The Test Kitchen

When I was testing this creamy steak pasta, the biggest win came from treating the steak like the star. Drying the pieces well and seasoning early let them caramelize beautifully, leaving behind those golden browned bits that make the sauce taste like it simmered all day. Letting the pasta finish in the sauce was another game changer — the orecchiette turns velvety and glossy, grabbing onto every cheesy, savory drop.

Close-up of Creamy Steak Pasta featuring elbow macaroni, sliced beef, broccoli, and cherry tomatoes, garnished with herbs and served with a white spoon.

Ingredient Notes

A selection of ingredients on a white surface, including pasta, broccoli, raw beef for steak pasta, cherry tomatoes, parmesan cheese, butter, oil, milk, spices, tomato paste, broth, and chopped herbs in various bowls and containers.

Sirloin or ribeye gives you the juiciest results and browns quickly.

Strip steak works too, but avoid very lean cuts or they’ll dry out.

Orecchiette holds onto the sauce beautifully thanks to its cup shape.

Rigatoni, penne, farfalle, or cavatappi are all reliable swaps.

Freshly grated cheese melts smoother and gives the sauce its rich depth.

You can use all parmesan if you don’t have pecorino, but the flavor will be slightly milder.

Cheese counter or specialty case.

Heavy cream gives the sauce body without breaking.

Half-and-half works but won’t be quite as thick.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Season the steak

Pat the steak pieces dry with paper towels. In a small bowl, mix the kosher salt, black pepper, garlic powder, and sweet paprika. Sprinkle the mixture over the steak and toss until evenly coated. Let it rest while you prepare the pasta.

the left plate holds raw beef chunks, while the right plate shows beef coated in spices—perfect for preparing a flavorful creamy steak pasta. Both plates are viewed from above on a white background.

Cook the pasta

Bring a large pot of salted water to a boil. Add the orecchiette and cook it one to two minutes shy of al dente since it will finish cooking in the sauce. Reserve a cup of the starchy pasta water, then drain and set aside.

on the left, elbow macaroni cooking in a pot of water; on the right, drained cooked macaroni in a metal colander, perfect for creating a delicious creamy pasta or pairing with steak pasta dishes.

Cook the vegetables

Warm a drizzle of olive oil in a large skillet over medium heat. Add the broccoli with a pinch of salt and pepper. Cook until tender-crisp, about four to five minutes. Transfer to a plate and set aside.

Close-up of broccoli florets being roasted in a pan on the left, and a white plate filled with the roasted broccoli pieces on the right—perfect as a side for creamy steak pasta—against a white background.

Sear the steak

Add the olive oil to the same skillet and heat it over medium-high. Add the seasoned steak pieces and sear until browned and cooked to your desired doneness, about three to five minutes. Transfer the steak to a plate, leaving any browned bits in the pan.

Close-up of cooked, seasoned beef pieces on the left, and a white plate filled with browned, cooked beef chunks on the right—perfect for adding to a creamy steak pasta dish.

Make the creamy garlic sauce

Reduce the heat to medium. Melt the butter in the skillet, then add the minced garlic and cook for about a minute until fragrant. Stir in the tomato paste and cook for another minute to deepen the flavor. Pour in the heavy cream, beef stock, and milk, stirring until everything comes together. Let the sauce bubble gently for three to four minutes until it thickens slightly. Add the parmesan and pecorino, stirring until smooth and creamy. Taste and season with salt and pepper as needed.

sautéing garlic in butter, adding spices, mixing in grated cheese, and simmering a smooth orange sauce in a pan.

Finish the pasta in the sauce

Lower the heat to medium-low. Add the orecchiette and cherry tomatoes directly into the sauce. Pour in a splash of the reserved pasta water and gently toss until the pasta is glossy and the tomatoes soften a bit, one to two minutes. Add more pasta water if needed to reach a silky consistency.

Close-up of creamy steak pasta mixed with melted cheese, macaroni, and pieces of tomatoes in a pan.

Bring everything together

Stir the broccoli back into the skillet and return the steak to the pan. Toss gently until everything is warmed through and coated in the sauce.

A skillet filled with creamy steak pasta, featuring curly noodles, beef strips, broccoli, and cherry tomatoes, all garnished with fresh herbs. A close-up highlights the vibrant vegetables and tender beef in this savory mix.

Finish and serve

Mix in the red pepper flakes and chopped parsley. Add a splash of vinegar if you want a little brightness. Taste and adjust the seasoning with more salt, pepper, or vinegar before serving.

A close-up of a plate of Creamy Steak Pasta with broccoli, cherry tomatoes, and pieces of meat, garnished with chopped parsley.

A close-up of creamy steak pasta with tender beef chunks, broccoli florets, and tomato pieces, garnished with herbs, being stirred in a pan with a white-handled spoon.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serves 4

▢ 12 ounces orecchiette pasta (or substitute with rigatoni, cavatappi, farfalle, or penne)
▢ 1 pound steak (sirloin or ribeye, cut into bite-sized cubes)
▢ 1 teaspoon kosher salt (plus more to taste)
▢ ½ teaspoon black pepper (plus more to taste)
▢ 1 teaspoon garlic powder
▢ 1 teaspoon sweet paprika
▢ 2 tablespoons olive oil
▢ 6 ounces broccoli florets
▢ 6 ounces cherry tomatoes (halved)
▢ 4 tablespoons butter
▢ 4 cloves garlic (minced)
▢ 1 tablespoon tomato paste
▢ 1 cup heavy cream
▢ ½ cup beef stock
▢ ¼ cup whole milk
▢ ¾ cup parmesan cheese (freshly grated)
▢ ½ cup pecorino cheese (grated)
▢ ½ teaspoon red pepper flakes
▢ 2 tablespoons chopped fresh parsley
▢ 1 teaspoon white wine vinegar (optional for brightness, more as needed)

Pat the steak pieces dry with paper towels. In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon sweet paprika. Sprinkle evenly over the steak and toss to coat. Set aside.
Bring a large pot of salted water to a boil. Add the orecchiette and cook 1–2 minutes shy of al dente — it will finish cooking in the sauce. Before draining, reserve 1 cup of pasta water, then drain and set aside.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the broccoli florets with a pinch of kosher salt and black pepper. Sauté or steam until tender-crisp, about 4–5 minutes. Remove and set aside.
In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add the seasoned steak bites and sear until browned and cooked to your liking, about 3–5 minutes. Transfer to a plate and set aside, leaving the flavorful browned bits in the pan.
Lower the heat to medium. Melt 4 tablespoons butter in the same pan. Add the minced garlic and cook for about 1 minute, until fragrant.
Stir in 1 tablespoon tomato paste and cook for 1 minute to caramelize it slightly — this deepens the flavor and gives the sauce a rich color.
Pour in the heavy cream, beef stock, and milk, stirring to combine. Raise the heat slightly and let the sauce simmer and reduce for 3–4 minutes until thickened and the flavors concentrate.
Add the parmesan and pecorino cheeses, stirring until the sauce is smooth and creamy. Taste and season with kosher salt and black pepper.
Lower the heat to medium-low, then add the undercooked orecchiette and cherry tomatoes directly into the skillet with the sauce. Pour in a splash of the reserved pasta water and toss gently, letting the pasta finish cooking and the tomatoes soften slightly, about 1–2 minutes. Add more pasta water as needed until the sauce is silky and coats the pasta beautifully.
Stir in the broccoli florets and return the steak to the skillet. Toss everything together until warmed through and evenly coated.
Mix in the red pepper flakes and chopped parsley. For a touch of brightness, add a splash (1 to 2 teaspoons) of vinegar, if desired. Taste and adjust seasoning — add more kosher salt, pepper, or vinegar to finish.

Erren’s Top Tips

Drying the steak well is the secret to deep browning; moisture creates steam, not sear.
Caramelizing the tomato paste gives the sauce a richer, almost slow-cooked taste.
Let the pasta finish in the sauce — it absorbs flavor and thickens the sauce naturally.
If your sauce thickens too much, a splash of the pasta water brings it right back to life.

Variations & Add-Ins

Creamy Mushroom Steak Pasta: Add eight ounces of sliced mushrooms when cooking the broccoli.
Spinach Version: Stir in a few handfuls of fresh spinach at the end and let it wilt in the heat.
Spicy Cajun Twist: Swap the paprika for Cajun seasoning and increase the red pepper flakes.
Creamy Steak Alfredo: Skip the tomato paste and increase the parmesan for a more classic Alfredo profile.

Storage & Freezing

Refrigerate leftovers in an airtight container for up to three days.
Add a small splash of milk or cream when reheating to bring the sauce back together.
This pasta doesn’t freeze well because creamy sauces tend to separate.