Creamy Steak Pasta

A close-up of creamy steak pasta with elbow macaroni, broccoli florets, cherry tomatoes, and tender beef pieces, being scooped up with a white spoon. The dish is garnished with fresh herbs and spices. - 4

Close-up of Creamy Steak Pasta featuring elbow macaroni, sliced beef, broccoli, and cherry tomatoes, garnished with herbs and served with a white spoon. - 5

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. - 6

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. - 8

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.

in this article:

Know Before You Scroll
In The Test Kitchen
Ingredient Notes
Step By Step Instructions
More Pasta
Creamy Steak Pasta
Erren’s Top Tips
Variations & Add-Ins
Storage & Freezing
FAQs

Know Before You Scroll

What You’ll Need

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

Flavor Profile

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

Difficulty Level

Easy

Equipment Needed

Large skillet, pot for pasta, tongs, cheese grater

Top Tip

Dry the steak pieces very well — moisture prevents browning.

Time-Saving Tips

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

Ingredient Swaps

Use chicken instead of steak for a lighter version.

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.

Ingredient Notes

Steak

Best Choice

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

Substitutions

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

Pasta

Best Choice

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

Substitutions

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

Parmesan & Pecorino

Best Choice

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

Substitutions

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

Where to Find

Cheese counter or specialty case.

Cream

Best Choice

Heavy cream gives the sauce body without breaking.

Substitutions

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.

Two white plates side by side: 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. - 13

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.

Side-by-side images: 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. - 14

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. - 15

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. - 16

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.

Four photos show steps of making a creamy steak pasta sauce: sautéing garlic in butter, adding spices, mixing in grated cheese, and simmering a smooth orange sauce in a pan. - 17

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. - 18

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. - 19

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. - 20

More Pasta

One Pot Creamy Tomato Ground Beef Pasta
Creamy Sausage Pasta (One Pot)
One Pot Lemony Shrimp and Orzo

Ingredients

▢ 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)

Instructions

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.

Tips

Erren’s Top Tips

Variations & Add-Ins

Storage & Freezing

Nutrition

Can I use leftover steak?

Yes — slice it thin and add it at the end to warm gently without overcooking.

Can I replace the cream?

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

What pasta shape works best?

Orecchiette is ideal, but short shapes like penne or cavatappi hold the sauce well.

Why add vinegar at the end?

A small splash brightens the richness and balances the cheese and cream.