One-Skillet Spicy Garlic Butter Parmesan Steak Pasta

This one-skillet spicy garlic butter Parmesan steak pasta is a weeknight dream — rich, savory, and on the table in about 30 minutes. Tender strips of seared steak soak up a garlicky, buttery sauce laced with crushed red pepper and melted Parmesan, all tossed with pasta in a single pan.

It’s comfort food with a kick — spicy, cheesy, and deeply satisfying. The seared steak adds bold, meaty flavor, while the Parmesan-garlic butter sauce clings to each strand of pasta for a silky, crave-worthy finish.

Whether you’re feeding hungry guests or looking for a hearty meal to savor, this dish brings together protein, carbs, and bold seasoning in one simple skillet — no extra pots or dishes required.

Ingredients Overview

Let’s break down the ingredients that make this dish both bold and balanced:

Steak

You’ll want a tender, quick-cooking cut that sears beautifully and slices easily.

Best cuts:

• Sirloin

• Ribeye

• Flank or skirt steak (marinated first for tenderness)

Tips:

• Slice thinly against the grain for a tender bite.

• Pat dry and season generously with salt and pepper before searing.

Pasta

Any long pasta works well, but spaghetti, linguine, or fettuccine are top picks for soaking up the garlicky sauce.

Alternative options:

• Penne or rigatoni for a chunkier texture

• Gluten-free pasta or chickpea pasta for dietary needs

Garlic

This is the heart of the sauce. Use fresh garlic cloves — thinly sliced or minced — for maximum aroma and bite.

Pro tip: Don’t burn the garlic! Sauté it gently over medium-low heat in butter.

Butter

Butter gives the sauce richness and that classic steakhouse flavor. It’s melted with garlic and chili flakes for a spicy base.

• Use unsalted butter so you can control the salt level.

• Add a little olive oil to prevent the butter from browning too fast.

Parmesan Cheese

Grated Parmesan thickens the sauce and gives it umami depth.

• Freshly grated is best — pre-shredded doesn’t melt as well.

• For extra creaminess, stir in a touch of heavy cream or reserved pasta water.

Chili Flakes

Adds heat and balances the richness. Adjust to taste — you can keep it mild or go fiery.

Parsley or Basil (Optional)

Fresh herbs brighten the dish and add color contrast.

Salt and Black Pepper

Simple, essential, and generous seasoning brings all ingredients together.

Step-by-Step Instructions

1. Prepare the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.

Tip: Don’t overcook the pasta — it’ll finish in the skillet.

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2. Sear the Steak

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.

2. Season steak slices with salt and pepper.

3. Sear steak in a single layer, 1–2 minutes per side until browned and just cooked through.

4. Remove from skillet and set aside.

Tip: Don’t overcrowd the pan — sear in batches if needed.

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3. Make the Garlic Butter Sauce

1. Reduce heat to medium.

2. Add 3 tbsp butter to the skillet. When melted, add 5–6 cloves minced garlic and ½–1 tsp chili flakes.

3. Sauté gently until garlic is golden and fragrant — about 1–2 minutes.

Tip: Stir constantly to prevent burning.

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4. Build the Pasta

1. Add cooked pasta directly to the skillet with garlic butter.

2. Toss with tongs to coat.

3. Stir in ½ cup grated Parmesan and a splash of reserved pasta water to create a glossy sauce.

4. Return steak to the skillet and toss everything together. Add more Parmesan or pasta water as needed for creaminess.

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5. Finish and Serve

1. Taste and adjust salt, pepper, or chili flakes.

2. Garnish with chopped parsley or basil.

3. Serve hot, with extra Parmesan on top.

Optional: Squeeze of lemon or drizzle of balsamic glaze for added zing.

Tips, Variations & Substitutions

Cooking Tips

• Don’t overcook steak: It’ll continue cooking slightly when added back to the hot skillet.

• Control the heat: Add chili flakes early for subtle heat or sprinkle at the end for a stronger punch.

• Finish with acid: A splash of lemon juice or vinegar cuts the richness beautifully.

Variations

• Creamy version: Add ¼ cup of heavy cream or cream cheese to the sauce.

• Vegetable boost: Stir in sautéed mushrooms, spinach, or sun-dried tomatoes.

• Surf and turf: Add shrimp for a luxurious twist.

Substitutions

• Dairy-free: Use vegan butter and nutritional yeast instead of Parmesan.

• Low-carb: Swap pasta for spiralized zucchini or shirataki noodles.

• No red meat: Use chicken breast, shrimp, or plant-based steak alternatives.

Serving Ideas & Occasions

This dish is perfect for:

• Date nights — elegant but easy.

• Weeknight dinners — fast and hearty.

• Entertaining — just add wine and salad.

Pairings:

• Garlic bread or warm focaccia

• A crisp green salad with lemon vinaigrette

• A glass of red wine like Cabernet or Malbec

For a cozy twist, serve in warmed bowls with a final sprinkle of cheese and cracked black pepper.

Nutritional & Health Notes

This dish offers protein from steak and carbs from pasta, making it a filling, complete meal.

• Calories: Ranges from 600–750 per serving depending on portion size and steak cut.

• Protein-rich: Great for active lifestyles or post-workout meals.

• Balance tip: Use whole-wheat pasta or bulk up with greens for added fiber.

Portion control is key — it’s rich and satisfying, so smaller servings often do the trick. To reduce fat, you can use less butter or swap in olive oil for some of the sauce base.

FAQs

Q1: What kind of steak is best for this recipe?

A1: Sirloin or ribeye are ideal — tender, flavorful, and quick to cook. Flank or skirt steak also works well when sliced thinly against the grain.

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Q2: Can I make this ahead of time?

A2: You can prep components ahead — cook the pasta and steak separately, then toss everything together when ready to eat. Reheat gently on the stove with a splash of water or cream.

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Q3: How spicy is this dish?

A3: It’s moderately spicy by default, thanks to red pepper flakes. You can tone it down by using less or skip them entirely for a milder version.

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Q4: What can I use instead of Parmesan?

A4: Try Pecorino Romano for a saltier, sharper flavor. For dairy-free, nutritional yeast adds cheesy flavor without the dairy.

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Q5: Can I use chicken instead of steak?

A5: Yes — boneless chicken breast or thighs work great. Sear them until golden and fully cooked, then slice and add to the pasta as you would the steak.

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Q6: What if I don’t have fresh garlic?

A6: You can use garlic paste or granulated garlic in a pinch — about 1–1½ tsp per 4 cloves. But fresh garlic gives the best flavor.

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Q7: How do I make this dish more saucy?

A7: Use reserved pasta water, cream, or even a splash of broth to loosen the sauce. Stir well after adding cheese to get a creamy, silky texture.

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