One-Skillet Spicy Garlic Butter Parmesan Steak Pasta – Bold, Buttery & Loaded with Flavor

This One-Skillet Spicy Garlic Butter Parmesan Steak Pasta is the kind of dinner that makes weeknights feel gourmet. Juicy strips of seared steak are tossed with tender pasta in a rich garlic butter sauce, spiked with chili flakes and finished with a generous shower of grated Parmesan. All made in one pan, it’s bold, comforting, and absolutely packed with flavor.

It’s the perfect fusion of steakhouse richness and pasta night simplicity — ideal for cozy nights, date-night dinners, or a hearty family meal. And thanks to the one-skillet method, cleanup is minimal while flavor is absolutely maximized.

Ingredients Overview

Steak:

• Sirloin, Ribeye, or New York Strip: Tender cuts that sear beautifully and stay juicy. Slice thinly against the grain.

• Salt & Pepper: Essential for bringing out the meat’s natural flavor.

• Paprika or Chili Powder: Adds subtle smoky depth.

Pasta:

• Short Pasta: Penne, rotini, or rigatoni hold the buttery sauce well. Long pasta like fettuccine also works.

• Uncooked Pasta is simmered right in the skillet, absorbing flavor from the broth and butter.

Sauce:

• Garlic: Freshly minced or thinly sliced — it’s the star of the show.

• Butter: Creates the rich base. Use unsalted to better control seasoning.

• Parmesan: Freshly grated adds nutty, salty umami to the final dish.

• Crushed Red Pepper Flakes: Brings the heat — adjust to taste.

• Beef or Chicken Broth: Used to cook the pasta and deepen the savory flavor.

Optional Add-Ins:

• Fresh Spinach: Wilt in at the end for color and nutrition.

• Mushrooms: Sauté with garlic and butter for an earthy element.

• Lemon Zest or Juice: Brightens the richness of the dish.

Step-by-Step Instructions

1. Prep and Sear the Steak

Slice 1 lb steak into thin strips. Pat dry and season with:

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• Optional: ½ tsp garlic powder

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear steak for 1–2 minutes per side until browned but still tender. Work in batches if needed.

Remove steak from the skillet and set aside, loosely covered.

2. Make the Garlic Butter Base

In the same skillet, reduce heat to medium and add:

• 3 tbsp butter

• 5 garlic cloves, minced or thinly sliced

• ½ tsp crushed red pepper flakes (or to taste)

Sauté for 1–2 minutes until garlic is fragrant and lightly golden — not burnt.

Optional: Add ½ cup sliced mushrooms and sauté until soft.

3. Cook the Pasta in One Pan

Pour in:

• 3 cups beef or chicken broth

• 8 oz uncooked pasta (penne or your choice)

Bring to a boil, then reduce to a simmer. Stir frequently and cook 10–12 minutes until pasta is al dente and most of the liquid is absorbed.

If needed, add a splash more broth or water to loosen.

4. Finish with Steak & Cheese

Return the cooked steak (and its juices) to the skillet.

Add:

• ½ cup grated Parmesan cheese

• 1 tbsp butter (for extra gloss)

• Optional: handful of baby spinach

Toss until everything is coated and warmed through. Adjust salt, pepper, and chili flakes as desired.

Optional: Finish with a squeeze of lemon juice or a sprinkle of chopped parsley.

5. Serve Hot

Plate up and serve immediately. The pasta should be creamy, the steak juicy, and the aroma utterly irresistible.

Tips, Variations & Substitutions

• Use Leftover Steak: This dish is perfect for repurposing last night’s grilled steak or roast.

• Different Proteins: Try with sliced chicken breast, shrimp, or sautéed mushrooms for a vegetarian twist.

• Make It Creamy: Stir in ¼ cup heavy cream or a spoonful of cream cheese at the end for a richer sauce.

• Spice Control: Omit chili flakes for a milder version or add more for extra kick.

Serving Ideas & Occasions

This steak pasta is ideal for:

• Date Nights at Home: Luxurious without the hassle.

• Weeknight Dinners: Ready in about 30 minutes.

• Dinner Parties: Easy to double and serve with wine and salad.

Pair it with:

• A crisp arugula salad with lemon vinaigrette

• Garlic bread or crusty baguette

• A bold red wine like Cabernet or Syrah

Nutritional & Health Notes

This dish is:

• High in protein from steak and Parmesan

• Rich and satisfying, perfect for a one-plate meal

• Customizable: Add greens or veggies to boost nutrition

To make it lighter:

• Use whole wheat pasta

• Cut butter by 1 tbsp and swap for olive oil

• Add a veggie base like zucchini noodles or roasted broccoli

FAQs

Q1: Can I use pre-cooked pasta instead of cooking it in the skillet?
A1: Yes, though cooking the pasta in broth adds flavor. If using cooked pasta, reduce broth and add only enough to loosen the sauce.

Q2: What steak cut is best?
A2: Sirloin is a great balance of tenderness and affordability. Ribeye is richer, while flank steak is flavorful if sliced thin against the grain.

Q3: Can I make this ahead of time?
A3: Best served fresh, but leftovers reheat well. Add a splash of broth or cream when reheating to refresh the sauce.

Q4: What if my pasta absorbs too much liquid?
A4: Add a little more broth or hot water as needed. You want a silky, slightly saucy texture.

Q5: Is this recipe spicy?
A5: Mild to medium depending on red pepper flakes. Adjust or omit to your spice preference.

Q6: Can I add vegetables?
A6: Definitely! Spinach, mushrooms, cherry tomatoes, or even roasted peppers work beautifully.

Q7: Can I make it gluten-free?
A7: Yes. Use your favorite gluten-free pasta and ensure your broth and seasonings are gluten-free.

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