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One-Skillet Spicy Garlic Butter Parmesan Steak Pasta

Tender steak bites and pasta tossed in a rich, spicy garlic butter Parmesan sauce, all made in one skillet for easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sirloin steak or ribeye cut into 1-inch bite-sized cubes
  • 1/2 lb pasta linguine, fettuccine, or penne
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil divided
  • 4 cloves garlic minced
  • 1/2 tsp red pepper flakes adjust for spice level
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup beef broth or pasta water
  • 1/2 tsp salt plus more for pasta water
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano or Italian seasoning
  • fresh parsley chopped, for garnish

Equipment

  • large skillet
  • Large pot for pasta
  • wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain.
  2. While the pasta is cooking, season the steak cubes with salt, pepper, and dried oregano.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak cubes in a single layer (work in batches if necessary).
  4. Sear the steak for 2-3 minutes per side until browned and cooked to your preferred level of doneness. Remove the steak from the skillet and set aside on a plate.
  5. In the same skillet, reduce heat to medium. Add the butter and the remaining 1 tablespoon of olive oil.
  6. Once the butter is melted, add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
  7. Pour in the beef broth (or reserved pasta water) to deglaze the pan, scraping up any browned bits from the steak.
  8. Add the cooked pasta to the skillet and toss to coat in the garlic butter sauce.
  9. Stir in the grated Parmesan cheese and continue to toss until the cheese is melted and a silky sauce forms.
  10. Return the steak and any accumulated juices to the skillet. Toss everything together until heated through.
  11. Garnish with fresh parsley and serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or broth to keep the steak tender.
Substitutions: Use chicken breast, shrimp, or Italian sausage instead of steak. For low-carb, substitute zucchini noodles or high-protein chickpea pasta.
Make-Ahead: Prep steak cubes and mince garlic up to 1 day ahead. Store separately in refrigerator until ready to cook.
Spice Level: Reduce red pepper flakes to 1/4 tsp for mild, or increase to 1 tsp for extra heat.
Best Parmesan: Use freshly grated Parmesan rather than pre-shredded for smoothest sauce consistency.