Garlic Parmesan Steak Pasta has juicy, perfectly seared ribeye steak and tender pasta in a rich, velvety garlic parmesan sauce with a splash of white wine. The creamy, garlicky sauce clings to every bite, while the savory steak adds an indulgent, steakhouse touch. It’s a hearty, restaurant-worthy dinner that’s perfect for a cozy night in.
My daughter requested this dish after seeing something similar on social media. I love an easy meal and this one is pretty simple, yet still really flavorful. I used ribeye but you can use any cut of steak that you like. I kept it simple and cut the steak into cubes, seasoned, and seared in a really hot pan.
The pasta sauce is a combination of white wine, onion, garlic, stock, cream and parmesan, and the dish is topped off with fresh parsley. We topped it off with some shredded parmesan while eating as well. This dish only takes about 30 minutes total so it is great for a rushed night. Check out my other recipes featuring beef or steak here.
Garlic Parmesan Steak Pasta
Ingredients
For the steak:
- 2 lbs ribeye trimmed and cut into bite sized cubes
- 1 tsp paprika or smoked paprika
- 1 tsp garlic powder
- 2 tbsp oil
- salt and pepper
For the pasta:
- 4 servings pasta cooked according to package
- 1 onion finely diced
- 4 garlic cloves minced
- 2 tbsp butter
- 1/2 cup chicken stock
- 1/2 cup cream I used light cream
- 1/2 cup dry white wine
- 1/2 cup freshly grated parmesan
- 1/4 cup chopped parsley for serving
Instructions
- Cook the pasta according the package, drain and rinse under cold water while tossing so it doesn't stick. You can toss with a little oil if you are worried it will stick.
- Cut the steak into cubes and season with paprika and garlic powder as well as a good amount of salt and pepper. Heat a skillet over high heat with 2 tbsp canola oil and when super hot, add the steak. Allow to sear without stirring until it is well seared. Stir and cook just until it is medium rare or if you prefer more well done steak, you can cook a bit longer.
- Move steak to a plate and reduce heat to medium and add the butter. Add the onion and garlic and cook, stirring occasionally for a few minutes until onion is translucent.
- Add the wine and allow it to simmer until it is reduced by half. Add the stock and cream and return to a simmer. Remove from heat and slowly whisk in the parmesan until creamy. Taste and adjust the salt as needed. Add in the pasta and mix well. Lastly add the steak cubes and cook just until they are rewarmed. If your sauce is too tight you can thin it with a bit of water or cream.
- Dish up the pasta and steak and top with parsley and more parmesan and serve.