Steak Pasta is Always a Good Idea

If there’s two things almost everyone loves it’s creamy pasta and a really well cooked steak. Put those two together and you have an incredible meal!

It’s the kind of meal that feels fancy but is secretly so easy to make. Tender, juicy steak seared to perfection, tossed with pasta in a rich cream sauce. Marinating the steak in balsamic vinegar is my secret touch. And don’t forget to cook steak to the right temperature for best results!

It all comes together in about 30 minutes, making it a perfect weeknight dinner that still feels special, like sheet pan lasagna or short rib pasta. Whether you’re craving a cozy meal or looking to impress someone with minimal effort, this creamy steak pasta delivers every time.

If you’re craving another pasta recipe, try one pot taco pasta, braised short rib pasta, or salmon pesto pasta.

steak pasta in a white bowl with balsamic glaze.

Ingredients You Need

ingredients for creamy balsamic steak pasta
  • Sirloin steak: I love a top sirloin because it’s extra tender. A similar cut of steak is the ribeye, which has a bit more marbling. You could also use skirt steak or flank steak.
  • Balsamic vinegar:  Helps break down some of the tissue in the beef and makes it even more tender.
  • Fettuccine: I love this pasta for alfredo and creamy dishes. But whatever you have in your pantry will do.
  • Butter, flour, and garlic: together these create the roux and thicken the alfredo sauce. I like Bob’s Red Mill gluten-free flour for gluten free steak pasta.
  • Milk or cream: whole milk, heavy cream, or dairy-free milk work.
  • Parmesan cheese: adds a lot of flavor and texture to the sauce. Swap for nutritional yeast for a dairy-free option.
  • Toppings: highly recommend blue cheese crumbles (like in this buffalo chicken casserole).

Jump to the recipe card for exact measurements.

What Steak To Use (You Have Options)

My favorite cut of beef to use for steak pasta is one that’s naturally tender, so it don’t require a ton of marinating. I also love a steak on the thinner side because they cook quickly.

For these reasons, I love top sirloin or ribeye steak. Ribeye is going to have more marbling (fat), so it will have a little richer flavor.

Learn more about the different cuts of beef and how to prepare them.


How to Make Steak Pasta

steak marinating in a freezer bag.

Step 1. Marinate the Steak. Place the steak in a bag with balsamic vinegar and marinate for 30 minutes, or overnight.

seared and sliced steak resting on a cutting board

Step 2. Sear the Steak. Sear over medium-high heat on both sides for 4-5 minutes, until the internal temp reaches 130°F. Let the steak rest.

creamy alfredo sauce in a skillet.

Step 1. Make the Creamy Sauce. Create a roux then whisk in milk and parmesan cheese.

creamy alfredo sauce tossed with fettuccine in a pan

Step 2. Toss with Pasta. Add cooked fettucine to the creamy sauce and toss to coat. Season to taste.

steak pasta in a white bowl with balsamic glaze

Step 5. Top with Steak and Serve. Thinly slice the steak and place it on top of the creamy pasta. Drizzle with balsamic glaze and finish with blue cheese crumbles.

Recipe Tips

Short on time? You can skip the marinade and have a delicious seared steak with salt and pepper only. But the acid in the balsamic tenderizes the meat and gives it a cripsy crust.

Reserve the pasta water! Save about 1/2 cup before you drain the pasta. You can use it to thin the pasta and sauce as needed.

Hate all the smoke when you sear inside? America’s Test Kitchen can show you an easy way to sear steak without the splatter and smoke.

Cook Your Steak To The Right Temperature

The FDA recommends steak be cooked to 145°F for medium-rare, but your should pull it off the heat around 125-130°F. That results in a medium rare steak with a pink center. It’s the best for this steak pasta, but you can look at my guide to determining beef doneness to reach your desired steak temp.

I highly recommend using or investing in an Instant Read Thermometer to help you know when the steak is done.

Storage and Reheating

Store: place leftover steak and pasta in a separate airtight container and store in the fridge for up to 3 days.

Freeze: although it won’t be as creamy and fresh, you can freeze steak pasta. Place in an air tight container in the freezer. If it’s well sealed it should last in the freezer for up to 3 months.

Reheat: allow any frozen food to come to thaw overnight in the fridge. The best way to warm up this dish is by adding the pasta back to a pan with additional milk to warm it through and thin it out. Warm the steak separately in the microwave or a pan and enjoy!

steak pasta in a bowl with blue cheese and balsamic glaze
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4.84 from 25 votes

Creamy Steak Pasta

Prep: 5 minutes
Cook: 20 minutes
Marinade Time:: 20 minutes
Total: 45 minutes
This creamy Steak Pasta is the ultimate comfort food—tender balsamic marinated steak on top of a rich alfredo sauce with perfectly cooked pasta. It’s a restaurant-quality meal made easy at home in just 30 minutes! Let your steak rest before slicing to keep it juicy and enjoy this weeknight meal or serve it for a fancy date night dinner.

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Servings: 6 people

Ingredients

Steak

  • 1 1/2 lbs sirloin or ribeye steak
  • 1/3 cup balsamic vinegar
  • 2 Tablespoons olive oil
  • Salt and pepper to taste

Creamy Pasta

  • 12 ounces fettuccine
  • 3 Tablespoons unsalted butter or vegan butter
  • 3 cloves garlic minced
  • 3 Tablespoons flour
  • 2 cups milk any kind
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup parmesan cheese
  • Optional toppings: balsamic glaze, blue cheese, fresh chopped parsley

Instructions 

  • Season both sides of the steak with salt and pepper and place in a ziplock or reusable storage bag with the balsamic vinegar and olive oil and marinate in the fridge for 30 minutes, or overnight
    1 1/2 lbs sirloin or ribeye steak, 1/3 cup balsamic vinegar, 2 Tablespoons olive oil, Salt and pepper to taste
  • While the steak is marinating, cook the pasta according to the package directions. Bring a large pot of salted water to a boil then add the pasta and cook until al dente. Reserve 1/2 cup of the pasta cooking water then drain the pasta from the rest of the water and set aside.
    12 ounces fettuccine
  • Heat a large skillet over medium high heat. Remove the steak from the marinade, shaking off any excess. Cook the steak for 4 minutes on each side or until it reaches your desired doneness. I like to remove the steak when it reaches an internal temp of 135°F for medium-rare steak (target temp 145°F). Rest for 10 minutes.
  • While the steak is resting, melt the butter in a deep skillet over medium-high heat. Add the garlic and cook for 1-2 minutes, until fragrant. Add the flour to the butter and stir well to create a paste (a roux). Cook the roux for 2-3 minutes to ensure the flour is fully cooked.
    3 Tablespoons unsalted butter or vegan butter, 3 cloves garlic, 3 Tablespoons flour
  • Slowly whisk in the milk then add the salt and pepper. Continue to stir and cook for about 5 minutes, until thickened. Add the parmesan cheese and stir until melted and combined.
    2 cups milk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 cup parmesan cheese
  • Stir in the cooked pasta. If the sauce seems too thick, pour in the reserved pasta cooking water a few tablespoons at a time to reach your desired consistency.
  • Slice the steak into thin pieces against the grain and top the pasta. Drizzle with balsamic glaze and top with gorgonzola and parsley if desired.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Spinach and Sundried Tomato. This recipe was originally published with sundried tomatoes and fresh chopped spinach. Stir 3 cups of fresh chopped baby spinach and 1/3 cup roughly chopped sun dried tomatoes when you add the cooked pasta.
Dairy-Free: use a vegan butter, almond milk and nutritional yeast.
Gluten-free: use GF pasta and 1:1 gluten free flour.
Store: place leftovers in an air tight container and store in the fridge for up to 3 days. 
Freeze: although it won’t be as creamy and fresh, you can freeze steak pasta. Place in an air tight container in the freezer. If it’s well sealed it should last in the freezer for up to 3 months.
Reheat: allow any frozen food to come to thaw overnight in the fridge. The best way to warm up this dish is by adding the pasta back to a pan with additional milk to warm it through and thin it out. Warm the steak separately in the microwave or a pan and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 51.3g | Protein: 37.2g | Fat: 13.6g | Cholesterol: 97mg | Sodium: 468mg | Fiber: 2.7g | Sugar: 4.9g | Vitamin A: 173IU | Vitamin C: 5.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.84 from 25 votes (17 ratings without comment)

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17 Comments

  1. Sarah says:

    5 stars
    Used jar Alfredo and added asparagus but will definitely be adding this into our regular rotation of meals. Thank you so much!! Amazing.

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