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creamy balsamic steak pasta in a white bowl with gorgonzola
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5 from 3 votes

Creamy Balsamic Steak Pasta

This steak pasta features perfectly cooked balsamic marinated steak on top of a creamy pasta sauce tossed with spinach. Drizzle balsamic glaze on top for an easy, delicious dish.
Prep Time5 mins
Cook Time20 mins
Marinade Time:20 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: American
Diet: Gluten Free
Keyword: beef, dairy free, fettucine, pasta, ribeye, sirloin
Servings: 6 people
Calories: 487kcal


  • Large, deep skillet or dutch oven



  • 1 1/2 lbs sirloin or ribeye steak
  • 1/3 cup balsamic vinegar
  • salt and pepper

Creamy Pasta

  • 12 oz fettucine we used Gluten free
  • 3 tablespoons butter or vegan butter
  • 3 cloves garlic minced
  • 3 tablespoons flour or 1:1 gluten free flour
  • 2 cups milk or almond milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 cup parmesan cheese or nutritional yeast
  • 3 cups fresh spinach
  • 1/3 cup sun dried tomatoes roughly chopped
  • Optional toppings: balsamic glaze, gorgonzola, fresh chopped parsley


Marinate the steak

  • Season both sides of the steak with salt and pepper and place in a ziplock or reusable storage bag with the balsamic vinegar and marinate in the fridge for 20-30 minutes, or up to 4 hours.

Cook the pasta

  • 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.

Sear the steak

  • Heat a large skillet over medium high heat. Remove the steak from the fridge and place it on the hot pan, without any additional oil. Discard any remaining marinade. Cook the steak for 4 minutes on each side or until it reaches your desired doneness. We like to remove the steak when it reaches an internal temp of 135°F to allow for 5-15 degrees of carry-over cooking while it rests to achieve a medium-rare steak (145°F).

Make the cream sauce

  • While the steak is resting, melt the butter, or vegan butter, in a deep skillet over medium-high heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Add the flour (or gluten-free flour) to the butter and stir well to create a paste, also known as a roux.
  • 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 (or nutritional yeast) and stir until melted and/or combined.
  • 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. Add the fresh spinach and sun dried tomatoes and cook for 2-3 minutes, until the spinach is wilted.
  • 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.



Ingredients: if you have a specific question about the ingredients or recommended brands, scroll up to the “ingredient notes and substitutions” in the post to read more.
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!


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