Creamy Garlic Steak Pasta
Creamy Garlic Steak Pasta
Ingredients
For the Pasta and Steak
- 12 ounces linguine
- 1 1/2 cups leftover steak, sliced or diced
For the Creamy Garlic Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 1/2 cups heavy cream
- 4 ounces cream cheese, softened
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 cup milk
- 1/4 cup fresh parsley, chopped, for garnish
- to taste salt
- to taste black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water.
⏱️ 10 min
- 2
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat.
⏱️ 1 min
- 3
Add the minced garlic and red pepper flakes to the melted butter. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the heavy cream and bring to a gentle simmer. Add the softened cream cheese and whisk until it is fully melted and incorporated into the sauce.
⏱️ 3 min
- 5
Stir in the grated Parmesan cheese and milk. Continue to whisk until the sauce is smooth and creamy. Season with salt and black pepper to taste.
⏱️ 2 min
- 6
Add 1/2 cup of the reserved pasta water to the sauce, stirring well. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 1 min
- 7
Add the cooked and drained linguine to the skillet with the sauce. Toss to coat the pasta evenly.
⏱️ 1 min - 8
Stir in the sliced leftover steak. Cook for 1-2 minutes, just until the steak is heated through.
⏱️ 2 min
- 9
Remove from heat. Garnish with fresh chopped parsley and serve immediately, with extra grated Parmesan cheese on the side if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Steak Pasta
For the Pasta and Steak
- 12 ounces linguine
- 1 1/2 cups leftover steak, sliced or diced
For the Creamy Garlic Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 1/2 cups heavy cream
- 4 ounces cream cheese, softened
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 cup milk
- 1/4 cup fresh parsley, chopped, for garnish
- to taste salt
- to taste black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water.
⏱️ 10 min - 2
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat.
⏱️ 1 min - 3
Add the minced garlic and red pepper flakes to the melted butter. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the heavy cream and bring to a gentle simmer. Add the softened cream cheese and whisk until it is fully melted and incorporated into the sauce.
⏱️ 3 min - 5
Stir in the grated Parmesan cheese and milk. Continue to whisk until the sauce is smooth and creamy. Season with salt and black pepper to taste.
⏱️ 2 min - 6
Add 1/2 cup of the reserved pasta water to the sauce, stirring well. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 1 min - 7
Add the cooked and drained linguine to the skillet with the sauce. Toss to coat the pasta evenly.
⏱️ 1 min - 8
Stir in the sliced leftover steak. Cook for 1-2 minutes, just until the steak is heated through.
⏱️ 2 min - 9
Remove from heat. Garnish with fresh chopped parsley and serve immediately, with extra grated Parmesan cheese on the side if desired.
⏱️ 1 min