I’ll never forget the first time I made this dish on a hectic Wednesday evening. My family was hungry, the clock was ticking, and I had exactly one clean skillet left in the kitchen. What started as a “throw everything together” moment turned into our new favorite weeknight dinner. The best part? Everything cooks in one pan, which means less cleanup and more time to actually enjoy your meal.
This one-skillet wonder combines tender steak, perfectly cooked pasta, and a creamy Parmesan sauce with just the right amount of kick. The pasta absorbs all those rich, beefy flavors as it cooks directly in the broth, creating a dish that tastes like you spent hours in the kitchen when you really only needed about 30 minutes.
Total Time: 35 minutes
Yield: 4 servings
Why You’ll Love This Recipe
Weeknight dinners shouldn’t mean sacrificing flavor for convenience, and this recipe proves it. The beauty of cooking pasta directly in beef broth transforms ordinary noodles into something extraordinary. Each strand soaks up that savory, meaty flavor while the broth reduces into a luscious sauce that clings to every bite.
Using just one skillet isn’t just about easy cleanup—though that’s definitely a bonus. When you cook everything in the same pan, all those delicious bits from searing the steak (what chefs call fond) become part of your sauce. Nothing goes to waste, and every layer of flavor builds on the last.
A Perfect Balance of Flavors
The combination of garlic butter, Parmesan, and red pepper flakes creates a symphony of tastes. Rich butter mellows the heat from the pepper flakes, while the Parmesan adds a salty, umami depth that makes this pasta incredibly satisfying. Fresh garlic brings a pungent warmth that ties everything together beautifully.
Unlike fussy restaurant pasta dishes that require multiple pots and complex techniques, this recipe keeps things refreshingly simple. The steak cooks in minutes, the pasta boils in the same pan, and suddenly you have a restaurant-quality meal that looks impressive but couldn’t be easier to execute.
Ingredients
Main Ingredients
- 1 lb steak (sirloin or ribeye), sliced thin
- 12 oz spaghetti or linguine
- 4 cups beef broth
- 1/2 cup unsalted butter
- 5 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 1 cup grated Parmesan cheese
Seasonings & Garnish
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Preparing Your Ingredients
Before you start cooking, slice your steak against the grain into thin strips, about 1/4 inch thick. This ensures tender pieces that cook quickly and remain juicy. Thinner slices also mean more surface area for that beautiful sear. Have all your ingredients prepped and within reach—once you start cooking, things move quickly.
Mince your garlic cloves finely so they distribute evenly throughout the dish. Freshly grated Parmesan is essential here; block cheese that you grate yourself melts into a creamy sauce, while pre-shredded varieties contain additives that make them clumpy and grainy.
Creating the Aromatic Base
Heat a large, deep skillet over medium heat and add the butter. As it melts and begins to foam, swirl it around the pan to coat the bottom evenly. Once the butter is fully melted and fragrant, add your minced garlic and red pepper flakes.
Cook this aromatic mixture for about one minute, stirring constantly. You’ll know it’s ready when your kitchen fills with that incredible garlicky aroma and the garlic just begins to turn golden. Be careful not to burn the garlic—it can go from perfect to bitter in seconds.
Searing the Steak
Increase the heat to medium-high and add your thinly sliced steak to the skillet in a single layer if possible. Season generously with salt and freshly ground black pepper. The key to great steak is getting a nice sear, so resist the urge to move it around too much at first.
Let the meat cook undisturbed for about 2 minutes to develop that beautiful brown crust. Then stir and cook for another 1-2 minutes until the steak is browned on all sides but still slightly pink in the center. It will continue cooking when you add it back later, so slight undercooking at this stage ensures tender results.
Transfer the cooked steak to a plate and set it aside. Don’t worry about those brown bits stuck to the bottom of the pan—they’re pure gold and will add incredible depth to your pasta.
Cooking the Pasta in Broth
Pour the beef broth into the same skillet, making sure to scrape up all those flavorful brown bits with a wooden spoon. This process, called deglazing, incorporates all that savory goodness into your sauce. Bring the broth to a rolling boil over high heat.
Once boiling, add your uncooked pasta to the skillet. Break the pasta in half if needed to fit it all in the pan. Stir well to separate the strands and ensure they’re fully submerged in the liquid. Reduce the heat to medium and let the pasta cook, stirring every 2-3 minutes to prevent sticking.
The pasta will take about 10-12 minutes to reach al dente, depending on the type you’re using. As it cooks, the broth will reduce and thicken, creating the base for your creamy sauce. If the liquid reduces too quickly and the pasta isn’t quite done, add a splash of water or additional broth.
Bringing It All Together
Once the pasta reaches al dente—tender but still with a slight bite—reduce the heat to low. The broth should have reduced to about half its original volume, creating a concentrated, flavorful base. Return the cooked steak and any accumulated juices to the skillet.
Sprinkle the freshly grated Parmesan cheese over everything, then stir gently but thoroughly. The residual heat will melt the cheese, creating a creamy, silky sauce that coats every strand of pasta. If the sauce seems too thick, add a tablespoon or two of pasta cooking water or broth to loosen it.
Final Touches
Taste your pasta and adjust the seasoning as needed. Depending on your broth’s saltiness and the Parmesan you used, you might need a pinch more salt or a few grinds of black pepper. For extra heat, sprinkle in additional red pepper flakes.
Transfer the pasta to a serving platter or individual bowls while it’s still hot. The sauce will continue to thicken as it sits, so serving immediately ensures the perfect creamy consistency. Garnish generously with freshly chopped parsley for a pop of color and fresh flavor that brightens the rich sauce.
Best Ways to Serve This Dish
This spicy garlic butter Parmesan steak pasta is incredibly rich and satisfying on its own, but the right accompaniments can elevate it from great to extraordinary. Since the pasta is so creamy and indulgent, lighter sides that provide contrast work best.
Garnishes That Make a Difference
Don’t underestimate the power of finishing touches. A final shower of freshly grated Parmesan adds extra cheesy goodness and creates an attractive presentation. Chopped fresh parsley isn’t just decorative—its bright, slightly peppery flavor cuts through the richness beautifully.
For those who love heat, an extra pinch of red pepper flakes sprinkled on top allows each person to customize their spice level. A drizzle of high-quality olive oil or a small pat of garlic butter melting over the hot pasta adds glossy richness and intensifies the garlic flavor.
Perfect Pairings
Crusty garlic bread is a natural companion to this dish. Use it to sop up every last drop of that incredible sauce—nothing should go to waste. Toasted baguette slices or cheesy garlic knots work equally well and turn this into a truly comforting meal.
A simple green salad with a bright vinaigrette provides much-needed balance. The acidity from the dressing and the crispness of fresh greens offset the creamy, buttery pasta perfectly. Consider arugula with lemon juice and olive oil, or mixed greens with a balsamic vinaigrette.
Roasted or steamed vegetables add nutritional value without competing with the pasta’s bold flavors. Roasted broccoli with a squeeze of lemon, sautéed green beans with garlic, or simple steamed asparagus all make excellent choices.
Recipe Variations
Protein Alternatives
While steak makes this dish special, you can adapt the recipe to use what you have on hand. Chicken breast or thighs, sliced thin and cooked the same way, create a lighter but equally delicious version. Shrimp works beautifully too—sauté them just until pink, about 2-3 minutes per side.
For a surf-and-turf twist, use half steak and half shrimp. Cook them separately and add both back at the end for an impressive presentation. Even Italian sausage, removed from its casing and crumbled, makes a flavorful alternative that adds its own spices to the mix.
Vegetable Additions
Transform this into a more complete meal by incorporating vegetables. Mushrooms are a natural choice—they add meaty texture and earthy flavor that complements the steak. Sauté sliced mushrooms before cooking the steak, then set them aside and add back with the meat.
Spinach wilts beautifully into the hot pasta during the last minute of cooking, adding color and nutrition. Sun-dried tomatoes provide sweet-tart flavor that plays nicely against the rich sauce. Fresh or frozen peas stirred in at the end add pops of sweetness and color.
Adjusting the Heat Level
The beauty of this recipe is its flexibility with spice. For a milder version, reduce the red pepper flakes to 1/2 teaspoon or omit them entirely. You can always serve hot sauce on the side for those who want extra kick.
Conversely, heat lovers can ramp things up by using 1 1/2 to 2 teaspoons of red pepper flakes. Adding a pinch of cayenne pepper or a diced jalapeño with the garlic creates even more complexity. A finishing drizzle of hot honey over the plated pasta provides sweet heat that’s absolutely addictive.
Pasta Shape Variations
While spaghetti and linguine work perfectly, this sauce pairs well with many pasta shapes. Fettuccine creates an even more luxurious feel, while penne or rigatoni catch the sauce in their ridges. Angel hair cooks faster—check it at the 8-minute mark to avoid overcooking.
For a heartier meal, try using wide egg noodles. They’re substantial enough to stand up to the rich sauce and add a comforting, home-style quality to the dish.
Make-Ahead Tips
This dish is best served fresh and hot from the skillet, but you can definitely prep components ahead to make dinner time easier. Slice your steak up to 24 hours in advance and store it in an airtight container in the refrigerator. Season it with salt and pepper right before cooking for the best results.
Prepping Ingredients
Mince your garlic and store it in a small container with a tight-fitting lid in the fridge for up to two days. Some people like to cover minced garlic with a thin layer of olive oil to prevent oxidation and keep it fresh. Grate your Parmesan cheese ahead and store it in a sealed container in the refrigerator as well.
Measure out your spices and have your butter portioned and ready to go. With everything prepped, the actual cooking time is incredibly quick—perfect for busy weeknights.
Storing and Reheating Leftovers
Leftover pasta will keep in an airtight container in the refrigerator for up to three days. Be aware that the pasta will continue absorbing the sauce as it sits, so leftovers will be less saucy than the fresh dish. The steak may also cook a bit more when reheated, so slightly undercooking it initially can help.
To reheat, place the pasta in a skillet over medium-low heat with a splash of beef broth or water to loosen the sauce. Stir frequently and heat just until warmed through. Alternatively, microwave in 30-second intervals, stirring between each, until hot. Add a pat of butter when reheating to refresh the richness.
Freezing isn’t recommended for this dish, as the pasta texture changes significantly when frozen and thawed, becoming mushy and waterlogged.
Common Mistakes & How to Avoid Them
Even straightforward recipes can go wrong if you’re not careful. Here’s how to sidestep the most common pitfalls when making this dish.
Steak Texture Problems
Overcooked steak becomes tough and chewy, ruining an otherwise perfect pasta dish. The solution is to cook the steak quickly over relatively high heat, then remove it from the pan while it’s still slightly pink. Remember that it will cook a bit more when you add it back to the hot pasta.
Slicing against the grain is equally important. Look at your steak and identify the direction the muscle fibers run, then cut perpendicular to those lines. This shortens the fibers, making each bite more tender. Cutting with the grain leaves long, tough fibers that are difficult to chew.
Cheese Challenges
Pre-shredded Parmesan is convenient but contains anti-caking agents like cellulose that prevent smooth melting. These additives cause the cheese to clump and create a grainy texture instead of a silky sauce. Always grate Parmesan from a block for this recipe—the difference in texture is dramatic.
Add the cheese off the heat or over very low heat to prevent it from seizing up. High heat can cause Parmesan to become stringy and separate rather than melting smoothly into the sauce.
Pasta Cooking Issues
Since the pasta cooks directly in the sauce, timing is crucial. Check for doneness starting at 10 minutes by tasting a strand. Al dente pasta should have a slight firmness in the center—it shouldn’t be crunchy, but it definitely shouldn’t be mushy.
Stirring regularly prevents the pasta from clumping together or sticking to the bottom of the pan. Set a timer to remind yourself to stir every 2-3 minutes. If you notice the liquid evaporating too quickly and the pasta isn’t done, add broth or water in small amounts.
Sauce Consistency
A sauce that’s too thin won’t properly coat the pasta, while one that’s too thick will be gloppy and heavy. The sauce should be creamy and flow smoothly, not watery or paste-like. If your sauce is too thin after cooking, let it simmer for an extra minute or two to reduce further.
Conversely, if the sauce becomes too thick, thin it with small splashes of beef broth or the starchy pasta cooking liquid. The starch from the pasta water helps bind the sauce together, creating that restaurant-quality glossy finish.
Seasoning Balance
It’s easy to under-season this dish, especially since you’re not salting pasta water separately. Taste before serving and adjust accordingly. The beef broth and Parmesan both contribute saltiness, but you may still need additional salt to bring all the flavors into focus.
Start conservatively with red pepper flakes—you can always add more at the table, but you can’t take it away. Different brands vary in heat level, so what’s perfect in one brand might be overwhelming in another.
Notes
The cut of steak you choose matters. Sirloin offers great flavor at a reasonable price point and stays tender when sliced thin. Ribeye is more marbled and luxurious but costs more. Flank steak works well too, just be extra careful to slice it thinly against the grain. Avoid tougher cuts like chuck roast, which need longer cooking times to become tender.
Quality beef broth makes a noticeable difference since it’s such a prominent flavor in this dish. If possible, use low-sodium broth so you can control the salt level. Homemade bone broth adds incredible depth, but good store-bought broth works perfectly fine for weeknight cooking.
Don’t skip the step of letting the pasta sit for a couple of minutes after cooking. This brief resting period allows the sauce to thicken slightly and the flavors to meld together. The pasta will also cool just enough to not burn your mouth on the first bite.
For the best presentation, twirl the pasta onto serving plates using tongs, creating tall nests. Arrange a few pieces of steak on top and finish with your garnishes. This simple plating technique makes the dish look restaurant-worthy.
FAQ
Can I use chicken broth instead of beef broth?
While beef broth provides richer, deeper flavor that complements the steak perfectly, chicken broth works in a pinch. The dish will taste lighter and less robust. For the best results with chicken broth, add a splash of soy sauce or Worcestershire sauce to boost the umami flavor and create more depth.
What if I don’t have fresh garlic?
Fresh garlic is really best for this recipe since it’s such a prominent flavor. However, if you’re in a bind, you can substitute 1 1/2 teaspoons of garlic powder. Add it when you would add the minced garlic, but be aware it won’t have quite the same pungent, fresh flavor. Jarred minced garlic works better than powder but still lacks the brightness of fresh.
Can I make this dish dairy-free?
Creating a dairy-free version is tricky since butter and Parmesan are central to the flavor profile. You could try using olive oil instead of butter and nutritional yeast instead of Parmesan, but the result will be quite different. Dairy-free butter alternatives work reasonably well, though they lack the rich flavor of real butter.
Why is my sauce watery?
Watery sauce usually means the pasta didn’t cook long enough to absorb the liquid, or you had too much broth to begin with. Let the pasta continue simmering until more liquid evaporates. You can also remove the pasta with tongs and boil the remaining sauce for a minute or two to concentrate it before returning the pasta to the pan.
Can I use dried parsley instead of fresh?
You can, but fresh parsley is really worth seeking out for this recipe. It adds a bright, fresh note that dried herbs simply can’t replicate. Dried parsley has a more subdued, hay-like flavor. If you must use dried, you’ll need only about 1 tablespoon since dried herbs are more concentrated than fresh.
How do I know when the steak is done?
For this recipe, you want the steak seared and browned on the outside but still slightly pink inside. It should feel firm but with some give when you press it. Remember, the steak will cook a bit more when you add it back to the hot pasta, so slightly undercooking ensures it stays tender.
What pasta shapes work best?
Long, thin pastas like spaghetti, linguine, or fettuccine work beautifully because they twirl nicely and soak up the sauce. Short pastas like penne or rigatoni work too, but you’ll need to adjust the cooking time—check them a few minutes earlier. Very delicate pastas like angel hair cook too quickly and can become mushy.
Can I double this recipe?
Doubling is possible, but you’ll need a very large skillet—at least 14 inches—to accommodate all the pasta and liquid. Alternatively, use two separate skillets to avoid overcrowding. Cooking times should remain roughly the same, though you may need an extra minute or two for the larger volume of pasta to reach al dente.
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Skillet/Stovetop
Cuisine: Italian-American Fusion
Nutrition (per serving):
- Serving Size: 1/4 of recipe
- Calories: 720
- Protein: 42g
- Fat: 35g
- Carbohydrates: 58g
- Fiber: 3g
- Sodium: 890mg