Creamy Steak Pasta (Easy & Comforting)

Name: Creamy Steak Pasta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil (or avocado oil); 1 pound rump steaks (2 pieces / 450 g total); Kosher salt and pepper (to taste); 1 tablespoon Worcestershire sauce; 10 ounces pasta like linguine (or tagliatelle); 2 tablespoons butter; 3-4 garlic cloves (finely chopped); 1 1/2 cup low-sodium beef stock; 8 ounces cream cheese (one packet); 4 ounces crumbled blue cheese

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Creamy Steak Pasta, topped with crumbled blue cheese, is a simple, easy pasta dish that has become a weeknight favorite. It is creamy, easy to make, and packed with flavor. You will love the tender and juicy steak with each bite.

creamy pasta with steak bites in a skillet topped with crumbled blue cheese.

My kids love steaks, and it is the one thing they always order at restaurants whenever we eat out. I make steak quite often at home, but I prefer to make a one-pan meal with it. Dinner can be a hassle sometimes, and if I can make a one-pan meal whenever I get a chance, I go for it! They are a lifesaver if you ask me.

This creamy pasta with tender steak slices, topped with crumbled blue cheese, is so good that we all go for seconds. Most of the time, I make a double batch. It is tasty, wholesome, and so filling.

You may also love my Turkish Pasta made with ground beef or Philly Cheesesteak Pasta.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

40 mins

Ingredients needed

Below is a list of the ingredients I used to make this dish. Simple and readily available at most grocery stores. You can find the complete list of the ingredients in the recipe card below, but here are a few helpful notes:

Oil: I used olive oil here, but avocado oil will work. If you have a specific oil you normally cook with, go ahead and use it.
Rump steaks: I used about 1 lb / 450 g total. If there is another cut you prefer using, like New York steak or rib eyes, feel free to use what you prefer or have on hand.
Kosher salt and pepper, to taste
Worcestershire sauce adds great flavor to the steak, but if you do not have it, use soy sauce.
Pasta: Use something like linguine or tagliatelle. If you do not have either, use what you have on hand.
Butter: it adds a certain flavor and richness to the dish, and I highly recommend it. If not, use oil.
Fresh garlic cloves: If in a pinch and you have jarred garlic, go ahead and use it. I prefer fresh garlic to garlic powder. Unless you don’t have any, then use 1 tablespoon of garlic powder.
Low-sodium beef stock: Don’t have beef broth, vegetable, or chicken will work just fine.
Cream cheese: Use lite cream cheese if you like. Heavy cream can also be used instead.
Crumbled blue cheese: This can be optional, but it adds such a nice touch.

How to make Creamy Steak Pasta

First you I suggest cooking the pasta. Use any pasta you have on hand. Bring a large pot of salted water to a boil, then cook the pasta according to package directions until al dente. You do not want to fully cook the pasta at this point. Reserve 1 cup of the pasta water before draining the pasta (it will help loosen up the sauce, if needed). Do not forget this step. I have accidentally thrown out the pasta water many times, and if you do, well, you can always use broth if needed.
Bring the steak to room temp by allowing it to sit on the counter for 15-20 minutes. Season generously with salt and pepper. Feel free to use any other seasonings you prefer for this step, too.

process shot of cooking the steak in a pan and deglazing.

Heat the oil in a large skillet over high heat. Add the steak and cook undisturbed for 4-6 minutes (depending on the thickness), then flip and cook for 4-6 minutes more; drizzle with Worcestershire sauce.
Remove the steaks from the pan and let them rest for 5 minutes before slicing thinly.
My steaks are about 1 inch thick, and I cooked for 6 min, flip, 4 more min for medium.

process shot of sliced steaks on a cutting board and adding creamy cheese in the broth in the pan.

Melt the butter in the same skillet you cooked the steak. Add the chopped garlic and cook for 1 minute over medium-low heat. Stir in the stock and bring to a boil, stirring through the bottom of the pan to deglaze.
Add the cream cheese and stir well until the sauce is smooth.

process shot of adding sliced steak over creamy pasta in a pan and garnishing with crumbled blue cheese.

Add the cooked pasta and stir to coat, keeping it over the heat. The sauce will continue to thicken as it cooks, so don’t worry too much. If you want it to be more saucy, add a bit of the reserved pasta water if the pasta looks too dry to your liking.
Remove the skillet from the heat and add the sliced steak, together with all the juices. I like to add the steak at the end so it doesn’t cook more with the pasta and get tough. At the very end, sprinkle it with crumbled blue cheese and serve immediately.

Common Questions

What other steak cuts can i use?

Many different types of steaks will work for this dish. Some of my top choices are New York Strip, Sirloin steak, ribeye, flank steak, or skirt steak. If you are looking for a leaner option, then I suggest using top sirloin or flat iron.

How do I store leftovers?

If you have leftovers, place them in a sealed container in the fridge for up to 3 days.

What’s the best way to reheat leftovers?

I prefer reheating in the microwave at 30-second increments until it is heated through. You can also reheat in a saucepan over medium to low heat. You would need to add a bit of water or broth to loosen the pasta up.

Can I freeze leftovers?

Yes. Leftovers can be frozen for up to 3 months. Keep in mind that when you freeze pasta and reheat it, the texture will change slightly.

Quick Tips

Cook the steak hot and fast to keep it tender.
Let the steak rest before slicing to keep the juices in.
Always slice the steak against the grain.
Add steak back to the pasta at the very end so it doesn’t overcook in the sauce.
Cook the pasta al dente because it will continue to cook in the creamy sauce. You do not want to get up with mushy pasta.
Do not forget to reserve the pasta water. It will help the sauce blend in nicely with the pasta.

steak and pasta in a creamy sauce, topped with crumbled blue cheese.

Variations

Don’t like steaks? Swap the steak with a different option, like shrimp or chicken.
Instead of cream cheese, use Boursin cheese or coconut cream (usually found in a can, unsweetened).
Add in veggies: Make it even more filling and wholesome by tossing in some blanched broccoli florets, green beans, or asparagus.
Not many care for blue cheese, so you can swap it with crumbled feta or any other crumbled cheese.