Go Back

One-Skillet Spicy Garlic Butter Parmesan Steak Pasta

Tender steak and fettuccine in a creamy, spicy garlic Parmesan sauce, all made in one skillet for maximum flavor and easy cleanup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 780

Ingredients
  

For the Steak and Pasta
  • 1 pound sirloin steak 1-inch thick
  • Salt and black pepper to taste
  • 2 tbsp olive oil divided
  • 8 oz fettuccine pasta
  • 4 cups low-sodium beef broth
  • 1 cup heavy cream
For the Sauce
  • 4 tbsp unsalted butter cold, cubed
  • 5-6 cloves garlic minced
  • 1-2 tsp crushed red pepper flakes to taste
  • 1 cup Parmesan cheese freshly grated
  • 0.25 cup fresh parsley chopped

Equipment

  • Large skillet
  • Cutting board
  • Tongs
  • Whisk

Method
 

  1. Pat steak dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear steak for 4-6 minutes per side for medium-rare. Transfer to a cutting board, tent with foil, and rest.
  2. In the same skillet, reduce heat to medium. Add remaining 1 tbsp olive oil, garlic, and red pepper flakes. Sauté for 30-60 seconds until fragrant.
  3. Pour in beef broth to deglaze the pan, scraping up the browned bits. Add the uncooked fettuccine and heavy cream. Bring to a simmer and cook for 12-15 minutes, stirring frequently, until pasta is al dente and sauce has thickened.
  4. Remove skillet from heat. Whisk in the cold butter, one piece at a time, until fully incorporated and the sauce is creamy.
  5. Stir in the grated Parmesan cheese until melted. Adjust sauce consistency with a splash of water if needed. Taste and adjust seasoning.
  6. Slice the rested steak against the grain. Add steak and any juices to the skillet with the pasta. Toss to combine. Garnish with fresh parsley and serve immediately.

Notes

For the best, creamiest sauce, use freshly grated Parmesan cheese and ensure the skillet is off the heat when adding the butter and cheese. The steak's resting time is crucial for juiciness.