Be sure to try my Pepper Steak and Steak Bites recipes next!
Steak Pasta
If you’re looking for the ultimate restaurant quality meal, this Steak Pasta is it. This recipe uses chef inspired techniques to build layers upon layers of flavor for a gourmet meal like you’ve never made before. (The cream sauce is to die for!) Despite having a few different components, (veggies, protein, and pasta), it’s actually pretty simple to pull off- especially if you measure everything out ahead of time (“mise en place”). Don’t miss my PRO tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté the mushrooms, then add the spinach and cook until wilted. Set aside. Tenderize the steak with a meat mallet and season with salt/pepper.
Sear the steak in olive oil until desired doneness is obtained, 5-6 minutes total. Deglaze the skillet with white wine and “clean” the bottom/sides of the skillet to add more flavor to the sauce. Add the garlic/shallots and reduce the liquid by half.
Melt the butter and add the flour. Cook for 2 minutes. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, reduce to a simmer. Cook pasta to al dente. Sprinkle Parmesan cheese into the sauce over low heat.
Add the cooked pasta and toss to combine. Add the spinach and mushrooms. Top with sliced steak. Cover and let it heat through for 1-2 minutes. Serve!
Storage
This sauce is best if served fresh, but leftovers can be reheated in the microwave (I use “melt” mode which is lower power), or in a makeshift double boiler on the stovetop, which is an even better way to reheat.
Strip Steak, Ribeye, and Top Sirloin are best for this recipe. Marbled meat yields juicier results. Leaner cuts without marbelization are more prone to becoming dry. Pounding the steak with a meat mallet makes a big difference in how tender it is, so be sure to do that. I use the textured side for leaner cuts, and the smooth side for more marbled cuts (like Ribeye). Sear the edges using kitchen tongs as well, for a crisper outer crust. Give the steak sufficient time to rest. (It rises a few more degrees during resting time too.) Be sure to slice against the grain for authentic steakhouse presentation. This also breaks up the muscle fibers instead of keeping them intact, which makes the steak more tender. Internal Temp Guide: Rare: 120-130° | Medium Rare: 130-135° | Medium: 135-145° | Medium Well: 145°-155° |Well Done: 155°-160° ☝️ Don’t overthink the internal temp, poking it will give you a good indication on how done it is. You can literally tell if it still feels “raw” vs. if it’s firmer and more cooked.
More Tips:
Wine: Dry white wine is a great option if you don’t have sherry. Chardonnay and Sauvignon Blanc are the best options, followed by Pinot Grigio. Chicken broth can be used if you don’t cook with wine. Shallots: 2 extra cloves of garlic can be used if you don’t have shallots. Pasta Water: Always feel free to reserve pasta water as a precaution for creamy sauces. If the sauce becomes thick/clumpy, a small splash of pasta water will smooth it out.
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12-inch Stainless Steel Skillet– The same one as pictured in this recipe. Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 8-inch Chef’s Knife– This is the one I have, I love it. Pasta Strainer– I have this one and love it. Meat Thermometer & Meat Tenderizer Kitchen Tongs– makes it easy to handle the steak when searing. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
