Garlic Butter Steak Pasta Bake
This Garlic Butter Steak Pasta Bake is a rich, comforting dish combining tender steak, creamy garlic butter sauce, and cheesy baked pasta. Perfect for weeknight dinners!
Equipment
- Large Pot
- Large skillet or frying pan
- Oven-safe baking dish
- Mixing spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 12 ounces pasta penne or rigatoni
- 1 pound steak sirloin or ribeye, cubed into bite-sized pieces
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 teaspoon dried Italian herbs blend of oregano, basil, and thyme
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the penne or rigatoni and cook according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water just in case you need to loosen the sauce later.
- While the pasta cooks, heat a large skillet over medium-high heat. Season the cubed steak with salt, pepper, and half of the dried Italian herbs. Add 2 tablespoons of butter to the hot skillet, then add the steak cubes in a single layer. Sear for about 2-3 minutes per side until browned but still tender inside. Remove the steak from the pan and set aside.
- In the same skillet, reduce heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic. Sauté until fragrant, about 1 minute, being careful not to burn the garlic. Sprinkle in the rest of the Italian herbs and stir to combine.
- Pour in the beef broth and heavy cream, stirring well to combine. Let the mixture simmer gently for 3-5 minutes until slightly thickened. Season with salt and pepper to taste.
- Return the seared steak to the skillet, then add the cooked pasta. Toss everything together gently to coat the pasta and steak evenly with the creamy garlic butter sauce.
- Transfer the pasta mixture to your oven-safe baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
- Remove the pasta bake from the oven and let it cool slightly. Sprinkle freshly chopped parsley over the top for a pop of color and fresh flavor. Serve warm with a side salad or roasted vegetables.
Notes
- Reserve a small cup of pasta water to loosen the sauce if it becomes too thick before baking.
- Use unsalted butter for better control over seasoning and flavor.
- To freeze, assemble the dish without baking, cover tightly, and freeze up to 3 months. Thaw overnight and bake with extra time.