Rudy’sRecipe Box

Steak · Pasta

Garlic Parmesan Steak Pasta

A creamy garlic-Parmesan pasta with tender slices of boneless chuck steak and optional spinach.

Yield
Serves 4
Prep
15 minutes
Cook
25–30 minutes
Total
About 40 minutes

From Rudy’s notebook

recipes.rudyr.com/recipes/garlic-parmesan-steak-pasta

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Ingredients

Serves 4

Steak

  • 1–1¼ lbboneless chuck steak
  • 1 tspkosher salt
  • ½ tspblack pepper
  • ½ tspgarlic powder
  • 1 tbspolive oil
  • 1 tbspbutter

Pasta & Sauce

  • 10–12 ozfettuccine, penne, rigatoni, or rotini
  • 3 tbspbutter
  • 4 clovesgarlic, minced
  • 1 cupheavy cream
  • ½ cupchicken or beef broth
  • 1 cupfreshly grated Parmesan cheese
  • ½ tspItalian seasoning
  • ¼ tspblack pepper
  • Salt, to taste
  • 2 cupsfresh spinach, optional
  • ¼–½ cupreserved pasta water, as needed
  • Chopped parsley and extra Parmesan, optional

Method

  1. Slice the steak thinly. For the most tender result, slice the chuck steak very thinly against the grain. If needed, place it in the freezer for 20–30 minutes first to make slicing easier.

    Time: 20–30 minutes

  2. Season the steak. Toss the sliced beef with salt, pepper, and garlic powder.

  3. Cook the pasta. Cook the pasta in salted water according to package directions. Reserve about ½ cup pasta water, then drain.

  4. Sear the steak. Heat olive oil in a large skillet over medium-high to high heat. Cook the steak in batches so the pan is not crowded, about 1–2 minutes per side. Add 1 tablespoon butter during the final batch. Transfer the cooked steak to a plate.

    Time: 1–2 minutes

  5. Make the garlic butter base. Lower the heat to medium. Add 3 tablespoons butter to the same skillet. Add the garlic and cook for about 30 seconds.

    Time: 30 seconds

  6. Build the sauce. Pour in the cream and broth. Add Italian seasoning and black pepper. Bring to a gentle simmer and cook for 2–3 minutes.

    Time: 2–3 minutes

  7. Add Parmesan. Lower the heat. Gradually stir in the Parmesan until the sauce is smooth. Do not let it boil once the cheese is added.

  8. Add spinach, if using. Stir in the spinach and cook for 1–2 minutes until wilted.

    Time: 1–2 minutes

  9. Combine. Add the drained pasta and toss to coat. Add reserved pasta water a little at a time if the sauce is too thick.

  10. Return the steak. Add the steak and any juices from the plate back to the skillet. Toss gently and heat for just 1–2 minutes. Avoid overcooking the steak.

    Time: 1–2 minutes

  11. Serve. Taste for salt and pepper. Finish with extra Parmesan and parsley if desired.

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Cook’s notes

  • Chuck steak can be tougher than ribeye or sirloin. For this quick-cooking recipe:
  • Slice it very thinly against the grain.
  • Cook it quickly over high heat.
  • Do not simmer it in the cream sauce for a long time.
  • If your chuck steak is particularly thick or heavily marbled with connective tissue, the Italian braised beef or Mexican shredded beef recipes are better choices.
  • Extra cheesy: Add ½ cup shredded mozzarella at the end.
  • Lighter: Replace half the heavy cream with additional broth.
  • More vegetables: Add sautéed zucchini or extra spinach.
  • A little heat: Add ¼ teaspoon red pepper flakes.
  • Refrigerate for up to 3 days. Reheat gently with a splash of milk, cream, or broth to loosen the sauce.

Take it with you

Kept in Rudy’s notebook.

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