Description

Savor the rich and comforting flavors of this One-Pot Creamy Spicy Garlic Butter Steak and Pasta. A perfect blend of tender sirloin steak, robust spices, and creamy pasta come together in a single pot for an easy yet indulgent weeknight meal. The garlic butter and spicy red pepper flakes add bold depth, while the Parmesan cheese and heavy cream create a luscious sauce that coats every bite of perfectly cooked rotini pasta.

Ingredients

Scale

Steak

1 pound Sirloin Steak (Can substitute with flank or ribeye.)
1 teaspoon Kosher Salt (Adjust according to taste.)
1 teaspoon Black Pepper (Freshly ground preferred.)
1 teaspoon Smoked Paprika (Sweet paprika can be used for milder flavor.)

Sauce and Pasta

3 tablespoons Unsalted Butter (Can be replaced with olive oil or ghee for dairy-free.)
4 cloves Garlic (Fresh garlic is best.)
1 teaspoon Crushed Red Pepper Flakes (Omit for milder dish.)
2 cups Low-Sodium Beef Broth (Chicken broth can be used for lighter touch.)
8 ounces Rotini Pasta (Penne, rigatoni, or fusilli are great alternatives.)
1 cup Heavy Cream (Half-and-half or coconut cream can lighten it up.)
1/2 cup Parmesan Cheese (Substitute with Pecorino Romano or nutritional yeast for dairy-free.)
1 teaspoon Onion Powder (Optional; enhance flavor complexity.)

Garnish

Fresh Parsley (For garnish; may try basil or cilantro for a twist.)

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Instructions

Season the Steak: In a small bowl, combine the kosher salt, black pepper, and smoked paprika. Pat the sirloin steak dry and rub the spice mixture evenly over both sides to ensure the steak is well-seasoned.
Sear the Steak: Heat a large deep skillet or Dutch oven over medium-high heat and add 1 tablespoon of the butter. Once melted and sizzling, add the steak and sear for about 3-4 minutes per side until nicely browned. Remove the steak from the pan and set aside to rest.
Sauté Garlic and Spices: In the same pan, reduce heat to medium and add the remaining 2 tablespoons of butter. Add the minced garlic and crushed red pepper flakes, sautéing until fragrant, about 1 minute. Be careful not to burn the garlic.
Add Broth and Pasta: Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pan. Add the rotini pasta and onion powder. Bring the mixture to a simmer, cover, and cook for about 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Incorporate Cream and Cheese: Reduce heat to low and stir in the heavy cream and Parmesan cheese. Mix well until creamy and smooth. Slice the rested steak thinly against the grain and add it back into the pan, folding it gently into the pasta and sauce to warm through.
Garnish and Serve: Adjust seasoning to taste with extra salt or pepper if needed. Garnish with chopped fresh parsley before serving. Enjoy this hearty, flavorful one-pot meal hot from the pan.

Notes

You can substitute sirloin steak with flank or ribeye for different textures and flavors.
For a dairy-free version, use olive oil or ghee instead of butter and coconut cream instead of heavy cream.
If you prefer a milder dish, omit the crushed red pepper flakes and use sweet paprika instead of smoked paprika.
Alternative pasta shapes such as penne, rigatoni, or fusilli work well if rotini isn’t available.
Leftovers refrigerate well and can be reheated with a splash of broth or cream to loosen the sauce.