Creamy Garlic Butter Steak Pasta with Fusilli – Rich & Flavorful
Ever Made Pasta That Made Your Kitchen Smell Like Heaven?
You know, I wasn’t always a steak-with-pasta type person — heck, my first attempt at this creamy garlic butter steak pasta with fusilli almost ended with the smoke alarm giving me a panic attack! But there’s something about a rainy evening, a good Spotify playlist, and the sizzle of steak in a pan that just, well, feels right. My younger sister claims she can smell the garlic butter half a block away, which, honestly, probably isn’t an exaggeration considering the look the neighbors gave me last time. Anyway, this pasta is kind of my go-to for friends coming over (especially when I want to impress without looking like I tried too hard). If you’re feeling a bit fancy but also want dinner to happen in under an hour, this one’s a bit of a winner.
Why I Keep Coming Back to This Recipe
I make this when: honestly, I want to eat like I’ve got my life together (even if the laundry mountain says otherwise). My family goes wild for this one because it’s indulgent but not fussy — especially when I use extra garlic, which is both a blessing and a curse if you have plans later that night. On weekends, I love that the leftovers taste even better the next day (though, come to think of it, I can’t always prove that because my husband swipes the container for work before I even find it in the fridge).
And there’s something about the combo of juicy steak, creamy sauce and those spiral-y fusilli noodles that just… I dunno, feels right? Maybe it’s nostalgia, or maybe it’s just that melting butter thing. Alternatively, if you’re not a patient person (totally get it), this recipe doesn’t have too many stopping points to clean as you go, which is both handy and, er, occasionally disastrous if you forget about the sauce for two minutes (ask me how I know).
Everything You’ll Need (And Some Backups)
- 2 boneless steaks (sirloin or ribeye are nice and tender, but I’ve used flank in a pinch — turns out fine, just slice thinner)
- 260g dry fusilli (or, hey, any short pasta honestly — rotini, penne, even shells. My gran swears by Barilla but the store brand does the trick too)
- 4–5 fat cloves garlic, minced (never too much, but maybe don’t use the whole bulb… once did that, regret followed)
- 60g unsalted butter (if all you have is salted, just use that and maybe chill on the added salt)
- 1 cup (about 240ml) pouring cream (sometimes I use half milk, half cream on lighter days)
- 1/3 cup grated parmesan (fresh is lush, but honestly, the shaker can in the fridge works in a pinch — don’t let anyone shame you!)
- A handful chopped parsley, for color (or skip if you’re out — basil also works but changes the vibe a bit)
- Salt & pepper (and a sprinkle of chili flakes if you’re spice-people)
Alright, Let’s Make Magic (Or Dinner)
- Start by getting your pasta water boiling. Salt it like the ocean (I learned that phrase watching Chef John and now I can’t un-hear it).
- While the water gets rowdy, pat those steaks dry and season ’em up. Bit of salt and pepper, nothing wild. Get a large pan (I use cast iron but anything wide-ish is fine) hot over medium-high heat.
- Add a splash of oil. Sear steaks 2-3 minutes per side for medium rare (or longer if you want, no judgment). This is where I usually sneak a taste if no one’s looking; honestly, a good crust is a thing of beauty.
- Set the steaks aside to rest. Don’t skip resting — I did once and my cutting board was a juicy mess (not in a good way).
- By now your pasta water’s ready; toss in fusilli. Cook till just al dente, which for me is about 9–10 minutes (I tend to undercook by a minute because the pasta always gets a bit softer in the sauce).
- While that’s doing its thing, in the same steak pan, turn heat to medium and add the butter. It’ll pick up those steak-y bits, which is gold. Add minced garlic and swish it around until super fragrant, about a minute. Careful not to brown it unless, you know, you actually like that toasted garlic flavor (I don’t, but who am I to judge?).
- Pour in the cream. Stir gently — if it looks a bit weird or split, don’t worry, it settles down once the cheese goes in. I had a mini freakout the first time; now it’s just part of the show.
- Let it bubble gently for two minutes; add parmesan and stir ’til smooth. Taste it (plus salt and pepper), then add a little of the pasta water if it’s too thick. Sometimes I forget this step and then, oops, end up with gluey sauce. Don’t be me, just add the water.
- Drain pasta, toss right into the sauce. Slice steak (thin, across the grain if you can) and add that too. Give it all a couple of big, enthusiastic tosses so everything gets cozy.
- Top with extra parsley, black pepper, and honestly — a bit more parmesan for good measure. Serve ASAP while the steak’s still tender and pasta’s got some bite.
Little Notes I Had to Learn the Hard Way
- Always rest your steak; don’t skip. The meat really does leak everywhere if you don’t, and your sauce will suffer for it.
- Don’t boil the cream too fast, or you’ll somehow end up with a weird foam that won’t go away. Honestly, just keep it gentle.
- If you oversalt, a squeeze of lemon actually helps (learned that one from a late-night cooking panic and this tip at Serious Eats).
- Leftover pasta’s awesome stuffed in a cheese toastie the next day. Trust me. Or don’t. But I dare you to try it once.
Stuff I’ve Tried (With Mixed Results)
- Chicken: Tasty swap if steak’s not your thing. I found thighs work best — breast goes a bit dry for me.
- Mushrooms: For my veggie days, I load up on portobellos. Sauce clings like a dream.
- Once tried adding sun-dried tomatoes, thinking it’d be posh. It, uh, overwhelmed the garlic butter vibe. Live and learn!
- If you fancy, try a bit of blue cheese. Not for everyone, but my mate Jamie swears by it. I’m unconvinced, tbh.
What If I Don’t Have All the Right Gear?
You can totally make this with basic saucepans and a frying pan. Don’t stress fancy pasta pots — once I did this with a camping pan at a friend’s (too much wine, not enough equipment) and while it was a bit chaotic, it still tasted lush. A microplane for the cheese helps, but the box grater works too. Oh, and if your knives are blunt, just use kitchen scissors for the steak; no one’s watching.
Keeping (Or Not Keeping) Leftovers
Officially, it’ll keep in the fridge for two days in a sealed container. But honestly? In my house it rarely survives more than a day, let alone two. If it does, I reheat nice and slow, splash of milk to loosen. Sometimes I think it tastes even better Day Two, but that might just be my brain making me eat straight from the tupperware standing at the fridge. Don’t freeze — cream-based sauces get a funky texture, in my experience.
How I Like to Serve It (And Maybe You Will, Too)
This pasta absolutely sings with a simple salad on the side — nothing fancy, just rocket and lemon juice. My dad insists on garlic bread every single time (the kind from the freezer aisle, ironically). If I’m making this for friends, I’ll pour everyone a glass of red wine or a cheeky gin and tonic; for kids, side of peas or steamed broccoli cuts the richness a bit. Sometimes, just for kicks, I pile it in bowls and everybody eats on the couch instead of at the table. Traditions aren’t always fancy, right?
If I Could Offer Just One Pro Tip…
Don’t rush the steak searing. I once tried to save time and ended up with steamed, pale beef — yikes. Also (and I still forget this), always salt your pasta water. Otherwise the sauce just has to work extra hard. Oh, and taste the sauce before you toss the pasta; it’s so tempting to speed ahead and mix everything at once, but then you can’t fix it.
Some Real Questions I’ve Gotten (And Maybe You’re Wondering, Too)
- Can I use a different pasta? Oh totally — penne, rotini, even tagliatelle once when I’d run out of everything else. Short is probably easier, but life’s too short to fret over noodles.
- I’m dairy-free — help? I’ve had a go with oat cream and olive oil instead of butter; it’s different, but still tasty (although, second thought, coconut cream was… weird. Wouldn’t recommend unless you like tropical steak pasta, I guess?).
- How spicy can I make it? Up to you! Chili flakes, hot sauce, sometimes I sneak in a pinch of cayenne just for myself. No complaints yet.
- Steak too tough? Check you’re slicing across the grain, and don’t cook it to well done — makes a world of difference. Also, ribeye is pretty forgiving.
- Can I double this for a party? For sure. Just use a bigger pot. Or two pans — I tried squeezing 4 steaks into one and, well, let’s just say my stovetop learned a lesson about overcrowding.
- Is this an authentic Italian dish? Erm, not by any nonna’s standards I know, but hey, it’s delicious. No passport needed for extra butter.
If you want more pasta inspiration, I sometimes browse Bon Appétit’s pasta section. Loads of good ideas — some a bit fancier, but fun to play with.
Ingredients
- 300 g fusilli pasta
- 350 g sirloin steak, sliced into thin strips
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
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1Cook fusilli pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
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2Season the steak strips with salt and black pepper. Heat olive oil in a large skillet over medium-high heat, add steak, and sear for 2-3 minutes per side until browned. Remove steak from skillet and set aside.
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3Reduce heat to medium. In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute.
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4Add heavy cream to the skillet and bring to a gentle simmer. Stir in Parmesan cheese and whisk until the sauce becomes creamy and smooth.
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5Add cooked fusilli and steak strips to the skillet. Toss well to coat with the creamy garlic butter sauce.
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6Garnish with chopped parsley before serving. Serve immediately for best flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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