If you’re craving pasta with serious personality, the One-Pot Creamy Spicy Garlic Steak Pasta is about to become your new obsession. Imagine fork-tender steak bites mingling with silky fettuccine, all drenched in a creamy, spicy garlic sauce that clings to every noodle and chunk of meat. Each ingredient brings something special: heat, depth, creaminess, and savory richness. And best of all, cleanup is a breeze since everything comes together in a single pan. No fancy tricks or endless washing up—just bold flavors and pure comfort in every bite.

One-Pot Creamy Spicy Garlic Steak Pasta Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of straightforward staples, you can whip up something truly restaurant-worthy. Each component in this One-Pot Creamy Spicy Garlic Steak Pasta plays a unique role, from the luscious cream to the savory steak. Here’s what you’ll need—and why each one matters:

Sirloin Steak (1 lb, cut into cubes): This well-marbled cut cooks up juicy and tender, bringing hearty bites to every forkful.
Fettuccine (8 oz): Wide, flat noodles hold onto the rich sauce and stay satisfyingly toothsome.
Garlic (4 cloves, minced): The foundation of the sauce’s punchy, fragrant flavor—don’t skimp here!
Red Pepper Flakes (1 tbsp): Adds the signature kick and a little warmth to every layer of the dish.
Heavy Cream (1 cup): Delivers that decadent, silky texture and helps mellow out the spices.
Parmesan Cheese (½ cup, grated): Offers a nutty tang and depth, plus irresistible melted goodness.
Butter (1 tbsp): For rich flavor and a perfect steak sear—classic and essential.
Olive Oil (1 tbsp): Makes the steak golden and keeps the aromatics from sticking to the pan.
Beef Broth (1½ cups): Lends layers of savory flavor while cooking the pasta right in the sauce.
Salt and Pepper (to taste): Balances and enhances all the other flavors—always season generously.
Fresh Thyme or Parsley (for garnish): Brings a fresh pop of color and a bright herbal lift to finish.

How to Make One-Pot Creamy Spicy Garlic Steak Pasta

Step 1: Sear the Steak

Start by seasoning your sirloin steak cubes with plenty of salt and pepper. Melt the butter with the olive oil in a large skillet or Dutch oven over medium-high heat, then toss in the steak. Sear the pieces until they’re deeply browned on all sides, locking in that juicy flavor. This initial step sets the tone for every mouthful. Once browned, scoop the steak out and set it aside—you’ll return it to glory soon.

Step 2: Sauté Garlic and Red Pepper Flakes

In that same deliciously seasoned pan, lower the heat to medium, then add the minced garlic and red pepper flakes. Sauté for about 30 seconds, just until the garlic becomes fragrant. You don’t want to let it burn—just blossom into all its spicy, garlicky glory. This is where the One-Pot Creamy Spicy Garlic Steak Pasta gets its addictive heat.

Step 3: Build the Creamy Sauce

Next, pour in the beef broth and heavy cream, stirring as the mixture comes to a gentle simmer. Sprinkle in the grated Parmesan and keep stirring until everything melts into a lush, smooth sauce. The broth gives this pasta an umami backbone, and the cream plus cheese make it unforgettably velvety.

Step 4: Cook the Fettuccine

Now add the fettuccine straight into the bubbling sauce. Keep the heat at a gentle simmer and stir occasionally so nothing sticks. The pasta soaks up all those bold, spicy, creamy flavors as it cooks, and you’ll notice the sauce thickening beautifully. Cook until the pasta is just al dente and the sauce has reduced to a silky consistency.

Step 5: Return Steak and Finish

Slide the browned steak cubes back into the pan and stir to combine. Let everything mingle for another two minutes so the steak can soak up the sauce and warm through. Taste, adjust salt and pepper if needed, and bask in the aroma that screams comfort food with an edge.

Step 6: Garnish and Serve

Once everything is perfectly creamy, spicy, and dreamy, turn off the heat and sprinkle the whole pan with plenty of fresh thyme or parsley. This last flourish makes the One-Pot Creamy Spicy Garlic Steak Pasta look as inviting as it tastes. Serve right away while it’s piping hot and the aroma is irresistible!

How to Serve One-Pot Creamy Spicy Garlic Steak Pasta

Garnishes

For a simple but show-stopping finish, scatter more freshly grated Parmesan over the top and a liberal sprinkle of chopped parsley or thyme. If you want to dial up the heat or color, a pinch of extra red pepper flakes just before serving makes it pop visually and gives even more personality.

Side Dishes

This pasta is indulgent and filling, so light, crisp sides are ideal. Think: a tangy arugula salad with lemon vinaigrette, or some garlicky roasted broccoli. Warm, crusty bread never hurts for mopping up every last drop of that spicy, creamy sauce.

Creative Ways to Present

Twirling individual nests of fettuccine onto plates showcases the silky pasta and steak chunks. Or, serve the One-Pot Creamy Spicy Garlic Steak Pasta family-style, right in the pan for rustic flair. For a special touch, top each portion with a flourish of microgreens or edible flowers.

Make Ahead and Storage

Storing Leftovers

Store any leftover One-Pot Creamy Spicy Garlic Steak Pasta in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, so you might find it even more satisfying when reheated for lunch or dinner the next day.

Freezing

While the cream sauce may separate slightly when frozen, you can freeze portions in well-sealed containers for up to one month. To maintain the best texture, thaw in the fridge overnight and stir in a splash of cream or broth when reheating.

Reheating

Gently reheat leftovers over low heat on the stovetop, stirring often. If the sauce looks a bit thick or separated, add a splash of milk or cream to bring it back together. The steak remains tender and the flavors meld beautifully.

FAQs

Can I use a different cut of steak?

Absolutely! Ribeye, strip steak, or even filet mignon work beautifully in this recipe. Just make sure to sear the cubes swiftly to keep them tender.

Is it possible to make this dish less spicy?

Yes—simply reduce the amount of red pepper flakes to taste, or leave them out entirely if you want a milder version of the One-Pot Creamy Spicy Garlic Steak Pasta.

Can I substitute the fettuccine with another pasta?

You can! Penne, spaghetti, or tagliatelle all work well here. Just adjust the simmer time as needed, depending on the shape and thickness.

What’s the best way to make this dish vegetarian?

Swap out the steak for mushrooms like cremini or portobello, and use vegetable broth instead of beef broth. The creamy, spicy base works with a variety of savory ingredients!

How do I keep the steak from getting tough?

Searing the steak quickly at a high heat is key and then just warming it through at the end. This keeps the meat tender and juicy in your finished One-Pot Creamy Spicy Garlic Steak Pasta.

Final Thoughts

If you’re after a weeknight dinner that delivers bold flavors and cozy comfort without the fuss, you owe it to yourself to try the One-Pot Creamy Spicy Garlic Steak Pasta. It’s a little indulgent, a little spicy, and completely irresistible—so gather your ingredients and treat yourself to something special tonight!

One-Pot Creamy Spicy Garlic Steak Pasta Recipe

★★★★★

4.9 from 29 reviews

Author: Zoe
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

Indulge in the rich flavors of this One-Pot Creamy Spicy Garlic Steak Pasta, where tender steak mingles with a spicy garlic cream sauce, served over perfectly cooked fettuccine.

Instructions

Season and Sear Steak: Season steak cubes with salt and pepper. In a pan, heat butter and olive oil. Sear steak until browned. Set aside.
Sauté Garlic and Pepper Flakes: In the same pan, sauté garlic and red pepper flakes for 30 seconds.
Make the Sauce: Pour in beef broth and cream. Simmer and stir in Parmesan cheese until smooth.
Cook the Pasta: Add fettuccine to the sauce. Simmer until pasta is al dente and sauce thickens.
Combine and Heat Through: Return steak to the pan. Stir and heat through for 2 minutes.
Garnish and Serve: Garnish with fresh thyme or parsley. Serve hot.