Can I use a different cut of steak without ruining the dish?

Yes—but choose carefully. Striploin works best because it sears quickly and stays juicy. Sirloin is the safest alternative if sliced thin after resting. Ribeye is usable but richer; it releases more fat, which can make the sauce heavier than intended. Avoid very lean cuts like eye of round—they cook unevenly and turn tough before the pasta is ready.

What pasta shapes work if I don’t have fusilli?

Use short, textured pasta that traps sauce. Penne, rotini, or cavatappi all work because their ridges hold the cream sauce instead of letting it slide off. Long noodles like spaghetti technically function, but the sauce won’t cling the same way and the dish loses its intended texture balance.

Can this be made ahead, or does the sauce break?

This dish is best cooked and served fresh. Cream sauces tighten as they cool, and reheating too aggressively can cause separation. If you need to prep ahead, sear the steak and refrigerate it separately, then make the sauce fresh and warm the steak gently on top just before serving. That preserves both texture and flavor.

Is there a lighter substitute for heavy cream that still works?

No direct substitute will behave the same way. Heavy cream is essential because its fat content stabilizes the sauce. Milk or half-and-half will stay thin and taste diluted, even with extra cheese. If you want a lighter portion, reduce the amount you serve—not the cream itself.

How do I reheat leftovers without turning the steak tough?

Reheat gently on the stove over low heat. Add a splash of cream or water to loosen the sauce, and stir slowly until warmed through. If possible, remove the steak first and add it back at the end so it heats without overcooking. High microwave heat is the fastest way to ruin leftover Creamy Garlic Butter Steak Pasta.

The Ultimate Creamy Garlic Butter Steak Pasta (30-Min Comfort)

Name: Creamy Garlic Butter Steak Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons oil; Striploin steak; 2 tablespoons butter; 1 onion, diced; 4 garlic cloves, minced; 3 tablespoons tomato paste; 2 cups heavy cream; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 tablespoon flour mixed with 1/3 cup water (optional slurry); 12 oz fusilli pasta, cooked al dente; 1/4 cup chopped parsley; 1/2 cup shredded Parmesan; Salt and black pepper to taste

Description

Creamy garlic butter steak pasta made with tender seared striploin, a silky garlic-tomato cream sauce, and fusilli that holds every drop. Cozy, rich comfort food ready in 30 minutes.

Ingredients

Scale

2 tablespoons oil
Striploin steak
2 tablespoons butter
1 onion, diced
4 garlic cloves, minced
3 tablespoons tomato paste
2 cups heavy cream
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tablespoon flour mixed with 1/3 cup water (optional slurry)
12 oz fusilli pasta, cooked al dente
1/4 cup chopped parsley
1/2 cup shredded Parmesan
Salt and black pepper to taste

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Instructions

Bring steak to room temperature and season generously with salt and pepper.
Heat oil in a large skillet over medium-high heat until shimmering and lightly smoking.
Sear the steak in a single layer until a deep crust forms on both sides, then remove and let rest.
Lower heat and add butter, scraping up all browned bits from the pan.
Add diced onion and cook until softened and fragrant.
Stir in garlic briefly until aromatic but not browned.
Add tomato paste, garlic powder, and smoked paprika and cook until deepened in color.
Pour in heavy cream and simmer gently until slightly thickened.
If needed, stir in flour slurry off heat to tighten the sauce.
Add cooked fusilli and simmer until sauce clings to pasta.
Remove from heat and stir in Parmesan and parsley.
Slice steak and serve on top of the pasta.

Notes

Use heavy cream for proper sauce texture; milk will not thicken correctly.
Slice steak after resting to keep it juicy.
Reheat leftovers gently with a splash of cream or water.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 720
Sugar: 6
Sodium: 780
Fat: 42
Saturated Fat: 22
Unsaturated Fat: 17
Trans Fat: 1
Carbohydrates: 52
Fiber: 3
Protein: 38
Cholesterol: 155