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Creamy Garlic Steak Pasta Recipe

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4 from 7 reviews

This creamy garlic steak pasta recipe delivers tender New York strip steak pieces combined with gluten-free penne pasta, all enveloped in a rich and flavorful garlic cream sauce. Perfect for an easy yet indulgent dinner that feels like restaurant quality but made effortlessly at home.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Steak Ingredients

  • 1 ½ lb. New York strip steak
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon thyme
  • ½ teaspoon black pepper
  • ¾ teaspoon salt

Sauce Ingredients

  • 12 oz. gluten free penne pasta (or traditional pasta if no gluten allergy)
  • 3 tablespoons dairy-free butter (or regular butter)
  • 2 tablespoons onion paste
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon minced garlic
  • ½ cup chicken broth
  • 2 cups heavy cream (dairy-free or regular)
  • 2 tablespoons gluten free flour (or regular flour)
  • 4 oz. parmesan cheese, shredded

Instructions

  1. Cook the Pasta: Bring a large pot of water to a boil and cook the penne pasta according to package directions until al dente. Drain the pasta and set aside.
  2. Season the Steak: In a small bowl, combine smoked paprika, salt, oregano, garlic powder, thyme, and black pepper. Generously season both sides of the New York strip steak with this spice mix.
  3. Sear the Steak: Preheat a Circulon Halo 12-inch ceramic nonstick pan over medium heat and add 2 tablespoons olive oil. Sear the steak for approximately 4 minutes on each side, cooking to an internal temperature of 135°F (medium-rare) to 165°F (well done) depending on preference. Remove steak and let rest on a cutting board.
  4. Prepare the Sauce Base: Reduce heat to medium-low and melt butter in the same pan. Add Italian seasoning, salt, garlic powder, onion paste, and minced garlic. Cook for about 1 minute, stirring to combine flavors.
  5. Make the Roux and Sauce: Sprinkle in gluten free flour while whisking constantly to create a roux, scraping the bottom of the pan to incorporate browned bits. Slowly whisk in chicken broth and heavy cream. Cook over medium-low heat for 3 to 5 minutes until the sauce thickens.
  6. Add Parmesan: Stir in shredded Parmesan cheese until fully melted and the sauce reaches desired consistency, about 1 to 3 minutes.
  7. Combine Pasta and Sauce: Turn off the heat and add the cooked pasta to the sauce. Gently toss to coat the pasta evenly in the creamy sauce.
  8. Slice and Add Steak: Thinly slice the rested steak and add it to the pasta. Stir gently to incorporate the steak pieces throughout the dish.
  9. Serve with Garnish: Optionally garnish with fresh herbs or grated cheese and enjoy immediately.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze: For longer storage, freeze in a freezer-safe container for up to 3 months.
  • Cooking Tips: Allow the olive oil to heat properly to prevent sticking. The pan is ready when you can hold your hand about 3 inches above the heat for a few seconds before it feels uncomfortable.
  • Use a meat thermometer for perfectly cooked steak to avoid undercooking or overcooking.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American, Italian
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/creamy-garlic-steak-pasta-recipe/