This dish was born out of a weeknight pantry rescue that turned into a permanent rotation at our table. I wanted something that felt indulgent yet came together in one pan so cleanup would be quick and dinner ready in under 30 minutes. Using thinly sliced steak and long pasta gives a satisfying contrast of tender meat and silky noodles all coated in a spicy garlic butter and Parmesan emulsion. The heat from red pepper flakes lifts the richness while fresh parsley brightens the plate.

I first discovered this combination one rainy evening when a snowstorm kept us indoors and my family wanted something comforting and bold. A simple sear, a quick simmer of pasta in beef stock, and a final toss with butter and cheese made the kitchen smell incredible and everyone asked for seconds. The texture is all about balance the steak stays juicy the pasta is glossy and the sauce clings to each strand. This recipe is easy to scale for guests and forgiving if you swap a few ingredients.

Ingredients

• Steak: Choose 1 pound of sirloin or ribeye sliced thin across the grain to ensure tenderness when cooked quickly. Ribeye gives more marbling for a richer flavor while sirloin is leaner and easier on the budget.
• Pasta: Use 12 ounces of spaghetti or linguine which holds sauce well. Dried pasta is convenient and performs reliably when simmered briefly in broth.
• Broth: Four cups of beef broth provide body and depth. Use low sodium if you want to control salt levels or a richer boxed stock for a bolder finish.
• Butter: Half a cup of unsalted butter added at the end creates a glossy emulsion with the cheese. Unsalted allows you to adjust seasoning precisely.
• Garlic and heat: Five cloves of garlic minced fresh plus one teaspoon of red pepper flakes let you dial in aromatic punch and heat. Fresh garlic gives the best flavor so avoid pre minced jars if possible.
• Parmesan: One cup of grated Parmesan cheese stirred in off heat gives a creamy cheesy coating. Use a good quality Parmigiano Reggiano or 100 percent Parmesan for the best melt and flavor.
• Seasoning and garnish: Salt and black pepper to taste and chopped fresh parsley to add color and a herbaceous finish.

Instructions

Prepare the steak and aromaticsPat the steak slices dry with paper towels and season lightly with salt and pepper. Heat a large heavy skillet over medium high heat until hot but not smoking then add a tablespoon of butter or neutral oil. Working in a single layer sear the steak for 30 to 60 seconds per side just to develop color then transfer to a plate. Do not overcook since the meat will finish in the sauce.Sweat the garlic and build the baseLower the heat to medium add the remaining butter and the minced garlic to the same skillet and stir for about 30 seconds until fragrant without browning. Add the red pepper flakes and allow them to bloom for 10 to 15 seconds this releases the spice into the fat.Cook the pasta in brothPour in four cups of beef broth and bring to a simmer then add the dried pasta pushing it down so it is submerged. Maintain a gentle simmer and stir every few minutes to prevent sticking cook until the pasta is just below al dente about 8 to 10 minutes depending on shape and brand. The pasta will absorb most of the liquid and the starch will help thicken the sauce.Finish with steak Parmesan and butterWhen the pasta is nearly done return the seared steak and any accumulated juices to the pan. Turn off the heat then stir in one cup of grated Parmesan and half a cup of unsalted butter gradually until a silky sauce forms. Taste and season with additional salt and black pepper if needed. The residual heat will gently cook the steak without making it tough.Plate and garnishToss the pasta to coat evenly and transfer to shallow bowls. Sprinkle chopped fresh parsley over the top and an extra dusting of cheese if desired. Serve immediately while warm and glossy.

Storage Tips

Cool the pasta quickly by transferring it to shallow containers before refrigerating. Store in airtight containers for up to three days. When reheating add one to two tablespoons of beef broth or water per serving and warm gently in a skillet over low heat to revive the sauce. Avoid microwaving from frozen since cheese texture can separate instead thaw overnight in the fridge then reheat. For freezer storage separate protein and pasta then freeze the steak for up to three months wrapped tightly to prevent freezer burn.

Ingredient Substitutions

If you prefer a leaner cut swap sirloin for flank or skirt steak thinly sliced against the grain. For a less rich sauce reduce butter by one quarter cup and add one tablespoon of olive oil. Use Pecorino Romano in place of Parmesan for a sharper flavor and higher salt content so adjust added salt accordingly. If you need a vegetarian option replace beef broth with high quality vegetable stock and swap steak for pan seared mushrooms or smoked tofu for similar umami depth.

Serving Suggestions

Serve this plate with a crisp green salad dressed with lemon and olive oil to cut through the richness. Roasted broccolini or sautéed green beans with a squeeze of lemon are excellent warm sides. For a dinner party present the pasta family style in the skillet with extra Parmesan at the table and a bowl of chopped parsley for guests to customize their plates. A light red wine like Pinot Noir pairs well with the beef while a fuller white such as oaked Chardonnay complements the buttery sauce.

Seasonal Adaptations

In spring and summer fold in cherry tomatoes and peas at the end for brightness and color. In fall add a handful of sautéed wild mushrooms and a splash of dry sherry when deglazing to lean into autumnal flavors. For winter make the broth richer by using a reduced beef stock or adding a tablespoon of soy sauce for extra umami warmth. Holiday gatherings welcome a double batch and a sprinkle of chopped chives or thyme for a festive finish.

Meal Prep Tips

Pre slice the steak and store it in a sealed bag with a little olive oil and salt for up to two days. Keep grated Parmesan in a sealed container and measure spices ahead of time in small bowls. If you plan to meal prep lunches cook the pasta slightly underdone so it softens when reheated. Pack sauce and pasta together but keep fresh parsley separate until serving to maintain color and texture.

Success Stories

One weekend I made this for a friend who was recovering from surgery and she said the warm savory broth and tender steak felt comforting and restorative. At a small dinner gathering the pasta was requested twice by my guests because the flavor was familiar yet special. I have also adapted it for a potluck by making it one step earlier and finishing in a hot skillet at the host location which kept it fresh and glossy for serving.

This single skillet spicy garlic butter Parmesan steak pasta is the kind of dish you will return to whenever you want something quick soulful and impressive. Make it yours by adjusting the heat and cheese to match your family favorite flavors and enjoy the ease of a one pan meal that feels like a treat.