Steak Pasta Skillet is a one-pan dinner with tender seared steak, penne, and a creamy garlic Parmesan sauce that clings to everything. It’s rich without being fussy, and it eats like a full comfort-food meal.

The sauce has that savory beef-and-Parmesan thing going on, with mushrooms and onion making it taste a little deeper than a plain cream sauce. I like the little pop of spinach at the end, mostly because it keeps the skillet from feeling too heavy.

For me, this is a weeknight steak dinner when I still want pasta on the plate. It’s also a solid “friends are coming over” meal because you can serve it straight from the skillet with parsley on top and call it done.

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Why You’ll Love This Recipe

Weeknight Friendly: You get steak and pasta in one meal, and it all happens in one skillet, so cleanup stays reasonable.

Real Steakhouse Energy: The seared steak with garlic, Worcestershire, and Parmesan gives it that savory, slightly bold flavor I crave.

Creamy (Not Bland): The mushrooms, onion, and beef broth keep the sauce from tasting flat, even though it’s creamy.

One-Pan Pasta Win: The penne cooks right in the skillet, so it picks up the broth and seasoning instead of tasting like plain boiled pasta.

Easy to Adjust: You can make it milder, add heat, swap the steak cut, or even tweak the sauce amount depending on who you’re feeding.

Key Ingredients

Steak

Sirloin steak: I like sirloin here because it’s lean, cooks quickly, and stays tender if you don’t overdo it. Ribeye or strip works too if you want something richer.
Kosher salt: Simple, but don’t skip it. It’s what makes the steak taste like steak.
Black pepper: Freshly ground is nice if you have it, especially since it ends up seasoning the whole skillet.
Smoked paprika: This gives the steak a little smoky edge without making the dish taste like barbecue.
Olive oil: Helps you get a good sear without sticking, especially in a stainless or cast iron skillet.

Skillet Pasta

Yellow onion: Regular yellow onion is my go-to. It softens down and gives the sauce a sweeter base.
Cremini mushrooms: These hold up well and don’t turn watery the way some mushrooms can. White button mushrooms work if that’s what you have.
Garlic: Fresh is best here. Jarred minced garlic works in a pinch, but the flavor is a little softer.
Unsalted butter: Butter + mushrooms is just the right combo for this sauce. If you only have salted butter, just go easy on extra salt later.
Penne pasta: Penne is sturdy and catches the sauce inside the tubes. Rigatoni or ziti works too.
Low sodium beef broth: This is the main cooking liquid, so I prefer low sodium so you can season at the end.
Worcestershire sauce: Adds that savory, beefy depth that makes the sauce taste more like a steakhouse pasta.
Italian seasoning: Keeps it easy. If you have dried oregano and basil instead, use those.
Red pepper flakes (optional): I like just a little for warmth, not heat. Totally fine to leave out.

Creamy Finish

Heavy cream: This gives the sauce its creamy body. Half-and-half works too, but it won’t thicken quite as fast.
Parmesan: Grated Parmesan that melts smoothly is ideal. If you’re grating your own, even better.
Baby spinach: It wilts fast and makes the skillet feel a little fresher. You can use chopped regular spinach too.
Salt: Taste at the end, because the broth and Parmesan can vary a lot.
Black pepper: Add to taste right before serving. I usually go a little heavier here.
Fresh parsley: Optional, but it wakes the whole thing up and makes the skillet look finished.

Recipe Instructions

Season the steak: Pat the steak dry, then season with salt, black pepper, and smoked paprika.
Sear the steak: Heat olive oil in a large deep skillet over medium-high heat. Add the steak in a single layer and sear until browned and just cooked through, then transfer to a plate.
Sauté the vegetables: Reduce heat to medium and add the butter. Add the onion and mushrooms and cook until softened and the mushrooms have released their moisture.
Add the garlic: Stir in the garlic and cook just until fragrant, about 30 seconds.
Add the broth: Pour in the beef broth, Worcestershire sauce, Italian seasoning, and red pepper flakes (if using). Bring to a boil.
Cook the pasta: Stir in the penne, then reduce to a steady simmer. Cook uncovered, stirring often, until the pasta is al dente and the liquid is mostly reduced.
Add the cream and cheese: Lower heat to medium-low, then stir in the heavy cream and Parmesan until smooth and lightly thickened.
Wilt the spinach: Stir in the spinach and cook just until wilted.
Add the steak back: Return the steak and any juices to the skillet and warm through for a minute or two.
Season and serve: Taste and adjust salt and pepper, garnish with parsley, and serve hot.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Pat the steak dry first. A dry surface browns faster and better. If the steak is wet, it tends to steam and you miss out on that seared flavor.

Don’t overcook the steak. Sear it and pull it a little early, since it warms back up when you add it to the pasta at the end.

Stir the pasta often. One-pan pasta can stick if you ignore it. A quick stir every minute or so keeps the penne cooking evenly.

Keep the heat low for the cheese. Once the cream and Parmesan go in, medium-low is safer so the sauce stays smooth instead of getting grainy.

Add a splash of broth if it tightens up. This sauce thickens as it sits, especially off the heat. A small splash of broth (or even water) loosens it right back up.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Bread: Garlic bread or a warm crusty loaf is really good here for swiping through the sauce. I’ll even do toasted sandwich bread if that’s what I’ve got.
Salad: A simple salad with romaine, cucumber, and a sharp vinaigrette is nice next to this. It keeps the plate from feeling too heavy.
Vegetables: Roasted broccoli, broccolini, or asparagus works well and doesn’t compete with the steak. A squeeze of lemon on the veg is good.
Extra toppings: Add more Parmesan at the table and a few red pepper flakes for anyone who wants heat. A little cracked black pepper on top is great too.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. The pasta will soak up some sauce as it sits, which is normal for a creamy skillet pasta.

For reheating, I usually add a splash of broth or water before warming it up. Microwave works fine for single bowls, or warm it gently in a skillet over medium-low.

You can prep parts ahead to make dinner faster: slice the steak, chop the onion, and slice the mushrooms earlier in the day. Keep everything covered in the fridge until you’re ready to cook.

If you want to freeze it, freeze individual portions in airtight containers. Thaw in the fridge overnight, then reheat gently and add a little extra liquid to loosen the sauce.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

What cut of steak works best for steak pasta skillet?

Sirloin is my usual choice because it’s tender enough, cooks fast, and doesn’t get overly fatty in a creamy sauce. Ribeye or strip steak is great too if you want a richer bite.

Can I use half-and-half instead of heavy cream?

Yes. The sauce will be a little lighter and not quite as thick, so just simmer it a bit longer after you stir it in, and don’t be shy with the Parmesan.

My sauce seems thick. What should I do?

Creamy pasta sauces tighten up quickly, especially as the pasta sits. Stir in a splash of broth (or water) over low heat until it loosens back up.

Can I swap the beef broth for chicken broth?

You can. It’ll taste a little less “steaky,” but it still works, especially with the Worcestershire and Parmesan. I usually add a touch more Parmesan if I’m using chicken broth.

How do I keep the steak from getting tough?

Don’t slice it too thin, and don’t cook it past just-done in the first sear. Let it rest briefly before slicing if you’re starting with a whole steak, then only warm it through at the end.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Steak Pasta Skillet

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Prep Time: 15

Cook Time: 25

Total Time: 40

Serving Size: 4

One pan steak pasta skillet with a creamy garlic Parmesan sauce and tender seared steak