Sometimes you need your weeknight family dinner to be just a little bit fancy. Maybe you had a hard day or need to celebrate a smaller victory with your family. Maybe you just have a hankering for some delicious steak and a creamy garlic pasta. Whatever the reason to add this recipe to your weeks dinner menu, I am here for it – and you! This super simple recipe for Creamy Garlic Pasta & Steak is sure to satisfy your stomach and your soul!
You may recognize part of this recipe as it starts off with my Creamy Garlic Shells Recipe. I decided to use a slightly larger pasta – Fusilli – instead of shells for this recipe so that it could stand up to the chunks of steak. You could also use penne, rotini, or rigatoni.
Substitutes and Variations:
I have another version of this recipe made with chicken in place of the steak- Chicken & Creamy Garlic Shells. You make it basically the same way, just with more cook time. Also my family likes me to serve the chicken as a whole breast instead of cut up and mixed into the pasta. But that’s just preference, either way will work.
Suggestions for Sides:
I made a small Caesar side salad to go with this along with some simple garlic bread. Its a nice combination of flavors and covers all your bases. You could also do a roasted asparagus or green beans. Additionally, steamed broccoli and/or cauliflower tossed in some garlic butter would go nicely as well.
Tools that may make this recipe easier:
I would suggest using a grill pan to sear the steaks. If you don’t already have a grill pan in your selection of cookware I would strongly urge you to get one. They are so useful. From grilling proteins and veggies inside on cold days to making beautiful grill marks on hot sandwiches and on tortillas for Tacos or Quesadillas. You will use it way more than you think, I know I do.
Now Let’s Get Cookin’!
Creamy Garlic Pasta & Shells
Equipment
Ingredients
- 1½ lb Small Pasta
- 2 tbsp Butter
- 2 tbsp Oil
- 3 tsp Garlic Powder divided
- 4 tbsp Flour
- 1 tsp Salt
- 2 cup Broth chicken or vegetable
- 1 cup Heavy Cream
- 2 tbsp Parsley Flakes
For the Steak
- 2 lb Steaks
- 2 cups Beef Broth
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Paprika
- 1 tsp Salt
- 1 tsp Pepper
- ½ cup Olive Oil
Instructions
- Add ingredients for the steak to a gallon sized zipper bag. Let marinate at least 30 minutes (up to overnight)
- Start water boiling for the pasta.
- In a stove top grill pan (or frying pan), over medium high heat, add marinated steaks. Cook for 3 minutes on each side. Reduce heat to medium and cover pan. Let cook another 5 minutes (or until steak is to desired doneness), Remove from heat and let rest for at least 5 minutes before slicing into pieces roughly the size of the pasta you chose.
- In a sauce pan over medium heat, add oil, butter and two teaspoons of garlic powder. Once melted whisk in flour. Let cook for 3 minutes then whisk in broth, and salt. Cook another 3 minutes and whisk in heavy cream. Let cook another 3 minutes.
- Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water. Return to pot away from heat. Add cut steak to pot as well.
- Remove sauce from heat and stir in remaining garlic powder, and parsley. Pour over cooked pasta and steak, then stir to evenly coat.
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