Steak Pasta One Pot 🥩
There’s just something about steak and pasta that feels like a special kind of comfort. This recipe was a total hit in our house—New York strip steak seared in butter, garlic, and herbs, then layered over the creamiest garlic mushroom pasta you’ve ever had. It’s cozy, flavorful, and perfect for family dinner nights when you want to treat everyone to something a little extra, without a ton of fuss. I love how the pasta soaks up all that rich, savory flavor from the steak juices—it’s just chef’s kiss. And with fresh spinach, shallots, and a silky Pecorino cream sauce, it feels fancy but still familiar. My favorite part? Watching everyone go quiet at the dinner table after the first bite (you know it’s good when that happens!). Whether you’re making this for Sunday dinner or a midweek pick-me-up, I promise—your people are going to love it.
I absolutely love using this Lodge Cast Iron Deep Skillet because it evenly distributes heat from the bottom through the sidewalls and it retains heat for a longer time.
🗒 More Delicious Pasta Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3 – 5 days.
🤔 Common Questions
Nope! New York strip adds that classic steakhouse flavor, but ribeye, sirloin, or even filet work beautifully too. Just adjust the cook time based on the thickness and your preferred doneness.
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The flour-butter paste gives the sauce that rich, velvety texture, but if you need a quick sub, you can use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). Add it slowly and whisk until thickened!
Steak Pasta One Pot
Ingredients
Equipment
Method
- Season your steaks on both sides with Italian herb and Montreal seasoning.
- In a pan sear both the steaks on the fat cap side first, then sear on each side for 5 minutes. While the steak is searing add in 1/2 a stick of butter and baste the steak with the butter while it’s cooking.
- Bring a pot of water to bowl, salt your water, add in the pasta, and cook until al dente.
- Once steak is seared on both sides, add in shallots, garlic, mushrooms, olive oil, and sauté until mushrooms are golden brown. Then add in tomato paste and brown it for about 3 minutes.
- Deglaze pan with chicken stock. Add spinach, garlic powder, onion powder, paprika, and saute together for a few minutes. Then add in the heavy cream and pasta water.
- To make the flour paste to thicken the sauce, add equal parts flour and butter (1 tbsp of each) to a bowl and mash it together, once it becomes a paste add it to your sauce and whisk it continuously for 2-3 minutes. Then add in grated Pecorino Romano, lower the heat, and whisk it together.
- Stir the cooked pasta into the sauce and top with fresh parsley. Pour the steak juices into the pasta. Slice the steak and place it on top of the pasta. Enjoy!!!!
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