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.
Ingredients
- 1 lb fusilli pasta
- 2 New York strip steaks
- 6 garlic cloves chopped
- 1 shallot sliced
- ½ stick butter + 1 tbsp butter divided
- 2 tbsp olive oil
- 1 ½ cups heavy cream
- ½ cup chicken stock
- 6 oz sliced white mushrooms
- 2 handfuls of baby spinach
- ¼ cup chopped fresh parsley
- 1 cup pasta water
- ½ cup grated pecorino romano
- 1 tbsp tomato paste
- 1 tbsp flour
- 2 tsp Montreal seasoning
- 1 tsp Italian herb seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Instructions
- 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!!!!
Nutrition
Calories: 749kcalCarbohydrates: 65gProtein: 32gFat: 41gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.003gCholesterol: 123mgSodium: 217mgPotassium: 641mgFiber: 4gSugar: 6gVitamin A: 1394IUVitamin C: 6mgCalcium: 178mgIron: 3mg
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