Creamy Pepper Pasta with Steak Strips
This creamy pepper pasta with steak strips combines tender, juicy steak with pasta tossed in a silky black pepper cream sauce. Rich, savory, and perfectly balanced, it’s a restaurant-style dinner that comes together in about 30 minutes—ideal for weeknights, date nights, or whenever you want something comforting but impressive.
Ingredients
- 12 oz pasta fettuccine, tagliatelle, or penne
- 1 lb steak sirloin, ribeye, or strip steak, sliced into thin strips
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion or shallot thinly sliced
- 3 cloves garlic minced
- 1½ tsp freshly cracked black pepper plus more to taste
- ¾ cup heavy cream
- ½ cup beef broth
- ½ cup freshly grated parmesan cheese
- Salt to taste
- Red pepper flakes to taste (optional)
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
- Season steak strips generously with salt and cracked black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear steak strips for 1–2 minutes per side until just cooked. Remove and set aside.
- Reduce heat to medium and add butter to the skillet.
- Add onion or shallot and cook 3–4 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Stir in cracked black pepper and red pepper flakes if using.
- Pour in beef broth and simmer 2–3 minutes.
- Add heavy cream and simmer gently until slightly thickened.
- Add cooked pasta to the sauce and toss to coat, adding pasta water as needed.
- Stir in parmesan cheese until smooth and creamy.
- Return steak strips to the pan and toss gently.
- Remove from heat and garnish with parsley if desired. Serve immediately.
Notes
- Use freshly cracked black pepper for the best flavor—pre-ground won’t give the same result.
- Don’t boil the cream; keep the sauce at a gentle simmer to prevent splitting.
- Steak should be just cooked before returning to the sauce to stay tender.