Steak and pasta – are two of your favorite foods, right? Then you are in luck because these steak pasta recipes combine the two worlds into one delicious meal.
They make a delicious dinner any time of year, as they are both rich and filling. Pasta is perhaps the most easily recognizable type of comfort food, but there are many others. Just add a nice, juicy steak and you have a perfect meal.
Peppered Steak Pasta
- Linguine (approx. 150 g) (or other long pasta)
- 1 × 225 g rump steak
- 1 teaspoon olive oil
- 2 teaspoons ground black pepper
- 40 g Parmesan cheese, very finely grated, and a handful of arugula leaves for serving
- Cook the pasta according to package directions, drain and set aside a cup of the cooking liquid.
- Meanwhile, salt and pepper the steak and massage with the teaspoon of the oil mixed with the teaspoon of pepper.
- When the pan is very hot, sear the steak for two to four minutes on each side until it reaches the desired doneness. Let it rest on the griddle for a while. Reduce the heat of the pan to medium-low, add a small amount of the pasta water and mix it with the juices left from the steak in the pan.
- After the pasta has drained, add it to the pan along with most of the Parmesan and the remaining pepper. Before mixing everything together, give the pasta and cheese some time to melt together. If necessary, add a few more drops of water to achieve the desired consistency of a glossy sauce that covers everything.
- After slicing the steak and adding it to the pasta along with the liquid that has accumulated, garnish the dish with the arugula and the Parmesan set aside.
If you want to make the dish vegetarian, omit the steak and replace it with a pair of grilled Portobello mushrooms, if you like. Also, serve a mixed salad rather than just arugula on the side.
Steak Fettuccine Alfredo
Even if you have never had this dish, you have probably tried something very similar. Fettuccine Alfredo? Maybe a chicken alfredo with fettuccine? There’s a good chance you have tried at least one of these before. In this version of steak pasta, the long, delicate noodles and velvety Alfredo sauce are both traditional ingredients. Then add the buttered, well-seasoned meat, and you have everything you need. In just twenty minutes, you’ll have prepared a meal that everyone in the family will love.
- 6 ounces fettuccine pasta (170 grams)
- 3 Tablespoons butter, which I used to make two New York strip steaks weighing 8 ounces each (see notes)
- Pepper and salt 3/4 cup heavy cream to whip (185 ml)
- Parmesan cheese, grated, half a cup (5 g)
- While the steaks are cooking, bring a pot of salted water to a boil and cook the pasta until it reaches the desired consistency. Drain and set aside.
- A cast iron skillet or another heavy-bottomed pan should be heated over medium-high heat to cook the pasta. Add butter.
- The steaks should be well seasoned with salt and pepper. Add the ingredients to the heated pan and fry for two to four minutes, or until the sugar has caramelized and turned golden brown.
- Fry the other side, turning the meat over. Broil until the steak is cooked to your desired doneness. I like to use a thermometer to get the internal temperature to 145-155 degrees Fahrenheit, which is considered medium.
- Remove the steaks from the pan, cover them with aluminum foil and set aside while you prepare the sauce.
- Turn the pan back on to medium heat. Add the rest of the butter, the cream, and the parmesan. Add a little salt and pepper before serving.
- Bring the sauce to a boil and simmer for about 5 minutes, stirring frequently, until the cheese has melted and the sauce has thickened a bit.
- Add the rinsed pasta to the sauce and toss until coated.
- Cut the steaks into pieces and place them on top of the pasta. If you like, you can sprinkle some more Parmesan cheese on top.
When choosing the beef, make sure you choose the right cut. It should be melt-in-your-mouth tender and richly marbled. Ribeye, filet mignon, porterhouse or T-bone steaks are also excellent. The ideal thickness for steaks is about 1 1/2 inches.
Steak Pasta With Gouda Cheese Sauce
This beef pasta is rich in fresh vegetables like sun-dried tomatoes, spinach, and more, and it has an irresistibly creamy cheese sauce made with Gouda cheese. It has a deep, extra-bold flavor and contains sliced steak that has been pan-fried. Fulfill your comfort food needs and serve it over pappardelle, farfalle, or rigatoni pasta!
This tasty pasta dish will fill even the hungriest of people quickly and with little effort. From start to finish, it only takes 30 minutes to prepare. Steak and pasta is a classic combination that is not only easy to prepare but elegant and delicious enough to serve to guests when you invite them over for dinner. The Gouda sauce is undoubtedly the most delicious ingredient of the whole dish. When it comes to steak pasta, this sauce with Gouda cheese is unsurpassed in its creaminess and cheesiness.
To begin, distribute the flour evenly throughout the vegetable mixture. The flour serves as a thickener in this recipe. Then the milk is poured in. It is recommended that you use whole milk for this, and be sure to heat it as directed before adding it to the pan. This simple step will ensure that the sauce has a smooth and creamy consistency.
- To sear the steak, add the oil to a large skillet and set it over medium-high heat. Note that a cast iron pan will sear the steak best. While you wait for the oil to reach the desired temperature, prepare the steak by drying it thoroughly with a paper towel. Then salt and pepper it and massage it with a little oil. Fry the steak for five minutes first, then turn it over and fry it for another five minutes. Remove the steak from the pan and let it rest for a few minutes.
- Add the chopped onion to the pan and heat over medium heat, tossing regularly, until softened. If you feel you need to add another tablespoon of oil to the pan at this stage, feel free to do so. Then stir in the garlic and sun-dried tomatoes for another minute or so.
- To start making the sauce, sprinkle some flour into the pan first. The Gouda sauce used in this steak pasta recipe requires flour. Just add it to the pot and swirl it constantly until the vegetables are completely covered with the sauce. Then gradually add the hot milk, stirring constantly. Turn the heat down just enough to simmer the sauce, and let it simmer for about 5 minutes. Once the sauce reaches the desired thickness, it can be finished with the Gouda cheese, salt, black bell pepper, and red bell pepper flakes.
Steak pasta is a delicious dish, and these recipes will make it even more delicious for you!