There’s something magical about a skillet full of creamy steak pasta—especially when it’s drenched in a silky parmesan cream sauce with tender bites of steak and perfectly cooked rotini.
This dish is my go-to when I need something cozy, hearty, and totally satisfying in under 30 minutes.
Whether it’s a busy weeknight or a special comfort meal, these creamy beef pasta shells hit all the right notes—rich, cheesy, and bursting with garlic and peppery heat.
One bite and it’s pure comfort in a bowl!
Why You’ll Love This Creamy Steak Pasta
One skillet, zero hassle – Minimal cleanup, big flavor.
Tender steak bites – Juicy sirloin or ribeye seared to perfection.
Velvety cream sauce – A parmesan-rich base that clings to every shell.
Quick & hearty – Ready in under 30 minutes, but tastes like you slow-simmered all day!
What You’ll Need (Ingredient Highlights)
Steak – Sirloin or ribeye work beautifully here for juicy, tender bites.
Butter – Adds richness and helps sear the steak perfectly.
Garlic & Red Pepper Flakes – Brings bold flavor and a gentle kick of heat.
Heavy Cream & Parmesan – The luscious duo that forms the base of the creamy sauce.
Rotini Pasta – Short pasta like rotini or shells hold onto the sauce best.
Water or Broth – Use broth for extra savory depth.
Parsley (optional) – Adds a bright pop of color and freshness at the end.
Pro Tips Before You Start
Sear the steak hot and fast for a golden crust and juicy interior.
Don’t boil the cream—a gentle simmer helps it thicken without breaking.
Use freshly grated parmesan for the smoothest, creamiest melt.
Stir the pasta occasionally while it simmers to prevent sticking.
How to Make Creamy Steak Pasta Shells
Step 1: Sear the Steak
Heat butter in a skillet over medium-high heat.
Season steak with salt and pepper, then sear until browned on all sides.
Remove from skillet and set aside.
Step 2: Sauté Garlic and Pepper Flakes
Add more butter to the skillet. Stir in garlic and crushed red pepper flakes.
Cook until fragrant, about 1–2 minutes.
Step 3: Make the Cream Sauce
Pour in heavy cream and simmer for a few minutes. S
tir in grated parmesan until melted and smooth.
Step 4: Cook the Pasta
Add uncooked pasta and water or broth.
Bring to a boil, then reduce heat, cover, and simmer until pasta is tender and sauce has thickened.
Step 5: Combine Everything
Return the cooked steak and its juices to the skillet.
Stir to coat in the creamy sauce. Adjust seasoning to taste.
Step 6: Garnish and Serve
Top with chopped parsley and extra parmesan if desired.
Serve hot and enjoy immediately.
What to Serve With It
A crisp Caesar salad or simple arugula with lemon vinaigrette
Garlic bread or toasted baguette for soaking up the extra sauce
A glass of bold red wine (Cabernet or Syrah)
Variations & Substitutions
Swap chicken or shrimp for the steak if preferred
Use half and half instead of heavy cream for a lighter sauce
Add sautéed mushrooms or spinach for extra flavor and texture
Make it spicy with extra chili flakes or a pinch of cayenne
Storage & Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of broth or cream to revive the sauce.
Freezing isn’t recommended, as cream sauces can separate when thawed.
FAQs
Can I use a different cut of beef?
Yes! Sirloin, ribeye, or even NY strip work great—just avoid cuts that require long braising.
Can I make this ahead?
You can prep the steak and sauce ahead, but cook the pasta fresh to avoid sogginess.
What pasta works best?
Short shapes like rotini, shells, or penne are perfect for holding the creamy sauce.
Is it spicy?
Just a little heat from red pepper flakes—adjust to your liking!
Can I make it without cream?
Yes, substitute with whole milk and a bit of cream cheese, but the sauce may be thinner.
Can I double the recipe?
Absolutely! Use a larger skillet and watch the simmer time as needed.
Can I make it gluten-free?
Yes—just use your favorite GF short pasta and ensure your broth is gluten-free.
Final Thoughts
This creamy steak pasta is rich, quick, and endlessly satisfying.
Whether you’re making it for a cozy night in or sharing with family, it’s the kind of dish that makes everyone feel loved.
Don’t be surprised if it becomes your new weeknight favorite!
Creamy Steak Pasta Shells
Ingredients
- 1 lb steak sirloin or ribeye, cut into bite-sized pieces
- 2 tablespoons butter divided
- 4 cloves garlic minced
- 1/2 teaspoon crushed red pepper flakes adjust to taste
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 8 oz rotini pasta or any short pasta
- 2.5 –3 cups water or broth
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- In a large skillet, heat 1 tbsp butter over medium-high heat.
- Sear steak pieces for 2–3 minutes per side. Remove and set aside.
- Add remaining butter to the skillet.
- Cook garlic and red pepper flakes until fragrant (1–2 min).
- Pour in cream and simmer for 3–4 min.
- Stir in parmesan until melted.
- See full steps with tips & photos → https://wimpysdiner.net/creamy-steak-pasta-shells/
Notes
- You can substitute half-and-half for a lighter version, though the sauce may be thinner.
- Ribeye will yield a richer flavor, while sirloin is leaner but still tender.
- Add mushrooms or spinach in step 2 for extra texture and nutrients.
