creamy steak pasta

If you love the deep, caramelized flavors of French onion soup and the indulgence of a perfectly cooked steak, then this Creamy French Onion Steak Pasta is going to be your new favorite recipe. This dish combines tender ribeye steak, rich and savory caramelized onions, and a luscious, cheesy cream sauce—all tossed with perfectly cooked pasta for a meal that’s decadent yet easy to make at home.

Creamy French Onion Steak Pasta - Easy Recipe

rigatoni

ribeye

onions

tbsp butter

olive oil

beef stock (240 milliliters)

double cream (or heavy cream, 120 milliliters)

thyme

Worcestershire Sauce

garlic (minced)

Salt and Pepper

75 g gruyere cheese (grated)

cheese

Start by slicing the onions. To thinly slice an onion, start by trimming off the stem end while keeping the root intact—this helps hold the layers together while slicing. Cut it in half from root to stem then peel off the outer layer of skin. Lay each half flat on the cutting board, then use a sharp knife to make thin slices.

Melt butter and olive oil in a pan over medium-low heat. Add thinly sliced onions and a generous pinch of salt. Stir occasionally to ensure they don't stick too much to the bottom of the pan, letting them cook slowly for 30-40 minutes until they turn deep golden brown. If you’re short on time, a pinch of sugar can help speed up the process and add a slightly sweet flavor.

Increase the sauce to medium heat and stir in minced garlic, fresh thyme, and Worcestershire sauce. Let it cook for a minute, then pour in the beef stock. Simmer for 3-4 minutes, allowing the flavors to develop. Lower the heat and stir in the double cream, seasoning the creamy sauce with salt and pepper to taste.

While the sauce simmers, cook the rigatoni in salted boiling water according to package instructions until al dente. Reserve some pasta water before draining. While the pasta is cooking heat a cast-iron skillet or frying pan over high heat with a little oil. Once hot, add the ribeye steaks and sear undisturbed for 2 minutes per side.

Flip the steak and add a spoonful of butter. I love using garlic butter because it infuses the steak with extra flavor, to make your own mix a clove of garlic with a pinch of parsley and butter. Baste the steak with the butter for another minute, then remove from the pan and let it rest before slicing. I like to add the juices from the steak pan to the sauce.

Add the cooked pasta to the sauce along with grated Gruyère and Parmesan. Stir until the cheese melts into the sauce, creating a rich, creamy coating. If the sauce is too thick, add a ladle of reserved pasta water.

Top the pasta with sliced steak and an extra sprinkle of Parmesan. Garnish with fresh thyme or crispy fried onions for an extra layer of flavor. Serve immediately and enjoy the comforting, indulgent flavors of French Onion Steak Pasta.

https://content.jwplatform.com/videos/Hb4BefCM.mp4

Easy, creamy, delicious French Onion Steak Pasta

French Onion Steak Pasta Recipe

Creamy Spiced Steak Pasta is a high-protein, budget-friendly meal prep recipe combining tender steak, savoury spices, and a rich, creamy sauce. Easy and delicious!

Creamy Spiced Steak Pasta Meal Prep

Tbsp (20 milliliters)

(1.9lb) - Topside

Salt & Pepper

Unsalted Butter

Garlic Cloves, Grated

¼ Cup (60 milliliters) - Beef, Chicken or Vegetable Stock

Cream

Smoked Paprika

(7.05 ounces) - Baby Spinach

Penne

Flat Leaf Parsley, Chopped

Parmigiano Reggiano, Grated

Black Pepper

Cook Pasta

Bring a pot of salted water to a boil. Cook pasta 1 minute less than the packet instructions. Drain and reserve roughly ½ cup of pasta water.

Slice Steak

Slice the steak into thin strips and place it in a bowl. Season with salt and pepper to your liking.

Sear Steak

Place a large, high-rimmed pan over high heat. Add olive or avocado oil and sear the steak in batches for 2 minutes on each side or until golden. Remove and set aside.

Sauce

In the same pan, back over medium-high heat, add unsalted butter and allow it to melt. Add the grated garlic and sauté for 1 minute. Deglaze with stock and cook for 1 minute. Add unsweetened evaporated milk or cream, smoked paprika, chilli powder or flakes, salt, and pepper. Mix to combine, bring to a simmer, reduce the heat to low, and cook for 5-6 minutes or until reduced.

Add Pasta

Add the baby spinach and cooked pasta and cook for 1 minute, or until the baby spinach has wilted and the pasta is coated in the sauce. Add the cooked steak and resting juices. Mix to combine and remove from heat.

Portion

Serve in 6-7 meal prep containers. Garnish with flat-leaf parsley and parmigiana reggiano.

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