steak pasta

Grilled steak, arugula and pasta salad is topped with sweet balsamic caramelized onions and fresh shaved Parmesan. I&#x27;m a sucker for a good steak salad, and this one is AWESOME!

Steak & Caramelized Onions with Arugula and Penne

lb top sirloin

kosher salt and fresh cracked pepper (to taste)

oz penne pasta

oz baby arugula

olive oil

golden balsamic

oz shaved Parmesan or Pecorino Romano cheese

red onion

white onion

paprika

tsp kosher coarse salt

golden balsamic vinegar

Bring a large pot of salted water to a boil.

Season steak with salt and pepper to taste.

For the caramelized onions: cut onions in half and thinly slice short end.  Add 1 tbsp olive oil to a nonstick skillet and add the onions. Add salt, paprika, and balsamic vinegar and cook on medium-low to low heat until onions are tender, transparent, and slightly brown, about 30 to 35 minutes, stirring occasionally.

Meanwhile, cook pasta according to package directions. Drain and set aside in a large work bowl and let cool.

While the pasta is cooling, heat a grill pan over high heat and spray with cooking spray or preheat the broiler to high.

Cook the steaks about 3 to 4 minutes on each side for medium rare, or longer to your desired likeness (until a thermometer inserted in the center registers 145°F for medium rare, 160°F for medium, or 165°F for well done.)

Let stand for 10 minutes, then slice into thin strips.

Add the arugula, 4 teaspoons olive oil, 1 1/2 tbsp balsamic, salt and pepper to the bowl with the pasta and toss.

Add the caramelized onions, toss well and divide between four plates, about 1 1/2 cups each. Top each with 3 oz steak and shaved Parmesan. Eat right away.

This steak pasta with spinach is an easy dinner recipe that can be served warm, at room temperature or cold. Tender steak tossed with a mustard and balsamic dressing is a delicious dinner full of flavor.

Pasta with Steak and Spinach

New York strip steak (see note)

Italian seasoning

garlic powder

salt

black pepper

penne pasta

balsamic vinegar

Dijon mustard

spinach,

fresh parsley, chopped

feta cheese

In a small bowl combine the Italian seasoning, garlic powder, salt, and pepper. Season the steak on all sides with the mixture and set aside.

Bring a pot of water to a boil and cook the pasta according to package directions. Reserve one tablespoon of the starchy water before draining the pasta.

While the pasta cooks heat one tablespoon of olive oil in a medium-sized pan over medium heat. Cook the steak for 5-7 minutes on each side (depends on how pink you like it &#8211; 7 minutes will be barely pink). Remove the steak from the pan and leave it on a plate to rest.

In a large bowl, whisk together 1/4 cup of olive oil,  the balsamic vinegar, and mustard until it&#8217;s thickened.

Thinly slice the steak, against the grain and place it in the bowl with the dressing along with the pasta, reserved pasta water, spinach, and parsley. Toss it all together. As you toss it the spinach will wilt.

Garnish with the feta cheese and serve the pasta warm, at room temperature or you can chill it before serving. If you chill it, hold off adding the cheese until serving and give the pasta and steak a toss before serving.

I have made this twice now and it's a huge hit with my family. We had a chest freezer go out and I had to cook some steaks or lose them. I grilled, sliced then froze them. I have used those precooked frozen strips both times and it is a terrific use for them. Quick, easy and flavorful the recipe trifecta if you ask me.

This easy and flavorful steak pasta is a weeknight staple! With tender steak and a creamy garlic cheese sauce, this will be a family favorite!

Steak Pasta

lb flat iron steak (or ribeye or sirloin)

Salt and Pepper

tbs butter

cornstarch (or 1 tbs flour)

garlic

chicken broth

milk

mozzarella

parmesan cheese

Salt and pepper

Sundried Tomatoes

Spinach (fresh)

green chile (roasted, peeled, and chopped (can use canned))

Parsley (chopped for garnish)

Red Pepper Flakes (for garnish)

Cook pasta

Cook pasta according to package instructions. Bring a large pot of water to a boil then add dried pasta a cook until al dente.

Cook Pasta

Season

Season both sides of the steak with salt and pepper.

Heat

Heat a large skillet over medium high heat. Once pan is hot add oil.

Cook

When oil is heated, cook steak for 2-4 minutes each side, until the center reaches your desired temperature.  For a medium rare steak remove when the internal temperature is at 130-135°F so the carry over heat will rise to 140°F-145°F. Once cooked to your desired doneness remove steak from pan and set aside.

Cook Steak

Sautee

Melt butter in a large fry pan over medium heat. Add minced garlic and cook until fragrant, 1-2 minutes.

Thicken

Whisk in cornstarch (or flour if using) until fully dissolved. Stir in broth and milk, stirring frequently. Allow the sauce to thicken and start to boil.

Melt

Once sauce is boiling add in mozzarella and parmesan cheese. Stir until melted. Add salt and pepper to taste.

Combine

Stir

Stir in the sun-dried tomatoes, green chile, and the spinach. Allow pasta to cook for 2-4 minutes, or until the spinach is wilted. You can turn the heat off and cover with a lid until spinach is wilted.

Enjoy

Slice steak and add to the pasta. Sprinkle with chopped parsley, red pepper flakes and extra parmesan as a garnish.

Make Cream Sauce

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

beef stock (240 milliliters)

double cream (or heavy cream, 120 milliliters)

thyme

Worcestershire Sauce

garlic (minced)

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

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.

Steak Pasta One Pot

fusilli pasta

New York strip steaks

shallot (sliced)

butter + 1 tbsp butter (divided)

heavy cream

chicken stock

oz sliced white mushrooms

baby spinach

parsley

pasta water

pecorino romano

tomato paste

tbsp flour

tsp Montreal seasoning

tsp Italian herb seasoning

onion powder

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!!!!

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Top 6 steak pasta recipes from across the web

The most viewed steak pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed steak pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine