Steakhouse Pasta
This delicious Steakhouse Pasta dish brings together the richness of premium cuts of steak with the comforting allure of al dente pasta, creating a truly unforgettable experience. From the sizzle of the grill to the swirl of the pasta, every bite is a symphony of textures that will leave you craving for more.
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Why I Love This Recipe
It’s time to create a whole new meal that the family will love from start to finish.
- The combination of steak and pasta creates a perfect balance of flavors and textures.
- The tender and juicy steak adds a delicious protein element to the dish.
- The pasta provides a comforting and satisfying base.
- The dish is versatile and can be customized with different sauces and toppings.
- It’s a great way to use up leftover steak and turn it into a whole new meal.
- The recipe is easy to make and doesn’t require a lot of time or complicated techniques.
If you’re a huge fan of steak, then you’re going to love this Steak Tips in Mustard Sauce.
Ingredients
This is a quick overview of the ingredients needed to make this recipe. You can find the full list of ingredients in the recipe card at the bottom of this post.
- dry linguine pasta
- seasoning salt
- lemon pepper
- Salt and black pepper to taste
- skirt steak or New York Strip steak
- olive oil
- garlic cloves
- brandy
- diced tomatoes, drained
- sugar
- crushed red pepper flakes
- grated fontina or Parmesan cheese
- crumbled blue cheese divided
- heavy cream
- prepared horseradish
- half-and-half
- baby spinach
Variations / Options / Add-Ins
- Steakhouse Pasta with Blue Cheese: This recipe combines the flavors of a steakhouse dinner with pasta, featuring blue cheese.
- Steakhouse Macaroni and Cheese: Indulge in a creamy macaroni and cheese dish with the addition of steak.
- Alfredo Pasta with Steak: Enjoy a rich and restaurant-quality meal with tender steak and creamy Alfredo sauce.
How to Make Steakhouse Pasta
Season the steak on both sides, then air fryer or grill until your desired doneness. While the steak is cooking cook the pasta according to the pasta directions.
Saute the garlic in a large skillet with olive oil, add the brandy, and cook for 1 minute.
Add the tomatoes, sugar, red pepper, salt, and black pepper to the skillet and cook for 10 minutes.
Then reduce the heat to low and stir in the cheeses, cream, horseradish, and half and half. Cook until thickened,
Add the spinach and drained pasta and stir until combined.
Slice the steak into 1/2-inch strips, add to the top of the pasta, and garnish before serving.
Serving Suggestions
- Sprinkle freshly chopped parsley or basil on top of the pasta for a pop of color and added freshness.
- Serve a simple green salad with a light vinaigrette on the side to balance out the richness of the pasta dish.
- Accompany the pasta with some warm garlic bread or toasted baguette slices for dipping into the sauce.
- Consider pairing your steakhouse pasta with a full-bodied red wine like Cabernet Sauvignon or Malbec, or a dry white wine like Chardonnay or Sauvignon Blanc.
- Offer grated Parmesan or Pecorino Romano cheese at the table for guests to sprinkle over their pasta if desired.
- Have a pepper grinder on hand so that guests can season their pasta with a touch of freshly ground black pepper.
Pro Tips
- Rest the steak: After cooking, let the steak rest for a few minutes before slicing. This allows the juices to redistribute and keeps the meat tender and juicy.
- Add additional ingredients: To elevate the dish further, consider adding sautéed mushrooms, roasted tomatoes, or wilted spinach to the pasta. These ingredients can enhance the overall flavor profile.
Storage
- Fridge Storage: To refrigerate steakhouse pasta, allow it to cool down to room temperature. Transfer the pasta into an airtight container or resealable plastic bag, ensuring it is tightly sealed. Label the container with the date and store it in the refrigerator for up to 3-4 days.
- Freezer Storage: If you want to freeze steakhouse pasta, let it cool completely. Portion the pasta into individual servings or as desired. Place the portions into freezer-safe containers or resealable freezer bags, removing as much air as possible before sealing. Label the containers or bags with the date and portion size. Store the pasta in the freezer for up to 2-3 months.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes, leftover steak can be a great addition to steakhouse pasta. Simply slice the steak into thin strips and add them to the pasta during the final step of cooking. The flavors from the steak will enhance the overall taste of the dish.
Leftover steakhouse pasta can be stored in the refrigerator for 3-4 days in an airtight container. If you want to store it for a longer period, you can freeze it for up to 2-3 months.
Common ingredients used in steakhouse pasta include steak (such as sirloin or ribeye), pasta (such as fettuccine or penne), mushrooms, onions, garlic, cream or tomato-based sauce, cheese, and herbs like parsley or basil.
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can come back to it later.
Steakhouse Pasta
Equipment
- cast iron skillet or large skillet
- grill or air fryer
Ingredients
- 1 ½ pounds dry linguine pasta
- 1 teaspoon seasoning salt
- ½ teaspoon lemon pepper
- Salt and black pepper to taste
- 12 ounces skirt steak or New York Strip steak
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ½ cup brandy
- 28 ounces diced tomatoes drained
- ½ teaspoon sugar
- ¼ teaspoon crushed red pepper flakes
- ½ cup grated fontina cheese or Parmesan cheese
- 3 tablespoons crumbled blue cheese divided
- ¾ cup heavy cream
- 1 tablespoon prepared horseradish
- ⅓ cup half-and-half
- 3 cups baby spinach
Instructions
- Preheat the grill or air fryer to 400 degrees Fahrenheit.
- Cook the pasta according to the package directions. Drain the pasta, reserving a small amount of the cooking water to thin the sauce, if needed.
- In a small bowl, combine the seasoning salt, lemon pepper, salt, and black pepper. Sprinkle half of the seasoning blend over each side of the steak.
- Grill or air fry the steak for 3 to 4 minutes per side, or until cooked to your desired doneness. Remove the steak from the heat and let it rest for a few minutes.
- Meanwhile, in a large skillet over medium heat, add the olive oil. When the oil is hot, add the garlic and cook for 1 minute.
- Remove the skillet from the heat and add the brandy. Return the skillet to the heat and cook until the brandy has reduced by half, about 1 minute.
- Add the diced tomatoes, sugar, crushed red pepper, salt, and black pepper to the skillet. Cook for 10 minutes, stirring occasionally.
- Reduce the heat to low and stir in the fontina or parmesan cheese, 1 tablespoon of the blue cheese, cream, horseradish, and half-and-half. Cook for 1 to 2 minutes, or until the sauce is thickened.
- Add the spinach to the sauce and toss to coat.
- Add the drained pasta to the sauce and stir to combine.
- Slice the steak into 1/2-inch strips and place on top of the pasta.
- Garnish with the remaining 2 tablespoons of blue cheese crumbles and serve.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
