Creamy Garlic Parmesan Steak & Asparagus Pasta
A luxurious weeknight pasta that pairs tender slices of steak with crisp asparagus and a velvety
garlic-Parmesan cream sauce. Quick to make, restaurant-worthy in flavor — perfect for date night or
an elevated family dinner.
Ingredients
- For the steak: 1 lb (450g) flank or sirloin steak, thinly sliced; 2 tbsp olive oil; 1 tsp kosher salt; ½ tsp black pepper; 1 tsp smoked paprika (optional).
- For the pasta & sauce: 12 oz (340g) fettuccine or linguine; 1 tbsp salt (pasta water); 2 tbsp unsalted butter; 1 medium yellow onion, finely chopped; 4 cloves garlic, minced; 1 bunch asparagus, trimmed and cut into 2″ pieces; 1 cup heavy cream; 1 cup freshly grated Parmesan; ½ tsp red pepper flakes (optional); ¼ cup reserved pasta water; 2 tbsp fresh parsley, chopped.
- Optional extras: sun-dried tomatoes, crumbled blue cheese, drizzle of truffle oil.
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente per package directions. Reserve ¼ cup pasta water, drain, and set aside.
- Cook the steak: Heat 2 tbsp olive oil in a large skillet over medium-high. Season steak with salt, pepper, and smoked paprika. Sear in a single layer (cook in batches if needed) 2–3 minutes per side for medium-rare. Remove and tent with foil to rest.
- Sauté aromatics & asparagus: Lower heat to medium. Add butter and sauté onion until translucent, 3–4 minutes. Add garlic and cook 30–45 seconds. Add asparagus and cook 3–4 minutes until crisp-tender. (Add sun-dried tomatoes now if using.)
- Make the sauce: Reduce heat to medium-low. Pour in heavy cream and stir. Gradually whisk in Parmesan until smooth. Season with salt, black pepper, and red pepper flakes. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Combine & finish: Add cooked pasta to the skillet and toss to coat. Add seared steak slices and gently fold together. Heat 1–2 minutes until warmed through.
- Serve: Divide among plates and garnish with parsley, extra grated Parmesan, and an optional drizzle of truffle oil. Serve immediately with crusty garlic bread or a green salad.
Tips for Maximum Flavor
- Use freshly grated Parmesan — it melts smoothly and boosts flavor.
- Slice steak thin against the grain for tender bites.
- Reserve pasta water to adjust sauce texture — its starch helps the sauce cling to pasta.
- Lightly blanch asparagus if you prefer brighter color and a firmer bite before sautéing.
Nutritional Info (approx. per serving)
Calories 650 • Protein 38g • Carbs 52g • Fat 32g • Fiber 4g
Optional Garnishes & Variations
- Sun-dried tomatoes or roasted cherry tomatoes for acidity and color.
- Crumbled blue cheese or extra Parmesan for richer umami.
- Drizzle truffle oil for a luxury finish (use sparingly).
- Swap pasta for zucchini ribbons for a lower-carb version.
Pro tip: Rest the steak briefly after searing — it keeps juices locked in and prevents a dry finish.