Steakhouse Pasta - Skip the expensive steakhouse and make this 30-minute meal at home! This steakhouse pasta dinner is loaded with flavor, from the seasoned steak to the blue cheese.
You're going to want to add this recipe to your meal plan!
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Creamy steakhouse pasta is an easy recipe perfect for when you have company. It's also a great meal for date night at home (with leftovers for lunch the next day!)
I love this pasta dish because it's quick and easy, has tons of flavor, and is a delicious hearty meal.
This dish is based on a recipe from Ree Drummond (The Pioneer Woman). However, instead of pappardelle pasta, we're using linguine. I've also made a few other changes to the recipe that I think you'll love.
Ingredients
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
Don't be put off by the long list of ingredients, this easy recipe comes together in just 30 minutes!
- Linguine Pasta: Fettuccini, spaghetti, or angel hair pasta can also be used.
- Seasoning Mix: Our recipe calls for seasoning salt and lemon pepper, however, you can use your favorite seasoning mix. This recipe also calls for kosher salt and black pepper.
- Steak: I like using skirt steak or New York strip steak best for this recipe. This pasta dish is a great way to use up leftover steak.
- Olive Oil: Any neutral oil will work for searing the steak.
- Garlic: Use freshly minced or grated garlic for best flavor.
- Brandy: This is to deglaze the pan and help make the sauce. You can substitute beef stock if you prefer.
- Diced Tomatoes: I like to use unseasoned canned diced tomatoes.
- Sugar: This is to offset the acidity of the tomatoes.
- Crushed Red Pepper Flakes: This adds just a hint of heat to the dish.
- Cheese: Fontina cheese is my favorite for making the creamy sauce, but you can also use parmesan cheese. Additionally, blue cheese crumbles add tons of flavor.
- Light Cream: This helps thicken the sauce and is sometimes called heavy whipping cream.
- Prepared Horseradish: Adds a sharp bite the the sauce, but
- Spinach: Fresh baby spinach is great if you have it, but frozen spinach works just as well and is more economical.
- Optional: Chopped fresh basil leaves for garnish.
Out of something you need? Check out our free ingredient substitutions printable!
Variations:
- If the sauce seems too thick, add a splash more of light cream. For a more decadent sauce, use heavy cream.
- If you love mushrooms, add them to the skillet with the spinach. It's also delicious with zucchini or summer squash. In the Fall, I sometimes add leftover butternut squash to the sauce for a bit more sweetness and flavor. You can experiment with adding other vegetables like asparagus or bell peppers.
- I like to play with this, sometimes using steak seasoning or cowboy steak rub. It's also delicious made with Montreal steak seasoning or even Mediterranean seasoning.
Serving Suggestions
I like to serve this pasta recipe with focaccia, garlic bread, or garlic cheese bombs on the side.
Storage
To Store: Leftover pasta and steak should be stored in an airtight container in the fridge. It will keep for 3-4 days. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30 second intervals until heated throughout. Alternatively, add the mixture to a skillet over medium heat. You may need to add some additional liquid (beef broth or half-and-half) if the sauce is too dry.
Similar Recipes
If you like pasta, you'll also want to try our Greek spaghetti and penne with sausage and broccolini recipes.
I know you'll also enjoy these delicious recipes:
While I love spaghetti and Italian meatballs, this copycat steakhouse dish easily comes in second!
Not ready to make this Steakhouse Pasta recipe yet?
When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
Steakhouse Pasta
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Ingredients
- 1½ pounds dry linguine pasta
- 1 teaspoon seasoning mix
- 12 ounces skirt steak or New York Strip steak
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic minced
- ½ cup brandy or beef stock
- 1 28 ounce can diced tomatoes drained
- ½ teaspoon sugar
- ¼ teaspoon crushed red pepper flakes
- ½ cup fontina cheese grated
- 3 tablespoons crumbled blue cheese divided
- 1 tablespoon prepared horseradish
- 1 cup light cream
- 3 cups baby spinach
- salt and black pepper to taste
Instructions
- Cook the pasta in a large pot with a pinch of salt according to the package instructions, drain, rinse, and set aside.1½ pounds dry linguine pasta
- Season the steak on both sides. Grill 3-4 minutes per side, or until cooked to your liking. Remove the steak from the grill and cover it with tinfoil while it rests. (You can use a grill pan if you don't have an outdoor grill).1 teaspoon seasoning mix, 12 ounces skirt steak or New York Strip steak
- In a skillet over medium high heat, cook the garlic in the olive oil for 1-2 minutes.1 tablespoon extra virgin olive oil, 3 cloves garlic
- Remove the skillet from the heat and add the brandy (or beef stock). Cook for 1-2 minutes until the liquid reduces.½ cup brandy or beef stock
- Add the tomatoes and additional seasonings. Cook for 10 minutes, stirring often.1 28 ounce can diced tomatoes, ½ teaspoon sugar, ¼ teaspoon crushed red pepper flakes, ½ cup fontina cheese, 3 tablespoons crumbled blue cheese, salt and black pepper
- Reduce the heat to low and add in the horseradish, along with half the blue cheese and the cream. Cook 1-2 minutes until the sauce is thickened.1 tablespoon prepared horseradish, 1 cup light cream
- Add the spinach and pasta to the sauce and toss to coat.3 cups baby spinach
- Place the sliced steak on top of the pasta and garnish with the remaining blue cheese.3 tablespoons crumbled blue cheese
Equipment
- Pasta Pot and Colander
- Box Grater optional
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