Garlic Butter Steak with Cheesy Broccoli Twisted Pasta

If you love tender steak, buttery garlic, and rich, creamy cheese sauce, this Garlic Butter Steak with Cheesy Broccoli Twisted Pasta is a recipe you need to try! Juicy sirloin steak bites are seared until beautifully golden, tossed in fragrant garlic butter, and served with twisted pasta and tender broccoli coated in an irresistible three-cheese cream sauce.

The secret to this comforting pasta dish is the combination of freshly grated Parmesan, mozzarella, and provolone. Together with cream cheese, heavy cream, and a little beef broth, they create a smooth, velvety sauce that clings perfectly to every pasta spiral.

The steak adds rich, savory flavor, while broccoli brings freshness and a little texture to balance the creamy sauce. Whether you’re preparing a cozy family dinner or looking for something special for the weekend, this cheesy steak pasta is guaranteed to satisfy.

Table of Contents

Table of Contents

Why You’ll Love This Garlic Butter Steak Pasta

• Tender, flavorful steak: Sirloin steak is quickly seared to create a delicious golden crust while keeping the centers juicy.
• Rich three-cheese sauce: Parmesan, mozzarella, and provolone melt together into a creamy, flavorful sauce.
• Incredible garlic butter flavor: Fresh garlic is used throughout the recipe for layers of delicious aroma.
• Broccoli and pasta in one dish: Tender broccoli florets add color, freshness, and texture.
• Perfectly coated pasta: Rotini or fusilli spirals hold onto every bit of the creamy cheese sauce.
• A satisfying family dinner: Steak, pasta, vegetables, and cheese come together in one hearty meal.

Choosing the Best Ingredients

The quality of your ingredients makes a difference in this recipe, especially when it comes to the steak and cheese sauce.

Sirloin Steak: Sirloin is an excellent choice because it has a rich beefy flavor and stays tender when cooked properly. Cut it into evenly sized bite-size pieces so everything cooks at a similar rate.

Twisted Pasta: Rotini and fusilli are ideal because their spiral shapes catch and hold the creamy cheese sauce. Penne or rigatoni also work well.

Fresh Broccoli: Choose fresh broccoli with firm florets and a bright green color. Cut the florets into small, even pieces so they cook quickly alongside the pasta.

Fresh Garlic: Nine cloves may sound like a lot, but garlic is one of the main flavors in this recipe. It is divided between the steak and the sauce to create a deep, buttery garlic flavor.

Heavy Cream and Cream Cheese: These ingredients create the rich, smooth base of the sauce. Use softened cream cheese so it melts easily without leaving lumps.

Parmesan, Mozzarella, and Provolone: Parmesan adds savory depth, mozzarella provides a smooth, stretchy texture, and provolone contributes a delicious mild cheese flavor. Freshly grated cheese generally melts more smoothly than pre-shredded varieties.

Beef Broth: Beef broth adds extra richness and helps lift the flavorful browned bits left behind after searing the steak.

Ingredients

This recipe makes approximately 6 servings.

For the Pasta, Broccoli, and Steak

• 12 oz twisted pasta (rotini or fusilli)
• 1¾ lbs sirloin steak, cut into bite-size pieces
• 4 cups broccoli florets, cut small
• 2 tablespoons olive oil
• 7 tablespoons unsalted butter, divided
• 9 cloves garlic, minced and divided
• 1½ teaspoons salt, divided
• 1¼ teaspoons cracked black pepper, divided
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika

For the Creamy Three-Cheese Sauce

• 1 small shallot, finely diced
• 3 tablespoons all-purpose flour
• ¾ cup beef broth
• 2 cups heavy cream
• ½ cup whole milk
• 5 oz cream cheese, softened
• 1¾ cups freshly grated Parmesan cheese, divided
• 1½ cups shredded mozzarella cheese, divided
• ¾ cup shredded provolone cheese
• 1½ teaspoons Italian seasoning
• 1 teaspoon onion powder
• ½ teaspoon crushed red pepper flakes

For Finishing

• ½ cup reserved pasta water
• 3 tablespoons chopped fresh parsley

How to Make Garlic Butter Steak with Cheesy Broccoli Twisted Pasta

Step 1: Cook the Pasta and Broccoli

Bring a large pot of generously salted water to a boil.

Add the twisted pasta and cook for approximately 2 minutes less than the package instructions recommend for al dente pasta. The noodles should still have a little bite because they will finish cooking when tossed with the hot cheese sauce.

Add the broccoli florets during the final 2 minutes of cooking.

Before draining, reserve ½ cup of pasta water. Drain the pasta and broccoli together and set aside.

Step 2: Prepare and Season the Steak

Pat the steak pieces completely dry with paper towels. This is an important step because excess moisture prevents the steak from developing a beautiful golden-brown crust.

Season the steak with ¾ teaspoon salt, ¾ teaspoon cracked black pepper, garlic powder, and smoked paprika.

Toss until all the pieces are evenly coated with the seasoning.

Step 3: Sear the Steak

Heat the olive oil in a large, heavy skillet over high heat until very hot.

Working in two batches, arrange the steak pieces in a single layer. Let them sear undisturbed for about 2 minutes to develop a dark, flavorful crust.

Flip the pieces and cook for another 90 seconds.

The outside should be beautifully browned while the centers remain pink, depending on your preferred doneness. Avoid overcrowding the pan, as this can cause the steak to release moisture instead of searing properly.

Step 4: Make the Garlic Butter Steak

Reduce the heat to medium and return all the steak pieces to the skillet.

Add 3 tablespoons of butter and 4 minced garlic cloves.

Toss everything together for approximately 45 seconds, spooning the sizzling garlic butter over the steak as it cooks.

Transfer the steak to a plate, making sure to include all the buttery juices. Set aside.

Step 5: Sauté the Shallot and Garlic

Using the same skillet, melt 2 tablespoons of butter over medium heat.

Add the finely diced shallot and cook for about 3 minutes until softened.

Stir in 3 minced garlic cloves and cook for another minute, scraping the browned bits from the bottom of the skillet. These flavorful bits add wonderful depth to the cheese sauce.

Step 6: Prepare the Creamy Sauce Base

Sprinkle the flour into the skillet and whisk continuously for about 1 minute.

Slowly pour in the beef broth while whisking to prevent lumps from forming. Make sure to scrape up any remaining browned bits from the bottom of the pan.

Add the heavy cream and whole milk, stirring until combined.

Bring the mixture to a gentle simmer and cook for approximately 4 minutes, stirring occasionally, until it begins to thicken.

Step 7: Add the Three Cheeses

Reduce the heat to low.

Whisk in the softened cream cheese until completely melted and smooth.

Gradually add 1¼ cups of Parmesan, 1 cup of mozzarella, and the provolone in handfuls. Stir after each addition until the cheese melts into the sauce.

The sauce should become smooth, creamy, and lightly golden.

Step 8: Season the Cheese Sauce

Add the Italian seasoning, onion powder, crushed red pepper flakes, remaining salt, and remaining black pepper.

Stir well to distribute the seasonings evenly.

Add the remaining 2 tablespoons of butter and the final 2 minced garlic cloves. Stir until the butter melts and the fresh garlic is incorporated.

Step 9: Toss the Pasta and Broccoli

Add the cooked pasta and broccoli directly to the skillet.

Gently toss everything together until the creamy cheese sauce fills the grooves of the twisted pasta and coats the broccoli.

If the sauce feels too thick, gradually add some of the reserved pasta water until you reach your desired consistency.

The starch in the pasta water helps the sauce stay smooth and cling beautifully to the noodles.

Step 10: Add the Steak and Finish

Spoon a little extra cheese sauce over the pasta.

Sprinkle the remaining ½ cup Parmesan and ½ cup mozzarella over the top.

Return the steak pieces to the skillet along with all their resting juices. Gently fold them among the pasta spirals so the steak and noodles are evenly distributed while some of the melted cheese remains on top.

Finish with freshly chopped parsley and serve immediately while everything is warm, creamy, and delicious.

Tips for the Best Garlic Butter Steak Pasta

• Dry the steak thoroughly: Removing excess moisture helps the steak develop a beautiful seared crust.
• Use a hot skillet: Make sure the pan is properly heated before adding the steak.
• Cook the steak in batches: Overcrowding the skillet causes the meat to steam instead of sear.
• Avoid overcooking: Bite-size steak pieces cook quickly. Remember that they will be combined with the hot pasta and sauce later.
• Use freshly grated cheese: Freshly grated Parmesan, mozzarella, and provolone generally melt more smoothly.
• Keep the sauce at low heat: Once the cheese is added, avoid boiling the sauce. High heat can make the cheese separate or become grainy.
• Save the pasta water: A little starchy water helps loosen the sauce without making it watery.
• Add the steak at the end: This helps preserve its juicy texture and prevents it from becoming overcooked.

Delicious Variations

Use Chicken Instead of Steak: Replace the sirloin with boneless, skinless chicken breast cut into bite-size pieces. Cook the chicken thoroughly before preparing the sauce.

Add Mushrooms: Sliced mushrooms are a wonderful addition. Sauté them after cooking the steak and set them aside until you’re ready to combine everything.

Make It Spicier: Increase the crushed red pepper flakes or add a pinch of cayenne pepper for extra heat.

Add More Vegetables: Baby spinach, bell peppers, or zucchini work beautifully with the creamy garlic cheese sauce.

Try Different Pasta Shapes: Penne, rigatoni, or farfalle are excellent alternatives to rotini and fusilli. Choose a shape that holds plenty of sauce.

Add Extra Parmesan: If you love a stronger cheese flavor, sprinkle additional freshly grated Parmesan over each serving just before serving.

What to Serve with Garlic Butter Steak Pasta

This pasta is already rich and satisfying, so fresh and lighter side dishes make the perfect accompaniment.

• Fresh Green Salad: A crisp salad with lemon vinaigrette balances the richness of the creamy cheese sauce.
• Garlic Bread: Warm, toasted garlic bread is perfect for soaking up any leftover sauce.
• Roasted Cherry Tomatoes: Their natural sweetness and slight acidity complement the rich pasta.
• Steamed Green Beans: A simple vegetable side that pairs beautifully with the steak.
• Fresh Tomato Salad: Toss tomatoes with fresh basil, olive oil, and a little balsamic vinegar for a refreshing side.

Storage and Reheating

Refrigerator: Allow leftover pasta to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.

Reheating on the Stovetop: Add the desired portion to a skillet over low heat. Stir in a splash of milk, cream, or beef broth to loosen the sauce. Warm gently, stirring occasionally to prevent the cheese sauce from sticking.

Microwave: Place the pasta in a microwave-safe bowl and add a small splash of milk. Cover loosely and heat in short intervals, stirring between each interval until warmed through.

Freezing: You can freeze this pasta, but keep in mind that creamy cheese sauces may change texture after thawing. The steak may also become slightly drier when reheated. For the best flavor and consistency, freshly prepared pasta is recommended.

Frequently Asked Questions

1. What is the best steak to use for this recipe?

Sirloin steak is an excellent choice because it has a rich beefy flavor and becomes tender when cooked properly. Ribeye and rump steak are also good alternatives.

2. Can I cook the steak all the way through?

Absolutely! Adjust the cooking time according to your preferred doneness. Keep in mind that smaller steak pieces may continue cooking slightly when added back to the hot pasta.

3. Why should I pat the steak dry before cooking?

Removing excess moisture allows the steak to sear properly. If the surface is wet, the meat releases steam and may not develop the delicious golden-brown crust that gives this recipe so much flavor.

4. Can I make the sauce without provolone?

Yes. You can replace provolone with additional mozzarella or mild cheddar. The flavor and consistency may be slightly different, but the sauce will still be delicious.

5. What pasta works best with the cheese sauce?

Rotini and fusilli are particularly good because their spiral shapes hold plenty of sauce. Penne and rigatoni are also excellent choices.

6. How do I prevent the cheese sauce from becoming grainy?

Keep the heat low when adding the cheese. Use freshly grated cheese whenever possible and add it gradually, stirring until each addition melts before adding more. Avoid allowing the sauce to boil.

7. Can I use frozen broccoli?

Yes. Thaw the broccoli first and drain away any excess moisture. Add it toward the end of the pasta cooking time so it doesn’t become too soft.

8. What should I do if the sauce becomes too thick?

Add a little reserved pasta water and gently stir until the sauce reaches your preferred consistency. You can also use a splash of milk or cream.

9. Can I prepare this steak pasta ahead of time?

You can prepare the ingredients in advance and even make the cheese sauce ahead of time. However, for the best texture, sear the steak fresh and combine everything shortly before serving.

10. How can I make the garlic flavor stronger?

This recipe already uses nine cloves of garlic, divided between the steak and sauce. If you enjoy an extra-garlicky flavor, you can add a little more fresh garlic or drizzle garlic butter over the finished pasta.

Recipe at a Glance

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: Approximately 45 minutes
• Servings: 6
• Difficulty: Medium
• Cuisine: American-inspired
• Course: Main Course
• Flavor: Creamy, cheesy, garlicky, and savory

Estimated Nutrition Information Per Serving

These values are approximate estimates based on 6 servings. Actual nutrition will vary depending on the steak, cream, and cheese brands used.

• Calories: Approximately 950 kcal
• Carbohydrates: 65 g
• Protein: 55 g
• Total Fat: 52 g
• Saturated Fat: 28 g
• Sugar: 6 g
• Fiber: 4 g
• Sodium: 1,150 mg

Final Thoughts

This Garlic Butter Steak with Cheesy Broccoli Twisted Pasta brings together everything you love about comfort food: juicy steak, buttery garlic, tender broccoli, and a rich three-cheese sauce.

The combination of Parmesan, mozzarella, and provolone creates an irresistible creamy coating, while the freshly seared steak adds delicious savory flavor to every bite.

For the best results, cook the steak just before serving, keep the cheese sauce smooth over low heat, and finish everything with fresh parsley. It’s a hearty, satisfying dinner that’s perfect for anyone who loves steak and cheesy pasta!