Creamy Ranch Steak & Mozzarella Garlic Butter Pasta

Introduction: A Crowd-Pleasing Comfort Classic

Creamy Ranch Steak Pasta is the kind of dinner that checks every box—comforting, flavorful, and satisfying. This dish combines juicy seared steak with a rich garlic butter sauce, tangy ranch seasoning, and stretchy mozzarella cheese, all wrapped around a forkful of perfectly cooked pasta. If you’re craving a bowl of cozy indulgence, this creamy ranch steak pasta delivers big time. Whether it’s a family dinner or a comfort meal just for you, you’ll want to make it again and again.

Whether you’re cooking for family, entertaining guests, or just craving a restaurant-style dinner at home, this dish will hit the spot. Let’s walk through how to make it from scratch, with detailed steps, helpful tips, and fun ways to customize the flavors.

Ingredients

For the Pasta:

• 12 oz (340 g) penne pasta (or any short pasta like fusilli or rigatoni)
• Salt, for boiling water

For the Garlic Butter Steak:

• 1 lb (450 g) sirloin steak or ribeye, cut into bite-sized cubes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 tbsp chopped fresh parsley (optional, for garnish)

For the Creamy Ranch Sauce:

• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 2 tbsp all-purpose flour
• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 1 packet (1 oz / 28 g) ranch seasoning mix
• 1/2 tsp onion powder
• 1/4 tsp crushed red pepper flakes (optional)
• 1 1/2 cups (150 g) shredded mozzarella cheese
• Salt and pepper, to taste

this RECIPE

Step-by-Step Directions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to the package instructions until al dente.
3. Drain the pasta, reserving about 1/2 cup of pasta water. Set aside.

2. Prepare the Steak

1. Pat the steak pieces dry using a paper towel to ensure a good sear.
2. Season with salt, black pepper, paprika, and garlic powder. Toss to coat evenly.
3. Heat olive oil in a large skillet over medium-high heat.
4. Once hot, add the steak in a single layer. Avoid overcrowding to help the steak sear properly—work in batches if needed.
5. Sear the steak for about 2-3 minutes per side until browned and medium-rare to medium inside.
6. Add butter and minced garlic to the skillet in the last minute of cooking. Spoon the melted garlic butter over the steak for added flavor.
7. Remove the steak from the skillet and set aside.

3. Make the Creamy Ranch Sauce

1. In the same skillet (don’t wipe it clean—those brown bits add flavor!), melt 2 tbsp butter over medium heat.
2. Add minced garlic and sauté for about 1 minute, until fragrant.
3. Sprinkle in the flour and stir constantly for 1-2 minutes to create a roux. This helps thicken the sauce.
4. Gradually whisk in the heavy cream and milk, ensuring no lumps remain.
5. Stir in the ranch seasoning, onion powder, and crushed red pepper flakes.
6. Let the sauce simmer for 3-5 minutes, stirring often, until it thickens slightly.
7. Add shredded mozzarella and stir until fully melted and creamy.
8. Taste and adjust seasoning with salt and pepper.

4. Combine and Finish

1. Add the drained pasta to the sauce and toss well to coat.
2. If the sauce feels too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
3. Gently fold in the steak pieces, letting them warm back up in the sauce.
4. Garnish with chopped parsley and a bit more mozzarella if you love that cheesy pull.

Tips for Perfecting the Dish

Choose the Right Cut of Steak

For the most tender bite, use sirloin, ribeye, or New York strip. Avoid tougher cuts unless marinated in advance.

Don’t Overcook the Steak

The steak will continue to cook slightly when mixed back into the hot sauce. Aim for medium doneness while searing, especially if you like your steak juicy.

Get the Garlic Just Right

Garlic is a big flavor player here. Be careful not to burn it during the searing step—burnt garlic can turn bitter. Cook it on medium heat and stir constantly.

Balance the Sauce

Heavy cream makes the sauce rich, but don’t skip the milk—it helps balance the texture and keeps it from becoming too thick or fatty. You can adjust the richness by using half-and-half instead.

Variations to Try

Chicken Instead of Steak

Not a red meat eater? No problem! Substitute chicken breast or thighs for the steak. Season and sear as you would the steak, then slice and add back into the sauce.

Add Vegetables

Brighten things up with sautéed spinach, roasted cherry tomatoes, or steamed broccoli. Add them just before combining everything in the sauce.

Spice It Up

For a spicy kick, double the crushed red pepper or add a splash of hot sauce or a pinch of cayenne to the sauce.

Make It Tex-Mex

Toss in some black beans, corn, and a handful of cheddar for a southwestern twist. Add cilantro instead of parsley for garnish.

Conservation and Storage

Refrigeration

Allow leftovers to cool to room temperature, then store them in an airtight container in the fridge for up to 3 days.

Reheating Tips

Reheat on the stove over low heat with a splash of milk or cream to loosen up the sauce. Stir frequently to avoid clumping.

Freezing

Because of the cream and cheese, freezing is not ideal—the texture may change upon thawing. However, if you must freeze it, do so in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

This dish is rich and satisfying on its own, but here are some sides that pair beautifully:

• Garlic Bread: Double down on the garlic theme and soak up every bit of sauce.
• Green Salad: A crisp arugula or Caesar salad adds freshness and contrast.
• Roasted Veggies: Try asparagus, brussels sprouts, or carrots to bring in color and fiber.
• Chilled Lemonade or Iced Tea: Balance the richness with a cool, citrusy drink.

For a beautiful presentation, top each serving with extra mozzarella, a drizzle of garlic butter from the steak pan, and a sprinkle of chopped parsley.

Frequently Asked Questions

Q1: Can I use a different type of pasta?
Absolutely! Penne, rigatoni, fusilli, or even fettuccine work well. Just be sure to cook it al dente so it holds up in the creamy sauce.

Q2: What if I don’t have ranch seasoning?
You can make a quick DIY version using a mix of dried dill, parsley, garlic powder, onion powder, chives, salt, and pepper. Use about 1 tablespoon of this homemade mix.

Q3: Can I make it without heavy cream?
Yes! For a lighter version, use half-and-half or even a mix of milk and Greek yogurt. Just note that it may be slightly less rich, and you’ll need to stir gently to avoid curdling.

Q4: Is this dish spicy?
Not by default. The red pepper flakes add a tiny bit of warmth, but you can easily leave them out if you prefer a milder taste.

Q5: Can I make this ahead of time?
You can prep the components—cook the pasta, sear the steak, and make the sauce—then combine them just before serving. However, it’s best fresh for the creamiest texture.

Q6: What’s the best way to reheat it?
Reheat gently on the stovetop over low heat, adding a splash of milk or cream to bring the sauce back to life. Avoid microwaving, which can dry out the steak and make the sauce separate.

Q7: Can I turn this into a baked pasta?
Yes! Pour everything into a baking dish, top with extra mozzarella and a sprinkle of parmesan, then bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.

Conclusion: A Flavorful Fusion That Delivers Every Time

Creamy Ranch Steak & Mozzarella Garlic Butter Pasta is more than just a dish—it’s a full-on flavor experience. From the savory seared steak to the garlicky, cheesy ranch cream sauce, every bite brings you warmth and indulgence. The best part? It’s easy to make, endlessly customizable, and guaranteed to please even the pickiest eaters.

Whether you’re whipping it up on a weeknight or serving it at your next dinner party, this pasta delivers bold flavor and comforting satisfaction. Try the variations, save the leftovers (if there are any!), and enjoy the creamy magic again and again.

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