Best 2 Steakhouse Pasta Recipes

Indulge in a tantalizing culinary journey with our Steakhouse Pasta, a symphony of flavors that will transport your taste buds to a realm of pure delight. This delectable dish seamlessly blends the richness of succulent steak with the comforting embrace of pasta, creating a harmonious balance that is both satisfying and sophisticated.

Crafted with the finest ingredients, our Steakhouse Pasta features tender and juicy steak cooked to perfection, its savory essence permeating every bite. Plump and succulent shrimp add an extra layer of briny delight, while mushrooms and bell peppers lend their earthy and vibrant notes to the symphony of flavors.

The rich and creamy sauce, a masterful creation in its own right, envelops the pasta in a velvety embrace, its luscious texture coating each strand with a decadent and satisfying smoothness. Hints of garlic, herbs, and a touch of spice dance upon the palate, creating a symphony of sensations that will leave you craving more.

But our culinary adventure doesn't end there. Alongside the classic Steakhouse Pasta, we present a tempting array of variations, each offering a unique twist on this beloved dish. From the vibrant and spicy Cajun Steak Pasta to the elegant and refined Filet Mignon Pasta, there's a flavor profile to suit every palate.

Each recipe is meticulously crafted with detailed instructions and helpful tips to guide you through the cooking process, ensuring that every bite is a testament to your culinary prowess. Whether you're a seasoned chef or a passionate home cook, our Steakhouse Pasta recipes will elevate your culinary repertoire and leave your dinner guests clamoring for more.

So, prepare to embark on a culinary odyssey, where the flavors of steak, pasta, and a symphony of ingredients intertwine to create a dining experience that will linger in your memory long after the last bite. Bon appétit!

Check out the recipes below so you can choose the best recipe for yourself!

STEAKHOUSE PASTA

Steakhouse Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 tablespoon vegetable oil, for brushing the grill
Kosher salt
1 1/2 pounds pappardelle
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup brandy
One 28-ounce can diced tomatoes, drained
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
1 teaspoon seasoning salt
1/2 teaspoon lemon pepper
12 ounces skirt steak
Heaped 1/2 cup grated fontina
3 tablespoons crumbled blue cheese
3/4 cup heavy cream
1 tablespoon prepared horseradish
1/3 cup half-and-half, if needed, for thinning
3 cups baby spinach
Fresh basil leaves, for garnish

Steps:

Brush the grill with vegetable oil and preheat to medium high.
Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions.
Meanwhile, in a large skillet over medium heat, add the olive oil. When hot, add the garlic and cook for 1 minute. Turn the heat off, then add the brandy. Turn the heat back on and cook until the brandy is reduced by half, about 1 minute. Add the diced tomatoes to the skillet with the sugar, crushed red pepper and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally.
Meanwhile, sprinkle 1/2 teaspoon seasoning salt, 1/4 teaspoon each black pepper and lemon pepper and a pinch of kosher salt over one side of the steak.
Put the steak on the hot grill seasoned-side down and cook for 3 to 4 minutes. Sprinkle the remaining 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, 1/4 teaspoon black pepper and a pinch salt on the top of the steak and then flip it. Cook it for a further 3 to 4 minutes until medium rare. Remove to a board and rest while the sauce is finished.
Reduce the heat to low under the sauce. Stir in the fontina and 1 tablespoon of the blue cheese. Stir in the cream and horseradish, then add in a little half-and-half if the sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
Meanwhile, cut the steak into 1/2-inch strips.
At the last minute, add the spinach to the sauce and toss to coat. Drain the pasta and add it to the sauce. Mix everything together.
Place the steak on top of the pasta. Garnish the dish with basil and the remaining 2 tablespoons blue cheese crumbles. Serve straight from the skillet.

STEAKHOUSE LOVER'S PASTA #A1

Steakhouse Lover's Pasta #A1 image

A.1. Original Sauce Recipe Contest Entry. If you love the flavors of a good steakhouse, you are going to love this pasta! Skirt steak marinated for 24 hours in A1 with lemon, rosemary and garlic; grilled to perfection. The steak is thinly sliced and tossed with bow tie pasta and fresh spinach and finished with a savory A1- Porcini mushroom sauce and dollops of creamy goat cheese.

Provided by mkwrites2_12925866

Categories Sauces

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb cooked bow tie pasta
1/4 cup A.1. Original Sauce, divided plus
1/2 teaspoon A.1. Original Sauce, for drizzling
2 tablespoons fresh lemon juice, divided
1 teaspoon freshly grated garlic
1/4 cup olive oil, divided
1 sprig fresh rosemary
3/4 lb skirt steak
1 tablespoon spiced sea salt (suggest Mediterranean spice blend, available in your spice aisle)
1/2 ounce dried porcini mushrooms
1/4 cup chicken stock
1 1/2 tablespoons chopped shallots
1/2 tablespoon unsalted butter
8 ounces prewashed fresh spinach
1/4 teaspoon ground nutmeg
2 ounces goat cheese, log
1/2 teaspoon chopped fresh parsley, garnish (optional)

Steps:

Combine one tablespoon of the A1 with one tablespoon of the lemon juice and the grated garlic and half of the olive oil. Whisk to combine.
Place rosemary sprig in the bottom of a marinating container an top with steak.
Pour the marinade over the steak. Cover and refrigerate for 24 hours. Remove from refrigerator about 30 minutes before grilling.
Cook pasta per package directions. Once drained, mix with one tablespoon of the remaining olive oil.
Preheat grill pan to smoking hot.
Season the steak with the spiced sea salt.
Grill skirt steak on both sides for about two minutes each side. Remove from heat and let steak rest.
Add porcini to a microwave safe bowl with the chicken stock. Microwave for 30 seconds on high.
Add one half of the rest of the olive oil, the shallot and the butter to a sauté pan. Cook until shallots just begin to brown.
Add in the remaining A1 from the 1/4 cup along with the porcini and hot stock. Stir an set aside.
Add remaining olive oil to large skillet. Add 1/2 of the spinach and the nutmeg.
Once the spinach is wilted, add the cooked pasta, the rest of the spinach, and the sauce mixture. Stir to combine.
Slice steak against the grain into bite sized pieces.
Pour into pasta bowl. Top with steak.
Pour any remaining steak juices into plating bowl and combine.
Add goat cheese right before serving.
Top with fresh parsley.
Drizzle with the extra A1 before serving.

Tips:

Use a high-quality steak for the best flavor.
Season the steak generously with salt and pepper before cooking.
Cook the steak to your desired doneness. For a medium-rare steak, cook for about 5-7 minutes per side.
Let the steak rest for a few minutes before slicing.
Use a flavorful sauce to complement the steak, such as a red wine sauce or a creamy mushroom sauce.
Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Experiment with different types of steak and sauces to find your favorite combination.
Have fun and enjoy your steakhouse pasta!

Conclusion:

Steakhouse pasta is a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a meal that is sure to impress your family and friends. So next time you're looking for a hearty and flavorful meal, give steakhouse pasta a try. You won't be disappointed.