Garlic Butter Steak and Broccoli Pasta

Name: Garlic Butter Steak and Broccoli Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs petite sirloin steak; 1 tbsp cooking oil; salt, to taste; black pepper, to taste; 16 oz angel hair pasta; 4 cloves garlic, minced; 1/4 cup chicken broth; 8 tbsp butter, divided; 1/2 tsp red pepper flakes; 1 tsp Italian seasoning; 2 cups broccoli, chopped; 1/4 cup Parmesan cheese, for garnish; Red pepper flakes, for garnish

This one-pan garlic butter steak and broccoli pasta combines tender petite sirloin with al dente angel hair in a rich, buttery sauce infused with garlic and Italian seasoning. It's a restaurant-quality weeknight dinner that comes together in under 30 minutes.

🌍American 🏷️Steak pasta 🏷️Garlic butter pasta 🏷️Broccoli 🏷️Angel hair Sirloin steak

🏷️

🏷️One-pan meal

-0:00

supermommyof123onTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by supermommyof123

-0:00

supermommyof123onTikTok

Ingredients

2 lbs petite sirloin steak
1 tbsp cooking oil
salt, to taste
black pepper, to taste
16 oz angel hair pasta
4 cloves garlic, minced
1/4 cup chicken broth
8 tbsp butter, divided
1/2 tsp red pepper flakes
1 tsp Italian seasoning
2 cups broccoli, chopped
1/4 cup Parmesan cheese, for garnishoptional
Red pepper flakes, for garnishoptional

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Instructions

1
Season steaks on both sides with oil, salt, and pepper.
2
Bring a large pot of salted water to a boil for the pasta.
3
Mince the garlic cloves.
4
Heat a large skillet over medium-high heat. Add the steaks and cook for about 3 minutes per side for medium-rare.
5
While the steak cooks, add the angel hair pasta to the boiling water and cook according to package directions.
6
Once cooked, remove the steaks from the skillet and set them aside on a cutting board to rest.
7
Reduce the heat to medium. Deglaze the pan with chicken broth, scraping up any browned bits from the bottom.
8
Add 6 tablespoons of butter to the skillet and let it melt. Add the minced garlic and cook until fragrant, about 30 seconds.
9
Stir in the red pepper flakes and Italian seasoning.
10
Add the chopped broccoli to the skillet and cook for about 5 minutes, stirring occasionally, until tender-crisp.
11
Add the remaining 2 tablespoons of butter and let it melt.
12
Drain the cooked pasta and add it directly to the skillet. Toss everything together to coat the pasta in the sauce.
13
Top the pasta with freshly grated Parmesan cheese and an extra sprinkle of red pepper flakes, if desired.
14
Slice the rested steak against the grain and arrange it over the pasta. Serve immediately.

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Tips & Notes

Pro tips

Let the steak rest at room temperature for 15 minutes before cooking to ensure even browning and consistent doneness throughout.
Don't overcrowd the pan when searing steak—it will steam instead of brown. Use a large skillet or sear in batches if needed.
Toss the hot pasta with butter and minced garlic off the heat for 30 seconds before adding broth to bloom the garlic flavor without burning it.
Reserve 1 cup of pasta water before draining—use it to adjust sauce consistency and help emulsify the butter for a silkier finish.

Substitutions

Petite sirloin → ribeye or NY strip (richer marbling, slightly higher cost)
Angel hair pasta → fettuccine or linguine (same cooking time, heartier texture)
Chicken broth → beef broth (deeper, meatier flavor)
Butter → ghee or olive oil blend (dairy-free option, slightly lighter sauce)

Storage & make-ahead

Store cooled pasta and steak separately in airtight containers for up to 3 days. Reheat pasta gently in a skillet with a splash of broth and a knob of butter to restore sauce creaminess.

Common Questions

Can I use a different cut of steak?

Yes. Ribeye, NY strip, or filet mignon work well. Adjust cooking time based on thickness—thicker cuts may need 2–3 minutes longer per side for medium-rare.

How do I know when the steak is done?

Use a meat thermometer: 130–135°F for medium-rare, 135–145°F for medium. Or press the steak with your finger—it should feel gently firm but still yield slightly.

Can I make this ahead?

Cook the steak and pasta separately, then store in separate containers. Reheat gently in a skillet with a splash of broth. Assemble and add fresh butter sauce just before serving to preserve texture.