Description

This creamy ranch steak and mozzarella garlic butter pasta is the ultimate comfort food. Tender steak bites are seared to perfection, then tossed with al dente pasta in a rich, garlicky butter sauce with ranch seasoning and melty mozzarella cheese. It’s hearty, flavorful, and ready in under 45 minutes—perfect for a weeknight dinner or indulgent weekend treat.

Ingredients

12 oz pasta (penne or fettuccine work well)
1 lb sirloin steak, cut into bite-sized pieces
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic, minced
1 packet ranch seasoning mix (about 1 oz)
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Chopped parsley (optional, for garnish)

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Instructions

Cook the pasta in a large pot of salted boiling water according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Season the steak with salt and pepper. Sear the steak bites for 2–3 minutes per side until browned and cooked to your liking. Remove from the skillet and set aside.
Reduce the heat to medium. In the same skillet, melt the butter. Add minced garlic and sauté for 1–2 minutes until fragrant.
Sprinkle in the ranch seasoning, then pour in the heavy cream. Stir and let simmer for 2–3 minutes to thicken slightly.
Stir in mozzarella and Parmesan cheese until melted and smooth.
Add the cooked pasta and steak bites back into the skillet. Toss everything together until well coated in the creamy sauce.
Serve hot, garnished with chopped parsley if desired.

Notes

You can swap sirloin for ribeye, NY strip, or flank steak.
Add red pepper flakes for a little kick.
Use rotini or bowtie pasta for a fun twist.
Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1¼ cups
Calories: 710
Sugar: 2g
Sodium: 780mg
Fat: 42g
Saturated Fat: 21g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 44g
Fiber: 2g
Protein: 38g
Cholesterol: 155mg