Creamy Ranch Steak & Mozzarella Garlic Butter Pasta is a rich, indulgent dish packed with savory flavor and comfort. Tender steak slices are seared and tossed with pasta in a creamy ranch-seasoned garlic butter sauce, then finished with melty mozzarella for an irresistible finish. Perfect for cozy nights or impressing guests, this recipe is a flavorful fusion of steakhouse and pasta night favorites.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sirloin or ribeye steak (thinly sliced)pasta (penne, rigatoni, or fettuccine)unsalted buttergarlic cloves (minced)ranch seasoningheavy creammozzarella cheese (shredded or pearls)Parmesan cheese (optional)olive oilsaltblack pepperfresh parsley (for garnish)
directions
Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve ½ cup of pasta water before draining.
Season steak slices with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear the steak slices for 1–2 minutes per side until browned and cooked to your liking. Remove and set aside.
In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
Stir in ranch seasoning and heavy cream, bringing it to a gentle simmer.
Add cooked pasta and toss to coat. Stir in reserved pasta water a little at a time to loosen the sauce if needed.
Add shredded mozzarella and stir until melted and creamy. Return steak to the pan and toss to combine.
Top with Parmesan cheese and chopped parsley before serving.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 15 minutesCook time: 20 minutesTotal time: 35 minutes
Variations
Swap steak for grilled chicken or shrimp.
Add sautéed mushrooms or spinach for extra veggies.
Use a homemade ranch seasoning blend for a cleaner option.
Make it spicy with crushed red pepper flakes or jalapeños.
Try smoked mozzarella or provolone for a deeper cheese flavor.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stove or in the microwave, adding a splash of cream or milk to revive the sauce.Not recommended for freezing due to the cream and cheese.
FAQs
Can I use a different cut of steak?
Yes, flank, skirt, or even leftover grilled steak works well.
What’s the best pasta shape?
Hearty shapes like penne, rigatoni, or fettuccine hold the sauce best.
Can I use store-bought ranch dressing instead of seasoning?
No, use dry ranch seasoning to keep the sauce thick and flavorful.
Can I make this dish ahead?
Best served fresh, but components can be prepped in advance.
How do I keep the cheese from clumping?
Stir it in gradually with the heat on low to ensure smooth melting.
Is this dish kid-friendly?
Yes—creamy pasta with steak and cheese is usually a hit!
Can I make it lighter?
Use half-and-half instead of cream and reduce the cheese slightly.
Can I use fresh mozzarella?
Yes, tear it into small pieces or use pearls for even melting.
What sides go well with this?
A crisp green salad or roasted vegetables make great pairings.
Can I double the recipe?
Yes, just use a large enough skillet and adjust cooking times slightly.
Conclusion
Creamy Ranch Steak & Mozzarella Garlic Butter Pasta is a bold and comforting dish that combines juicy steak, cheesy pasta, and ranch-kissed creaminess in every bite. Rich, savory, and utterly satisfying, it’s an easy way to bring restaurant-quality flavor to your dinner table with minimal effort.
PrintCreamy Ranch Steak & Mozzarella Garlic Butter Pasta
This Creamy Ranch Steak & Mozzarella Garlic Butter Pasta is the ultimate comfort food. Juicy, pan-seared steak is tossed with pasta in a creamy ranch-seasoned garlic butter sauce and finished with gooey mozzarella. It’s a quick and indulgent dinner that’ll have everyone coming back for seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Inspired
Ingredients
For the Steak:
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1 lb steak (sirloin, ribeye, or NY strip), sliced thin
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Salt and pepper, to taste
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1 tbsp olive oil
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1 tbsp butter
For the Pasta & Sauce:
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12 oz pasta (penne, rotini, or fettuccine)
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2 tbsp butter
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4 cloves garlic, minced
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1 packet ranch seasoning mix (about 1 oz)
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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1 cup shredded mozzarella cheese
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1/4 cup reserved pasta water (as needed)
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Chopped parsley (for garnish, optional)
Instructions
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Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
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Sear the steak: While pasta cooks, season steak with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear steak slices for 2–3 minutes per side until browned and just cooked through. Remove from pan and set aside.
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Make the garlic butter sauce: In the same pan, melt 2 tbsp butter over medium heat. Add garlic and cook for 30–60 seconds until fragrant. Stir in ranch seasoning and mix well.
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Add cream and cheese: Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan until melted. Add mozzarella and stir until creamy.
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Toss everything together: Add cooked pasta and sliced steak to the pan. Toss to coat in the sauce. Add a splash of reserved pasta water if the sauce is too thick.
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Serve: Garnish with chopped parsley and serve hot. Extra cheese on top? Yes, please!
Notes
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You can use leftover steak or swap in grilled chicken or shrimp.
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For a spicy kick, add crushed red pepper flakes or a dash of hot sauce.
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Make it extra indulgent with a drizzle of garlic butter on top before serving.