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.
For the Steak:
1 lb steak (sirloin, ribeye, or NY strip), sliced thin
Salt and pepper, to taste
1 tbsp olive oil
1 tbsp butter
For the Pasta & Sauce:
12 oz pasta (penne, rotini, or fettuccine)
2 tbsp butter
4 cloves garlic, minced
1 packet ranch seasoning mix (about 1 oz)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 cup reserved pasta water (as needed)
Chopped parsley (for garnish, optional)
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.
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.
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.
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.
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.
Serve: Garnish with chopped parsley and serve hot. Extra cheese on top? Yes, please!
You can use leftover steak or swap in grilled chicken or shrimp.
For a spicy kick, add crushed red pepper flakes or a dash of hot sauce.
Make it extra indulgent with a drizzle of garlic butter on top before serving.