Creamy Ranch Steak & Mozzarella Garlic Butter Pasta is the kind of dish that delivers pure comfort with minimal effort. Tender slices of seared steak meet a rich ranch-seasoned cream sauce, while mozzarella melts into silky strands that cling to every piece of pasta. I enjoy this recipe because it feels impressive yet approachable, perfect for evenings when you want something special without committing to hours in the kitchen. The garlic butter base creates irresistible depth, and the ranch seasoning brings a tangy, herb-forward flavour that balances the richness beautifully. I once made this dish using oat milk instead of regular milk, and it still produced a wonderfully smooth sauce, proving how flexible the recipe can be. Whether you’re craving a hearty pasta supper or need a reliable crowd-pleaser, this skillet delivers bold flavour and creamy satisfaction in every bite.
Why You’ll Love This Recipe
This recipe combines the savoury depth of steak with a velvety, ranch-infused sauce that coats the pasta perfectly. It requires only simple pantry ingredients yet produces restaurant-inspired results. The garlic butter foundation enhances both the steak and the sauce, while mozzarella melts into the dish for a comforting, stretchy finish. It is also highly adaptable, allowing you to adjust the richness, modify the cut of steak, or introduce vegetables without compromising the flavour. Quick to prepare and even quicker to enjoy, this pasta is ideal for weeknight meals or relaxed dinner gatherings.
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Creamy Ranch Steak & Mozzarella Garlic Butter Pasta for Effortless Indulgence
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Halal
Description
A rich and indulgent pasta dish featuring tender seared steak slices tossed in a creamy ranch-seasoned sauce with garlic butter, mozzarella, and perfectly cooked pasta.
Ingredients
- 2 tbsp olive oil
- 1 lb sirloin or flank steak, thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup beef broth
- 2 tbsp ranch seasoning
- 12 oz pasta (fettuccine, penne, or rotini)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan (optional)
- 2 tbsp chopped parsley (optional)
Instructions
- Season sliced steak with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat and sear steak until browned, about 2–3 minutes per side. Remove and set aside.
- In the same skillet, melt butter and add minced garlic. Cook 1 minute until fragrant.
- Pour in heavy cream and beef broth, then whisk in ranch seasoning. Bring to a simmer.
- Add pasta directly to the skillet. Stir, cover, and cook for 12–15 minutes, stirring occasionally, until pasta is tender.
- Stir in mozzarella (and parmesan if using) until melted and creamy.
- Return the cooked steak to the skillet and toss to combine.
- Garnish with parsley and serve hot.
Notes
- For extra richness, add a splash of pasta water if sauce thickens too much.
- Use ribeye for an even more tender result.
- Add spinach or mushrooms for additional flavor and texture.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak (ribeye or sirloin)
Steak provides rich, savoury depth and stays tender when sliced thin and seared quickly. Ribeye offers marbling, while sirloin delivers excellent flavour with a leaner profile.
Pasta (fettuccine or penne)
Sturdy pasta shapes cling beautifully to creamy sauces. Fettuccine creates a silky, ribbon-like texture, while penne offers a hearty bite.
Ranch seasoning
This blend brings tangy, herb-filled flavour that instantly elevates the cream sauce without requiring multiple spices.
Garlic
Garlic forms the aromatic backbone of the dish, especially when sautéed in butter to create a fragrant base.
Butter
Butter lends richness and helps develop the sauce’s character while enhancing the steak’s flavour during searing.
Milk or cream
Milk offers light creaminess, while cream creates a more indulgent texture. Both integrate well with ranch seasoning.
Mozzarella cheese
Mozzarella melts into long, silky strands that add irresistible comfort and help thicken the sauce naturally.
Parmesan cheese
Parmesan introduces sharp, salty notes that balance the mild mozzarella and enrich the sauce.
Beef broth
Broth deepens the savoury elements of the sauce and helps loosen the texture without diluting flavour.
Olive oil
A splash of oil promotes browning and helps achieve a good sear on the steak slices.
Salt and pepper
These basics enhance the natural flavours of all ingredients and allow the seasoning blend to shine.
Fresh parsley
Parsley brightens the final dish with a clean, herbaceous finish.
Directions
Begin by slicing the steak thinly against the grain, ensuring tender bites throughout. Season lightly with salt and pepper. Heat a combination of olive oil and butter in a large skillet over medium-high heat, searing the steak until browned but still juicy. Transfer the steak to a plate and set aside. In the same skillet, lower the heat and add additional butter, allowing it to melt before adding minced garlic. Cook until fragrant without letting it brown. Sprinkle in the ranch seasoning and stir to coat the garlic evenly. Add beef broth and milk, whisking to combine and loosening any browned bits from the skillet. Bring the mixture to a simmer, then add the cooked pasta, tossing to coat thoroughly. Reduce the heat and stir in mozzarella and Parmesan until fully melted into a smooth sauce. Return the steak to the skillet, gently folding it into the pasta. Finish with fresh parsley and serve warm.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Serves 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Storage/reheating
Store leftovers in an airtight container for up to three days. Reheat on the stovetop with a splash of broth or milk to restore the sauce’s creaminess. Avoid high heat to prevent the cheese from separating. Microwave reheating works as well when done in short intervals with stirring in between.
Variations and Customizations
Extra-Creamy Ranch Version
Use heavy cream instead of milk for a richer, more luxurious sauce. It produces a velvety texture ideal for special occasions.
Spicy Garlic Steak Pasta
Add crushed red pepper flakes or a spoonful of hot sauce to bring lively heat to the dish.
Vegetable-Enhanced Skillet
Incorporate sautéed mushrooms, spinach, or roasted cherry tomatoes for added texture and colour.
Cheese Lovers’ Upgrade
Introduce provolone or asiago for deeper flavour and a more complex cheese profile.
Leaner Protein Twist
Replace steak with sliced chicken breast while keeping the same sauce foundation for a lighter variation.
Gluten-Free Adaptation
Use gluten-free pasta and adjust the cooking time slightly to avoid over-softening.
Herb-Forward Finish
Stir in fresh basil or chives at the end to give the dish a brighter, fresher aroma.
Steakhouse-Inspired Version
Add a splash of Worcestershire sauce for savoury depth reminiscent of classic steakhouse flavours.
Brown Butter Base
Let the butter cook until golden before adding garlic for a nuttier, more complex backdrop.
Low-Dairy Approach
Use less mozzarella and substitute part of the milk with broth for a lighter, less creamy—but still flavourful—pasta.
FAQs
Can I use pre-cooked steak?
Yes, simply warm it gently in the sauce at the end to prevent overcooking.
What cut of steak works best?
Ribeye offers maximum tenderness, while sirloin provides excellent flavour at a lower cost.
Can I make this without ranch seasoning?
You can use garlic powder, onion powder, and dried herbs, though the flavour profile will differ.
Does mozzarella make the sauce stringy?
When melted gently over low heat, mozzarella creates a smooth, creamy texture rather than stringiness.
Can I substitute chicken broth for beef broth?
Yes, but beef broth delivers a deeper flavour that complements the steak.
Can I use shredded cheese blends?
Yes, as long as they melt well; avoid blends containing anti-caking agents that may affect smoothness.
How do I prevent the steak from becoming tough?
Slice against the grain and avoid overcooking during the initial sear.
Can I make this ahead?
This is best served fresh, though it reheats well with added liquid to restore the sauce.
Will gluten-free pasta work?
Yes, but monitor closely to prevent overcooking.
Can I add more garlic?
Absolutely; increasing garlic enhances depth and complements the buttery sauce beautifully.
Conclusion
Creamy Ranch Steak & Mozzarella Garlic Butter Pasta delivers indulgent comfort in a single skillet, combining tender steak with a rich, herb-seasoned sauce that clings to every bite. The mild mozzarella and robust ranch blend create a satisfying harmony of flavours, while the garlic butter base adds undeniable depth. Whether enjoyed as a weeknight treat or served to impress guests, this dish offers convenience without sacrificing refinement. With endless possibilities for customisation, it is a dependable, flavour-forward recipe destined to become a household favourite.
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