If there’s one thing I absolutely love about weeknight dinners, it’s when they feel indulgent without requiring hours in the kitchen. That’s exactly what this Creamy Ranch Steak & Mozzarella Garlic Butter Pasta delivers. It’s creamy, savory, packed with flavor—and honestly, just downright comforting. Think tender, seasoned steak strips smothered in a rich garlic butter sauce with the creamy tang of ranch and plenty of melty cheese. Yep, it’s just as delicious as it sounds.

This is one of those meals that feels fancy enough for a Saturday night, but it’s easy enough to pull off on a Tuesday. And if you’re cooking for a hungry family or just want leftovers for tomorrow’s lunch, this recipe has your back. I love how customizable it is too—you can swap the steak for chicken, shrimp, or even roasted veggies if you’re feeling creative. But today, we’re going all in with the steak because, well, sometimes you just need that extra hearty bite.

Let’s jump into it. You don’t need any fancy equipment or ingredients here—just a good skillet, your favorite pasta, and some pantry staples. Oh, and don’t skip the fresh parsley at the end—it really brightens everything up.

Ingredients You’ll Need

Serves 4–6

For the Steak:

1 lb beef sirloin or flank steak, thinly sliced into strips
1 tbsp olive oil
Salt and pepper, to taste
1 tsp garlic powder
1 tsp onion powder

For the Pasta:

8 oz pasta (penne, fettuccine, or your favorite shape)
2 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 packet (1 oz) ranch seasoning mix
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley, for garnish

Step 1: Cook the Pasta

Let’s start with the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until it’s al dente. This usually takes about 8–10 minutes, depending on the type of pasta you’re using. Once it’s cooked, drain it well and set it aside. Pro tip: Don’t rinse the pasta—the starch helps the sauce stick later on.

Step 2: Cook the Steak

While the pasta is cooking, season your steak strips with salt, pepper, garlic powder, and onion powder. You want to get a nice even coating so that every bite is packed with flavor. Then, heat the olive oil in a large skillet over medium-high heat.

Once the skillet is hot, add the steak strips in a single layer. Sear them for about 3–4 minutes per side, or until they’re browned and cooked to your preferred doneness. Try not to overcrowd the pan—work in batches if you need to. When they’re done, remove the steak from the skillet and set it aside. Don’t worry about those browned bits on the bottom of the pan—they’re going to add so much flavor to the sauce.

Step 3: Start the Sauce

Now we get to the really good stuff: the sauce. In the same skillet (yep, no need to wash it), lower the heat to medium and melt the butter. Toss in the minced garlic and let it cook for about a minute until it’s fragrant, but not browned.

Next, pour in the heavy cream and chicken broth, giving it a good stir to combine. Let it come to a gentle simmer—this helps everything thicken up nicely and start to come together. At this point, your kitchen is going to start smelling amazing.

Welcome back! Now that we’ve got our pasta cooked, steak seared to perfection, and the base of our sauce started, it’s time for the real magic to happen. This is where all those cozy, creamy, cheesy flavors come together in one skillet for a meal that feels like a warm hug on a plate.

There’s something so satisfying about pulling everything together into a rich, flavorful sauce—especially when it’s packed with garlic, melty mozzarella, and the creamy zing of ranch seasoning. And don’t worry, this part comes together quickly, which is great when everyone’s already asking what smells so good.

Let’s finish up this dish so you can get it on the table (or straight to your bowl—we’re not judging).

Step 4: Finish the Sauce

With your garlic, cream, and chicken broth gently simmering, it’s time to stir in the flavor-packed ingredients that really take this sauce to the next level.

Start by adding the ranch seasoning mix. Give it a good stir so it dissolves evenly into the liquid. The ranch adds a slightly tangy, herby kick that balances out the richness of the cream and cheese perfectly.

Next, slowly add in the shredded mozzarella and grated Parmesan, stirring as you go. You want to give the cheeses a chance to melt smoothly into the sauce, creating that creamy, velvety texture we’re after. It should start to thicken slightly and look glossy and rich. If it seems too thick, you can add a splash more chicken broth or even a little of the reserved pasta water (if you remembered to save some!).

This is the moment where everything starts to feel a little extra indulgent—and rightfully so.

Step 5: Combine Pasta and Steak

Now that your sauce is silky and bubbling gently, it’s time to bring everything together.

Add the cooked pasta and steak strips back into the skillet with the sauce. Use tongs or a large spoon to gently toss everything together so that the sauce coats every single piece. Let it all heat through for another 2–3 minutes over medium-low heat. This helps the flavors meld and gives the steak a chance to soak up some of that creamy garlic ranch goodness.

If you notice the sauce thickening up too much, go ahead and add a small splash of broth or cream to loosen it. You want it to be creamy and clingy—but not dry.

At this point, you can taste and adjust the seasoning if needed. Depending on your ranch mix and broth, you might want a little extra salt or pepper.

Step 6: Garnish and Serve

Once everything is perfectly combined and piping hot, remove the skillet from the heat. Sprinkle chopped fresh parsley over the top—it adds a bright, fresh pop of color and flavor that cuts through the richness of the dish.

If you’re like me, you’ll probably want an extra little sprinkle of Parmesan on top too. Go for it. This dish is all about comfort, so don’t hold back.

Serve it hot, straight from the skillet, with a side of crusty bread or a simple green salad if you want to round it out.

Tips and Variations

Now that you’ve mastered the base recipe, here are a few tips and ideas to make it your own:

Switch up the protein: Don’t have steak on hand? Grilled chicken or sautéed shrimp work beautifully here. Even roasted veggies like mushrooms, zucchini, or bell peppers make for a satisfying vegetarian twist.
Use your favorite pasta shape: Penne, fettuccine, rigatoni, or rotini all work great. Just aim for something that can hold onto the sauce.
Add a little heat: If you like a kick, sprinkle in some crushed red pepper flakes while you’re cooking the garlic, or finish the dish with a dash of hot sauce.
Make it lighter: You can use half-and-half instead of heavy cream, or swap in Greek yogurt or light sour cream for part of the dairy if you want to cut down on richness.
Double up: This dish reheats surprisingly well, so feel free to double the recipe if you’re feeding a crowd or want leftovers.

Creamy Ranch Steak & Mozzarella Garlic Butter Pasta