If you’re anything like me, you know there are some nights when you just need something hearty, cheesy, and seriously satisfying on the table. That’s exactly why this Creamy Ranch Steak & Mozzarella Garlic Butter Pasta has become one of my go-to dinners — it’s like the ultimate comfort food hug after a long day.
You get tender strips of seasoned steak, a creamy ranch garlic butter sauce that’s rich and full of flavor, and melty mozzarella pulling everything together. And let’s be real — who can resist a good cheesy pasta dish, especially when it comes together pretty easily on a busy weeknight?
This dish is also super versatile, which I love. You can switch up the pasta shape, add in some veggies like spinach or mushrooms, or even swap the steak for chicken if that’s what you have on hand. It’s a meal that feels a little fancy, but it’s simple enough that you’ll want to make it all the time.
I first made this recipe when we were craving something creamy and indulgent but didn’t want to order takeout again. One bite in, and my whole family was asking when I was going to make it again. (Always a good sign, right?)
Now let’s jump right into how you can whip up this delicious meal yourself!
Ingredients You’ll Need
Here’s everything you’ll want to grab before you get started:
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
First things first — let’s get that pasta going!
Bring a large pot of salted water to a boil. Once it’s bubbling away, toss in your pasta and cook it according to the package instructions until it’s perfectly al dente. You want it to have a little bit of bite to it since it’ll cook just a little more when we toss it in the sauce later.
Once the pasta’s ready, drain it and set it aside. If you want to, you can drizzle it with a tiny bit of olive oil to keep it from sticking together while you work on the next steps.
STEP 2: Cook the Steak
While your pasta is cooking, let’s get that steak sizzling.
Start by seasoning your steak strips with a good sprinkle of salt, pepper, garlic powder, and onion powder. This simple seasoning blend packs a lot of flavor and complements the creamy sauce so well.
Heat the olive oil in a large skillet over medium-high heat. When the oil is nice and hot (but not smoking), add your steak strips. Let them cook for about 3–4 minutes per side, or until they’re nicely browned and cooked to your preferred level of doneness.
Once the steak is cooked, go ahead and remove it from the skillet and set it aside. Don’t clean the pan — you’ll want all those flavorful little bits for the sauce.
Creamy Ranch Steak & Mozzarella Garlic Butter Pasta (Continued)
Alright, we’ve got our pasta cooked and our steak perfectly seared. Now it’s time to move on to my favorite part — that rich, creamy ranch garlic butter sauce that really brings this whole dish together.
Seriously, once you smell that garlic sizzling in butter, you’re going to know you’re making something amazing!
STEP 3: Make the Sauce
Using the same skillet you cooked your steak in (because hello, flavor!), reduce the heat to medium. Add the butter and let it melt down, then toss in your minced garlic.
Sauté the garlic for about one minute, just until it’s fragrant. Be careful not to let it brown — you want it soft and flavorful, not bitter.
Next, pour in the heavy cream and chicken broth. Give it a good stir to combine everything. Bring the sauce to a gentle simmer — you should see a few small bubbles around the edges, but no big boiling action.
Now comes the ranch seasoning mix. Sprinkle it in and whisk it well so it fully dissolves into the cream. This is the step where that signature ranch flavor starts to come alive.
Once your sauce is simmering nicely, stir in the shredded mozzarella and Parmesan cheese. Keep stirring until the cheeses are fully melted and the sauce is smooth, creamy, and thick enough to coat the back of a spoon.
STEP 4: Combine Everything
Now that you’ve got that dreamy sauce ready, it’s time to bring it all together!
Add your cooked pasta and steak strips back into the skillet. Gently toss everything to coat the pasta and steak in that creamy, cheesy ranch sauce. It helps to use tongs or two large spoons to get everything mixed evenly.
Let it cook together for another 2–3 minutes so the flavors really meld and everything is heated through. The mozzarella will get even more gooey and stretchy — and honestly, that’s the best part.
STEP 5: Serve
Once everything is nice and hot, it’s time to serve!
Spoon the pasta onto plates or into bowls, then sprinkle some chopped fresh parsley over the top for a little pop of color and freshness. If you’re like me and believe there’s no such thing as too much cheese, go ahead and add an extra dusting of Parmesan before digging in.
Trust me, when you bring this to the table, you’re going to see some very excited faces!
Helpful Tips for the Best Creamy Ranch Steak Pasta
Slice Steak Against the Grain: This keeps your steak nice and tender. It’s a small detail that makes a big difference.
Use High-Quality Cheese: Freshly shredded mozzarella and Parmesan melt better and give a smoother sauce than pre-packaged shredded cheese.
Simmer the Sauce Slowly: Don’t rush the sauce with high heat — gentle simmering is key to a creamy, lump-free texture.
Adjust the Sauce Thickness: If the sauce feels too thick after adding the pasta and steak, just stir in a splash of cream or broth until it reaches your perfect consistency.
Don’t Overcook the Steak: Since the steak finishes cooking a little more when tossed with the pasta, it’s better to slightly undercook it during the searing step.
Creamy Ranch Steak & Mozzarella Garlic Butter Pasta
Now that you’ve got all the steps to make this creamy, cheesy masterpiece, let’s wrap things up with some frequently asked questions. I’ll also share a few fun variations to keep things exciting in the kitchen.
FAQ Section
1. Can I use chicken instead of steak for this recipe?
Absolutely! If you prefer chicken or want to make this a bit lighter, you can swap the steak for chicken breast or thighs. Just cook the chicken the same way you would the steak — season it well and cook until golden and juicy. Chicken pairs perfectly with this creamy ranch sauce too!
2. Can I make this dish ahead of time?
While this is best when served fresh, you can prep it ahead of time. Cook the steak and pasta, then store them separately in the fridge. When you’re ready to serve, just heat them up in the skillet with the sauce until everything is hot and bubbly.
3. What other pasta shapes work well for this recipe?
Any pasta shape you love will work great! Penne, fettuccine, rigatoni, or even spaghetti all pair wonderfully with the creamy sauce. I tend to use penne for its ability to hold the sauce inside, but feel free to get creative with what you have on hand.
4. How can I make this recipe spicier?
If you like a little heat, there are a few ways to spice things up! You can add red pepper flakes to the sauce or even toss in some diced jalapeños when you cook the steak. For a richer heat, try adding a tablespoon of hot sauce or a dash of cayenne pepper to the sauce.
5. Can I use a different type of cheese?
While mozzarella and Parmesan give the dish a perfect balance of creaminess and flavor, you can absolutely swap out the mozzarella for something like provolone or gouda for a different twist. Cheddar is also a great option for a sharper flavor.
6. Can I make this recipe vegetarian?
Definitely! You can make this vegetarian by replacing the steak with sautéed mushrooms or a plant-based protein like tofu or tempeh. Keep the creamy ranch sauce as is, and you’ll have a satisfying meatless meal.
7. How long will leftovers keep?
This creamy pasta can be stored in an airtight container in the fridge for up to 3 days. To reheat, just add a splash of cream or broth to restore the creamy texture, and warm it gently in the microwave or on the stove over low heat.
Conclusion
There you have it! The Creamy Ranch Steak & Mozzarella Garlic Butter Pasta is the kind of meal that’s just perfect for a cozy family dinner or even a special occasion. It’s rich, indulgent, and packed with flavor, while still being easy enough for a weeknight dinner. Whether you stick to the classic recipe or try out some of the fun variations I mentioned, I’m sure it’s going to be a hit in your kitchen.
If you try this recipe (and I really hope you do!), I’d love to hear how it turns out. Maybe you’ve got your own twist or a secret ingredient you’ve added — I’m always looking for new ideas! Leave a comment below or share your experience with me. And don’t forget to take a moment to snap a photo of that gorgeous creamy pasta and share it — I bet it’ll be the star of your dinner table.
Enjoy the creamy goodness, and happy cooking!
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Creamy Ranch Steak & Mozzarella Garlic Butter Pasta
Description
Creamy Ranch Steak & Mozzarella Garlic Butter Pasta is a hearty, flavor-packed dish that brings together tender steak strips, rich ranch-seasoned garlic butter sauce, and gooey melted mozzarella. Perfect for a cozy family dinner or a comforting weeknight meal, this pasta is a guaranteed crowd-pleaser with its creamy texture and bold flavors.
Ingredients
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
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Step 2: Cook the Steak
Season the steak strips with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 3–4 minutes per side, or until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
Step 3: Make the Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer. Stir in the ranch seasoning mix, mozzarella cheese, and Parmesan cheese. Cook, stirring constantly, until the cheese is melted and the sauce is smooth and creamy.
Step 4: Combine Everything
Add the cooked pasta and steak strips to the skillet. Toss gently to coat everything evenly in the creamy sauce. Cook for an additional 2–3 minutes, until everything is heated through.
Step 5: Serve
Garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese if desired. Serve hot and enjoy the creamy, cheesy goodness.
Notes
For best results, slice the steak thinly against the grain for extra tenderness. You can substitute chicken broth with beef broth for a richer flavor. If you like a thicker sauce, let it simmer a few extra minutes before adding the pasta and steak. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of cream or broth to restore creaminess.
