Are you looking for the perfect comfort food recipe! CREAMY STEAK PASTA is rich and satisfying and packs protein and iron especially when you use Wagyu Beef Sirloin Tip Steak – TebbenRanches (tebbenrancheswagyu.com) 

Marinating the steak in balsamic and searing it with a crispy crust makes all the difference!  

Level: Medium Total: 45 min Prep: 5 min Marinade: 20 min Cook: 20 min Yield: 6 servings



  • 1 1/2 lbs sirloin or ribeye steak
  • 1/3 cup balsamic vinegar salt and pepper

Creamy Pasta

  • 12 oz fettucine we used Gluten free
  • 3 tablespoons butter or vegan butter
  • 3 cloves garlic minced
  • 3 tablespoons flour or 1:1 gluten free flour
  • 2 cups milk or almond milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 cup parmesan cheese or nutritional yeast
  • 3 cups fresh spinach
  • 1/3 cup sun dried tomatoes roughly chopped
  • Optional toppings: balsamic glaze, gorgonzola, fresh chopped parsley


  • Marinate the steak: Season both sides of the steak with salt and pepper and place in a ziplock or reusable storage bag with the balsamic vinegar and marinate in the fridge for 20-30 minutes, or up to 4 hours.
  • Cook the pasta: While the steak is marinating, cook the pasta according to the package directions.
  • Bring a large pot of salted water to a boil then add the pasta and cook until al dente.
  • Reserve 1/2 cup of the pasta cooking water then drain the pasta from the rest of the water and set aside.
  • Sear the steak: Heat a large skillet over medium high heat.
  • Remove the steak from the fridge and place it on the hot pan, without any additional oil. Discard any remaining marinade.
  • Cook the steak for 4 minutes on each side or until it reaches your desired doneness. We like to remove the steak when it reaches an internal temp of 135°F to allow for 5-15 degrees of carry-over cooking while it rests to achieve a medium-rare steak (145°F).
  • Make the cream sauce: While the steak is resting, melt the butter, or vegan butter, in a deep skillet over medium-high heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
  • Add the flour (or gluten-free flour) to the butter and stir well to create a paste, also known as a roux.
  • Slowly whisk in the milk then add the salt and pepper. Continue to stir and cook for about 5 minutes, until thickened.
  • Add the parmesan cheese (or nutritional yeast) and stir until melted and/or combined.
  • Stir in the cooked pasta.
  • If the sauce seems too thick, pour in the reserved pasta cooking water a few tablespoons at a time to reach your desired consistency.
  • Add the fresh spinach and sun-dried tomatoes and cook for 2-3 minutes, until the spinach is wilted.
  • Slice the steak into thin pieces against the grain and top the pasta.
  • Drizzle with balsamic glaze and top with gorgonzola and parsley if desired.
Recipe courtesy Molly Thompson of What Molly Made