Comfort-Style Steakhouse Pasta

When a steakhouse-style dinner meets comfort food, you get this bold and creamy Steakhouse Pasta. With grilled skirt steak, tender pappardelle, and a decadent cheese and brandy-tomato cream sauce, this recipe delivers on flavor and indulgence. Finished with spinach, fresh basil, and a touch of horseradish for heat, it's a dish that’s as impressive as it is comforting.

Perfect for a cozy dinner party or a hearty weekend meal, this pasta combines elegance and ease in one skillet.

Ingredients

• 1 tablespoon vegetable oil, for brushing the grill

• Kosher salt

• 1½ pounds pappardelle

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• ½ cup brandy

• One 28-ounce can diced tomatoes, drained

• ½ teaspoon sugar

• ¼ teaspoon crushed red pepper flakes

• Freshly ground black pepper

• 1 teaspoon seasoning salt

• ½ teaspoon lemon pepper

• 12 ounces skirt steak

• Heaped ½ cup grated fontina cheese

• 3 tablespoons crumbled blue cheese (divided)

• ¾ cup heavy cream

• 1 tablespoon prepared horseradish

• ⅓ cup half-and-half (optional, for thinning)

• 3 cups baby spinach

• Fresh basil leaves, for garnish

Instructions

1. Grill the Steak

• Preheat your grill to medium-high and brush with vegetable oil.

• Season the steak on one side with ½ tsp seasoning salt, ¼ tsp lemon pepper, ¼ tsp black pepper, and a pinch of salt.

• Grill seasoned side down for 3–4 minutes. Season the other side, flip, and grill for another 3–4 minutes until medium rare.

• Transfer to a cutting board to rest.

2. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Cook the pappardelle according to the package instructions. Drain and set aside.

3. Make the Sauce

• In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.

• Turn off the heat, carefully add brandy, then turn heat back on. Cook for 1 minute to reduce the liquid by half.

• Add tomatoes, sugar, red pepper flakes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.

4. Finish the Sauce

• Lower the heat and stir in fontina cheese and 1 tablespoon of blue cheese until melted.

• Add cream and horseradish. Thin with half-and-half if needed. Taste and adjust seasoning.

5. Combine Pasta and Sauce

• Stir in spinach just until wilted.

• Add the cooked pasta and toss well to coat.

6. Slice the Steak

• Cut rested steak into ½-inch strips.

7. Assemble and Serve

• Top pasta with grilled steak.

• Garnish with fresh basil and the remaining 2 tablespoons of blue cheese.

• Serve hot, straight from the skillet.

Serving Tip: This dish pairs beautifully with a dry red wine or a light arugula salad with lemon vinaigrette to balance the richness.

This satisfying steakhouse pasta recipe delivers bold flavor and creamy texture with a touch of sophistication no reservations required.

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