This ranch steak mozzarella pasta pairs tender slices of seared sirloin with penne in a garlic butter cream sauce.
Ranch seasoning and Parmesan give the sauce a tangy, savory edge, and mozzarella melts in at the end for a silky finish. The whole meal cooks in one pot and one skillet.
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Why This Ranch Steak Mozzarella Pasta Recipe Works
Searing the steak in a hot pan builds browned flavor that seasons the sauce too. Thin slices cook in just a few minutes, so the meat stays tender.
Ranch seasoning adds herbs, garlic, and onion without extra chopping. Combined with cream and Parmesan, it turns a plain butter sauce into something with real depth.
A splash of pasta water loosens the sauce and helps it cling to every piece of penne. Mozzarella goes in last so it melts smoothly instead of clumping.
Ingredients for Ranch Steak Mozzarella Pasta
- 1 pound sirloin steak, thinly sliced against the grain
- 12 ounces penne pasta, dry
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 3/4 cup heavy cream
- 2 tablespoons ranch seasoning mix
- 1/2 cup grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 1/2 cup pasta cooking water, reserved
- 1 tablespoon chopped fresh parsley, for garnish
Sirloin steak. Slice it thin against the grain and pat it dry so the pieces brown quickly instead of steaming.
Penne. Short tubes trap the cream sauce and stay easy to scoop onto a fork.
Ranch seasoning. Choose a dry mix without added fillers, and stir it into the cream so it dissolves evenly.
Cheeses. Grate the Parmesan fresh for a smooth melt, and shred the mozzarella from a block for a longer stretch.
Garlic. Add the garlic after the steak is out of the pan, because it burns quickly in hot butter.
How to Make Ranch Steak Mozzarella Pasta
1. Boil the pasta Cook the penne in well salted water, using 1 teaspoon of the salt, until just tender, about 10 minutes. Scoop out 1/2 cup of the cooking water, then drain.
2. Sear the steak Heat 1 tablespoon of butter in a large skillet over medium high heat. Season the steak with the remaining salt and the pepper, then cook it in two batches for 2 to 3 minutes per batch, until browned and 145 degrees F. Move it to a plate.
3. Cook the garlic Lower the heat to medium and melt the remaining butter in the same skillet. Add the garlic and stir for 30 seconds until fragrant.
4. Build the sauce Pour in the cream, then whisk in the ranch seasoning and Parmesan. Simmer for 2 to 3 minutes until the sauce coats the back of a spoon.
5. Combine everything Add the penne, steak, and any juices from the plate. Toss, adding pasta water a splash at a time until the sauce looks silky.
6. Melt the mozzarella Take the pan off the heat, stir in the mozzarella, and toss until it melts into the sauce. Sprinkle with parsley and serve hot.
How to Serve Ranch Steak Mozzarella Pasta
Serve the pasta in wide bowls with extra Parmesan at the table. A crisp Italian house salad balances the rich sauce, and garlic cheese rolls help clean the bowl. For a green side, add parmesan garlic roasted Brussels sprouts or air fryer garlic bread slices.
How to Store and Reheat Ranch Steak Mozzarella Pasta
Cool leftovers within two hours and refrigerate in an airtight container for up to 3 days. Do not freeze, because cream sauces can separate when thawed. Reheat in a covered dish at 350 degrees F with a splash of milk until it reaches 165 degrees F in the center.
Tips and Variations for Ranch Steak Mozzarella Pasta
Slice the steak thin. Partly freeze the steak for 20 minutes to make clean, thin slices.
Dry the meat. Pat the slices with paper towels so they sear instead of steam in the pan.
Work in batches. Overcrowding drops the pan temperature and turns the steak gray instead of brown.
Save pasta water. The starchy water thickens and loosens the sauce, so keep a cup nearby until you serve.
Add vegetables. Stir in a handful of baby spinach or sliced bell peppers just before the mozzarella.
Add heat. Season the cream with red pepper flakes for a spicy version.
Flag the allergens. This dish contains wheat from the pasta and milk from the butter, cream, and cheeses. Check the ranch seasoning label for other allergens.
Check trusted guidance. For general advice on safe cooking temperatures for beef, see the FDA safe food handling guidance before you start.
Frequently Asked Questions About Ranch Steak Mozzarella Pasta
What cut works for ranch steak mozzarella pasta?
Sirloin, flank, or strip steak all work when sliced thin against the grain. They sear fast and stay tender in the sauce.
Can I make ranch steak mozzarella pasta without cream?
Half and half works, though the sauce will be thinner. Simmer it a little longer and add extra Parmesan to thicken.
How do you reheat ranch steak mozzarella pasta?
Warm it gently in a covered dish with a splash of milk until it reaches 165 degrees F. Stir once so the sauce comes back together.
Can I use chicken in place of steak?
Yes. Slice chicken breast thin and cook it to 165 degrees F before adding it to the sauce.
What can I use if I do not have ranch seasoning?
Mix 1 teaspoon each of garlic powder, onion powder, and dried parsley with 1/2 teaspoon dried dill.
Creamy Ranch Steak and Mozzarella Pasta
Equipment
- Large pot
- Large skillet
- Whisk
Ingredients
Main Ingredients
- 1 lb sirloin steak thinly sliced against the grain
- 12 oz penne pasta dry
- 4 tbsp unsalted butter divided
- 4 cloves garlic minced
- ¾ cup heavy cream
- 2 tbsp ranch seasoning mix
- ½ cup grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- 1 ¼ tsp salt 1 for the pasta water, 1/4 for the steak
- ½ tsp black pepper
- ½ cup pasta cooking water reserved
- 1 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Cook the pasta. Boil the penne in salted water about 10 minutes, save 1/2 cup of the water, and drain.
- Sear the steak. Brown the seasoned steak in 1 tablespoon of butter in two batches, 2 to 3 minutes each, until 145 degrees F.
- Make the sauce. Cook the garlic in the remaining butter for 30 seconds, then whisk in the cream, ranch seasoning, and Parmesan and simmer 2 to 3 minutes.
- Toss and melt. Add the pasta and steak with a splash of pasta water, then stir in the mozzarella off the heat and garnish.
