Do Share Recipe

I have to tell you, making this Steak and Blue Cheese Pasta with Roasted Broccoli Recipe was such a treat! The first time I tried it, I was craving something rich, comforting, and a little indulgent. The juicy steak paired with tangy blue cheese sauce was an instant favorite in my kitchen. Roasting the broccoli brought out a natural sweetness that balanced the dish perfectly.

Honestly, every bite felt like a little celebration on my plate. While cooking, I sometimes like to enjoy lighter dishes too, like Blackened Fish and Cheese Grits for a quick weeknight meal or a warming soup like Marry Me Chicken Soup Recipe when I want something cozy.

Ingredients

Here’s what I used to make this creamy, flavorful pasta dish:

1 lb (450g) sirloin or ribeye steak, trimmed and sliced into strips – choose a quality cut for tenderness.
12 oz (340g) pasta (fettuccine, pappardelle, or your favorite) – fresh pasta works beautifully if you can get it.
2 tablespoons olive oil, divided – helps with searing the steak and roasting broccoli.
1 teaspoon garlic powder – adds depth, but fresh garlic in the sauce works even better.
Salt and pepper, to taste – seasoning is key to enhance all flavors.
1 head broccoli, cut into florets – roasting brings out its natural sweetness.
1 tablespoon balsamic vinegar (optional) – adds a subtle tang to the broccoli.
2 tablespoons butter – makes the sauce rich and silky.
1 medium onion, finely chopped – gives a sweet and savory base.
2 cloves garlic, minced – fresh is always best for aroma and flavor.
1 cup (240ml) heavy cream – creates a creamy, luscious sauce.
½ cup (120ml) beef broth – adds umami and depth to the sauce.
4 oz (115g) blue cheese, crumbled – tangy and creamy, pick high quality.
1 tablespoon fresh parsley, chopped (optional) – for a pop of color and freshness.

Note: several servings

Variations

You can easily adjust this recipe based on dietary needs or flavor preferences:

Swap blue cheese for Gorgonzola or dairy-free cheese for a milder or vegan option.
Use gluten-free pasta to make it gluten-friendly.
Add fresh spinach or kale for extra greens and nutrients.
Swap heavy cream for coconut cream for a unique twist.
Toss in mushrooms or sun-dried tomatoes for added depth of flavor.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Equipment You Need

Large skillet – for cooking the steak and making the sauce.
Sheet pan – for roasting the broccoli evenly.
Large pot – to boil the pasta.
Knife and cutting board – for chopping vegetables and slicing steak.
Measuring cups and spoons – to ensure precise ingredients.

How to Make Steak and Blue Cheese Pasta with Roasted Broccoli Recipe

Roast the Broccoli

Preheat your oven to 400°F (200°C). Toss broccoli with olive oil, garlic powder, salt, pepper, and balsamic vinegar if using. Roast for 20–25 minutes until crispy edges form.

Cook the Steak

Heat a tablespoon of olive oil in a skillet over medium-high heat. Season steak strips with salt, pepper, and garlic powder, then sear for 2–3 minutes per side until browned. Remove and set aside.

Cook the Pasta

Boil a large pot of salted water and cook pasta until al dente. Reserve 1 cup of pasta water before draining to adjust sauce consistency later.

Make the Blue Cheese Sauce

Melt butter in the same skillet, sauté onion until soft, then add minced garlic for 30 seconds. Pour in heavy cream and beef broth, simmer for 3–4 minutes, then stir in crumbled blue cheese until smooth. Adjust seasoning with salt and pepper.

Combine and Serve

Toss pasta in the sauce, add steak, and gently mix. Add reserved pasta water if needed for a creamier texture. Plate with roasted broccoli and garnish with fresh parsley.

Additional Tips for Making this Recipe Better

From my own experience, here’s what makes this dish shine:

I always let the steak rest before slicing; it stays juicy.
Thick pasta like fettuccine holds the sauce better.
Adjust blue cheese to taste; start mild if you prefer less tang.
Fresh garlic elevates the sauce flavor significantly.
Keep an eye on the broccoli so it roasts crispy, not burnt.

How to Serve Steak and Blue Cheese Pasta with Roasted Broccoli

Presentation makes a difference. Serve family-style in a large bowl or on a platter. Pair with warm garlic bread or a light salad to balance richness. For a gourmet touch, add extra blue cheese crumbles or a drizzle of balsamic glaze on top.

Nutritional Information

Here’s what you can expect per serving:

Calories: 750–800 kcal – a hearty, filling meal.
Protein: 42g – thanks to steak and pasta.
Carbohydrates: 60g – from the pasta and broccoli.
Fat: 40g – rich and creamy from blue cheese and cream.

Make Ahead and Storage

Storing: Keep leftover pasta in an airtight container in the fridge for up to 3 days.
Freezing: While possible, fresh broccoli may lose texture; freeze pasta and sauce separately for up to 1 month.
Reheating: Gently warm in a skillet with a splash of cream or water to bring the sauce back to a creamy consistency.

Why You’ll Love This Recipe

This dish has so many reasons to try it:

Bold flavors: Steak, blue cheese, and roasted broccoli create a perfect trio.
Comfort food with elegance: Hearty yet impressive for guests.
Quick to prepare: Ready in under an hour.
One-pan simplicity: Minimal cleanup with maximum taste.
Versatile: Customize pasta shapes, cheese, or vegetables to your preference.

Ben Carraoli