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Steak and Blue Cheese Pasta with Roasted Broccoli Recipe
Ben Carraoli

Steak and Blue Cheese Pasta with Roasted Broccoli Recipe

I have to tell you, making this Steak and Blue Cheese Pasta with Roasted Broccoli 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.
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Prep Time 20 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.