Creamy Peppercorn Steak Spaghetti with Spinach: The Ultimate Comfort Meal

By: Jason Griffith

If you are looking for a dinner that feels like a $50 steakhouse entree but comes together in a single skillet in under 30 minutes, you have found it. This Creamy Peppercorn Steak Spaghetti with Spinach is the ultimate marriage of bold, peppery flavors and silky, decadent cream. It is the kind of meal that turns a regular Tuesday into a special occasion.

As someone who spends a lot of time developing recipes for Chefmaniac, I am always on the hunt for “luxury comfort.” We all love a classic spaghetti recipe with homemade sauce, but sometimes you want something with a bit more “bite” and a lot more protein. This recipe delivers exactly that.

Why I Love This Recipe

What makes this dish a winner in my kitchen is the depth of flavor. By searing the steak in the skillet first, we create “fond”—those little browned bits at the bottom of the pan—which acts as the flavor base for our peppercorn cream sauce.

The addition of fresh spinach adds a pop of color and a much-needed earthy balance to the rich heavy cream and Parmesan. Plus, it’s incredibly versatile. Whether you’re hosting a small dinner party or just treating yourself after a long day, this pasta feels intentional and high-end.

The Ingredients

To get that perfect steakhouse finish, quality matters. Here is what you will need:

For the Pasta

• 16 oz Spaghetti: You can also use linguine or fettuccine if you prefer a wider noodle to carry the heavy sauce.

For the Steak

• 1 lb Sirloin or Ribeye: Cut into bite-sized pieces. Ribeye offers more fat (flavor), while sirloin is leaner but still tender.
• Salt: To taste.
• Freshly Cracked Black Pepper: Or crushed peppercorns for that signature heat.
• 1 tsp Garlic Powder: For a savory crust.
• 2 tbsp Olive Oil: For searing.

For the Creamy Peppercorn Sauce

• 3 tbsp Unsalted Butter: To deglaze the pan.
• 4 cloves Garlic: Minced fresh.
• 1 cup Heavy Cream: The secret to the velvety texture.
• ¾ cup Whole Milk or Beef Broth: Use broth if you want a deeper, more savory sauce.
• 1 cup Freshly Grated Parmesan Cheese: Always grate your own for the best melt!

To Finish

• 2 cups Fresh Spinach: Packed.
• Garnish: Extra cracked pepper, chopped parsley, or red pepper flakes.

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Swaps and Notes

• The Meat: If you aren’t a fan of beef, this sauce works beautifully with sliced chicken breast or even shrimp.
• The Greens: Not a fan of spinach? Kale works well, though you should sauté it a few minutes longer than spinach to soften the leaves.
• The Heat: The “peppercorn” element is the star here. If you prefer a milder flavor, use finely ground pepper. If you love heat, use a mortar and pestle to coarsely crush whole peppercorns.
• Dairy-Free: You can substitute the heavy cream with full-fat coconut milk and use a vegan Parmesan, though the flavor profile will shift significantly.

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Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of well-salted water to a boil. Cook the spaghetti until it is al dente (usually 1-2 minutes less than the package instructions). This is crucial because the pasta will finish cooking slightly once tossed in the hot sauce. Drain and set aside, reserving a half-cup of pasta water just in case.

2. Sear the Steak

Pat your steak pieces dry with a paper towel. Season them generously with salt, garlic powder, and a heavy dose of cracked black pepper. In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the steak. Sear for 3–5 minutes. You want a nice brown crust on the outside while keeping the inside tender. Remove the steak from the pan and set it aside on a plate.

3. Build the Peppercorn Base

Reduce the heat to medium. In the same skillet (don’t wash it!), melt the butter. Use a wooden spoon to scrape up those delicious browned steak bits. Add the minced garlic and sauté for about 60 seconds until fragrant.

4. Simmer the Sauce

Slowly pour in the heavy cream and your milk (or beef broth). Bring the mixture to a gentle simmer. Let it cook for 3–4 minutes, stirring occasionally. You’ll notice the sauce starting to thicken and take on a beautiful tan color from the steak drippings.

5. Cheese and Wilt

Stir in the Parmesan cheese. Keep stirring until the sauce is completely smooth. Add the fresh spinach and stir for about 1 minute until it just begins to wilt.

6. The Grand Finale

Add the cooked spaghetti and the seared steak (along with any juices on the plate) back into the skillet. Toss everything together until the noodles are gloriously coated in the peppercorn cream. If the sauce is too thick, add a splash of that reserved pasta water.

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Tips for Success

• Don’t Overcrowd the Pan: When searing the steak, do it in batches if necessary. If the pan is too full, the meat will steam instead of sear.
• High Heat for Steak: Make sure the skillet is hot before the steak hits the pan to lock in those juices.
• Freshly Cracked Pepper: This is a “Peppercorn” dish, so skip the pre-ground table pepper. The floral, spicy notes of freshly cracked peppercorns make all the difference.

Serving Suggestions and Pairings

This is a heavy, indulgent meal, so I like to start the evening with a lighter appetizer like this effortless baked brie.

For drinks, a bold red wine like a Cabernet Sauvignon or a Malbec cuts through the richness of the cream beautifully. If you prefer something non-alcoholic and refreshing to cleanse the palate, try a glass of homemade blueberry lemonade.

Nutritional Information (Per Serving)

• Calories: 720 kcal
• Fat: 42g
• Carbohydrates: 58g
• Protein: 34g
• Fiber: 3g

Storage and Leftover Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheating: Cream sauces can “split” or become oily when reheated. To prevent this, add a splash of milk or water to the pasta before microwaving or heating on the stovetop over low heat.
• Freezing: I do not recommend freezing this dish, as the cream sauce and the texture of the steak will change significantly upon thawing.

More Recipes You Will Love

If you enjoyed this steakhouse-inspired pasta, you have to try these other favorites:

• Instant Pot Lasagna – For when you want comfort food even faster!
• Chocolate Chip Cookie Bites – The perfect bite-sized dessert to end a heavy meal.

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Final Thoughts

I hope this Creamy Peppercorn Steak Spaghetti becomes a new staple in your home. It’s elegant enough for a date night but easy enough for a busy weeknight.

Did you make this recipe? I’d love to hear your thoughts! Leave a comment below or tag us on social media. Be sure to follow Chefmaniac for more elevated comfort food recipes and kitchen tips.