Garlic Butter Steak Strips with Egg Noodles — Dinner in 25 Minutes

When you need to figure out what to cook for dinner and you need the answer in the next 30 seconds — this is it. Garlic butter steak strips over egg noodles, on the table in 25 minutes, and the kind of simple dinner recipe that gets requested again before the plates are even cleared.

Why This Recipe Works

• 25 minutes, for real. The noodles and the steak cook at the same time. No waiting around.
• One skillet. The sauce builds right in the pan where you cooked the steak, which means more flavor and fewer dishes.
• Kid-friendly by default. Buttery noodles, mild seasoning, no complicated flavors to negotiate around. You can always add heat to your own plate.
• Flexible protein. Sirloin is the move here, but this works with whatever steak you have — or chicken, if that's what's in the fridge.
• No special equipment, no obscure ingredients. Everything on the list is already in most kitchens.

Ingredients

• 1.5 lbs sirloin steak, sliced into thin strips against the grain
• 12 oz wide egg noodles
• 4 tablespoons unsalted butter, divided
• 5 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
• Optional: 0.25 cup grated Parmesan for serving

Instructions

1. Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until just tender, about 7-8 minutes. Reserve 0.25 cup of pasta water before draining.
2. While the noodles cook, pat the steak strips dry with paper towels and season with salt, pepper, and smoked paprika.
3. Heat olive oil and 1 tablespoon of butter in a large skillet over high heat until the butter is foamy and just starting to brown.
4. Add steak strips in a single layer — don't crowd the pan. Sear 2-3 minutes without moving them, then flip and cook another 1-2 minutes until browned. Work in two batches if needed. Remove steak to a plate.
5. Reduce heat to medium. Add remaining 3 tablespoons of butter to the same pan. Once melted, add garlic and cook 30-45 seconds until fragrant — watch it closely, it goes from golden to burnt fast.
6. Add Worcestershire sauce and a splash of the reserved pasta water. Stir to combine and scrape up any browned bits from the pan.
7. Add drained noodles to the skillet and toss to coat in the garlic butter sauce. Return steak strips to the pan and toss everything together for about 1 minute.
8. Top with fresh parsley and Parmesan if using. Serve straight from the pan.

Tips and Substitutions

• Swap the steak: Ribeye or New York strip both work well here. Flank steak is great too — just make sure you're slicing against the grain or it'll be chewy. Chicken breast or thighs cut into strips are a solid swap if that's what you have on hand.
• Add vegetables: A couple handfuls of baby spinach wilted into the sauce at step 6 adds some green without changing the flavor. Sliced mushrooms cooked alongside the garlic work well too.
• Make it dairy-free: Swap the butter for a good dairy-free butter (Miyoko's holds up well here) and skip the Parmesan. The garlic and Worcestershire carry the sauce on their own.
• Leftovers: This reheats fine in a skillet with a small splash of water or broth to loosen the sauce. The noodles absorb a lot overnight, so don't skip the liquid. Microwave works in a pinch, but the steak gets a little tough — the skillet is worth the extra minute.
• Prep ahead: Slice the steak the night before and store it in the fridge. Mince the garlic while you're at it. With that done, this comes together in closer to 15 minutes.

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