Creamy White Pasta Sauce with Parmesan

This homemade white pasta sauce is rich, creamy and incredibly easy to make with butter, shallot, garlic, heavy cream and Parmesan cheese. It comes together in less than 30 minutes and is one of those simple recipes that can become the base for so many different dinners.

Toss it with your favorite pasta for an easy weeknight meal, add chicken or shrimp for extra protein or stir in vegetables depending on what you have on hand. It's simple enough to make on a busy night but still gives you that creamy, comforting pasta you would order at a restaurant.

I especially love the combination of shallot and garlic in this version. They cook gently in butter before the flour and cream are added, building flavor into the sauce without making it complicated.

Once you know how to make a basic creamy Parmesan sauce like this, it's an easy recipe to come back to again and again.

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Why You'll Love This White Pasta Sauce

There are a few reasons this is such a good recipe to keep in your back pocket.

It's quick. The entire sauce comes together on the stovetop in less than 30 minutes.

It's simple. You only need a handful of ingredients, and most are things you may already keep in your kitchen.

And it's incredibly versatile. Serve it simply with pasta and Parmesan, or use it as the starting point for chicken, shrimp, sausage, mushrooms, spinach or other vegetables.

Most importantly, making white pasta sauce from scratch isn't difficult. Once you've made the roux and slowly whisked in the cream, you're only a few minutes away from a smooth, creamy Parmesan sauce.

Ingredients You'll Need

Butter

Butter creates the base of the sauce and is what we'll use to gently cook the shallot and garlic before making the roux.

Shallot

I love using shallot here instead of a larger onion. It gives the sauce a subtle savory sweetness without overpowering the other flavors.

Garlic

Two fresh garlic cloves add plenty of flavor. Add the garlic after the shallot has softened and cook it only until fragrant so it doesn't burn.

All-Purpose Flour

Flour combines with the butter to create a simple roux. This is what helps thicken the cream into a smooth sauce that will cling beautifully to the pasta.

Heavy Cream

This is meant to be a rich white sauce, so I use heavy cream for the best texture.

Parmesan Cheese

For the refreshed recipe, I prefer freshly grated Parmesan rather than the Parmesan-or-mozzarella option from my original recipe.

Parmesan gives the sauce a salty, nutty flavor and melts beautifully into the cream.

Amanda's Tip: Grate Parmesan from a block when possible. Pre-shredded cheeses often contain ingredients that keep the shreds from sticking together, which can prevent them from melting as smoothly into a sauce.

Italian Seasoning

A little Italian seasoning brings in plenty of flavor without needing several different herbs.

Salt & Black Pepper

Finish the sauce with salt and freshly ground black pepper to taste. Because Parmesan is already salty, taste the finished sauce before adding additional salt.

How to Make White Pasta Sauce

1. Cook the Shallot and Garlic

Melt the butter in a saucepan over medium-low heat.

Add the finely chopped shallot and cook until softened and translucent. Add the minced garlic and cook briefly, just until fragrant.

You don't want either ingredient to brown. Keeping the heat relatively low gives you that mellow flavor while keeping the finished sauce beautifully pale.

2. Make the Roux

Sprinkle the all-purpose flour over the butter and shallot mixture.

Whisk continuously until the flour is completely incorporated and the mixture is smooth. Let it cook for about 1–2 minutes to remove the raw flour taste.

3. Slowly Add the Cream

Gradually pour in the heavy cream while whisking continuously.

Adding the cream slowly helps it incorporate smoothly into the roux without creating lumps.

Add the Italian seasoning and continue cooking over medium-low heat, stirring frequently, until the sauce gently simmers and begins to thicken.

Avoid bringing the cream to a hard boil.

4. Add the Parmesan

Reduce the heat to low or remove the saucepan from the heat before adding the cheese.

Add the freshly grated Parmesan a little at a time, stirring until it melts smoothly into the sauce.

Season with salt and freshly ground black pepper to taste.

The finished white sauce should be smooth, creamy and thick enough to coat the pasta without feeling heavy or gluey.

How to Serve White Pasta Sauce

The easiest way to serve this sauce is also one of my favorites: toss it with freshly cooked pasta and finish with plenty of freshly grated Parmesan and black pepper.

Before draining your pasta, reserve some of the pasta water. Once the sauce and pasta are combined, you can add a small splash of the warm pasta water if you want to loosen the sauce.

This is especially helpful because creamy sauces naturally continue to thicken as they sit.

The Best Pasta Shapes for White Sauce

One of the nice things about this sauce is that you don't need a particular type of pasta.

Long noodles such as fettuccine or linguine are perfect when you want that classic creamy pasta feel.

Short pasta shapes such as penne, rigatoni, fusilli, farfalle or cavatappi are also great because the sauce works its way into their ridges, folds and curves.

Use whatever you have—or whatever pasta shape your family loves most.

What Can I Add to White Pasta Sauce?

Think of this recipe as a starting point. Once you know how to make the sauce, it's incredibly easy to turn it into a different dinner depending on what you have in the refrigerator.

For protein, try:

• Grilled or seared chicken

• Shrimp

• Italian sausage

• Salmon

For vegetables, try:

• Mushrooms

• Broccoli

• Spinach

• Peas

• Asparagus

• Zucchini

I usually wouldn't add several of these at once. Choose one protein and one vegetable and let the creamy Parmesan sauce bring everything together.

Make It Garlic Parmesan

If you love garlic, add another clove and finish the pasta with plenty of freshly grated Parmesan.

Make It Spicy

Add a pinch of crushed red pepper flakes along with the Italian seasoning.

Add Mushrooms

Sauté sliced mushrooms separately until deeply golden, then stir them into the finished sauce.

Add Spinach

Add fresh spinach to the warm sauce just before serving and let it wilt.

What to Serve with Creamy White Pasta

Because this sauce is rich, I like keeping the rest of dinner fairly simple.

Serve the pasta with garlic bread or focaccia for soaking up any extra sauce and add something fresh or green alongside it. A Caesar salad, roasted broccoli, broccolini or simple sautéed vegetables would all work beautifully.

If you're serving the pasta as a side rather than the main course, pair it with grilled chicken, salmon or shrimp.

How to Store & Reheat White Pasta Sauce

Allow leftover sauce to cool before transferring it to an airtight container and refrigerating it.

When reheating, use low heat and stir frequently. Cream sauces can thicken considerably once chilled, so add a small splash of cream or milk as needed to bring the sauce back to a creamy consistency.

I prefer this sauce freshly made or refrigerated rather than frozen. Cream-based sauces can sometimes separate or become grainy after freezing and reheating, so freezing wouldn't be my first choice for this recipe.

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Creamy White Pasta Sauce with Parmesan

A simple homemade white pasta sauce made with butter, shallot, garlic, heavy cream and freshly grated Parmesan. Rich, creamy and ready in less than 30 minutes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

• ¼ cup (4 tablespoons) butter

• 1 shallot, finely chopped

• 2 cloves garlic, minced

• 3 tablespoons all-purpose flour

• 2 cups heavy cream

• 1 cup freshly grated Parmesan cheese

• 2 teaspoons Italian seasoning

• ¼ teaspoon salt, plus more to taste

• Freshly ground black pepper, to taste

For Serving

• Cooked pasta of choice

• Reserved pasta water, as needed

• Additional freshly grated Parmesan

• Freshly ground black pepper

Instructions

1. Melt the butter in a saucepan over medium-low heat.

2. Add the finely chopped shallot and cook until softened and translucent.

3. Add the garlic and cook briefly, just until fragrant.

4. Sprinkle in the flour and whisk continuously until completely smooth. Cook for 1–2 minutes to remove the raw flour taste.

5. Gradually pour in the heavy cream while whisking continuously.

6. Add the Italian seasoning and cook over medium-low heat, stirring frequently, until the sauce gently simmers and begins to thicken.

7. Reduce the heat to low or remove the saucepan from the heat.

8. Gradually stir in the freshly grated Parmesan until completely melted and the sauce is smooth.

9. Season with salt and freshly ground black pepper to taste.

10. Toss immediately with your favorite cooked pasta. If needed, add reserved pasta water a small amount at a time until the sauce reaches your desired consistency.

11. Finish with additional Parmesan and black pepper and serve warm.

Amanda's Tip

Add the Parmesan over very low heat or with the saucepan removed from the heat. Too much heat can cause a cheese sauce to become grainy rather than giving you that beautifully smooth, creamy finish.

Frequently Asked Questions

Is white pasta sauce the same as Alfredo sauce?

Not exactly. This white pasta sauce begins with butter and flour to create a roux before heavy cream and Parmesan are added. Alfredo-style sauces are generally made without flour, so while the two can have a similar creamy Parmesan flavor, the preparation is different.

Why is my white pasta sauce lumpy?

The easiest way to prevent lumps is to add the cream gradually while whisking continuously. This helps the liquid incorporate smoothly into the butter and flour mixture.

How do I thicken white pasta sauce?

The flour in this recipe thickens the sauce as it gently simmers. Give the sauce a few minutes over medium-low heat before deciding it needs additional thickening. The Parmesan will thicken it further once added.

How do I thin white pasta sauce?

If you're serving the sauce with pasta, reserved pasta water is my favorite way to loosen it. Add just a small splash at a time until you reach the consistency you like.

Can I make white pasta sauce ahead of time?

Yes, although creamy sauces are best freshly made. Refrigerate the sauce in an airtight container and reheat gently over low heat. Add a splash of cream or milk if needed to restore its creamy consistency.

Can I use milk instead of heavy cream?

Heavy cream is what I use for this recipe and gives the sauce its rich, creamy consistency. A thinner dairy product will change the finished texture, so I recommend sticking with heavy cream unless you're using a substitution you've tested before.

More Pasta & Italian Recipes

If you're looking for another pasta night idea, try my Garlic Mushroom & Shrimp Pasta or make my Baked Burrata Pumpkin Ziti with Pork Sausage when you're craving something especially cozy.

My Easy Mushroom & Pea Risotto is another creamy Italian-inspired dinner, while Mom's Favorite Minestrone Soup is perfect when you want something lighter but still comforting.

Shop My Kitchen Favorites

A good saucepan, whisk and Parmesan grater are really all you need for this recipe, and they're pieces I use constantly in my kitchen.

Final Thoughts

There are certain recipes worth knowing without having to think too much about them, and a simple homemade white pasta sauce is one of those for me.

Butter, shallot, garlic, cream and Parmesan turn into a rich, creamy sauce in less than 30 minutes, and from there you can make it your own depending on what you have in the refrigerator.

Serve it simply over pasta, add chicken or shrimp, stir in vegetables or use it as the starting point for another dinner entirely.

It's simple, cozy and exactly the kind of recipe I want to have ready for a busy weeknight.

Slow Cooker BBQ Brisket

There are some dinners that are worth cooking low and slow, and brisket is one of them. This Slow Cooker BBQ Brisket starts on the stovetop with a simple smoky brown sugar rub and a good sear before cooking for hours in BBQ sauce until the meat is fall-apart tender.

The finished brisket is shredded and tossed right back into all of those BBQ cooking juices, giving you tender, saucy pieces of beef that are perfect for an easy family dinner, Sunday supper or feeding a crowd.

One of my favorite things about making this recipe is using my 360 Cookware Slow Cooker. The stainless steel pot can go directly onto my stovetop, so I can sear the brisket and build all of that flavor without dirtying another pan. Once it's browned, the same pot moves onto the slow cooker base and takes it from there.

It's simple, mostly hands-off and exactly the kind of cozy dinner I want waiting for us at the end of the day.

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Why You'll Love This Slow Cooker BBQ Brisket

This recipe has been in my kitchen for years, but giving the original a few little updates made it even better. Smoked paprika adds more depth to the dry rub, Worcestershire gives the BBQ cooking sauce another savory layer, and beef broth makes the whole thing richer.

The method is still incredibly simple.

You get a beautiful sear on the brisket, pour over the BBQ sauce and let the slow cooker do the rest. Several hours later, the brisket practically falls apart under your forks.

• Mostly hands-off after the initial sear

• Made with simple, easy-to-find ingredients

• Fall-apart tender and perfect for shredding

• Great for feeding family or a larger gathering

• Leftovers reheat beautifully

• Everything can be seared and slow cooked in the same 360 Cookware pot

Ingredients You'll Need

For the Brisket

• 4–5 lb beef brisket

• 1 tablespoon olive oil, for searing

For the Dry Rub

• 2 1/2 teaspoons kosher salt

• 2 teaspoons garlic powder

• 2 teaspoons chili powder

• 1 1/2 teaspoons onion powder

• 1 1/2 teaspoons smoked paprika

• 1 teaspoon black pepper

• 1 1/2 tablespoons dark brown sugar

For the BBQ Cooking Sauce

• 1 1/2 cups BBQ sauce

• 3/4 cup beef broth

• 1 tablespoon Worcestershire sauce

A Few Ingredient Notes

Beef Brisket

Look for a brisket around 4–5 pounds with some visible marbling. If it has a particularly thick fat cap, you can trim it down to approximately 1/4 inch, but don't remove all of the fat. That fat helps add flavor and moisture during the long cooking time.

BBQ Sauce

BBQ sauce is one of the biggest flavors in this recipe, so use one you already know you love. A smoky or slightly sweet BBQ sauce works especially well with the brown sugar and smoked paprika in the dry rub.

Beef Broth

I prefer beef broth here instead of vegetable broth because it adds another layer of rich, savory flavor to the cooking liquid.

Smoked Paprika

The smoked paprika gives us some of that deep, smoky flavor you associate with brisket without needing an outdoor smoker.

Worcestershire Sauce

Just a tablespoon adds savory depth and a little tang to the BBQ sauce without overpowering it.

How to Make Slow Cooker BBQ Brisket

1. Prepare the Brisket

Remove the brisket from the refrigerator and trim any excessively thick or hard pieces of fat, leaving approximately a 1/4-inch fat cap.

Pat the entire brisket very dry with paper towels.

This might seem like a small step, but a dry surface is important for getting that beautiful browned crust once the brisket hits the hot pan.

2. Make the Brisket Rub

In a small bowl, combine the kosher salt, garlic powder, chili powder, onion powder, smoked paprika, black pepper and dark brown sugar.

Generously coat all sides of the brisket with the seasoning mixture, using your hands to press the rub into the meat.

Don't forget the edges. You want seasoning over the entire brisket.

3. Sear the Brisket

Heat the 360 Cookware Slow Cooker pot on the stovetop over medium to medium-high heat.

Add the olive oil.

Once the pot is hot, carefully add the brisket. Sear the first side without moving it for approximately 4–5 minutes, or until it develops a deep golden-brown crust.

Flip and sear the other side for another 4–5 minutes. If possible, quickly sear the edges as well.

You're not trying to cook the brisket through at this point. We're simply building color and flavor before it cooks low and slow.

This is one of my favorite reasons for using the 360 Cookware Slow Cooker for this recipe. I can sear the brisket right in the stainless steel pot and then move that exact same pot onto the slow cooker base. All of those flavorful browned bits stay right there with the brisket—and I don't have another pan to wash.

4. Make the BBQ Cooking Sauce

While the brisket is searing, add the BBQ sauce, beef broth and Worcestershire sauce to a bowl and whisk until combined.

Once the brisket is browned and the pot has been transferred to the slow cooker base, slowly pour the BBQ mixture around and over the brisket.

The brisket does not need to be submerged. It will release additional juices and fat as it cooks.

Position the brisket fat-side up before adding the lid.

5. Cook the Brisket Low and Slow

Cover and cook on low for approximately 7–8 hours, beginning to check the brisket around 6 1/2 hours.

Brisket is one of those recipes where tenderness matters more than watching the clock.

When it's ready, a fork or temperature probe should slide into the thickest part with very little resistance and the meat should easily begin to pull apart.

The internal temperature will often be around 200–205°F by the time brisket reaches this fall-apart stage, but don't use temperature as your only indicator.

If you try to pull the brisket apart and it still feels firm or resistant, put the lid back on and give it more time.

6. Rest and Shred the Brisket

Carefully transfer the cooked brisket to a large cutting board or serving dish.

Let it rest for approximately 15–20 minutes.

Using two forks, gently pull the brisket apart into large, tender pieces. Discard any large pieces of unrendered fat as you go.

I like to leave some larger pieces rather than finely shredding everything. You get a much better texture and all of those tender pieces hold onto the BBQ sauce beautifully.

7. Toss the Brisket With the BBQ Juices

Skim any excessive fat from the cooking liquid if needed.

Return the shredded brisket to the slow cooker and gently toss everything together until the meat is coated in the warm BBQ cooking juices.

Let the brisket sit in the sauce for a few minutes before serving. The shredded pieces will soak up even more of that flavor while staying incredibly tender.

Serve warm directly from the slow cooker with additional BBQ sauce if desired.

Amanda's Tips for the Best Shredded Brisket

Don't Skip the Sear

Could you put a seasoned brisket directly into your slow cooker? Yes. But taking those extra few minutes to sear it first builds so much more flavor.

You also get all of those browned bits at the bottom of the pot, which become part of the BBQ cooking sauce.

Let Tenderness Tell You When It's Done

This is probably my biggest brisket tip.

If you've reached the end of your cooking time and the brisket doesn't easily pull apart, it isn't done yet.

It doesn't necessarily mean you've overcooked it or done something wrong. Tough brisket often simply needs more time for the connective tissue to break down.

Don't Over-Shred It

I prefer pulling the brisket into larger pieces rather than creating very fine shreds. The texture is better and those bigger pieces stay incredibly juicy once they're tossed back into the sauce.

Keep Some of the Fat

Trim away excessively thick or hard fat before cooking, but don't try to make the brisket completely lean. Leaving approximately 1/4 inch of the fat cap helps add moisture and flavor while it cooks.

Put It Back in the Juices

Don't throw away that cooking liquid!

Once shredded, return the brisket to the slow cooker and toss it through those BBQ juices. This is what gives the finished brisket that juicy, saucy texture.

What to Serve With Slow Cooker BBQ Brisket

This is one of those main dishes that works with so many classic comfort-food sides.

I love serving shredded BBQ brisket with creamy mashed potatoes, mac and cheese, cornbread, roasted potatoes, broccolini, roasted vegetables or a simple salad.

For something a little more casual, pile the brisket onto toasted buns for BBQ brisket sandwiches.

And don't overlook the leftovers. The shredded brisket is so good in tacos, quesadillas, sandwiches, baked potatoes or even over nachos the next day.

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How to Store Leftover Brisket

Store leftover brisket in an airtight container in the refrigerator for up to 3–4 days.

Most importantly, store some of the BBQ cooking liquid with the meat. The sauce helps keep the shredded brisket moist and flavorful as it sits.

How to Reheat Brisket Without Drying It Out

Reheat leftover brisket gently along with some of its reserved BBQ juices.

You can warm it covered over low heat until heated through or reheat individual portions as needed.

Adding a spoonful of the cooking liquid before reheating is one of the easiest ways to keep leftover brisket tender.

Frequently Asked Questions

How long does a 4–5 pound brisket take in a slow cooker?

Plan on approximately 7–8 hours on low for a 4–5 pound brisket. Begin checking around 6 1/2 hours, but use the texture of the meat rather than time alone to determine when it's ready.

How do I know when brisket is ready to shred?

Your brisket is ready when a fork or temperature probe slides into the meat with very little resistance and you can easily pull it apart with two forks. If it's still difficult to shred, continue cooking it.

What temperature should brisket be for shredding?

Brisket will often be around 200–205°F when it becomes fall-apart tender enough to shred. However, every brisket is a little different, so tenderness is a better final test than temperature alone.

Does brisket need to be covered in liquid in a slow cooker?

No. The brisket does not need to be completely submerged. It will release additional fat and juices during the long cooking process.

Should brisket cook fat-side up or fat-side down?

For this recipe, place the brisket fat-side up during the slow-cooking portion. The fat will render as the brisket cooks.

Why is my brisket still tough after hours in the slow cooker?

It most likely needs more time. Brisket contains a lot of connective tissue that needs a long cooking time to break down. If the meat is still resistant when you try to pull it apart, continue cooking and check it again later.

Can I make slow cooker brisket ahead of time?

Yes. This is a great make-ahead recipe because the shredded brisket reheats beautifully in its cooking juices. Store the meat together with some of the sauce and gently reheat before serving.

Slow Cooker BBQ Brisket Recipe

Prep Time: 20 minutes
Cook Time: 7–8 hours
Rest Time: 15–20 minutes
Total Time: Approximately 7 hours 35 minutes–8 hours 40 minutes
Servings: Approximately 8

Ingredients

For the Brisket

• 4–5 lb beef brisket

• 1 tablespoon olive oil, for searing

For the Dry Rub

• 2 ½ teaspoons kosher salt

• 2 teaspoons garlic powder

• 2 teaspoons chili powder

• 1 ½ teaspoons onion powder

• 1 ½ teaspoons smoked paprika

• 1 teaspoon black pepper

• 1 ½ tablespoons dark brown sugar

For the BBQ Cooking Sauce

• ¾ cup BBQ sauce

• ½ cup beef broth

• 2 teaspoons Worcestershire sauce

For Serving

• Additional BBQ sauce, optional

Instructions

1. Trim any excessively thick or hard fat from the brisket, leaving approximately a ¼-inch fat cap. Pat the brisket very dry with paper towels.

2. In a small bowl, combine the kosher salt, garlic powder, chili powder, onion powder, smoked paprika, black pepper and dark brown sugar. Rub the seasoning mixture generously over all sides of the brisket.

3. Heat a large stainless steel pot over medium to medium-high heat. Add the olive oil. Sear the brisket for approximately 4–5 minutes per side, or until deeply browned. Sear the edges briefly if possible.

4. In a bowl, whisk together the BBQ sauce, beef broth and Worcestershire sauce.

5. Place the brisket fat-side up in the slow cooker. Pour the BBQ mixture around and over the brisket. Cover and cook on low for approximately 7–8 hours, beginning to check for tenderness around 6 ½ hours.

6. Once the brisket is fall-apart tender and easily pulls apart with a fork, transfer it to a cutting board or serving dish. Let it rest for 15–20 minutes.

7. Use two forks to shred the brisket into large, tender pieces, discarding any large pieces of unrendered fat.

8. Skim excess fat from the cooking liquid. Rather than returning all of the liquid to the meat, spoon some of the BBQ cooking juices over the shredded brisket and gently toss. Continue adding a little at a time until the brisket is as saucy as you like.

9. Return the brisket to the slow cooker for a few minutes to warm through if needed. Serve warm with additional BBQ sauce on the side for anyone who wants it.

Amanda's Tip

Don't rely on cooking time alone to tell you when your brisket is ready. If it still resists when you try to pull it apart, give it more time. A properly cooked brisket should shred easily with two forks.

Save This Slow Cooker BBQ Brisket for Later

This is one of those recipes worth keeping for the nights when you want something cozy and comforting without spending the entire afternoon standing over the stove.

A quick sear in the beginning gives the brisket so much flavor, and then the slow cooker takes care of everything else. By dinner, you have tender shredded brisket coated in a rich BBQ sauce that's ready to serve straight from the pot.

Final Thoughts

There’s something about a dinner that cooks low and slow all day that makes the whole house feel a little cozier, and this Slow Cooker BBQ Brisket is one of those recipes I know I’ll come back to again and again.

I love that it feels like a hearty, comforting dinner without requiring me to spend hours in the kitchen. Taking a few extra minutes to season and sear the brisket in the beginning builds so much flavor, and from there, the slow cooker does the rest.

By dinnertime, the brisket is fall-apart tender and ready to shred right back into all of those rich BBQ cooking juices. It’s simple enough for a family dinner but still feels special enough to serve when we have people over.

And the leftovers might be one of my favorite parts. Pile the brisket onto sandwiches, tuck it into tacos or simply warm it back up in that extra BBQ sauce the next day.

If you make this Slow Cooker BBQ Brisket, I hope it becomes one of those easy, comforting dinners your family comes back to again and again.

Ribeye Steak Sandwich with Garlic Aioli & Caramelized Onions

There are sandwiches you throw together for lunch, and then there are sandwiches that feel like something you'd order at a really good restaurant.

This ribeye steak sandwich is definitely the second kind.

Tender slices of buttery seared ribeye are layered onto toasted focaccia with sweet caramelized onions, melted provolone, peppery arugula and a creamy homemade garlic aioli. It's rich and hearty, but the fresh lemon in the aioli and bite from the arugula balance everything out.

And despite looking a little impressive once it's stacked and sliced, there really isn't anything complicated about making it.

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I've actually had a version of this recipe on the blog since 2023, and it was one I knew I wanted to come back to.

The original was already a favorite, but a few little changes make it even better. We're letting the onions slowly caramelize in butter until they're golden and sweet, searing the ribeye in butter until beautifully browned but still tender inside, and toasting the focaccia before piling everything together.

The result is one very good steak sandwich.

Why You'll Love This Ribeye Steak Sandwich

The ribeye stays tender and juicy. Ribeye has beautiful marbling and plenty of flavor, which makes it one of my favorite cuts for a steak sandwich.

The onions are slowly caramelized. Giving them time to cook in butter brings out their natural sweetness without needing to add sugar.

Everything is cooked with butter. From the golden onions to the seared steak, butter adds another layer of rich flavor to an already delicious sandwich.

The garlic aioli takes just a few minutes. Mayonnaise, fresh garlic and lemon create a creamy, bright sauce that ties everything together.

The focaccia gets toasted. Those crisp golden edges add texture and help the bread hold up to the steak, onions and aioli.

It's simple enough for dinner but feels a little special. This is the kind of meal I love making when I want something easy that still feels like more than an ordinary sandwich.

Ingredients You'll Need

You don't need a long list of ingredients to make a really good steak sandwich. The key is choosing a flavorful cut of steak and letting each of these simple ingredients do its job.

Ribeye Steak

The steak is the star of the sandwich, and ribeye works especially well because its marbling gives it so much flavor and helps it stay tender and juicy.

Once it's cooked and rested, we'll slice it thinly against the grain so it's easy to bite through once it's layered inside the sandwich.

Butter

We're keeping this recipe simple and using butter for both the onions and the steak.

It gives the caramelized onions plenty of rich flavor and helps create a beautifully browned exterior on the ribeye.

Because butter can brown more quickly than cooking oil, I cook the steak over medium-high heat rather than taking the skillet all the way to extremely high heat.

Focaccia

I love using focaccia for this sandwich because it's sturdy enough to hold all of those juicy fillings without falling apart.

Toasting the cut sides before assembling the sandwich gives it even more texture and helps keep the bread from becoming soggy.

If you want to make yours completely from scratch, my Garlic & Herb Focaccia Bread is perfect here.

Yellow Onion

Slowly caramelized onions give this sandwich that sweet and savory flavor that works so well with ribeye.

We're skipping the added sugar from my original recipe and simply letting the onions cook slowly in butter until their natural sugars caramelize.

Provolone Cheese

Provolone melts beautifully over the warm steak and onions while still being mild enough to let the ribeye remain the star.

Arugula

Arugula is technically optional, but I love it here.

You only need a small handful. Its peppery bite adds freshness and helps cut through the richness of the steak, cheese and garlic aioli.

Garlic Aioli

Our homemade garlic aioli couldn't be much easier.

Mayonnaise, fresh garlic, lemon juice, salt and pepper come together into a creamy sauce that adds just enough brightness and garlic flavor to every bite.

How to Make Garlic Aioli

I like to make the garlic aioli first so it can sit in the refrigerator while I prepare the rest of the sandwich.

Stir together the mayonnaise, finely grated garlic, fresh lemon juice, salt and pepper in a small bowl until smooth.

Taste and adjust the seasoning if needed, then cover and refrigerate until you're ready to assemble.

Giving it a little time to sit also lets the fresh garlic and lemon work their way into the mayonnaise.

How to Caramelize Onions for a Steak Sandwich

This part takes a little patience, but it's worth it.

Melt 1 tablespoon of butter in a large skillet over medium-low heat.

Add the thinly sliced onion with a small pinch of salt and let it slowly cook.

The onions will soften first and then gradually become deeper and deeper golden brown.

Give them about 20–30 minutes, stirring occasionally.

If your pan starts looking dry or you notice browned bits sticking to the bottom, add a tablespoon or two of water and scrape those flavorful bits back into the onions.

The biggest thing here is not to rush them by turning the heat way up. Slowly caramelizing the onions brings out their natural sweetness and gives you so much more flavor.

Once they're deeply golden and soft, transfer them to a bowl and set aside.

How to Cook Ribeye for a Steak Sandwich

Take your ribeye out of the refrigerator about 20–30 minutes before you're ready to cook it.

Pat the steak very dry and generously season both sides with kosher salt and freshly ground black pepper.

Heat a cast-iron or stainless-steel skillet over medium-high heat.

Add 1 tablespoon of butter and let it melt and become hot and foamy.

Add the ribeye to the skillet.

Sear the ribeye on both sides until you have a deeply browned crust and the center reaches your preferred doneness.

Because steaks can vary so much in thickness, I much prefer checking the internal temperature rather than relying only on a specific number of minutes.

For medium-rare, I like to remove the steak from the pan around 125–130°F and allow the temperature to continue rising slightly while it rests.

Transfer the steak to a cutting board and let it rest for at least 10 minutes before slicing.

Don't skip the rest.

Giving the ribeye those few extra minutes helps keep all of those juices inside the steak instead of running onto your cutting board.

Once rested, slice the ribeye thinly against the grain.

Toast the Focaccia

While the steak rests, slice the focaccia horizontally.

Place the cut sides into the warm skillet and toast until lightly golden, about 1–2 minutes.

There should be plenty of buttery flavor left behind from the steak. If your skillet is completely dry, you can add a small pat of butter before adding the focaccia.

This is such a small extra step, but I love the texture it gives the finished sandwich. It also helps the focaccia stand up to all that garlic aioli and those steak juices.

How to Assemble the Steak Sandwich

Now for the best part.

Spread a generous layer of garlic aioli over the toasted sides of the focaccia.

Layer the thinly sliced ribeye onto the bottom piece of focaccia.

Spoon those golden caramelized onions over the steak, followed by the provolone.

Let the provolone soften over the warm steak, or place the open sandwich under the broiler very briefly until the cheese is melted.

Finish with a small handful of arugula and the second piece of aioli-covered focaccia.

Gently press everything together and slice the sandwich in half.

And if a little aioli runs down the side while you're eating it, I'd say you've probably done it right.

Amanda's Tips for the Best Steak Sandwich

Let the steak rest. Give it at least 10 minutes before slicing so all of those juices stay inside the ribeye.

Slice against the grain. Thin slices cut against the grain make the steak more tender and much easier to bite through in sandwich form.

Don't rush the onions. Keep the heat lower and give them time. That's how you get deeply golden, naturally sweet caramelized onions.

Watch your butter. Butter gives the steak amazing flavor, but it can brown quickly. Medium-high heat gives you a beautiful sear without taking the skillet to screaming-hot temperatures.

Toast the focaccia. It adds texture and keeps the creamy aioli and juicy steak from immediately soaking into the bread.

Use a thermometer. The thickness of ribeye can vary quite a bit, so internal temperature is more reliable than cooking strictly by time.

Make the aioli first. Letting it rest in the refrigerator while you cook gives the garlic and lemon a little time to come together.

What to Serve with a Ribeye Steak Sandwich

This sandwich is definitely hearty enough to be dinner on its own, but I love adding something simple on the side.

Crispy fries or roasted potatoes are probably the obvious choice, especially if you're going for that steakhouse-at-home feeling.

A simple green salad is perfect if you want something lighter, and a warm bowl of tomato soup would be especially good once the weather starts cooling down.

You can also slice the sandwiches into smaller portions if you're serving them as part of a casual lunch or gathering.

Can I Use a Different Cut of Steak?

Absolutely.

Ribeye is my favorite for this particular sandwich because the marbling gives it so much flavor and helps keep the meat tender and juicy.

Sirloin or New York strip can also work well.

Whatever cut you choose, the most important things are cooking it to the doneness you enjoy, allowing it to rest and slicing it thinly against the grain.

Can I Make the Garlic Aioli Ahead of Time?

Yes, and this is an easy part of the recipe to prepare ahead.

Make the garlic aioli earlier in the day, cover it and keep it refrigerated until you're ready to assemble the sandwiches.

I actually like giving it a little time to sit because the garlic and lemon flavors have more time to come together.

Can I Make the Caramelized Onions Ahead of Time?

Yes.

Prepare the caramelized onions ahead of time and store them covered in the refrigerator.

When you're ready to make the sandwiches, gently warm the onions in a skillet before assembling everything.

If you're making this for dinner on a busy night, having the aioli and onions ready to go makes the rest of the recipe come together much faster.

How Should I Store Leftovers?

If you know you'll have leftovers, I recommend storing the individual components separately rather than refrigerating a fully assembled sandwich.

Keep the cooked steak, caramelized onions and garlic aioli in separate airtight containers in the refrigerator.

When you're ready to eat, gently warm the steak and onions, toast fresh focaccia and assemble the sandwich just before serving.

Shop My Kitchen Favorites

A good skillet, sharp knife and instant-read thermometer are a few of the kitchen tools I reach for when making recipes like this one at home.

Ready to Make It?

If you've been looking for a steak sandwich that feels a little more special than the usual weeknight dinner, this is it.

The juicy ribeye, sweet caramelized onions, melted provolone and garlicky lemon aioli make every layer worth the few extra minutes it takes to put together.

You can find the complete ingredient measurements and step-by-step instructions in the printable recipe card below.

Ribeye Steak Sandwich with Garlic Aioli & Caramelized Onions

Tender slices of buttery seared ribeye layered with sweet caramelized onions, melted provolone, peppery arugula and creamy garlic aioli on golden toasted focaccia.

Prep Time: 15 minutes
Cook Time: 35 minutes
Rest Time: 10 minutes
Total Time: 1 hour
Servings: 2 large sandwiches

Ingredients

For the Steak Sandwich

• 1 ribeye steak, about 10–12 oz

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 2 tablespoons butter, divided

• 1 large yellow onion, thinly sliced

• 4 slices provolone cheese

• 2 large pieces focaccia, sliced horizontally

• 1–2 cups arugula, optional

• Additional butter for toasting the focaccia, if needed

For the Garlic Aioli

• ½ cup mayonnaise

• 2 large garlic cloves, finely grated or minced

• 1 tablespoon fresh lemon juice

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

Instructions

1. Make the Garlic Aioli

In a small bowl, stir together the mayonnaise, garlic, lemon juice, salt and pepper until smooth.

Taste and adjust the seasoning as desired.

Cover and refrigerate while you prepare the rest of the sandwich.

2. Caramelize the Onions

Melt 1 tablespoon butter in a large skillet over medium-low heat.

Add the thinly sliced onion and a small pinch of salt.

Cook for 20–30 minutes, stirring occasionally, until the onions are very soft and deeply golden.

If the pan becomes too dry or browned bits begin sticking, add 1–2 tablespoons of water and scrape the browned bits from the bottom of the pan back into the onions.

Transfer the caramelized onions to a bowl and set aside.

3. Cook the Ribeye

Remove the ribeye from the refrigerator about 20–30 minutes before cooking.

Pat the steak dry with a paper towel and generously season both sides with salt and freshly ground black pepper.

Heat a cast-iron or stainless-steel skillet over medium-high heat.

Add the remaining 1 tablespoon butter and allow it to melt and become hot and foamy.

Add the ribeye and sear on both sides until deeply browned and cooked to your preferred doneness.

For medium-rare, remove the steak from the pan when the internal temperature reaches approximately 125–130°F. The temperature will continue to rise slightly while the steak rests.

Transfer the steak to a cutting board and allow it to rest for at least 10 minutes.

Slice thinly against the grain.

4. Toast the Focaccia

Slice the focaccia horizontally.

Place the cut sides into the warm skillet and toast for 1–2 minutes, or until lightly golden.

If the skillet is dry, add a small pat of butter before toasting the focaccia.

Remove from the skillet.

5. Assemble the Sandwiches

Spread a generous layer of garlic aioli over the cut sides of the toasted focaccia.

Layer the sliced ribeye over the bottom pieces of focaccia followed by the caramelized onions and provolone.

Allow the provolone to soften over the warm steak, or place the open sandwiches under the broiler briefly until the cheese is melted.

Add a small handful of arugula and finish with the top pieces of focaccia.

6. Serve

Gently press the sandwiches together and slice each in half.

Serve immediately while the steak is warm and the cheese is melted.

Amanda's Tip

Don't rush the two ingredients that make this sandwich so good: the onions and the steak.

Let the onions slowly caramelize in butter until they're deeply golden, and give the ribeye a full 10 minutes to rest before slicing so those juices stay inside the steak.

For an even better sandwich, slice the ribeye thinly against the grain and don't skip toasting the focaccia in that buttery skillet.

More Recipes to Make Next

If you love a really good homemade lunch or casual dinner, here are a few more recipes to try next.

Garlic & Herb Focaccia Bread

Make the focaccia for your steak sandwich completely from scratch. It's soft, flavorful and the perfect bread for holding all of that ribeye, garlic aioli and caramelized onion.

Delicious Buttery Italian Croissant Sandwich

Another hearty sandwich that's perfect for an easy lunch or dinner when you want something a little more special.

Creamy Basil Tomato Soup

A warm bowl of creamy tomato soup is such a good pairing with a sandwich, especially as we head into cooler weather.

The Perfect Beginner's Sourdough Bread

If homemade bread is your thing, this is another recipe to add to your baking list.

A Note From Amanda

This is one of those recipes that reminds me how easy it can be to make something at home that feels a little more special than an ordinary weeknight dinner.

A really good piece of steak, onions slowly cooking in butter on the stove, bread getting golden in the pan and everyone inevitably wandering into the kitchen because dinner smells so good.

Those are some of my favorite meals to make.

Nothing overly complicated and nothing that requires an entire day in the kitchen. Just really good ingredients layered together into something my family genuinely looks forward to eating.

This steak sandwich has been on my blog since 2023, and I'm so happy to finally give it the little refresh it deserved.

I hope it becomes one of those recipes you come back to whenever you're craving a really good sandwich at home.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

One Pot Marry Me Tortellini (Easy 30-Minute Family Dinner)

If you're looking for an easy family dinner that feels a little extra special without requiring hours in the kitchen, this One Pot Marry Me Tortellini is the recipe to make. Creamy, comforting, and packed with flavor from Parmesan cheese, spinach, and sun-dried tomatoes, it's a cozy weeknight meal that comes together in just one pot and about 30 minutes.

↓ Skip to Recipe

The "Marry Me" recipe trend has become incredibly popular over the last few years, and after one bite, it's easy to understand why. The combination of a rich cream sauce, savory Parmesan, tender cheese tortellini, and flavorful sun-dried tomatoes creates a restaurant-worthy dish that feels both comforting and elevated.

One of my favorite things about this recipe is how versatile it is. It works beautifully for busy weeknights, casual entertaining, date nights at home, or anytime you're craving a cozy bowl of pasta without a sink full of dishes afterward. Since everything cooks in one pot, cleanup is almost as easy as making the meal itself.

Whether you're adding this to your weekly meal rotation or saving it for a special dinner at home, this creamy tortellini recipe is one you'll find yourself making again and again.

Why You'll Love This One Pot Marry Me Tortellini

• Ready in about 30 minutes

• Only one pot to clean

• Rich and creamy without being complicated

• Perfect for family dinners and entertaining

• Easy to customize with protein or additional vegetables

• Makes fantastic leftovers

Ingredients

• 1 tablespoon butter

• 3 cloves garlic, minced

• 2 cups fresh spinach

• 7 oz jar sun-dried tomatoes (in oil)

• 20 oz cheese tortellini

• 1/4 tsp red pepper flakes

• 1 teaspoon Italian seasoning

• Sea salt & black pepper (to taste)

• 2–4 tablespoons all-purpose flour

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 4 cups vegetable broth

Instructions

1. Sauté the base
   Melt butter in a large pan over medium heat. Add garlic and cook until fragrant. Stir in sun-dried tomatoes (with oil), red pepper flakes, Italian seasoning, flour, salt, and pepper.

2. Build the sauce
   Pour in vegetable broth and bring to a gentle boil, stirring continuously.

3. Cook the pasta
   Add tortellini and let it cook directly in the broth until tender and the liquid begins to thicken.

4. Make it creamy
   Stir in heavy cream, Parmesan, and spinach. Mix well after each addition.

5. Finish & serve
   Simmer until the sauce becomes rich and creamy. Serve with extra Parmesan on top.

What Makes This "Marry Me" Tortellini So Good?

The secret to this recipe is the balance of flavors. The richness of the cream sauce is complemented by savory Parmesan cheese, while sun-dried tomatoes add a slightly sweet and tangy bite. Fresh spinach brings color and freshness, and the cheese tortellini makes the dish hearty enough to serve as a complete meal.

Unlike many pasta recipes that require multiple pots and pans, everything comes together in one skillet or Dutch oven, making it ideal for busy evenings when you want something homemade without spending all night in the kitchen.

What to Serve with Marry Me Tortellini

This creamy tortellini is filling enough to enjoy on its own, but it also pairs beautifully with a few simple sides.

Some of my favorite options include:

• Garlic bread

• Homemade focaccia

• A crisp Caesar salad

• Mixed greens with balsamic vinaigrette

• Roasted broccoli

• Roasted asparagus

• Grilled chicken

• Italian sausage

If you're feeding a crowd, pairing this tortellini with a salad and warm bread creates an easy meal that feels restaurant-worthy without much effort.

Shop My Family Dinner Favorites

These are the kitchen essentials I use constantly for easy family dinners like this One Pot Marry Me Tortellini. From weeknight pasta recipes to slow cooker meals and cozy comfort food favorites, these are the tools I reach for again and again.

Shop My Family Dinner Favorites

Some of my most-used kitchen essentials include:

• Everyday sauté pan

• Dutch oven

• Wooden cooking utensils

• Parmesan grater

• Mixing bowls

• Large serving bowls

• Weeknight cooking favorites

Frequently Asked Questions

Can I use frozen tortellini?

Yes. Frozen tortellini works well in this recipe. Simply add a few extra minutes to the cooking time and stir occasionally to ensure even cooking.

Can I add protein?

Absolutely. Grilled chicken, Italian sausage, shrimp, or rotisserie chicken are all delicious additions.

Can I make Marry Me Tortellini ahead of time?

Yes. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of cream, milk, or chicken broth to loosen the sauce.

What vegetables can I add?

Spinach, kale, mushrooms, zucchini, and bell peppers all work beautifully in this recipe.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Yes. Cherry tomatoes make a great substitute and create a slightly lighter flavor profile.

More Cozy Dinner Recipes You'll Love

If you enjoy easy family dinners, you might also love:

Easy Oven Baked Drumsticks

A simple family-friendly dinner that's packed with flavor and perfect for busy weeknights.

Delicious and Easy Chorizo One Pan Dinner

One pan, minimal cleanup, and tons of flavor.

Apple-Glazed Chicken Thighs: A Fall Dinner Everyone Will Love

Sweet, savory, and perfect for cozy evenings at home.

Herb Chicken and Jasmine Rice with Creamy Tzatziki Sauce

A fresh and flavorful dinner that's simple enough for weeknights.

Slow Cooker Italian Sausage Meatballs in Marinara Sauce

A comforting slow cooker recipe that's always a crowd favorite.

Storage & Leftovers

Store leftover tortellini in an airtight container in the refrigerator for up to three days.

To reheat, warm gently on the stovetop or in the microwave with a splash of cream, milk, or broth to help bring the sauce back to its creamy consistency.

Save This Recipe

Whether you're planning ahead for a special occasion or adding a new favorite to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.