Description
A comforting bowl of creamy steak pasta featuring tender steak, garlic, and a rich cream sauce, perfect for any occasion.
Ingredients
- 12 ounces fettuccine or penne pasta
- 1 pound sirloin or ribeye steak, thinly sliced
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup beef broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Fresh parsley, chopped
- Additional grated parmesan cheese (optional)
Instructions
- Boil the pasta in a large pot with well-salted water according to package instructions. Drain and reserve 1/2 cup of the cooking water.
- Sear the steak slices with salt and black pepper in a skillet over medium-high heat with olive oil until browned, about 2–3 minutes per side. Remove and set aside.
- Prepare the sauce by lowering the heat and adding unsalted butter to the same skillet. Once melted, add the minced garlic and sauté until fragrant, about 1–2 minutes.
- Deglaze the skillet with beef broth, scraping up browned bits, and let it simmer for 2 minutes.
- Create a creamy mixture by adding heavy cream and grated parmesan. Stir regularly and let simmer for 3–4 minutes until thickened. Add crushed red pepper if desired.
- Combine the cooked pasta with the creamy sauce, coating well. If the sauce is too thick, adjust with reserved pasta water. Gently return cooked steak and mix well.
- Serve immediately, garnished with chopped parsley and extra parmesan if desired.
Notes
For added flavor, consider resting the steak after cooking and using reserved pasta water to adjust sauce consistency.