Description
A comforting dish combining tender steak and pasta in a luscious, garlicky cream sauce.
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, cook the pasta according to the package instructions in well-salted water. Drain well and reserve 1/2 cup of the cooking water.
- Sear the steak: Season the steak slices with salt and black pepper. Heat a large skillet over medium-high heat, add olive oil, and sear the steak in batches. Cook until browned and cooked to your desired doneness—around 2–3 minutes per side. Remove the steak from the skillet and set it aside.
- Prepare the sauce: Lower the heat to medium and add unsalted butter to the same skillet. Once melted, add the minced garlic and sauté until it becomes fragrant, about 1–2 minutes.
- Deglaze and simmer: Pour in beef broth to deglaze the skillet, scraping up any delicious browned bits. Allow the liquid to simmer for 2 minutes.
- Create a creamy mixture: Add the heavy cream and grated parmesan cheese to the skillet. Stir regularly and let it simmer for 3–4 minutes, allowing the sauce to thicken. If you’d like, stir in crushed red pepper flakes for extra heat.
- Combine pasta and steak: Toss the cooked pasta with the creamy sauce, ensuring every noodle gets coated. If the sauce appears too thick, gradually add the reserved pasta water until the desired consistency is achieved. Gently return the cooked steak to the skillet and combine with the pasta and sauce.
- Serve and garnish: Serve immediately, garnished with freshly chopped parsley and extra grated parmesan if desired.
Notes
For a richer flavor, consider adding a dash of Worcestershire sauce or soy sauce to the beef broth.
