Description
A delightful dish that combines the rich flavor of steak with creamy pasta, perfect for cozy dinners and special occasions.
Ingredients
Scale
- 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 pasta in a large pot of salted water according to package instructions. Drain and reserve 1/2 cup of cooking water.
- Season steak slices generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear steak until browned, about 2–3 minutes per side. Remove from skillet.
- Lower heat to medium, add butter to the skillet. Once melted, add minced garlic and sauté for 1–2 minutes.
- Deglaze the skillet with beef broth, scraping browned bits. Simmer for 2 minutes.
- Add heavy cream and parmesan to the skillet, stir and simmer for 3–4 minutes until the sauce thickens. Add crushed red pepper if desired.
- Add cooked pasta to the sauce, tossing to coat, using reserved water to adjust if necessary. Return steak to skillet and mix gently.
- Serve immediately, garnished with parsley and additional parmesan if desired.
Notes
Make sure not to overcook the steak; it should remain tender and juicy. Add vegetables for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg