Description
A quick and indulgent creamy pasta dish paired with tender steak, perfect for busy weeknights.
Ingredients
Scale
- 12 ounces fettuccine or penne pasta
- 1 pound sirloin or ribeye steak, thinly sliced
- Salt
- Black pepper
- A pinch of crushed red pepper flakes (optional)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- Fresh parsley, for garnish
Instructions
- Boil the pasta in a large pot of salted water according to package instructions. Drain, reserving ½ cup of pasta water.
- Season the steak with salt and black pepper. In a large skillet over medium-high heat, heat olive oil and sear the steak for 2-3 minutes on each side until browned. Remove and set aside.
- Reduce heat to medium and add butter to the skillet. Once melted, add minced garlic and sauté for 1-2 minutes.
- Pour in beef broth, scraping the browned bits off the bottom. Let it simmer for a couple of minutes.
- Stir in heavy cream and parmesan cheese; continue stirring while it simmers for 3-4 minutes until thickened.
- If desired, add crushed red pepper flakes. Toss in the cooked pasta, mixing until well coated. Add reserved pasta water if needed.
- Gently mix in the cooked steak and serve with a sprinkle of fresh parsley and extra parmesan if desired.
Notes
Slice the steak thinly for quick cooking and tender results. Customize with vegetables like spinach or mushrooms, or swap steak for chicken or shrimp for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: creamy pasta, steak pasta, quick dinner, weeknight meals