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Creamy Steak Pasta with Garlic

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A rich and creamy pasta dish featuring tender steak, garlic, and parmesan that comes together quickly for a comforting weeknight meal.

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

  1. Boil pasta in a large pot of salted water according to package instructions. Drain well and reserve 1/2 cup of the cooking water.
  2. Season steak slices generously with salt and black pepper. In a large skillet over medium-high heat, heat olive oil and sear the steak pieces until browned and cooked to desired doneness, about 2–3 minutes per side. Remove steak from skillet and set aside.
  3. Lower heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 1–2 minutes until aromatic.
  4. Deglaze the skillet by pouring in beef broth, scraping any browned bits from the bottom. Simmer for 2 minutes.
  5. Add heavy cream and grated parmesan cheese to the skillet. Stir regularly and simmer for 3–4 minutes until the sauce thickens. Stir in crushed red pepper flakes if desired.
  6. Add cooked pasta to the sauce, tossing to coat. If needed, incorporate reserved pasta water to adjust sauce consistency. Return cooked steak to skillet and gently combine.
  7. Serve immediately, topped with chopped fresh parsley and extra grated parmesan if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This dish pairs well with a simple green salad or garlic bread.

Nutrition

Find it online: https://voxrecipes.com/creamy-steak-pasta-with-garlic/