Creamy Steak Pasta
A quick and comforting dish combining tender beef and a rich, creamy sauce with perfectly cooked pasta, ideal for busy weeknight family dinners.
Ingredients
Pasta and Sauce
- 8 oz fettuccine or pasta of choice
- 1 lb steak (sirloin or ribeye), cut into strips
- 2 tablespoons olive oil
- 4 cloves garlic, minced Use fresh garlic for better flavor.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 cup beef broth
- 1 cup grated Parmesan cheese
- to taste Salt and pepper
- to taste Chopped parsley for garnish
Instructions
Preparation and Cooking
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the steak strips and cook until browned, about 4-5 minutes. Season with salt and pepper.
- Add garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the beef broth and bring to a simmer, then stir in the heavy cream and Parmesan cheese until the sauce is smooth.
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- Garnish with chopped parsley before serving.
Notes
This dish is great on its own, but pairs well with a side salad or steamed vegetables. Store leftovers in an airtight container in the fridge and enjoy within three days. For longer storage, freeze for up to three months.