Creamy Steak Pasta Garlic
A delightful dish that combines tender steak and creamy sauce with pasta, perfect for a cozy dinner or special occasion.
Ingredients
Pasta
- 12 ounces fettuccine or penne pasta
Steak
- 1 pound sirloin or ribeye steak, thinly sliced
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes, optional For a spicy kick
Cooking Ingredients
- 1 tablespoon olive oil For searing the steak
- 2 tablespoons unsalted butter For sautéing the garlic
- 4 cloves garlic, minced
- 1/2 cup beef broth For deglazing
- 1 cup heavy cream For the creamy sauce
- 1/2 cup grated parmesan cheese Plus additional for serving
- Fresh parsley, chopped For garnish
- Additional grated parmesan cheese, optional For serving, if desired
Instructions
Preparation
- Boil pasta in a large pot of salted water according to package instructions. Drain well and reserve 1/2 cup of the cooking water.
- Season steak slices generously with salt and black pepper.
Cooking
- 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.
- Lower heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 1–2 minutes until aromatic.
- Deglaze the skillet by pouring in beef broth, scraping any browned bits from the bottom. Simmer for 2 minutes.
- 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.
- 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.
Serving
- Serve immediately, topped with chopped fresh parsley and extra grated parmesan, if desired.
Notes
Use fresh ingredients for the best flavor. Adjust seasoning to your taste, and feel free to add more garlic if you love it. If you want a spicier kick, increase the amount of crushed red pepper flakes. To store, let it cool to room temperature and transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to loosen the sauce.