Creamy Steak Pasta Garlic (Print)

Tender steak and pasta tossed in creamy garlic parmesan sauce for pure comfort.

# Components:

→ Pasta

01 - 12 ounces fettuccine or penne pasta

→ Protein

02 - 1 pound sirloin or ribeye steak, thinly sliced

→ Seasonings

03 - Salt, to taste
04 - Black pepper, to taste
05 - 1/2 teaspoon crushed red pepper flakes, optional

→ Sauce and Aromatics

06 - 1 tablespoon olive oil
07 - 2 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - 1/2 cup beef broth
10 - 1 cup heavy cream
11 - 1/2 cup grated parmesan cheese

→ Garnish

12 - Fresh parsley, chopped
13 - Additional grated parmesan cheese, optional

# Directions:

01 - Boil pasta in a large pot of salted water according to package instructions. Drain well and reserve 1/2 cup of the cooking water.
02 - 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.
03 - Lower heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 1–2 minutes until aromatic.
04 - Deglaze the skillet by pouring in beef broth, scraping any browned bits from the bottom. Simmer for 2 minutes.
05 - 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.
06 - 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.
07 - Serve immediately, topped with chopped fresh parsley and extra grated parmesan if desired.

# Expert Advice:

01 -
  • Quick enough for busy nights yet special enough for guests
  • Flexible on cuts of steak and pasta shapes to fit your pantry
  • Restaurant flavor without the high price tag
02 -
  • High in protein and calcium which makes it both satisfying and gently energizing
  • Pasta water is the secret to a glossy sauce that clings just right
  • Freezes well but is best enjoyed fresh for the creamiest texture
03 -
  • Slicing steak against the grain after cooking helps keep every bite tender
  • Letting sauce simmer gently ensures the cream does not break
  • Grate your own parmesan straight over the pan for a nutty intense flavor

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