If you’re craving a dish that’s bursting with bold flavors, comforting textures, and rich aromas, this Beef and Garlic Butter Pasta Recipe is your new best friend in the kitchen. Imagine tender strips of beef seared to perfection, swimming in a luscious garlic butter sauce, all tossed with silky fettuccine that soaks up every bit of that savory goodness. This recipe is not only a feast for your taste buds but also a straightforward way to impress at dinner any night of the week.
Ingredients You’ll Need
Simple ingredients often make the most memorable dishes, and this Beef and Garlic Butter Pasta Recipe is no exception. Each component brings its own magic to the plate—beef lends savoriness and protein, butter adds richness, garlic brings aromatic depth, and pasta provides the perfect vehicle to tie it all together.
- Beef sirloin, 1 pound (450g): Thinly sliced for quick, even cooking and tender bites.
- Fettuccine or pasta of choice, 12 ounces (340g): Holds the sauce beautifully with its wide surface.
- Unsalted butter, 4 tablespoons: Gives the sauce a creamy, indulgent texture and silky finish.
- Garlic, 6 cloves minced: Infuses the dish with a fragrant, savory punch.
- Olive oil, 1 tablespoon: Helps sear the beef and balances the butter’s richness.
- Salt, 1 teaspoon (divided): Enhances all the flavors without overwhelming.
- Black pepper, 1/2 teaspoon: Adds mild heat and seasoning complexity.
- Grated Parmesan cheese, 1/4 cup: Contributes a salty, nutty dimension to the sauce.
- Heavy cream, 1/4 cup: Softens the sauce and makes it luxuriously smooth.
- Beef stock or broth, 1/4 cup: Intensifies the beef flavor and provides a flavorful base.
- Fresh parsley, 1 tablespoon chopped: Adds a fresh, herbaceous note and bright color.
- Red pepper flakes, 1/2 teaspoon (optional): Offers a subtle spicy kick for those who like a little heat.
- Additional grated Parmesan and parsley: Perfect for sprinkling on top when serving.
How to Make Beef and Garlic Butter Pasta Recipe
Step 1: Cook the Pasta Perfectly
Start by bringing a large pot of salted water to a boil. Cook your fettuccine until just al dente — this means the pasta is tender but still has a slight bite, amazing for soaking up your rich sauce later. Don’t forget to reserve a cup of the pasta water before draining, because that starchy liquid is pure gold for adjusting your sauce’s consistency.
Step 2: Sear the Beef to Lock in Flavor
Heat olive oil in a large skillet over medium-high heat. Season the beef strips with half the salt and the black pepper. Cook until the beef is beautifully browned on all sides, about four to five minutes. Browning is essential—it creates that deep, savory flavor through the Maillard reaction. Once done, set the beef aside but keep it warm.
Step 3: Build the Garlic Butter Sauce
Using the same skillet, reduce the heat to medium and add the butter. When it’s melted, stir in the minced garlic and red pepper flakes if you’re using them. Sauté just until the garlic is golden and fragrant—this step fills your kitchen with an irresistible aroma that hints at what’s coming.
Step 4: Add the Liquid Ingredients
Pour in the beef stock and let it simmer for around two minutes, allowing the flavors to meld and the liquid to reduce slightly. Then, lower the heat to low, stir in the heavy cream and the remaining salt. This creates a velvety, rich sauce that perfectly complements the beef and pasta.
Step 5: Combine Pasta and Sauce
Add the cooked fettuccine into your skillet and gently toss to coat every strand in the sumptuous sauce. Use the reserved pasta water a little at a time if you want your sauce thinner or silkier. This trick helps the sauce cling perfectly without becoming too thick or dry.
Step 6: Bring It All Together
Return the browned beef back to the skillet, sprinkle in the Parmesan cheese and freshly chopped parsley. Fold everything together gently just until heated through—this keeps the beef tender and ensures every element is infused with flavor and warmth.
Step 7: Final Taste and Serve
Turn off the heat and give your dish a final taste, adjusting seasoning if necessary. Serve piping hot with extra Parmesan cheese and parsley sprinkled on top for that extra pop of flavor and color. Now you’re ready to enjoy a truly comforting home-cooked meal.
How to Serve Beef and Garlic Butter Pasta Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese adds salty richness and a subtle nuttiness, while a handful of bright green parsley adds freshness and lovely color contrast. If you like a little heat, don’t be shy about adding a pinch of red pepper flakes on top.
Side Dishes
This Beef and Garlic Butter Pasta Recipe pairs wonderfully with a crisp green salad dressed lightly in lemon vinaigrette to cut through the richness. Roasted vegetables like asparagus or Brussels sprouts add texture and balance. For something classic, warm garlic bread is always a crowd-pleaser.
Creative Ways to Present
For a special touch, serve the pasta in shallow bowls for that inviting, rustic vibe. Garnish the center with a sprig of parsley or a Parmesan shaving fan. You can even add a drizzle of high-quality aged balsamic vinegar or truffle oil to elevate the dish to restaurant quality at home.
Make Ahead and Storage
Storing Leftovers
Place any leftover Beef and Garlic Butter Pasta neatly in an airtight container and store it in the refrigerator. It keeps well for up to three days. The flavors often deepen overnight, making it an even tastier next-day meal.
Freezing
While pasta dishes with cream-based sauces usually don’t freeze perfectly, you can freeze the beef and sauce separately in airtight containers for up to two months. Thaw in the fridge overnight before reheating and tossing with freshly cooked pasta to retain the best texture.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of beef stock or pasta water to bring back the sauce’s creaminess. Avoid the microwave if possible, as slower reheating helps maintain the tenderness of the beef and prevents the cream sauce from breaking.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! Though sirloin is preferred for its tenderness, you can use flank steak or ribeye cut into thin strips. Just adjust cooking time slightly to avoid overcooking tougher cuts.
Is it possible to make this recipe dairy-free?
Yes, simply swap the butter for a dairy-free margarine and use coconut cream or cashew cream instead of heavy cream. Nutritional yeast can be a great substitute for Parmesan to maintain that cheesy flavor.
What type of pasta works best with this dish?
Fettuccine is ideal because its wide, flat shape holds the creamy sauce well, but tagliatelle, pappardelle, or even spaghetti will work nicely if that’s what you have on hand.
Can I add vegetables to the recipe?
Definitely! Sautéed mushrooms, spinach, or sun-dried tomatoes fold in beautifully without overpowering the Beef and Garlic Butter Pasta Recipe. Add them after cooking the garlic for best results.
How spicy is this recipe with the red pepper flakes?
The red pepper flakes add a gentle warmth that complements the garlic butter sauce without being overwhelming. You can adjust the amount or omit altogether based on your spice preference.
Final Thoughts
This Beef and Garlic Butter Pasta Recipe is a complete winner for any occasion where you want to feel comforted and pampered by your meal. It’s surprisingly easy to make yet packed with layers of flavor that will have everyone asking for seconds. So gather your ingredients, turn on some great tunes, and dive into this deliciously satisfying dinner—your taste buds will thank you!
Print
Beef and Garlic Butter Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
A rich and flavorful Beef and Garlic Butter Pasta that combines tender strips of beef sirloin with a creamy garlic butter sauce, tossed with fettuccine for a satisfying and delicious meal perfect for any day of the week.
Ingredients
Meat
- 1 pound (450g) beef sirloin, sliced into thin strips
Pasta
- 12 ounces (340g) fettuccine or pasta of choice
- 1/2 teaspoon salt (for pasta water)
Sauce and Seasoning
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Liquids and Cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1/4 cup beef stock or broth
Garnish
- 1 tablespoon fresh parsley, chopped
- Additional grated Parmesan cheese for serving
- Additional fresh parsley for serving
Instructions
- Cook the Pasta: Fill a large pot with water, add 1/2 teaspoon of salt, and bring to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.
- Sear the Beef: Heat a large skillet over medium-high heat and add the olive oil. Add the beef strips to the skillet. Season with half of the salt and all the black pepper. Cook the beef, stirring occasionally, until browned on all sides, about 4-5 minutes. Remove the beef from the skillet and keep warm on a plate.
- Sauté Garlic and Red Pepper Flakes: Reduce the heat to medium. Add the butter to the same skillet and let it melt. Add the minced garlic and optional red pepper flakes, sautéing until the garlic is fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic.
- Simmer the Sauce: Pour in the beef stock and let it simmer for about 2 minutes to blend the flavors. Then reduce the heat to low and stir in the heavy cream and remaining salt, mixing thoroughly to create a smooth sauce.
- Toss the Pasta in Sauce: Add the cooked fettuccine to the skillet and gently toss it to coat the pasta evenly with the sauce. Slowly add reserved pasta water a little at a time, stirring gently, to adjust the sauce to the desired consistency.
- Combine Beef and Cheese: Return the cooked beef to the skillet along with the grated Parmesan cheese and chopped parsley. Fold everything together gently so the beef heats through and the cheese melts into the sauce.
- Final Touch and Serve: Remove the skillet from heat. Taste and adjust seasoning with additional salt or pepper if needed. Serve the pasta hot, topped with extra grated Parmesan cheese and fresh parsley for garnish.
Notes
- Reserve some pasta water to help adjust the sauce consistency for a silky texture.
- If you prefer less spice, omit the red pepper flakes.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Be careful not to overcook the beef to keep it tender.
- This dish pairs nicely with a simple green salad or steamed vegetables for a complete meal.
