Description
This creamy steak pasta combines tender slices of seared sirloin or ribeye with a rich Parmesan-heavy cream sauce, tossed with perfectly cooked fettuccine. Ready in just 30 minutes, it’s a comforting yet elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Pasta
- 12 ounces fettuccine pasta
Steak and Sauce
- 1 pound sirloin or ribeye steak, thinly sliced
- 1 cup heavy cream
- 4 cloves fresh garlic, minced
- ½ cup grated Parmesan cheese
- 1 cup low-sodium beef broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, approximately 8 minutes. Drain the pasta, reserving 1 cup of the pasta water for later use.
- Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with salt and pepper. Sear the steak slices in the hot skillet for about 3 minutes on each side until browned. Remove the steak from the skillet and set aside to rest.
- Sauté Garlic and Reduce Broth: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the low-sodium beef broth and let it simmer for approximately 5 minutes, allowing it to reduce slightly and concentrate in flavor.
- Create the Cream Sauce: Stir in the heavy cream and grated Parmesan cheese to the reduced broth, mixing continuously until the sauce is smooth, creamy, and well combined.
- Toss Pasta and Steak in Sauce: Add the cooked fettuccine and the rested steak slices back into the skillet. Toss everything together gently, incorporating the reserved pasta water as needed to loosen the sauce and achieve your desired creaminess.
- Serve: Divide the creamy steak pasta among plates and serve hot. Garnish with extra Parmesan cheese if desired.
Notes
- Use thinly sliced steak for quick cooking and tender bites.
- Reserve pasta water to help adjust the sauce consistency.
- Use low-sodium beef broth to control salt levels.
- For a lighter version, substitute half-and-half instead of heavy cream.
- Let the steak rest after searing to retain juiciness.
