Description
A delicious combination of tender steak and creamy pasta, this dish offers a comforting and elegant dining experience.
Ingredients
Scale
- 8 oz pasta (such as fettuccine or penne)
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Roasted peppers for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a splash of pasta water for later if necessary.
- Sear the Steak: In a large skillet, heat the olive oil over medium-high heat. Add the steak pieces, seasoning with salt and pepper. Sear until browned, about 3-4 minutes for medium-rare. Remove the steak from the skillet and set aside, allowing it to rest.
- Sauté the Garlic: In the same skillet, reduce the heat and add the minced garlic. Sauté until fragrant, about 30 seconds, being careful not to burn it.
- Make the Sauce: Pour the heavy cream into the skillet, stirring to combine, and bring to a gentle simmer.
- Add the Cheese: Gradually whisk in the grated Parmesan cheese until it melts completely, forming a silky sauce.
- Combine Ingredients: Toss the cooked pasta and seared steak back into the skillet, using tongs to coat everything in the creamy sauce thoroughly. If the sauce is too thick, add a splash of reserved pasta water to achieve your desired consistency.
- Serve: Serve the pasta warm, garnished with roasted peppers on the side for that vibrant touch.
Notes
For make-ahead options, cook the steak and sauce in advance, then prepare the pasta just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg