A delightful, rich, and creamy dish that combines the heartiness of steak with the comfort of pasta. This dish is not only simple to make but also a guaranteed crowd-pleaser, perfect for weeknight dinners.
Ingredients
Scale:
12 ounces of fettuccine or your preferred pasta, such as linguine or pappardelle
1 pound sirloin steak, sliced into thin strips
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 tablespoons butter, unsalted
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup beef broth, low-sodium
1 tablespoon Worcestershire sauce
1 cup spinach or arugula (optional)
1 cup cherry tomatoes, halved (optional)
Fresh parsley, chopped (for garnish)
Additional grated Parmesan cheese (for garnish)
Instructions
In a large pot of salted boiling water, cook the pasta according to package instructions until al dente, about 9-11 minutes. Drain and set aside, reserving 1 cup of pasta water.
While the pasta cooks, season the steak strips with salt, pepper, garlic powder, and Italian seasoning. Allow to sit for a few minutes.
In a large skillet over medium-high heat, melt 1 tablespoon of butter. Cook the seasoned steak for 3-4 minutes until browned and cooked through. Remove from skillet and set aside.
In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant.
Pour in the heavy cream, beef broth, and Worcestershire sauce. Stir and bring to a simmer for 2-3 minutes until it thickens slightly.
Gradually whisk in the grated Parmesan cheese until melted and fully incorporated. If the sauce is too thick, add reserved pasta water as needed.
Add the cooked pasta and steak back into the skillet, tossing to coat in the sauce. If using, stir in spinach and cherry tomatoes and cook for an additional 2 minutes.
Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley and extra Parmesan cheese.
