Description
A simple recipe for steak and pasta coated in a rich garlic parmesan cream sauce.
Ingredients
Scale
- 1 pound sirloin steak, cut into bite-sized pieces
- 8 ounces pasta (fettuccine or penne recommended)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Season steak pieces generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add steak and cook until browned on all sides and cooked to your desired doneness. Remove steak from the skillet and set aside.
- Reduce heat to medium. Add minced garlic to the skillet and cook for about 1 minute until fragrant. Do not let it burn.
- Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1 minute.
- Stir in heavy cream and bring the mixture to a gentle simmer. Cook for 3-5 minutes until the sauce thickens slightly.
- Remove the skillet from the heat. Stir in the grated Parmesan cheese until the sauce is smooth.
- Return the cooked steak to the skillet. Add the cooked pasta. Toss everything together until the pasta and steak are well coated in the sauce.
- Stir in the fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.
Notes
- You can substitute the sirloin steak with flank steak or ribeye.
- For a thicker sauce, let the cream simmer a little longer before adding the cheese.
- Use fresh Parmesan cheese for the best flavor.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3
- Sodium: 550
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 40
- Cholesterol: 120
Keywords: steak pasta, garlic parmesan sauce, creamy pasta, beef pasta, weeknight dinner