Description
Indulge in Creamy Steak Pasta, blending juicy steak bites & al dente pasta in a rich sauce. A quick, savory delight for any night’s dinner!
Ingredients
Scale
- 1 lb (450g) pasta (fettuccine or pappardelle)
- 1 lb (450g) steak (ribeye or sirloin), sliced into thin strips
- 2 tablespoons olive oil, divided
- 3 tablespoons butter
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 medium onion, finely diced (about 1 cup)
- 1 cup (240ml) heavy cream
- ¾ cup (180ml) beef broth
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Meanwhile, pat steak dry, season with salt and pepper, and sear in 1 tablespoon olive oil for 1-2 minutes per side. Remove steak to a plate and cover.
- In the same pan, add remaining oil and butter. Sauté onions until translucent (3-4 minutes), then add garlic and cook for 30 seconds until fragrant.
- Pour in beef broth, scraping up browned bits from the pan. Reduce by half, then add heavy cream and Italian seasoning. Simmer 3-4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted. Slice the rested steak against the grain into thin strips.
- Drain pasta, reserving ½ cup pasta water. Add pasta to the sauce, tossing to coat. Add reserved pasta water if needed to reach desired consistency.
- Fold in sliced steak and any accumulated juices. Heat through for 1 minute, then taste and adjust seasoning.
- Serve garnished with fresh parsley and additional Parmesan cheese.