Description
A rich and hearty Italian-American steak pasta featuring tender sirloin steak strips tossed in a creamy garlic Parmesan sauce with fettuccine or penne pasta. Perfect for a comforting dinner that’s packed with flavor and protein.
Ingredients
Scale
Pasta
- 12 ounces fettuccine or penne pasta
Steak
- 1 pound sirloin steak, sliced into thin strips
- 1 tablespoon olive oil
- Salt and pepper, to taste
Sauce
- 2 tablespoons butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 teaspoon Dijon mustard
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta cooking water, then set pasta aside.
- Cook Steak: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the steak strips with salt and pepper and sear them for 2 to 3 minutes per side until browned but still tender. Remove the steak from the skillet and set aside.
- Make Sauce: Reduce heat to medium and add butter to the same skillet. Stir in minced garlic and cook for about 1 minute until fragrant. Pour in heavy cream, beef broth, and Dijon mustard, stirring until smooth. Let the sauce simmer gently for 3 to 4 minutes until slightly thickened.
- Add Cheese and Seasoning: Whisk the grated Parmesan cheese into the sauce along with salt, black pepper, and red pepper flakes if using. Stir well to combine.
- Combine Pasta and Steak: Return the cooked pasta and steak strips to the skillet. Toss everything together thoroughly so the pasta and steak are evenly coated with the creamy garlic sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Finish and Serve: Garnish with chopped fresh parsley and serve immediately while hot and creamy.
Notes
- Ribeye or strip steak can be used instead of sirloin for a different flavor profile.
- For extra flavor and veggies, add sautéed mushrooms or spinach to the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk or cream to restore creaminess.
