why make this recipe
Creamy Steak Pasta Garlic is a delightful dish that makes for a satisfying meal any night of the week. It combines the rich flavors of steak with a creamy, garlicky sauce that clings beautifully to the pasta. This recipe is perfect for a cozy dinner or a special occasion, and it’s quick enough to whip up after a busy day.
how to make Creamy Steak Pasta Garlic
Ingredients :
- 12 ounces fettuccine or penne pasta
- 1 pound sirloin or ribeye steak, thinly sliced
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup beef broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Fresh parsley, chopped
- Additional grated parmesan cheese, optional
Directions :
- Boil pasta in a large pot of salted water according to package instructions. Drain well and reserve 1/2 cup of the cooking water.
- Season steak slices generously with salt and black pepper. In a large skillet over medium-high heat, heat olive oil and sear the steak pieces until browned and cooked to desired doneness, about 2–3 minutes per side. Remove steak from skillet and set aside.
- Lower heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 1–2 minutes until aromatic.
- Deglaze the skillet by pouring in beef broth, scraping any browned bits from the bottom. Simmer for 2 minutes.
- Add heavy cream and grated parmesan cheese to the skillet. Stir regularly and simmer for 3–4 minutes until the sauce thickens. Stir in crushed red pepper flakes if desired.
- Add cooked pasta to the sauce, tossing to coat. If needed, incorporate reserved pasta water to adjust sauce consistency. Return cooked steak to skillet and gently combine.
- Serve immediately, topped with chopped fresh parsley and extra grated parmesan if desired.
how to serve Creamy Steak Pasta Garlic
Serve Creamy Steak Pasta Garlic hot right out of the skillet. Top it with freshly chopped parsley and extra grated parmesan cheese for added flavor and presentation. It pairs nicely with a simple side salad or garlic bread.
how to store Creamy Steak Pasta Garlic
To store any leftovers, let the dish cool completely, then transfer it into an airtight container. You can keep it in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over medium heat, adding a splash of milk or broth to loosen the sauce.
tips to make Creamy Steak Pasta Garlic
- Make sure to slice the steak against the grain for tender pieces.
- You can adjust the level of garlic to your liking. If you love garlic, feel free to add more!
- If you want to add some veggies, consider including spinach or mushrooms in the sauce.
variation (if any)
For a lighter version, you can use half-and-half instead of heavy cream. You can also substitute chicken for steak if you prefer chicken pasta. Adding vegetables like broccoli or bell peppers can also boost nutrition and flavor.
FAQs
1. Can I use a different type of pasta?
Yes! You can use any pasta shape you prefer, such as spaghetti, farfalle, or even gluten-free pasta.
2. How can I make this dish spicier?
You can add more crushed red pepper flakes or even a dash of hot sauce for an extra kick.
3. Can I make this recipe in advance?
While it’s best served fresh, you can prepare the sauce ahead of time and store it in the fridge. Cook the pasta and meat fresh when you are ready to serve.
Creamy Steak Pasta Garlic
Ingredients
Pasta and Steak
- 12 ounces fettuccine or penne pasta Use your preferred pasta shape.
- 1 pound sirloin or ribeye steak, thinly sliced Slice against the grain for tenderness.
- 1/2 teaspoon crushed red pepper flakes, optional Add for a spicy kick.
Sauce
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced Adjust amount to your garlic preference.
- 1/2 cup beef broth Use low-sodium if preferred.
- 1 cup heavy cream Can be substituted with half-and-half for a lighter version.
- 1/2 cup grated parmesan cheese Freshly grated is best.
- Fresh parsley, chopped For garnish.
- Additional grated parmesan cheese, optional For serving.
Instructions
Cooking Pasta
- Boil pasta in a large pot of salted water according to package instructions. Drain well and reserve 1/2 cup of the cooking water.
Searing Steak
- Season steak slices generously with salt and black pepper.
- In a large skillet over medium-high heat, heat olive oil and sear the steak pieces until browned and cooked to desired doneness, about 2–3 minutes per side.
- Remove steak from skillet and set aside.
Making the Sauce
- Lower heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 1–2 minutes until aromatic.
- Deglaze the skillet by pouring in beef broth, scraping any browned bits from the bottom. Simmer for 2 minutes.
- Add heavy cream and grated parmesan cheese to the skillet. Stir regularly and simmer for 3–4 minutes until the sauce thickens. Stir in crushed red pepper flakes if desired.
Combine and Serve
- Add cooked pasta to the sauce, tossing to coat. If needed, incorporate reserved pasta water to adjust sauce consistency.
- Return cooked steak to skillet and gently combine.
- Serve immediately, topped with chopped fresh parsley and extra grated parmesan if desired.
