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Creamy Steak Pasta

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Creamy Steak Pasta is a rich and comforting dish featuring tender slices of steak served over pasta coated in a velvety Parmesan cream sauce. This restaurant-quality meal is easy to make and perfect for weeknight dinners or special occasions.

Ingredients

  • 1 pound sirloin steak, ribeye, or strip steak
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 12 ounces fettuccine, penne, or rigatoni
  • 1 tablespoon salt (for pasta water)
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
  2. Reserve 1/2 cup of pasta water, then drain the pasta.
  3. Pat the steak dry and season both sides with salt, pepper, and garlic powder.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Cook the steak for 3 to 5 minutes per side, depending on thickness and desired doneness.
  6. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes.
  7. Reduce the heat to medium and melt the butter in the same skillet.
  8. Add the garlic and sauté for about 30 seconds until fragrant.
  9. Pour in the heavy cream and stir well.
  10. Add the Parmesan cheese, Italian seasoning, black pepper, and red pepper flakes if using.
  11. Simmer gently for 3 to 4 minutes until the sauce thickens slightly.
  12. Add the cooked pasta and toss until coated in the sauce.
  13. Add reserved pasta water as needed to loosen the sauce.
  14. Slice the steak thinly against the grain.
  15. Arrange the steak over the pasta.
  16. Garnish with parsley and additional Parmesan cheese if desired.
  17. Serve immediately.

Notes

  • Use freshly grated Parmesan for the smoothest sauce and best flavor.
  • Add mushrooms, spinach, broccoli, or asparagus for extra vegetables.
  • For a lighter version, substitute half-and-half for heavy cream.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of milk or cream to maintain a creamy texture.
  • Slice the steak against the grain for maximum tenderness.

Nutrition

Find it online: https://thefamilycooking.com/creamy-steak-pasta-2/