Description
Whip up Creamy Garlic Steak Pasta! A rich, flavorful dish perfect for busy weeknights or a special dinner. Get Mama Tessa’s easy recipe and tips.
Ingredients
Scale
- Main Stars:
- 1 lb sirloin or ribeye steak, thinly sliced
- 12 oz fettuccine or linguine pasta
- Sauce Essentials:
- 1.5 cups heavy cream
- 6 cloves garlic, minced (or more, I always add more!)
- 1 cup beef broth (low sodium preferred)
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- Flavor Boosters:
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 tsp red pepper flakes (or to taste)
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 1/4 cup fresh parsley, chopped
- 1/2 cup reserved pasta water
Instructions
- Prep and Sear Your Steak:: First things first, let’s get that steak ready for our Creamy Garlic Steak Pasta. Pat your steak dry with paper towels – this is key for a good sear, trust me! Slice it into thin strips, about half an inch thick. Season generously with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of olive oil. Once it’s shimmering, add your steak strips in a single layer. Don’t overcrowd the pan, or it’ll steam instead of sear. Sear for 2-3 minutes per side until beautifully browned. I always get excited watching that crust form, the smell is just incredible! Remove the steak from the pan and set aside on a plate, letting those juices rest. Don’t clean the pan just yet; we want those delicious browned bits for our sauce!
- Cook Your Pasta:: While the steak is resting, get a large pot of salted water boiling for your pasta. And I mean *salted* water – it should taste like the ocean, honestly. Once it’s at a rolling boil, add your fettuccine or linguine. Cook according to package directions until it’s al dente, which means it still has a little bite. This is where I always forget to salt the water, but I’ve learned my lesson! Before draining, make sure to reserve about a cup of that starchy pasta water. That liquid gold is going to be our secret weapon for a truly silky sauce. Drain the rest of the pasta and set it aside.
- Build the Creamy Garlic Sauce:: Now for the star of the show: the sauce! In the same skillet you used for the steak (don’t wipe it out, those bits are flavor!), melt a tablespoon of butter over medium heat. Add your minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant; you’ll smell that amazing aroma filling your kitchen – don’t let it burn, though! Pour in the beef broth and let it simmer for a couple of minutes, scraping up any browned bits from the bottom of the pan. This is where all the magic starts to happen, honestly, it’s so satisfying.
- Make it Creamy:: Reduce the heat to low. Slowly pour in the heavy cream, stirring constantly. Let it come to a gentle simmer, just enough for it to start thickening slightly. This is when the sauce starts to transform into that beautiful, rich texture. Stir in about half of your freshly grated Parmesan cheese until it’s fully melted and incorporated. Season with a pinch more salt and pepper to taste. Remember, the pasta water is still waiting if you need to adjust the consistency later, so don’t fret if it seems a little thick right now. I’ve definitely added too much cream too fast before, making it lumpy, but slow and steady wins the race here!
- Combine and Toss:: Add the cooked pasta and the rested steak strips (along with any accumulated juices – don’t leave that flavor behind!) to the creamy garlic sauce in the skillet. Using tongs, gently toss everything together until the pasta is fully coated in that luxurious sauce. If the sauce seems a bit too thick, add a splash or two of that reserved pasta water, a tablespoon at a time, until you reach your desired consistency. This step is where the dish really comes together, and it just looks so inviting!
- Garnish and Serve Your Creamy Garlic Steak Pasta:: Give everything one last taste test and adjust seasonings if needed. Stir in most of your fresh chopped parsley. Transfer the Creamy Garlic Steak Pasta to serving bowls. Sprinkle with the remaining Parmesan cheese and a final flourish of fresh parsley. The aroma at this point is just heavenly, a mix of savory steak, pungent garlic, and rich cream. Serve immediately and watch everyone dig in! It’s a dish that looks impressive but is actually so doable, even on a busy Tuesday night. Enjoy!