Description
Indulge in a bowl of creamy steak pasta, a gourmet dish featuring tender steak strips and a rich, velvety sauce that envelops the pasta.
Ingredients
Scale
- 320 g (12 oz) pasta (fettuccine, linguine, or penne)
- 450 g (1 lb) flank or sirloin steak, sliced
- 2 tablespoons olive oil
- 240 ml (1 cup) heavy cream
- 60 g (½ cup) grated Parmesan cheese
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Reserve 1 cup of pasta water; then drain.
- Sauté the steak: In a large skillet over medium-high heat, add olive oil. Season steak with salt and pepper. Cook for 3-4 minutes per side until browned. Remove and set aside.
- Make the cream sauce: In the same skillet, reduce heat to medium. Sauté onion for 3-4 minutes until translucent, then add garlic and cook until fragrant. Pour in heavy cream and scrape the bottom of the pan.
- Combine everything: Once heated, add Parmesan cheese and stir until melted. Mix in cooked pasta and steak, adding reserved pasta water as needed for consistency. Cook for 1–2 minutes.
- Finish with herbs: Remove from heat and stir in parsley. Adjust seasoning if necessary and serve immediately.
Notes
For a lighter version, substitute half-and-half for the heavy cream. You can also prepare the steak a day in advance for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg