Garlic Parmesan Steak Pasta
A delicious and hearty dish combining garlic, creamy Parmesan cheese, and tender steak with perfectly cooked pasta, perfect for family dinners or special occasions.
Ingredients
Pasta and Sauce
- 8 oz pasta (fettuccine or penne)
- 1 lb steak (sirloin or ribeye), sliced Use a good quality steak for better flavor and tenderness.
- 4 cloves garlic, minced Feel free to add red pepper flakes for spice.
- 1 cup heavy cream Can use vegetable broth in place of some of the cream for a vegetarian option.
- 1 cup grated Parmesan cheese
- 3 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish) Adds color and flavor.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium-high heat. Add the sliced steak and season with salt and pepper.
- Cook until browned and cooked to your liking, then remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about a minute until fragrant.
Cooking
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the Parmesan cheese until melted and creamy.
- Add the cooked pasta and steak back into the skillet, tossing to coat in the sauce.
- Cook for a couple more minutes to heat through.
Serving
- Serve warm, garnished with chopped parsley.
Notes
To store leftovers, place the Garlic Parmesan Steak Pasta in an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until hot. It’s best not to freeze this dish, as cream-based sauces may separate when thawed. Leftovers are best enjoyed fresh.