Creamy Steak Pasta for Effortless Gourmet Dining
This Creamy Steak Pasta is SO EASY! Tender steak strips and luscious cream sauce tossed with fettuccine make a quick, indulgent gourmet dinner.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Knife and cutting board
- Measuring cups and spoons
- Wooden Spoon or Silicone Spatula
Ingredients
- 8 ounces fettuccine pasta for that silky, wide noodle texture that holds the sauce beautifully
- 1 pound beef steak cut into thin strips; tender cuts like sirloin or ribeye work best
- 2 tablespoons olive oil to sear the steak and sauté the garlic
- 3 cloves garlic minced; adds aromatic depth and a savory punch
- 1 cup heavy cream the backbone of the creamy sauce
- 1 cup beef broth enhances the steak flavor and adds richness without overpowering
- 1 teaspoon Italian seasoning a perfect blend of herbs for that classic Italian flair
- Salt and pepper to taste; essential for seasoning both the steak and the sauce
- 1 cup grated Parmesan cheese melts into the sauce for that nutty, savory finish
- Fresh parsley chopped for garnish; adds freshness and a lovely color contrast
Instructions
Directions: Creamy Steak Pasta for Effortless Gourmet Dining
- Bring a large pot of salted water to a boil. Add the 8 ounces of fettuccine and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set aside, reserving a small cup of pasta water.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thin strips of beef steak, seasoning with salt and pepper. Sear the steak for about 2-3 minutes per side until browned but still tender. Remove the steak from the pan and set aside.
- Lower the heat to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds to 1 minute until fragrant, being careful not to burn it.
- Pour in 1 cup of beef broth and 1 cup of heavy cream to the skillet. Stir in 1 teaspoon of Italian seasoning, then bring the mixture to a gentle simmer. Let it cook for 3-5 minutes, stirring occasionally, until the sauce starts to thicken.
- Stir in the grated Parmesan cheese until melted and smooth. Return the cooked steak strips to the skillet, tossing to coat them thoroughly in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Add the drained fettuccine to the skillet and gently toss until every strand is coated with the luscious sauce. Taste and adjust seasoning with salt and pepper if needed.
- Transfer the creamy steak pasta to serving plates or a large bowl. Sprinkle generously with freshly chopped parsley for a fresh herbal note and a pop of color. Serve hot and savor every bite.
Notes
- Reserve some pasta water before draining to adjust sauce consistency if needed.
- Cook steak strips quickly on high heat to keep them tender and juicy.
- For a lighter sauce, substitute heavy cream with half-and-half or dairy alternatives.
- Reheat leftovers gently with a splash of broth or cream to maintain creaminess.
- Try different pasta types or steak cuts to customize texture and flavor.