Ingredients

12 ounces fettuccine or penne pasta

1 pound sirloin or ribeye steak, thinly sliced

Salt, to taste

Black pepper, to taste

1/2 teaspoon crushed red pepper flakes, optional

1 tablespoon olive oil

2 tablespoons unsalted butter

4 cloves garlic, minced

1/2 cup beef broth

1 cup heavy cream

1/2 cup grated parmesan cheese

Fresh parsley, chopped

Additional grated parmesan cheese, optional

Instructions

Step 1: Cook pasta in a large pot of salted boiling water according to the package instructions. Drain well and reserve 1/2 cup of the cooking water.

Step 2: Season the steak slices generously with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the steak pieces until browned and cooked to your liking, about 2–3 minutes per side. Remove the steak from the skillet and set aside.

Step 3: Reduce heat to medium and add the butter to the same skillet. Once melted, add minced garlic and sauté for 1–2 minutes until fragrant.

Step 4: Pour in the beef broth to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.

Step 5: Stir in the heavy cream and grated parmesan cheese. Simmer the sauce for 3–4 minutes until it thickens, stirring regularly. Add crushed red pepper flakes if using.

Step 6: Add the cooked pasta to the sauce and toss to coat well. If the sauce is too thick, stir in some of the reserved pasta water to reach desired consistency. Return the cooked steak to the skillet and gently combine everything.

Step 7: Serve immediately, garnished with chopped fresh parsley and extra grated parmesan cheese if desired.

Tips & Variations

Try swapping sirloin or ribeye with flank steak for a leaner cut, slicing thinly against the grain for tenderness.

If you prefer a bit of freshness, add a squeeze of lemon juice to the sauce just before serving.

Substitute heavy cream with half-and-half for a lighter sauce, but expect it to be less rich.

For extra veggies, toss in sautéed mushrooms or spinach when adding the cream.

FAQs

Can I use a different type of pasta?

Yes, this sauce pairs well with various pasta shapes like penne, linguine, or even rigatoni. Choose your favorite or what you have on hand.

How do I prevent the steak from overcooking?

Slice the steak thinly and sear it quickly over medium-high heat, about 2-3 minutes per side. Remove it from the pan as soon as it’s cooked to your preferred doneness to avoid overcooking during sauce preparation.