Creamy Steak Pasta Recipe
Welcome, my fellow food enthusiasts! Today, I am excited to share with you my all-time favorite recipe that never fails to impress – the Creamy Steak Pasta. This dish holds a special place in my heart as it’s a perfect blend of tender steak, al dente pasta, and a velvety creamy sauce that will make your taste buds dance with joy.
Why You’ll Love This
I make this creamy steak pasta when I want to treat myself to a luxurious meal without spending hours in the kitchen. The combination of succulent steak pieces and rich, creamy sauce is simply irresistible. My family goes crazy for this dish because it’s a hearty and comforting meal that satisfies their cravings every time.
Ingredients:
For this flavorful dish, you will need:
– 1 lb of steak (sirloin or ribeye works best)
– 12 oz of fettuccine pasta
– 1 cup of heavy cream
– 1/2 cup of grated Parmesan cheese
– 2 cloves of garlic, minced
– Salt and pepper to taste
Directions:
1. Begin by cooking the fettuccine pasta according to the package instructions. Remember to reserve a cup of pasta water before draining.
2. Season the steak with salt and pepper, then cook it in a hot skillet until it reaches your desired level of doneness. Once cooked, set the steak aside to rest.
3. In the same skillet, add minced garlic and sauté until fragrant. Pour in the heavy cream and bring it to a simmer.
4. Stir in the grated Parmesan cheese until the sauce thickens. If needed, add some of the reserved pasta water to reach your desired consistency.
5. Slice the rested steak into thin strips and add it to the creamy sauce. Let it simmer together for a few minutes to allow the flavors to meld.
Notes:
This creamy steak pasta is incredibly versatile. Feel free to add some sun-dried tomatoes for a burst of tanginess or a handful of fresh spinach for added freshness.
Variations:
One experiment I tried was adding a splash of balsamic vinegar to the sauce, but it turned out too tangy for my liking. However, feel free to give it a try if you enjoy a hint of acidity in your dishes.
Equipment:
If you don’t have a skillet, you can use a regular pan for cooking the steak and sauce. Just make sure it’s large enough to accommodate all the ingredients without crowding.
Storage Information:
Though honestly, in my house, this creamy steak pasta never lasts more than a day! The flavors are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator.
Serving Suggestions:
I love serving this creamy steak pasta with a sprinkle of fresh parsley and an extra grating of Parmesan cheese on top. It adds a pop of color and extra richness to the dish.
Pro Tips:
I once tried rushing the sauce thickening process, and it ended up being too runny. So, be patient and let the sauce simmer gently until it reaches the perfect consistency.
FAQ:
Q: Can I use a different cut of meat for this recipe?
A: Absolutely! You can substitute the steak with chicken or even tofu for a vegetarian version. Just adjust the cooking time accordingly.
Creamy Steak Pasta Recipe
Tender steak slices combined with al dente fettuccine pasta in a velvety creamy sauce made with heavy cream and Parmesan cheese, seasoned with garlic, salt, and pepper.
Ingredients
- 1 lb steak (sirloin or ribeye)
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt
- Pepper
Directions
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Cook the fettuccine pasta according to package instructions, reserving a cup of pasta water before draining.
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Season and cook the steak in a skillet to desired doneness, then set aside to rest.
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Sauté minced garlic in the same skillet, add heavy cream, and bring to a simmer.
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Stir in Parmesan cheese until the sauce thickens, adjusting consistency with reserved pasta water if necessary.
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Slice the rested steak into thin strips and add to the creamy sauce. Simmer together for a few minutes.
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Serve with sun-dried tomatoes or fresh spinach for additional flavor.
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Store any leftovers in an airtight container in the refrigerator.
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Serve with a garnish of fresh parsley and extra Parmesan cheese.