Description
A rich and satisfying creamy beef pasta featuring tender steak slices, fresh garlic, and a velvety Parmesan sauce that’s packed with bold flavor and herbaceous brightness.
Ingredients
12 oz penne or fettuccine pasta
1 lb beef sirloin or flank steak, thinly sliced against the grain
2 tbsp extra virgin olive oil
3 garlic cloves, minced
1 cup heavy cream (full fat)
¾ cup beef broth
1 tsp Italian seasoning
1 tbsp Worcestershire sauce
½ cup freshly grated Parmesan cheese
2 tbsp chopped fresh parsley
Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water and drain.
2. Heat olive oil in a large skillet over medium-high heat. Sear sliced beef in batches until browned (3–4 minutes). Transfer to a plate.
3. Lower heat to medium. Add a bit more oil if needed. Sauté garlic for 1 minute until fragrant.
4. Add beef broth and Worcestershire sauce. Scrape up browned bits. Stir in cream, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
5. Return pasta to the skillet and toss in the sauce. Add reserved pasta water to adjust consistency. Fold in the cooked beef and juices.
6. Sprinkle in Parmesan cheese and stir until melted. Finish with fresh parsley. Serve hot.
Notes
Don’t overcrowd the skillet when searing beef; it needs space to brown.
Reserved pasta water helps make the sauce silky and smooth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 740mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 125mg
Keywords: creamy beef pasta, garlic parmesan pasta, steak pasta