Ingredients
Scale
- 12 ounces rotini pasta
- 1 pound beef sirloin, sliced thinly
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/2 cup beef broth
- 1 tablespoon butter
If you’re looking to make this dish a bit lighter, you can substitute the heavy cream with half-and-half, and for a vegetarian twist, swap the beef with sautéed mushrooms or bell peppers. Cooking is all about making it your own, after all!
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the thinly sliced beef and season with salt and pepper. Sauté until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute.
- Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. This step is key to adding depth to your sauce!
- Reduce heat to medium and stir in the heavy cream and Italian seasoning. Bring to a gentle simmer.
- Gradually add the Parmesan cheese, stirring continuously until the sauce is smooth and creamy.
- Return the cooked beef to the skillet, along with the cooked rotini. Toss everything to coat in the creamy sauce.
- Garnish with fresh parsley before serving, and enjoy the smiles and satisfied sighs that follow.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International