Ingredients
Scale
- 1 pound sirloin steak, cut into bite-sized pieces
- 12 ounces fettuccine or pasta of choice
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 cups beef broth
- Fresh parsley, chopped for garnish
If you don’t have sirloin, any tender cut of beef will work. For a lighter version, consider substituting heavy cream with half-and-half or milk. And if spice isn’t your thing, feel free to adjust the red pepper flakes to your liking.
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the steak pieces, seasoning with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the steak from the pot and set aside.
- In the same pot, melt the butter over medium heat. Add the minced garlic, sautéing until fragrant, about 1-2 minutes.
- Add the beef broth and bring to a simmer. Stir in the pasta, ensuring it is submerged in the liquid.
- Cook the pasta according to package instructions, stirring occasionally, until al dente.
- Return the steak to the pot. Stir in the heavy cream, red pepper flakes, and Parmesan cheese, mixing until the cheese has melted and the sauce has thickened.
- Taste and adjust seasoning with additional salt and pepper if necessary. Garnish with fresh parsley before serving.
Cooking is about intuition, so feel free to tweak the seasoning as you see fit. Remember, the key is to let the flavors meld beautifully, just like the stories we share around the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International