Ingredients
Scale
- 1 pound sirloin steak, thinly sliced
- 12 ounces fettuccine or pasta of choice
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup beef broth
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Optional: Red pepper flakes for a hint of spice
If you’re feeling adventurous, try swapping the sirloin for ribeye or even flank steak. And for a lighter touch, substitute the heavy cream with half-and-half—perfect for those nights when you want to indulge without overindulging.
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the steak slices with salt and pepper.
- Add the steak to the skillet, cooking for 2-3 minutes on each side until browned and cooked to your liking. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the beef broth and heavy cream, stirring to combine. Let it simmer for 3-4 minutes until slightly thickened.
- Reduce the heat to low and stir in the Parmesan cheese until melted and smooth. Taste and adjust seasoning if necessary.
- Add the cooked pasta and steak back into the skillet, tossing everything together to coat with the creamy sauce.
- Garnish with fresh parsley and a sprinkle of red pepper flakes, if desired. Serve immediately and enjoy the delightful fusion of flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International