Description
Indulgent Creamy Garlic Parmesan Steak Pasta Delight is a rich and flavorful dish combining perfectly cooked fettuccine with tender ribeye steaks simmered in a luscious garlic parmesan cream sauce. This dish offers a luxurious meal experience ideal for steak and pasta lovers looking to enjoy a hearty and comforting dinner at home.
Ingredients
Scale
Pasta
- 12 oz Dry Pasta (fettuccine or spaghetti) – Classic choice is fettuccine
Steak
- 2 pieces Boneless Ribeye or Sirloin Steaks (approx. 6 oz each) – Can substitute with chicken or tofu
- Salt & Black Pepper – Adjust to personal preference
Sauce
- 2 tablespoons Olive Oil – Substitute with vegetable oil if preferred
- 2 tablespoons Unsalted Butter – Ghee or margarine can be used
- 4 cloves Garlic, finely minced – Garlic powder can be used as an alternative
- ½ cup Heavy Cream – Can be swapped with half-and-half or non-dairy alternative
- ½ cup Grated Parmesan Cheese – Nutritional yeast for dairy-free version
- ½ cup Beef Broth (optional) – Substitute with chicken or vegetable broth
- ¼ teaspoon Crushed Red Pepper Flakes (optional) – Omit if spice is not desired
- ¼ cup Fresh Chopped Parsley or Basil – Any fresh herb can be used
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
- Season the Steaks: Pat the ribeye or sirloin steaks dry with paper towels. Season both sides generously with salt and black pepper.
- Sear the Steaks: Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side or until desired doneness. Remove steaks from skillet and let rest, then slice thinly against the grain.
- Make the Garlic Parmesan Sauce: In the same skillet, reduce heat to medium and add unsalted butter. Once melted, add the finely minced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in the heavy cream and beef broth (if using), stirring to combine. Bring the sauce to a gentle simmer.
- Add Cheese and Seasonings: Stir in grated parmesan cheese and crushed red pepper flakes if using. Allow the cheese to melt and the sauce to thicken slightly, about 3-5 minutes. If the sauce becomes too thick, add reserved pasta water a little at a time to reach desired consistency.
- Combine Pasta, Steak, and Sauce: Add the cooked pasta and sliced steak into the skillet with the sauce. Toss gently to coat everything evenly. Cook for an additional 1-2 minutes to heat through and meld flavors.
- Garnish and Serve: Remove from heat and stir in fresh chopped parsley or basil. Serve immediately on warm plates for the best indulgent experience.
Notes
- Use fettuccine for a classic presentation, but spaghetti works well too.
- To make this dish dairy-free, substitute parmesan with nutritional yeast and use a non-dairy cream substitute.
- You can substitute steak with chicken breast or firm tofu for a different protein option.
- If you prefer less spice, omit the crushed red pepper flakes entirely.
- Reserve pasta water helps to adjust sauce consistency and adds more flavor.
- Allow steak to rest after cooking to retain juiciness before slicing.
- Fresh herbs enhance aroma and freshness; feel free to use any you prefer.
