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Steak and Creamy Garlic Parmesan Pasta

Steak and Creamy Garlic Parmesan Pasta in a skillet with tender beef cubes and fettuccine
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This Steak and Creamy Garlic Parmesan Pasta is a restaurant-quality meal made right at home. Tender sirloin steak and a rich, garlic parmesan cream sauce are tossed with fettuccine for an easy and impressive dinner.

Ingredients

Scale
  • 1 lb sirloin steak, cut into 1-inch cubes
  • 1 lb fettuccine
  • 2 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 cup chicken broth
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the fettuccine according to package directions. Drain and set aside.
  2. While the pasta is cooking, season the steak cubes with salt and pepper.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak cubes in a single layer and sear for 2-3 minutes per side until browned but not cooked through. Remove the steak from the skillet and set aside.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and cook for about 1 minute until fragrant.
  5. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
  6. Stir in the heavy cream, Italian seasoning, and half of the Parmesan cheese. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes until it starts to thicken.
  7. Return the seared steak to the skillet along with any accumulated juices. Add the cooked fettuccine and toss everything to combine. Cook for another 1-2 minutes until the steak is cooked to your liking and the pasta is coated in the sauce.
  8. Remove from heat and stir in the remaining Parmesan cheese and fresh parsley. Season with additional salt and pepper if needed. Serve immediately.

Notes

  • Do not overcook the steak. Sear it quickly and set it aside to prevent it from becoming tough.
  • Use freshly grated Parmesan cheese for the best sauce texture and flavor. Pre-shredded cheeses can contain anti-caking agents that make the sauce grainy.
  • The sauce will thicken as it cools. If it becomes too thick, stir in a splash of chicken broth or cream to loosen it.
  • Pat the steak cubes completely dry with a paper towel before seasoning to ensure a good sear.
  • Feel free to use other cuts of beef like ribeye or flank steak for variety.

Nutrition

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