Creamy Steak Pasta Meal (Print Version)
# Ingredients:
01 -
2 boneless ribeye steaks
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
1 tablespoon olive oil
05 -
340 grams pasta (fettuccine or penne)
06 -
2 tablespoons unsalted butter
07 -
2 cloves garlic, minced
08 -
1 small onion, chopped
09 -
240 milliliters heavy cream
10 -
240 milliliters beef broth
11 -
60 grams grated Parmesan cheese
12 -
1/4 teaspoon red pepper flakes (optional)
13 -
1 teaspoon dried Italian herbs
14 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Season the ribeye steaks with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and cook the steaks for 4-5 minutes on each side until desired doneness. Remove from the skillet and let the steaks rest before slicing thinly.
02 -
Boil the pasta in salted water. Cook until al dente according to package instructions. Reserve 120 milliliters of the pasta water before draining.
03 -
Using the same skillet, melt butter over medium heat. Sauté the minced garlic and chopped onion for 2-3 minutes until softened and fragrant.
04 -
Add the heavy cream and beef broth to the skillet. Stir and let the mixture simmer for 5-7 minutes until slightly thickened.
05 -
Stir in the grated Parmesan, red pepper flakes (if using), and dried Italian herbs. Adjust seasoning with salt and black pepper as needed.
06 -
Add the cooked pasta to the skillet and toss to coat in the sauce. Gradually add reserved pasta water if needed to loosen the consistency.
07 -
Fold the sliced steak into the pasta and sauce mixture. Allow the steak to warm through, ensuring even distribution.
08 -
Plate the creamy steak pasta, garnish with chopped parsley and additional grated Parmesan if desired. Serve hot.