A delicious and creamy pasta dish featuring tender steak bites in a rich garlic butter sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
1 lb sirloin steak, cut into bite-size pieces
12 oz pasta, such as penne or rigatoni
3 tbsp butter, divided
1 tbsp olive oil
5 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/2 cup reserved pasta water
2 tbsp chopped fresh parsley
Extra Parmesan, for serving
Instructions
Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
Pat the steak bites dry. Season with Italian seasoning, smoked paprika, salt, and black pepper.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2–3 minutes per side, or until browned and cooked to your preferred doneness. Transfer to a plate.
Reduce heat to medium and add the remaining 2 tbsp butter. Add the minced garlic and cook for about 30 seconds, until fragrant.
Pour in the heavy cream and simmer gently for 2–3 minutes.
Reduce heat to low and gradually whisk in the Parmesan until smooth. Add a splash of reserved pasta water if the sauce is too thick.
Add the cooked pasta and toss until coated in the creamy sauce.
Return the steak bites to the skillet and gently toss everything together.
Garnish with fresh parsley and extra Parmesan.
Notes
Sear the steak in batches if needed. Overcrowding the pan can cause the steak to steam instead of developing that delicious golden crust.