Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb sirloin steak, sliced thin
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup beef broth
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and season with salt and pepper. Cook until browned, about 3-4 minutes, then remove from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the beef broth and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
- Reduce heat to low and stir in the heavy cream, allowing it to warm through.
- Add the grated Parmesan cheese and stir until melted and smooth. Season with additional salt and pepper to taste.
- Return the cooked steak to the skillet and toss to combine. Add the cooked fettuccine and mix until the pasta is coated in the creamy sauce.
- Serve immediately, garnished with chopped parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add vegetables like spinach or mushrooms for extra flavor and nutrition.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg