Description
How to make creamy steak pasta with tender beef and a rich sauce that’s ready in under 30 minutes for a perfect weeknight dinner.
Ingredients
Scale
- Base & Main Components:
- 1.5 lbs Sirloin Steak, cut into 1-inch pieces
- 12 oz Fettuccine Pasta
- 1.5 cups Heavy Cream
- 1/2 cup Freshly Grated Parmesan Cheese, plus more for garnish
- 3 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil
- Flavor Builders:
- 1/2 Yellow Onion, finely diced
- 3 cloves Garlic, minced
- 1 cup Beef Broth
- 1/2 cup Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
- 1 teaspoon Worcestershire Sauce
- Seasonings & Spices:
- 1 teaspoon Kosher Salt, plus more to taste
- 1/2 teaspoon Freshly Ground Black Pepper, plus more to taste
- 1/2 teaspoon Dried Thyme
- Finishing Touches:
- 1/4 cup Fresh Parsley, chopped
- 1/4 teaspoon Red Pepper Flakes (Optional)
Instructions
- Sear Steak: Season sirloin steak pieces with salt, pepper, and thyme. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear steak in batches for 2-3 minutes per side until nicely browned; do not overcrowd the pan. Set aside.
- Sauté Aromatics: In the same skillet, melt remaining butter. Add diced yellow onion and cook until softened and translucent, about 3-5 minutes. Stir in minced garlic and red pepper flakes (if using) for another minute until fragrant, but not burnt.
- Deglaze Sauce: Pour in white wine and beef broth, scraping up any browned bits from the bottom of the pan to deglaze. Bring to a simmer and let it reduce slightly for 3-5 minutes, allowing flavors to meld beautifully for our Creamy Steak Pasta.
- Simmer Sauce: Stir in heavy cream and Worcestershire sauce. Bring the sauce to a gentle simmer, then reduce heat to low and let it thicken slightly for 5-7 minutes. It should coat the back of a spoon. Keep warm while pasta cooks.
- Cook Pasta: While the sauce simmers, cook fettuccine pasta according to package directions in salted boiling water until al dente. Reserve 1 cup of pasta water before draining. Al dente pasta holds up best in this creamy steak pasta.
- Combine Pasta: Add the cooked pasta and seared steak back into the skillet with the sauce. Toss everything together, adding Parmesan cheese. If the sauce for this Creamy Steak Pasta is too thick, stir in a little reserved pasta water until it reaches your desired consistency.
- Serve Pasta: Garnish your delicious Creamy Steak Pasta with fresh chopped parsley and extra grated Parmesan cheese. Serve immediately, perhaps with a crusty bread, and savor this ultimate weeknight meal.
Notes
Avoid overcrowding the pan when searing steak; cook in batches for a beautiful brown crust and tender meat.
Store leftover Creamy Steak Pasta in an airtight container in the refrigerator for 3-4 days; cream sauce spoils quickly.
Substitute dry white wine with extra beef broth for an alcohol-free version; the taste will be delicious.
Serve immediately, garnished with fresh parsley and Parmesan. Pair with a green salad or crusty garlic bread.
Sear steak and prepare sauce up to two days ahead, storing separately to make weeknight meals effortless.
**Allergy Information:** Dairy, Gluten, Fish