Steak Garlic Parmesan Pasta is a delightful dish that brings together the rich flavors of tender steak, aromatic garlic, and creamy Parmesan cheese, creating a culinary experience that is both satisfying and indulgent. As someone who has always appreciated the art of combining simple ingredients to create something extraordinary, I find this recipe to be a perfect representation of comfort food at its finest. The origins of pasta dishes can be traced back to ancient civilizations, but the fusion of steak and pasta is a more modern twist that has captured the hearts of many food lovers.

People adore Steak Garlic Parmesan Pasta not only for its incredible taste but also for its delightful texture. The juicy steak pairs beautifully with the al dente pasta, while the garlic and Parmesan create a savory sauce that envelops each bite. This dish is not only delicious but also convenient, making it an ideal choice for busy weeknights or special occasions. Whether you’re cooking for family or entertaining friends, Steak Garlic Parmesan Pasta is sure to impress and satisfy everyone at the table.

Ingredients:

8 oz fettuccine pasta
1 lb sirloin steak, cut into strips
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Preparing the Pasta

1. **Boil Water**: Start by filling a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt to the water; this will help flavor the pasta as it cooks. 2. **Cook the Fettuccine**: Once the water is boiling, add the fettuccine pasta. Cook according to the package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking. 3. **Drain and Set Aside**: Once the pasta is cooked, reserve about 1 cup of the pasta water (this will help adjust the sauce later if needed). Then, drain the pasta in a colander and set it aside.

Preparing the Steak

4. **Season the Steak**: While the pasta is cooking, take your sirloin steak strips and season them generously with salt and pepper. This will enhance the flavor of the meat. 5. **Heat the Olive Oil**: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Make sure the oil is hot but not smoking. 6. **Cook the Steak**: Add the seasoned steak strips to the skillet in a single layer. Let them sear for about 2-3 minutes without moving them, allowing a nice crust to form. Then, flip the strips and cook for another 2-3 minutes until they are browned and cooked to your desired doneness. I usually aim for medium-rare, which is about 130°F (54°C). 7. **Remove and Rest**: Once cooked, remove the steak from the skillet and place it on a plate. Cover it loosely with aluminum foil to keep it warm while you prepare the sauce.

Making the Garlic Parmesan Sauce

8. **Sauté the Garlic**: In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter. 9. **Add the Cream**: Pour in 1 cup of heavy cream, stirring to combine with the garlic. Allow the cream to simmer gently for about 2-3 minutes, letting it thicken slightly. 10. **Incorporate the Cheese**: Gradually add in 1 cup of grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes creamy. If the sauce is too thick, you can add a little of the reserved pasta water to reach your desired consistency. 11. **Season the Sauce**: Stir in 1 teaspoon of Italian seasoning, and taste the sauce. Adjust the seasoning with more salt and pepper if needed.

Combining Everything

12. **Add the Pasta**: Once the sauce is ready, add the drained fettuccine pasta directly into the skillet. Toss the pasta in the sauce until it is well coated. If the sauce seems too thick, add a bit more of the reserved pasta water to loosen it up. 13. **Incorporate the Steak**: Slice the rested steak into bite-sized pieces and add it back into the skillet with the pasta. Gently toss everything together to combine, ensuring the steak is evenly distributed throughout the pasta. 14. **Final Touches**: Remove the skillet from the heat. If you like, you can sprinkle a little extra Parmesan cheese on top for added flavor.

Serving the Dish

15. **Plate the Pasta**: Using tongs or a pasta fork, twirl the pasta onto plates or into bowls. Make sure to include a good amount of steak with each serving. 16. **Garnish**: Finish with a sprinkle of freshly chopped parsley for a pop of color and freshness. This not only enhances the presentation but also adds a lovely herbal note. 17. **Enjoy**: Serve immediately while it’s hot. This dish pairs wonderfully with a side salad or some crusty bread to soak up the delicious sauce.

Tips for Success

– **Choosing the Right Steak**: Sirloin is a great choice for this dish, but you can also use ribeye or flank steak if you

Conclusion:

In summary, this Steak Garlic Parmesan Pasta is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The combination of tender steak, rich garlic, and creamy Parmesan creates a dish that is not only satisfying but also bursting with flavor. Whether you’re a seasoned chef or a kitchen novice, this recipe is straightforward and rewarding, making it perfect for any skill level. For serving suggestions, consider pairing this delightful pasta with a fresh side salad or some roasted vegetables to add a pop of color and nutrition to your meal. If you’re feeling adventurous, you can easily customize the recipe by adding your favorite vegetables, such as spinach or sun-dried tomatoes, or even swapping out the steak for grilled chicken or shrimp for a different twist. The possibilities are endless! I encourage you to give this Steak Garlic Parmesan Pasta a try and experience the deliciousness for yourself. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the love for this incredible dish together! Happy cooking! Print