Steak Pasta
A creamy and simple dish that combines seared steak with fettuccine for a fast, satisfying meal.
Ingredients
Pasta and Sauce Ingredients
- 8 oz fettuccine pasta Use your preferred type of pasta
- 1 lb steak (sirloin or ribeye) Choose cut based on preference
- 2 tablespoons olive oil For searing the steak
- 3 cloves garlic, minced Add more for stronger flavor, if desired
- 1 cup heavy cream Can substitute with half-and-half for a lighter sauce
- 1 cup grated Parmesan cheese Grate fresh for better taste
- to taste Salt and pepper Season to your preference
- Fresh parsley, chopped (for garnish) Use as needed for presentation
Instructions
Cooking the Pasta
- Cook the fettuccine pasta according to package instructions; drain and set aside.
Searing the Steak
- Remove from the skillet and let it rest before slicing.
Making the Sauce
- Stir in the Parmesan cheese until melted and smooth.
Combining Ingredients
- Garnish with fresh parsley and serve.
Notes
Rest the steak for 5–10 minutes after cooking to keep juices inside. Use a hot skillet to achieve a good sear on the steak. If sauce is too thick, add a little pasta water to thin it.