Description
A delicious and easy one-pot recipe featuring creamy, spicy garlic butter sauce with tender steak and pasta.
Ingredients
Scale
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 2 tablespoons butter (divided)
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 8 oz rotini pasta (or any short pasta)
- 2.5–3 cups water or broth
- Salt and black pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add steak pieces, season with salt and pepper, and sear for 2–3 minutes per side until browned. Remove and set aside.
- In the same skillet, add the remaining tablespoon of butter. Stir in garlic and red pepper flakes, cooking for 1–2 minutes until fragrant.
- Pour in the heavy cream and stir to combine. Simmer for 3–4 minutes.
- Stir in the parmesan until melted into the sauce.
- Add the uncooked pasta and water or broth. Bring to a boil, then reduce heat and cover. Simmer for 10–12 minutes, stirring occasionally.
- Once the pasta is al dente and the sauce has thickened, return the steak (and its juices) to the skillet. Stir to coat everything in the sauce.
- Taste and adjust seasoning. Garnish with parsley and more parmesan if desired.
- Serve hot and enjoy immediately.
Notes
- Adjust the level of spiciness by increasing or decreasing the amount of crushed red pepper flakes.
- For a lighter version, substitute half-and-half for heavy cream.
- This dish can be garnished with extra parmesan and fresh herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg