Garlic Beef Pasta (Printer-Friendly Layout)

Juicy beef, creamy garlicky sauce, and pasta come together fast for a totally cozy dinner. Full of rich flavors and done in 30 minutes.

# Ingredients You'll Need:

→ Pasta and Beef

01 - 1 teaspoon cracked black pepper
02 - A small shake of red pepper flakes if you like extra spice
03 - 4 to 6 garlic cloves, chopped up nice and fine
04 - 2 big spoonfuls of extra virgin olive oil
05 - 450 g flank or sirloin steak, sliced really thin
06 - 225 g dry pasta (grab penne, rigatoni, or fettuccine—your pick)

→ Creamy Sauce

07 - 2 tablespoons cream cheese if you want it even richer
08 - 1 tablespoon unsalted butter
09 - 0.5 teaspoon fresh cracked black pepper
10 - 1 teaspoon salt
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon dried herb blend (Italian style)
13 - 120 ml low-salt beef broth
14 - 240 ml full-fat heavy cream at room temperature

→ Finishing Touch

15 - Grate up about 25 g Parmesan, plus a bit more to sprinkle on later
16 - A handful of fresh chives, chopped up fine (use if you want)
17 - A few turns of black pepper as you like
18 - Chop 2 tablespoons fresh parsley nice and small
19 - A little good olive oil to drizzle, if that's your kind of thing
20 - Half a lemon’s zest, if you’re feeling zesty

# Step-by-Step Instructions:

01 - Fill a big pot with salty water and heat it up until it’s bubbling. Toss in your pasta and cook until it still has a little bite. Save about half a cup of the pasta water, drain the pasta, then put it aside.
02 - Dry off your beef with paper towels, then give it a quick shake of salt and pepper. Warm up 1 spoon of olive oil in a big pan over medium-high. Lay the steak slices down in the pan, sear for about a minute or two per side ’til they get some color but don’t overcook. Move them onto a plate and throw a bit of foil on top to keep them warm.
03 - Keep the pan on medium and pour in the second spoonful of olive oil. Stir in the chopped garlic and, if you want, toss in a pinch of pepper flakes. Let that cook for half a minute—just till it smells awesome, but don’t let it turn brown.
04 - Splash in your beef broth and scrape up anything that stuck to the pan. Pour in cream, drop in herbs, Worcestershire, salt, and pepper. Let it bubble gently for a couple minutes so it thickens up just a bit.
05 - Drop in that butter and stir until melted. Add cream cheese if you want things super creamy. Mix until it’s all nice and silky.
06 - Put the beef (and all its juices) back in the pan. Tip your pasta in, too, and use tongs to toss everything so the sauce hugs the noodles. If it’s looking too thick, add some of the saved pasta water little by little.
07 - Take the pan off the heat. Add grated Parmesan and stir until melted in. Try it and see if you want more salt or pepper. Add parsley, chives, an olive oil drizzle, extra cheese, more black pepper, and lemon zest if you feel fancy. Serve right away.

# Extra Tips and Tricks:

01 - Let the steak sit out until it’s not cold, so it cooks more evenly and browns better.
02 - Fresh cheese and just-chopped herbs make everything taste brighter and look nicer.

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