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Nothing feels quite as awesome as cutting into juicy steak layered over pasta swimming in dreamy garlic Parmesan sauce. It’s a perfect blend: rich, seared steak plus a super silky sauce you’ll want to lick right off your plate. Great for low-key date nights or whenever you crave something over-the-top tasty—big payoff, easy moves.
Irresistible Ingredients
- Boneless ribeye or sirloin steak: Grab steaks with bright color and some fat marbling for bold flavor
- Pasta: Any shape like penne, spaghetti, or fettuccine is good—just choose something sturdy for holding onto the creamy sauce
- Olive oil: Go for extra virgin for the richest taste and smell
- Salt and black pepper: Freshly ground pepper and quality sea salt always make a difference
- Butter: Melted into the sauce, it makes everything so smooth—unsalted helps you season things your way
- Fresh garlic cloves: Chop ‘em up; fresh gives that punchy garlicky magic—go for plump ones
- Heavy cream: Gives the sauce that thick, dreamy finish—use the full-fat kind if you can
- Grated Parmesan cheese: Packs in nutty, rich flavor—freshly grated takes it up a notch
- Beef broth (optional): If you’ve got some, splash it in for extra beefy depth—look for low sodium
- Crushed red pepper flakes (optional): Sprinkle in a bit if you’re in the mood for a little heat
- Fresh basil or parsley: Chopped herbs make everything look fresh and taste lighter
- Tip: Always grate Parmesan just before eating for unbeatable flavor—block cheese is totally worth it
Step-by-Step Instructions
- Finish with Steak and Herbs:
- After swirling pasta in sauce, toss the sliced steak on top and let it heat up from the warm noodles. Shower fresh chopped basil or parsley and go wild with Parmesan before serving.
- Combine Pasta and Sauce:
- Scoop your drained pasta into the skillet with sauce. Mix it all around till every noodle’s shiny and coated. If things feel too thick, add splashes of that saved pasta water for creaminess.
- Make the Creamy Sauce:
- With heat down low, add in remaining oil and butter in your skillet. Stir in chopped garlic, keep an eye so it softens, not burns—about two minutes for sweet, garlicky goodness. Swirl in beef broth if you’re using it, let it bubble a minute or two. Pour in cream, wait for gentle bubbles (not a wild boil), then shake in Parmesan and whisk until it’s glossy and nice and thick; takes about three minutes. Taste and see if you want more salt, pepper, or spice.
- Prepare the Steak:
- While noodles cook, pat steaks bone-dry then load up both sides with salt and pepper. Heat olive oil up hot (medium-high) in a tough pan—don’t let it smoke, just shimmer. Lay down the steaks and let them sit until really browned—about five minutes—then flip. For a pink middle, cook another five. Rest the steak at least five minutes; slice it up against the grain for bite-sized pieces.
- Cook the Pasta:
- Start with a big pot of salted water—boil it up, then drop in the noodles, cooking till just firm (roughly ten minutes). Before draining, save some pasta water (half a cup or so). Drain and set noodles aside.
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The crispy edges on the steak and the creamy pasta—you just can’t beat that combo. I made my first one for my sister’s birthday, and she still says it’s better than any takeout.
Storage Tips
Stash any extras in the fridge in a closed container. Eat within three days for the best taste. Reheat in a pan with a splash of cream or milk so the sauce gets creamy again. I wouldn’t freeze it—once thawed, the sauce just doesn’t come back right.
Clever Ingredient Swaps
Out of ribeye? Use sirloin, strip steak, or even sliced leftover roast beef. Any pasta shape that’s hearty works fine. Make the sauce lighter with half and half, or try Pecorino with Parmesan for a sharper bite. A handful of spinach or cooked mushrooms is great for color and a nutrition boost.
Serving Ideas
My go-to is big spoonfuls in wide bowls, a load of fresh herbs and extra cheese. Some garlic bread on the side and a crisp salad make it a full dinner. For bigger crowds, pile everything on a platter with steak on top—it’ll look stunning. If you’re into wine, go bold and red.
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A Quick Backstory
Steak and creamy noodles like these show up in both Italian and classic steakhouse cooking. Bringing together steak, Parmesan sauce, and pasta is a go-to in tons of Italian American homes—it just makes even an average weeknight feel fancy. Getting a good sear on the steak and taking your time with the sauce is all it takes.
Frequently Asked Questions About Recipes
- → What’s the best steak cut for this meal?
Can’t go wrong with ribeye or sirloin since they’re really soft, but strip or filet mignon taste awesome too.
- → Can I switch up the type of pasta?
For sure! Turn to penne, fettuccine, or a classic spaghetti—each one soaks up that sauce perfectly.
- → Tips for a smooth sauce?
Use heavy cream and stir the Parmesan in slowly while it’s gently bubbling; splash in some starchy pasta water if it looks too thick.
- → What should I toss on top?
Chop some fresh basil or parsley, sprinkle more Parmesan, and you’ll boost the flavor and make every plate look great.
- → Are leftovers okay to warm up?
Absolutely! Just heat gently—I like adding a splash of cream or milk to bring that creamy texture back.
- → Do I really need beef broth?
Nope, beef broth isn’t a must, but it does make the garlic-Parmesan cream a little fuller and heartier.