Spicy Garlic Butter Parmesan Steak Pasta
This dish combines the rich flavors of garlic butter with the savory taste of steak, making it a favorite for both busy weeknights and special occasions.
Ingredients
Pasta and Sauce Ingredients
- 8 ounces pasta (such as fettuccine or spaghetti)
- 1 pound steak, thinly sliced Flank steak or ribeye recommended.
- 4 tablespoons unsalted butter Divided (2 for cooking steak, 2 for sauce).
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes Adjust to taste.
- ¾ cup chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
Cooking the Pasta
- Begin by cooking the pasta according to the package instructions. Drain and set aside, reserving some pasta water for later.
Cook the Steak
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once melted, add the sliced steak and season with salt and pepper. Cook until browned on both sides (about 3-4 minutes). Remove the steak from the skillet and set aside.
Make the Sauce
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute, until the garlic becomes fragrant but not browned.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 2-3 minutes.
- Lower the heat and add the heavy cream, stirring well. Bring to a gentle simmer, then mix in the parmesan cheese. Continue stirring until the cheese has melted and the sauce is smooth.
- Return the cooked steak to the skillet and mix well. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
Combine and Serve
- Toss the cooked pasta into the skillet with the sauce, coating it well with the creamy mixture.
- Serve hot, garnished with chopped parsley and additional parmesan cheese if desired.
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Notes
This dish can be prepared in under 30 minutes. For storage, allow it to cool to room temperature before transferring it to an airtight container. Best consumed within 3-4 days. When reheating, add a splash of chicken broth or heavy cream to revive the creamy consistency.