Description
A rich and creamy pasta dish with tender beef and a garlicky Parmesan sauce that’s both luxurious and easy to make. This restaurant-quality meal is perfect for weeknights and special occasions alike.
Ingredients
Scale
1. For the Pasta & Beef:
- 12 oz rotini pasta
- 1 lb sirloin or ribeye, thinly sliced
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Salt and black pepper, to taste
2. For the Garlic Parmesan Sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup whole milk
- 1¼ cups freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
3. For Garnishing:
- Fresh parsley, chopped
- Extra Parmesan, for topping
Instructions
- Cook the Pasta – Boil rotini in salted water until just shy of al dente. Reserve 1 cup of pasta water before draining.
- Prepare the Beef – Heat olive oil and butter in a skillet over medium-high heat. Sear the beef until browned, about 2-3 minutes per side. Remove from the skillet and set aside.
- Make the Sauce – In the same skillet, melt butter and sauté garlic until fragrant. Add heavy cream, milk, Italian seasoning, and red pepper flakes. Slowly whisk in Parmesan cheese until smooth.
- Combine Everything – Return beef to the pan, then add drained pasta. Toss to coat, adding reserved pasta water if needed.
- Serve and Garnish – Remove from heat, garnish with parsley and extra Parmesan, and enjoy!
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- If sauce thickens too much, add pasta water or a splash of milk.
- For extra flavor, add a touch of nutmeg or white wine to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 670
- Sugar: 0g
- Sodium: 580mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 115mg