Description
This Creamy Garlic Beef Pasta is a rich and satisfying dish featuring tender slices of beef sirloin cooked to perfection and tossed in a luscious garlic cream sauce. Combined with al dente pasta and topped with Parmesan cheese and fresh parsley, this meal offers a delicious blend of flavors perfect for a comforting weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz pasta (penne, fettuccine, or your choice)
Beef and Sauce
- 1 lb beef sirloin or flank steak, thinly sliced
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup beef broth
- 1 tsp dried Italian seasoning
- 1 tbsp Worcestershire sauce (optional, for extra depth of flavor)
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- ¼ cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water for later use.
- Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook for 3–4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
- Make the Garlic Cream Sauce: In the same skillet, add a little more olive oil if necessary and sauté the minced garlic over medium heat until fragrant, about 1 minute. Add the beef broth and Worcestershire sauce (if using), scraping up any browned bits stuck to the pan. Pour in the heavy cream, dried Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer, stirring occasionally. Let the sauce cook for about 5 minutes until it thickens slightly.
- Combine the Pasta and Beef: Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy garlic sauce. If the sauce is too thick, add a little of the reserved pasta water until you reach the desired consistency. Add the cooked beef back to the skillet and toss everything together.
- Finish and Serve: Stir in the grated Parmesan cheese and toss to combine. Garnish with fresh parsley and serve immediately for best flavor and texture.
Notes
- Use any pasta shape you prefer, such as penne, fettuccine, or even spaghetti.
- Worcestershire sauce is optional but adds a nice depth of flavor to the sauce.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce may be less creamy.
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
- Serve immediately as the sauce thickens upon standing.
