Ingredients
Scale
The key to this dish lies in selecting the right ingredients, ensuring each one contributes to the overall harmony of flavors. I always recommend fresh, quality ingredients where possible, as they truly elevate the final dish.
- 1 lb sirloin steak, thinly sliced
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup heavy cream
- 2 cups chicken broth
- 8 oz pasta of choice (penne or fettuccine work well)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot over medium-high heat, melt 2 tablespoons of butter. Add the steak strips, season with salt and pepper, and cook until browned, about 3-4 minutes. Remove and set aside.
- In the same pot, add the remaining tablespoon of butter. Stir in the garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.
- Add the pasta, ensuring it’s submerged in the liquid. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente.
- Return the steak to the pot, along with the Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
