Ingredients
Scale
- 1 pound sirloin steak, cut into bite-sized pieces
- 1 pound fettuccine pasta
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Step 1: Cook pasta according to package directions. Drain, reserving about 1 cup of pasta water.
- Step 2: While pasta is cooking, season steak pieces with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add steak and cook until browned and cooked through, about 5-7 minutes. Remove steak from skillet and set aside.
- Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
- Step 4: Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Step 5: Add cooked pasta and steak to the skillet with the Alfredo sauce. Toss to coat. If sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
- Step 6: Garnish with fresh parsley and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or cream to the pasta skillet to loosen the sauce and prevent it from drying out.
- Serve with a side of crusty garlic bread to soak up every last bit of that delicious Alfredo sauce.
- For a richer flavor, consider searing the steak to medium-rare before adding it to the pasta, as it will continue to cook slightly in the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American