Ingredients
Scale
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 2 tablespoons butter (divided)
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 8 oz rotini pasta (or any short pasta)
- 2.5–3 cups water or broth
- Salt and black pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add steak pieces, season with salt and pepper, and sear for 2–3 minutes per side until browned. Remove and set aside.
- In the same skillet, add the remaining tablespoon of butter. Stir in garlic and red pepper flakes, cooking for 1–2 minutes until fragrant.
- Pour in the heavy cream and stir to combine. Simmer for 3–4 minutes.
- Stir in the parmesan until melted into the sauce.
- Add the uncooked pasta and water or broth. Bring to a boil, then reduce heat and cover. Simmer for 10–12 minutes, stirring occasionally.
- Once the pasta is al dente and the sauce has thickened, return the steak (and its juices) to the skillet. Stir to coat everything in the sauce.
- Taste and adjust seasoning. Garnish with parsley and more parmesan if desired. Serve hot.
Notes
- Steak tips: Sirloin is tender and affordable, but ribeye gives extra richness.
- Spice: Adjust red pepper flakes to your heat preference.
- Broth option: Use beef broth for deeper flavor or water for a lighter version.
- Make ahead: Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days.
- Reheating: Add a splash of cream or broth and reheat gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: American