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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 and sear the steak pieces for 2–3 minutes on each side.
- Remove steak and set aside. In the same skillet, melt remaining butter, sauté garlic and red pepper flakes for 1–2 minutes.
- Pour in heavy cream, simmer for 3–4 minutes until slightly thickened.
- Stir in parmesan cheese until melted.
- Add uncooked rotini pasta and 2.5–3 cups of water or broth, bring to boil, then simmer for 10–12 minutes.
- Return seared steak to the skillet, stir until coated in the sauce.
- Taste and adjust seasoning, garnish with parsley and parmesan, then serve hot.
Notes
Adjust red pepper flakes for preferred spiciness.
Ensure steak is not overcooked for tenderness.
If sauce thickens, add reserved pasta water to adjust consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 620
- Sugar: 2
- Sodium: 800
- Fat: 36
- Saturated Fat: 20
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
- Cholesterol: 120