Description
Enjoy a comforting bowl of creamy garlic beef pasta, featuring tender beef sirloin and a luscious sauce made with heavy cream and Parmesan cheese. This easy-to-make dish is perfect for a satisfying dinner, bursting with flavor and topped with fresh parsley for a delightful finish.
Ingredients
Scale
- 8 oz (225 g) pasta (fettuccine or penne)
- 1 lb (450 g) beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese
- 1 cup (240 ml) beef broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, reserve 1 cup of pasta water, then drain the pasta in a colander. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the thinly sliced beef sirloin to the skillet in a single layer. Season with salt and pepper.
- Cook the beef for about 3-4 minutes on each side, or until browned and cooked through. Avoid overcrowding the pan; you may need to do this in batches.
- Once cooked, remove the beef from the skillet and set aside on a plate. Cover with foil to keep warm.
- In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for about 2-3 minutes until the onion becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Pour in the beef broth and bring to a simmer, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
- Once the broth is simmering, reduce the heat to low and stir in the heavy cream. Mix well until the sauce is smooth.
- Add the grated Parmesan cheese and Italian seasoning to the sauce, stirring continuously until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Return the cooked beef to the skillet, stirring to coat the beef in the creamy garlic sauce.
- Add the drained pasta to the skillet, tossing everything together until the pasta is well coated with the sauce. If needed, add more reserved pasta water to loosen the sauce.
- Season with additional salt and pepper to taste, adjusting according to your preference.
- Once everything is well combined and heated through, remove the skillet from the heat.
- Serve the creamy garlic beef pasta immediately, garnished with freshly chopped parsley for a pop of color and flavor.
- For an extra touch, sprinkle additional grated Parmesan cheese on top before serving.
Notes
- For a richer flavor, consider marinating the beef in a mixture of olive oil, garlic, and Italian herbs for at least 30 minutes before cooking.
- Feel free to add vegetables such as spinach, mushrooms, or bell peppers to the dish for added nutrition and flavor. Sauté them along with the onions.
- If you prefer a lighter version, substitute half-and-half or whole milk for the heavy cream, but keep in mind that the sauce will be less rich.
- To make this dish gluten-free, use gluten-free pasta and ensure that the beef broth is also gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes