Garlic Butter Steak with Cheesy Fettuccine in Cheddar Sauce
Ingredients:
1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
1 tbsp olive oil
3 tbsp unsalted butter
6 cloves garlic, minced (divided)
1 tsp Cajun seasoning
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
12 oz fettuccine pasta
2 tbsp unsalted butter
1 ½ cups heavy cream
1 cup whole milk
2 cups sharp cheddar cheese, shredded
½ cup Parmesan cheese, grated
½ tsp Italian seasoning
¼ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
Directions:
1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Reserve ½ cup pasta water, drain, and set aside.
2. In a saucepan, melt 2 tbsp butter over medium heat. Add half of the garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and milk, whisking until smooth. Lower the heat and stir in cheddar and Parmesan until melted into a creamy sauce. Season with Italian seasoning, salt, pepper, and red pepper flakes if using. Add the fettuccine and toss until coated, using a splash of pasta water if needed for extra creaminess.
3. Pat the steak tips dry with paper towels. Season generously with Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil in a cast-iron skillet over medium-high heat. Add steak tips in a single layer and sear for 2–3 minutes per side until browned and cooked to your liking.
4. Lower the heat slightly, add 3 tbsp butter and the remaining garlic, and baste the steak tips in garlic butter for 1–2 minutes, spooning the melted butter over the steak for richness.
5. Serve by plating the cheesy fettuccine on one side and the garlic butter steak tips on the other. Spoon extra garlic butter over the steak and garnish both steak and pasta with fresh parsley.
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Servings:4
Calories: 900 per serving