Buttery Steak Skillet with Creamy Alfredo Spirals
Ingredients:
For the Steak:
1 lb ribeye or sirloin steak, cut into bite-sized pieces
2 tbsp olive oil
4 tbsp butter
3 cloves garlic, minced
1 tsp smoked paprika
Salt and black pepper, to taste
1/2 tsp dried thyme (optional)
1 tbsp fresh parsley, chopped (for garnish)
For the Alfredo Spirals:
12 oz spiral pasta (rotini or fusilli)
2 tbsp butter
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 cloves garlic, minced
Salt and black pepper, to taste
1/4 tsp garlic powder
1 tbsp fresh parsley, chopped (for garnish)
Directions:
1. Cook the spiral pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the steak pieces with salt, pepper, and smoked paprika. Add the steak to the skillet and sear for 2-3 minutes per side, or until browned and cooked to your desired doneness. Remove steak from the skillet and set aside.
3. In the same skillet, melt 2 tbsp butter. Add garlic and sauté for 1-2 minutes until fragrant.
4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan and mozzarella cheese until melted and smooth. Season with salt, pepper, and garlic powder.
5. Toss the cooked pasta into the creamy sauce, adding a little reserved pasta water if needed to thin out the sauce. Stir until the pasta is well coated.
6. Return the steak to the skillet, mixing it with the creamy pasta. Garnish with fresh parsley before serving.
Cooking Time: 30 minutes | Servings: 4 | Calories: ~750 per serving