Creamy Garlic Butter Beef Rotini Pasta
Ingredients:
1 pound rotini pasta
1.5 pounds beef sirloin, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons butter, divided
6 cloves garlic, minced
1/2 yellow onion, finely chopped
1 red bell pepper, thinly sliced
1 cup beef broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional, for a little kick!)
Salt and freshly ground black pepper to taste
Directions:
1. Cook the Pasta: Cook the rotini pasta according to package directions until al dente. Drain and set aside.
2. Sear the Beef: In a large skillet or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the beef and sear until browned on all sides. Season with salt, pepper, and Italian seasoning. Remove the beef from the skillet and set aside.
3. Sauté Aromatics: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and chopped onion, and sauté until fragrant and softened, about 2-3 minutes. Add the sliced red bell pepper and cook for another 3-4 minutes until slightly tender.
4. Make the Sauce: Pour in the beef broth and Dijon mustard, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2 minutes. Stir in the heavy cream and Parmesan cheese. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Combine and Serve: Add the cooked rotini pasta and seared beef back to the skillet with the creamy sauce. Toss everything together until well coated. Stir in the chopped fresh parsley and red pepper flakes (if using). Season with salt and pepper to taste.
6. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley. Enjoy!
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650 per serving