Savory Garlic Butter Beef and Cheesy Rotini
Ingredients:
For the Beef:
1 pound sirloin steak, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
For the Garlic Butter Sauce:
4 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup beef broth
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
1/4 teaspoon red pepper flakes (optional)
For the Rotini:
1 pound rotini pasta
4 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons milk (if needed to thin the cheese)
1 teaspoon Italian seasoning
Directions:
Get Started: Cook the rotini according to package directions until al dente. Drain well and set aside.
Sear the Beef: In a large skillet, heat olive oil over medium-high heat. Season the beef cubes with salt, pepper, Worcestershire sauce, smoked paprika, and garlic powder. Sear the beef in batches until browned on all sides, about 5-7 minutes total. Set aside.
Make the Garlic Butter Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the beef broth and heavy cream. Bring to a simmer, stirring occasionally, until the sauce slightly thickens, about 3-5 minutes. Stir in the chopped parsley and red pepper flakes (if using).
Combine Everything: Add the cooked rotini to the skillet with the garlic butter sauce. Toss to coat. Stir in 3 cups of the shredded cheddar cheese and the Parmesan cheese. If the cheese seems too thick, add a tablespoon or two of milk to thin it out.
Add the Beef: Gently fold in the seared beef cubes into the cheesy rotini.
Melt the Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the rotini. Cover the skillet and cook until the cheese is melted and bubbly, about 2-3 minutes.
Serve: Serve immediately, garnished with extra parsley if desired. Enjoy!
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650 per serving