One-Skillet Garlic Butter Steak Creamy Pasta
Ingredients:
1 lb boneless ribeye steak, cut into 1-inch cubes
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, sliced
1 (14.5 oz) can diced tomatoes, undrained
1 cup beef broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 tbsp butter
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 lb fettuccine pasta, cooked al dente
Directions:
1. Season steak cubes with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large skillet over medium-high heat. Add steak and cook until browned on all sides, about 5-7 minutes. Remove steak from skillet and set aside.
3. Add butter to the skillet and melt. Add onion and bell pepper and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. Stir in diced tomatoes (undrained), beef broth, and heavy cream. Bring to a simmer and cook for 5 minutes, or until slightly thickened.
5. Add cooked pasta to the skillet and toss to coat. Stir in Parmesan cheese and parsley.
6. Return steak to the skillet and toss to combine. Serve immediately.
Cooking Time: 30 minutes | Servings: 4 | Calories: Approximately 700 per serving