Garlic Butter Steak with Cheesy Fettuccine in Mozzarella Sauce
Ingredients:
1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
1 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp Cajun seasoning
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
12 oz fettuccine pasta
2 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup whole milk
2 cups shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp crushed red pepper flakes, optional
Salt and black pepper, to taste
Fresh parsley or basil, chopped, for garnish
Directions:
1. Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package instructions. Reserve ½ cup pasta water, drain, and set aside.
2. In a large skillet, melt 2 tbsp butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Stir in heavy cream and milk, whisking until smooth and slightly thickened.
3. Lower heat and add mozzarella and Parmesan. Stir until fully melted and velvety. Season with Italian seasoning, salt, pepper, and crushed red pepper flakes if desired. Toss the drained fettuccine in the sauce until well coated, adding a splash of pasta water if needed for silkiness.
4. Pat steak cubes dry with paper towels. Season well with smoked paprika, Cajun seasoning, salt, and black pepper.
5. Heat olive oil in a cast-iron skillet over medium-high heat. Sear steak tips for 2–3 minutes per side until browned with crisp edges. Reduce heat slightly, add 3 tbsp butter and remaining garlic, and baste the steak tips with garlic butter for 1–2 minutes.
6. To plate, twirl cheesy fettuccine onto one side and arrange garlic butter steak tips alongside. Spoon extra garlic butter over the steak, garnish with fresh parsley or basil, and finish with a light dusting of Parmesan.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: \~885 per serving