Creamy Garlic Parmesan Beef with Spinach Rotini
Ingredients:
1 pound beef sirloin, thinly sliced against the grain
1 tablespoon olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1 red bell pepper, thinly sliced
5 ounces fresh spinach, roughly chopped
1 (10.75 ounce) can condensed cream of mushroom soup (for extra creaminess!)
1/2 cup milk
1/2 cup grated Parmesan cheese, plus more for garnish
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional, for a little kick!)
Salt and freshly ground black pepper to taste
1 pound rotini pasta
1/4 cup chopped fresh parsley, for garnish
1 tablespoon butter
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
Directions:
1. Cook the Pasta: Cook rotini pasta according to package directions. Drain and set aside.
2. Sear the Beef: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add beef and sear quickly on both sides until browned, about 2-3 minutes. Remove beef from skillet and set aside.
3. Sauté Vegetables: Add butter to the skillet. Add onion and cook until softened, about 5 minutes. Add garlic and red bell pepper and cook for another 2 minutes until fragrant and slightly softened.
4. Wilt Spinach: Add spinach to the skillet and cook until wilted, about 2-3 minutes.
5. Make the Sauce: Stir in cream of mushroom soup, milk, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer, stirring constantly until the cheese is melted and the sauce is smooth.
6. Combine: Add the cooked beef and sun-dried tomatoes back to the skillet. Stir to coat in the sauce. Add the cooked rotini pasta to the skillet and toss to combine everything.
7. Serve: Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 550 per serving