Creamy Garlic Butter Beef and Alfredo Pasta
Ingredients:
1 pound sirloin steak, cut into ½-inch cubes
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons butter
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes (optional, for a little kick!)
Salt and freshly ground black pepper to taste
1 tablespoon Worcestershire sauce
1/4 cup beef broth
For the Alfredo Sauce:
8 ounces fettuccine pasta
4 tablespoons butter
4 cloves garlic, minced
1 ½ cups heavy cream
½ cup grated Parmesan cheese, plus more for serving
¼ cup grated Romano cheese
¼ teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley, for garnish
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
Directions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain and set aside.
2. Sear the Beef: While the pasta is cooking, heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the beef cubes in a single layer (don't overcrowd the pan; work in batches if necessary) and sear for 2-3 minutes per side, until browned and cooked to your desired doneness. Remove the beef from the skillet and set aside.
3. Make the Garlic Butter Sauce: In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
4. Add Flavor: Stir in the Italian seasoning, smoked paprika, red pepper flakes (if using), salt, and pepper. Add Worcestershire sauce and beef broth, scraping up any browned bits from the bottom of the pan.
5. Combine Beef and Sauce: Return the seared beef to the skillet and toss to coat in the garlic butter sauce. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld together.
6. Make the Alfredo Sauce: In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
7. Create the Creamy Base: Pour in the heavy cream and bring to a simmer. Reduce heat to low and simmer for 5-7 minutes, until the sauce has thickened slightly.
8. Cheese it Up: Stir in the Parmesan cheese, Romano cheese, and nutmeg. Season with salt and pepper to taste. Stir until the cheese is melted and the sauce is smooth and creamy.
9. Combine Everything: Add the cooked fettuccine to the Alfredo sauce and toss to coat. Add sun-dried tomatoes and gently toss to combine.
10. Serve: Divide the pasta among plates and top with the garlic butter beef. Garnish with fresh parsley and additional grated Parmesan cheese. Serve immediately and enjoy!
Cooking Time: 30 minutes | Servings: 4 | Calories: Approximately 850 per serving