Ingredients
Scale
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz rotini pasta
- 2.5–3 cups water or broth
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sear the steak pieces seasoned with salt and pepper for 2–3 minutes per side until browned. Remove and set aside.
- In the same skillet, melt the remaining butter. Add garlic and crushed red pepper flakes, cooking for 1–2 minutes until fragrant.
- Pour in the heavy cream, simmering for 3–4 minutes before adding Parmesan cheese until melted.
- Stir in uncooked pasta and water or broth; bring to a boil. Reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally.
- Once pasta is al dente and sauce thickened, return steak and juices to the skillet; stir to combine.
- Adjust seasoning as needed; garnish with chopped parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg