Description
This Creamy Garlic Beef Pasta recipe combines tender slices of beef sirloin with a rich and flavorful garlic cream sauce, perfectly coating your choice of pasta. Ready in just 30 minutes, it’s an easy, comforting meal that balances savory flavors with a creamy texture and a hint of Italian herbs, ideal for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz pasta (penne, fettuccine, or your choice)
Beef and Sauce
- 1 lb beef sirloin or flank steak, thinly sliced
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup beef broth
- 1 tsp dried Italian seasoning
- 1 tbsp Worcestershire sauce (optional, for extra depth of flavor)
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
Finishing
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water for later use in adjusting the sauce texture.
- Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook for 3 to 4 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set it aside.
- Make the Garlic Cream Sauce: Using the same skillet, add a little more olive oil if needed and sauté the minced garlic over medium heat until fragrant, about 1 minute. Add the beef broth and Worcestershire sauce if using, scraping up any browned bits from the pan to deepen flavor. Pour in the heavy cream, then add dried Italian seasoning, salt, and pepper. Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for approximately 5 minutes until it thickens slightly.
- Combine the Pasta and Beef: Add the cooked pasta to the skillet with the sauce, tossing well to coat the pasta evenly. If the sauce is too thick, stir in a bit of the reserved pasta water to achieve your preferred consistency. Return the cooked beef to the skillet and toss together to combine all components thoroughly.
- Finish and Serve: Stir in the grated Parmesan cheese until well incorporated. Garnish the dish with freshly chopped parsley. Serve immediately while hot and creamy.
Notes
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
- Choose your preferred pasta type such as penne or fettuccine for different textures.
- Worcestershire sauce is optional but adds a nice depth of flavor to the sauce.
- Ensure to cook beef just until browned to keep it tender and juicy.
- The sauce should simmer gently to avoid curdling the cream.
- Parmesan cheese adds a salty, nutty flavor that enhances the creaminess of the sauce.
