Ingredients
Scale
- 1 pound fettuccine pasta
- 1 pound sirloin steak, cut into 1-inch strips
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 tablespoons butter
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Step 1: Cook fettuccine according to package directions. Drain and set aside.
- Step 2: Season steak strips with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add steak and cook until browned on all sides and cooked to your desired doneness (about 5-7 minutes). Remove steak from skillet and set aside.
- Step 3: In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and cook for about 30 seconds, until fragrant. Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Step 4: Add the cooked fettuccine to the Alfredo sauce and toss to coat.
- Step 5: Add the cooked steak strips to the pasta and stir to combine.
- Step 6: Garnish with chopped fresh parsley and serve immediately.
Notes
- Leftovers store best in an airtight container in the refrigerator for up to 3 days.
- For reheating, add a splash of cream or milk to prevent the sauce from becoming dry, then gently heat in a pan or microwave.
- Serve with a side of crisp, roasted asparagus or a simple green salad for a balanced and elegant meal.
- To enhance the garlic flavor, lightly toast the minced garlic in the butter before adding the cream, unlocking a deeper, richer aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American