Creamy One-Pot Steak Pasta (Print Version)
# Ingredients:
→ Proteins
01 -
450g of sirloin, diced into 2.5cm chunks
→ Pasta
02 -
450g of pasta (choose rotini, penne, or your favorite shape)
→ Dairy
03 -
60g of butter in two parts
04 -
120ml of heavy cream
05 -
60g of freshly shredded Parmesan
→ Aromatics & Seasonings
06 -
4 cloves of garlic, finely chopped
07 -
15ml of olive oil
08 -
5g of chili flakes (adjust based on preferences)
09 -
Salt and cracked black pepper
10 -
60g of parsley, chopped
# Instructions:
01 -
Sprinkle salt and black pepper generously over the steak pieces.
02 -
In a big pot or Dutch oven, warm up 30g butter and olive oil over medium-high heat. Sear the steak pieces for 3-4 minutes until they're browned all over. Remove and set them aside.
03 -
Lower the heat to medium. Add the second portion of butter and garlic to the same pot. Stir and let it cook for 30 seconds, making sure it doesn't burn.
04 -
Pour heavy cream, salt, pepper, chili flakes, pasta, and enough water to just submerge everything into the pot. Bring to a bubble, then simmer and stir now and then for 8-10 minutes or until tender.
05 -
Mix in grated Parmesan and most of the parsley, keeping some for later. Add the seared steak and its juices back into the pot. Stir delicately and cook for another minute or two, until the sauce coats everything nicely.
06 -
Grab serving plates, spoon the pasta mixture onto them, sprinkle with the leftover parsley, and serve while hot.
# Notes:
01 -
For juicy steak, let it reach room temp and avoid overcooking when you add it back in.
02 -
The sauce will get thicker the longer it sits, so enjoy it immediately for the creamiest experience.