Rich Beef Pasta (Printable Version)

Ribboned pasta mixed with juicy ribeye slices and a smooth, cheesy cream base. This easy-to-make dish features real Parmesan, fragrant spices, and a touch of indulgence.

# Ingredients:

→ For the Steak

01 - Salt and a good amount of freshly ground pepper to season the steaks
02 - 1 tablespoon of olive oil (for searing)
03 - 2 ribeye steaks without bones (or any cut you like)

→ The Pasta

04 - A big pinch of salt for the pasta water
05 - 12 ounces of your choice of pasta (fettuccine, penne, or spaghetti are great options)

→ For Creamy Sauce

06 - 1/2 cup of grated Parmesan (makes it richer)
07 - A teaspoon of dried Italian herbs (like oregano, thyme, basil)
08 - 2 tablespoons of unsalted butter
09 - Salt and some black pepper, as much or little as you'd like
10 - A chopped handful of parsley, for sprinkling on top
11 - A cup of heavy cream (or go lighter with half-and-half, maybe non-dairy)
12 - Optional: 1/4 teaspoon of red pepper flakes for a spicy kick
13 - 2 minced garlic cloves
14 - A cup of low-sodium beef broth for depth
15 - 1 small finely diced onion for sweetness

# Steps:

01 - Start by sprinkling salt and pepper on both sides of your steaks. Preheat a large pan on medium-high heat, adding a splash of olive oil. When the pan's hot, place the steaks in and cook for 4-5 minutes a side until done how you like. For medium-rare, aim for 130°F (54°C) inside. Let them rest for 5 minutes, then slice them thin the opposite way of the grain. Hold off for now.
02 - While your steak is taking a breather, boil a big pot of water, adding salt once it's bubbling. Stir in your pasta and cook it until just tender—usually 8-10 minutes. Save half a cup of the water before draining it all. Keep the pasta handy for later on.
03 - Using the same pan from the steak, drop in the butter over medium heat. When melted, toss in the garlic and diced onion. Stir for 2-3 minutes until the onions turn soft and see-through. Mix in the beef broth and heavy cream, making sure to scrape anything stuck to the pan bottom. Simmer it gently for 5-7 minutes so it starts thickening.
04 - Add the Parmesan, Italian herbs, and optional red pepper flakes into the creamy sauce. Adjust the salt and pepper for taste and let it cook for another 2-3 minutes until it thickens up nicely.
05 - Dump the drained pasta into the sauce, gently mixing it so every bit gets coated. If needed, add some of the saved pasta water to loosen the sauce a bit. Fold in the steak strips so they’re spread evenly. Let it all heat together for 1-2 minutes.
06 - Dish the steak pasta onto plates and top them with fresh parsley. Serve while it’s steaming, and don’t forget some extra Parmesan on the side if you’d like.

# Notes:

01 - Choose good-quality steak for tastier results. Ribeye is ideal, but sirloin or strip steak are also fine.
02 - Avoid overcooking the steak! Use a thermometer to check the temperature, and always make sure it rests before you cut it.
03 - Save some of that pasta water—it helps make the sauce cling to the pasta better.
04 - Consider adding extras like sautéed mushrooms, spinach, or sun-dried tomatoes for more flavor.
05 - Pair this pasta with basic garlic bread or a fresh green salad for a great combo.

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