PREP TIME: 10 mins | TOTAL TIME: 30 mins | YIELDS: 4 serving(s)
Satisfy your steak craving with this Creamy Steak Fettuccine. Incredibly easy and quick to whip up and the best steak, pasta you’ll ever make!
Ingredients
2 tablespoons vegetable oil
1/2 cup freshly grated Parmesan
1 tablespoon freshly chopped parsley
1 pound sirloin steak
Freshly ground black pepper
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 1/2 cups halved cherry tomatoes
12 ounces fettuccine
2 tablespoons balsamic glaze (1/3 cup balsamic vinegar simmered for about 10 minutes)
4 cups baby spinach
Kosher salt
How to make Creamy Steak Fettuccine
Step 1: Following the package directions, cook the pasta in a large pot of boiling salted water. Set aside a half cup of the pasta water and drain the rest. Place the pasta back into the pot.
Step 2: Coat all sides of the steak with oil and generously sprinkle with salt and pepper. Cook the steak in a large skillet over medium-high heat for about 4 minutes on each side for medium rare. To a plate, transfer the steak and allow it to rest for about 10 minutes before slicing thinly.
Step 3: Melt the butter in the skillet over medium heat. Once melted, add the garlic and cook for about 1 to 2 minutes until tender and aromatic. Stir in the flour and continue to cook for another minute. Then, gradually pour in the milk, stirring to break up any lumps. Let everything simmer for about 5 minutes or until the mixture has thickened. Next, add the Parmesan, parsley, salt, and pepper. Add the tomatoes and continue to cook for additional 2 to 3 minutes until the tomatoes are bursting.
Step 4: To the skillet, toss in the cooked pasta and 1/4 of the reserved pasta water. As needed, add more pasta water. Stir in the spinach and cook further until wilted.
Step 5: To serve, place the sliced steak on top and drizzle with balsamic glaze. Enjoy!
Creamy Steak Fettuccine
Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup freshly grated Parmesan
- 1 tablespoon freshly chopped parsley
- 1 pound sirloin steak
- Freshly ground black pepper
- 2 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 1/2 cups halved cherry tomatoes
- 12 ounces fettuccine
- 2 tablespoons balsamic glaze 1/3 cup balsamic vinegar simmered for about 10 minutes
- 4 cups baby spinach
- Kosher salt
Instructions
- Following the package directions, cook the pasta in a large pot of boiling salted water. Set aside a half cup of the pasta water and drain the rest. Place the pasta back into the pot.
- Coat all sides of the steak with oil and generously sprinkle with salt and pepper. Cook the steak in a large skillet over medium-high heat for about 4 minutes on each side for medium rare. To a plate, transfer the steak and allow it to rest for about 10 minutes before slicing thinly.
- Melt the butter in the skillet over medium heat. Once melted, add the garlic and cook for about 1 to 2 minutes until tender and aromatic. Stir in the flour and continue to cook for another minute. Then, gradually pour in the milk, stirring to break up any lumps. Let everything simmer for about 5 minutes or until the mixture has thickened. Next, add the Parmesan, parsley, salt, and pepper. Add the tomatoes and continue to cook for additional 2 to 3 minutes until the tomatoes are bursting.
- To the skillet, toss in the cooked pasta and 1/4 of the reserved pasta water. As needed, add more pasta water. Stir in the spinach and cook further until wilted.
- To serve, place the sliced steak on top and drizzle with balsamic glaze. Enjoy!
