Garlic Butter Beef Rotini in Creamy Parmesan Sauce

Ingredients

• 16 oz rotini pasta (cooked according to package directions)
• 1 lb beef steak (such as sirloin or ribeye, cut into bite-sized cubes)
• salt (to taste for seasoning beef and pasta water)
• black pepper (to taste for seasoning beef)
• 1 tbsp olive oil (for searing the beef)
• 4 tbsp unsalted butter (divided)
• 4 garlic (cloves, minced)
• 1.5 cup heavy cream
• 1 cup parmesan cheese (freshly grated)
• 1 tsp italian seasoning
• 2 tbsp fresh parsley (chopped, for garnish)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.

2. 2

   While the pasta is cooking, pat the beef cubes dry with paper towels and season generously with salt and black pepper.

3. 3

   In a large skillet or pan, heat 1 tablespoon of olive oil over medium-high heat.

4. 4

   Add the beef cubes to the skillet in a single layer. Sear for 2-3 minutes per side until browned and cooked to your preferred level of doneness.

5. 5

   Add 2 tablespoons of butter to the pan with the beef. Once melted, toss the beef to coat in the butter, then remove the beef from the pan and set aside on a plate.

6. 6

   In the same skillet over medium heat, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

7. 7

   Pour in the heavy cream and bring to a gentle simmer. Stir in the Italian seasoning.

8. 8

   Gradually whisk in the grated parmesan cheese until the sauce is smooth and slightly thickened.

9. 9

   Add the cooked rotini and the seared beef (along with any juices from the plate) back into the skillet.

10. 10

    Toss everything together until the pasta and beef are thoroughly coated in the creamy sauce. Season with additional salt and pepper if needed.

11. 11

    Garnish with fresh chopped parsley and serve immediately.

Notes

For the best results, use a high-quality steak like ribeye or New York strip for maximum tenderness. If the sauce becomes too thick, you can thin it out with a splash of reserved pasta water.

Nutrition per serving

• main
• pasta
• beef
• dinner
• creamy
• comfort food
• garlic butter