Description
This Beef and Garlic Butter Pasta recipe is a quick and comforting main course that combines tender beef strips with al dente pasta, tossed in a rich garlic butter sauce. Perfect for weeknight dinners, it balances savory flavors with a satisfying texture, making it a family favorite in under 30 minutes.
Ingredients
Units
Scale
Pasta
- 8 oz (225g) pasta (such as fettuccine or spaghetti)
- Salt, for the pasta water
Beef
- 1 lb (450g) beef sirloin or flank steak, thinly sliced
- 1 tbsp olive oil
- Salt and pepper, to taste
Garlic Butter Sauce
- 4 tbsp (55g) unsalted butter
- 5 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup (120ml) beef broth
- 1/4 cup (60ml) heavy cream (optional, for creamier sauce)
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and reserve about 1/2 cup of the pasta water.
- Prepare the Beef: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the sliced beef with salt and pepper, then add to the skillet. Sear for 2–3 minutes per side until browned and just cooked through. Remove the beef from the skillet and set aside.
- Make the Garlic Butter Sauce: In the same skillet, reduce the heat to medium. Add the butter and let it melt, then stir in the minced garlic and red pepper flakes (if using). Cook for 1–2 minutes until fragrant, being careful not to brown the garlic.
- Combine & Finish: Pour in the beef broth and stir, scraping up any browned bits from the pan. Simmer for 2 minutes, then stir in heavy cream if using. Return the cooked beef to the skillet and add the drained pasta. Toss everything together, adding pasta water a little at a time to help the sauce coat the pasta. Stir in Parmesan cheese and chopped parsley.
- Serve: Taste and adjust seasoning as needed. Serve immediately, garnished with extra parsley and Parmesan if desired.
Notes
- Use your favorite cut of beef, but slice it thinly for quick and even cooking.
- The heavy cream is optional; omit for a lighter sauce.
- Leftovers reheat best in a skillet with a splash of water or broth to loosen the sauce.
- Add extra vegetables like mushrooms or spinach for more variety.
Nutrition
- Serving Size: 1 plate (about 2 cups)
- Calories: 550
- Sugar: 2g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
