Ingredients:
12 oz fettuccine pasta
1 tablespoon olive oil
1 lb sirloin steak, thinly sliced
Salt and pepper, to taste
3 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 cup beef broth
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup freshly chopped parsley (plus extra for garnish)
1/4 teaspoon crushed red pepper flakes (optional)
Directions:
Cook the Fettuccine: In a large pot of salted boiling water, cook the fettuccine according to the package instructions until al dente. Drain and set aside.
Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Season the sliced steak with salt and pepper. Add the steak to the skillet and cook for 2-3 minutes per side, or until it reaches your desired doneness. Remove the steak from the skillet and set aside.
Make the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic, thyme, and oregano. Sauté for 1-2 minutes until fragrant.
Add Broth and Cream: Pour in the beef broth and bring the mixture to a simmer. Stir in the heavy cream and cook for 2-3 minutes until the sauce begins to thicken slightly.
Add Cheese and Seasoning: Stir in the grated Parmesan cheese, and continue to cook until the cheese is fully melted and the sauce is smooth. Add salt, pepper, and crushed red pepper flakes (if using) to taste.
Combine Steak and Pasta: Return the cooked steak slices to the skillet. Add the cooked fettuccine and chopped parsley, tossing everything together until the pasta is well-coated in the creamy sauce.
Serve: Serve the creamy steak fettuccine immediately, garnished with extra parsley for a fresh touch. Enjoy!
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 620 kcal per serving | 
Servings: 4 servings
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