Treat yourself to this indulgent Creamy Steak Fettuccine—rich, creamy, and packed with flavor! 🍝🥩
🥩 Creamy Steak Fettuccine 🥩
Ingredients:
2 rib eye steaks (or steak of choice)
12 oz fettuccine pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup mushrooms, sliced
1/2 cup beef broth
2 tablespoons butter
Salt and pepper to taste
Fresh parsley, chopped for garnish
Directions:
Cook the pasta:
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside.
Prepare the steak:
Season the steaks with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
Add the steaks to the skillet and cook for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove from the skillet and let rest.
Make the creamy sauce:
In the same skillet, melt 2 tablespoons of butter. Add garlic and mushrooms, and sauté for 3-4 minutes until the mushrooms are tender.
Pour in the beef broth, scraping up any bits from the bottom of the skillet.
Stir in the heavy cream and Parmesan cheese, and cook for 5-6 minutes until the sauce thickens.
Combine and serve:
Slice the steak and add it to the skillet with the sauce. Toss in the cooked fettuccine and stir to coat everything evenly.
Serve hot, garnished with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 720 kcal per serving | Servings: 4 servings
