Creamy Steak Pasta
Creamy Steak Pasta pairs savory steak bites with orecchiette in a rich cream and cheese sauce, making for a quick and delicious weeknight dinner.
Ingredients
For the Steak and Vegetables
- 200-400 g steak Use a good-quality cut.
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 cup broccoli florets Tender-crisp.
- 2 tablespoons olive oil For sautéing steak and broccoli.
For the Sauce
- 240 ml heavy cream Use good quality for depth.
- 120 ml beef stock
- 60 ml milk
- 1 tablespoon tomato paste For added flavor.
- 50 g parmesan cheese Grated.
- 50 g pecorino cheese Grated.
- red pepper flakes To taste.
- 1-2 teaspoons vinegar Optional, for brightness.
For the Pasta
- 120 g orecchiette Or other short pasta.
Instructions
Preparation
- Pat the steak pieces dry and season with kosher salt, black pepper, garlic powder, and sweet paprika. Toss to coat.
- Bring a large pot of salted water to a boil. Add orecchiette and cook 1 to 2 minutes shy of al dente. Reserve 1 cup pasta water, then drain.
- Heat a drizzle of olive oil over medium heat. Sauté broccoli florets until tender-crisp, about 4 to 5 minutes. Remove and set aside.
Cooking the Steak and Sauce
- Heat olive oil over medium-high heat. Add steak bites and sear for 3 to 5 minutes until browned. Transfer to a plate, keeping pan bits.
- Lower heat to medium. Melt butter, add minced garlic, and cook until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Pour in heavy cream, beef stock, and milk. Simmer until reduced.
- Add parmesan and pecorino, stirring until smooth. Season to taste.
Combining Ingredients
- Add undercooked orecchiette and cherry tomatoes to the pan with a splash of reserved pasta water, tossing until pasta finishes cooking.
- Stir in broccoli and return steak to the skillet, tossing with red pepper flakes and parsley.
Notes
For high-protein swaps, consider alternatives like mushrooms or firm tofu. To lower fat, use half-and-half instead of heavy cream. Leftovers can be stored in an airtight container for up to 3 days; reheat gently with a splash of milk or reserved pasta water.
Nutrition
Serving: 1gCalories: 700kcalCarbohydrates: 60gProtein: 40gFat: 35gSaturated Fat: 20gSodium: 800mgFiber: 3gSugar: 4g
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