Creamy Steak & Parmesan Dream Spaghetti – Rich, Savory & Restaurant-Worthy!

by

Instructions

1. Cook the Pasta:
Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package directions until al dente. Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set it aside.

2. Sear the Steak:
While the pasta cooks, pat the steak strips dry and season them generously with salt, pepper, garlic powder, and Italian seasoning.
In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter. Once hot, add the steak in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until a golden-brown crust forms. The steak will continue to cook later, so it’s okay if it’s still a little pink inside. Remove the steak to a plate and set aside.

3. Create the Creamy Parmesan Sauce:
Reduce the heat to medium. In the same skillet, melt the 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and beef broth, scraping the bottom of the pan with a wooden spoon to incorporate all the delicious browned bits from the steak. Add the ½ teaspoon of Italian seasoning, black pepper, and optional red pepper flakes.
Let the sauce simmer gently for 2-3 minutes, allowing it to thicken slightly. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.

4. Bring It All Together:
Add the drained spaghetti to the skillet with the sauce. Use tongs to toss thoroughly, ensuring every strand is coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Gently add the steak and any accumulated juices back into the skillet. Toss everything together and heat for 1-2 more minutes until the steak is warmed through.

5. Serve Immediately:
Divide the pasta and steak among warm bowls. Garnish with a sprinkle of fresh parsley, extra Parmesan cheese, and another crack of black pepper. Enjoy the rich, restaurant-worthy flavor!

Chef’s Notes & Tips

  • Slice Smartly: For the most tender steak, always slice against the grain. This shortens the muscle fibers, making each bite melt-in-your-mouth.

  • Don’t Overcook the Steak: The steak will be seared quickly over high heat. Remember, it will be added back to the warm sauce, so it’s best to remove it from the pan while it’s still a little under your preferred doneness.

  • Freshly Grated is Key: For the smoothest, clump-free sauce, use real Parmesan cheese that you grate yourself from a block. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly.

  • Cream Substitute: For a slightly lighter version, you can substitute half-and-half for the heavy cream, but be careful not to let it boil, as it can separate.

Leave a Comment