Steakhouse Comfort Creamy Parmesan Pasta with Seared Sirloin

Recipe Introduction

Quick Hook

Fancy a Steakhouse Pasta Recipe night? Steak and Parmesan Pasta: 7 ingredients come together in a creamy, savory dream. This dish is all about that rich Parmesan flavor meeting tender, juicy steak.

Honestly, what's not to love?

Brief Overview

This Italian Steak Pasta is inspired by classic Italian flavors. It's not too tricky to make, taking about 45 minutes. This recipe yields 4 generous servings. Perfect for a family dinner.

Main Benefits

This recipe boasts plenty of protein from the steak. Serve it up for a special occasion or a comforting weeknight meal.

It's special because it feels fancy, but is totally achievable at home.

Ready for a Creamy Steak Pasta Recipe that will blow your mind?

Get Ready to Indulge!

You know how much I love a good pasta dish! And this one? Oh my gosh! It’s next level. It's Pasta With Steak , and it is absolutely divine.

So, grab your apron, and let's get cooking. We're about to whip up something amazing. Honestly, I think you'll feel like a professional chef.

I believe in you. Don't worry, it's easy to cook Steak With Pasta

The Star: Sirloin and Parmesan

We're talking about Sirloin Pasta , with a generous 1 1/2 lbs (680g) of sirloin steak . And don't even get me started on the Parmesan! It's all about that rich, salty goodness.

Get ready for some Gourmet Steak Pasta . We have to use good cheese.

Steak and Parmesan Pasta: 7 - Grab Your Apron!

Fancy a bit of Steak With Pasta that's proper lush? Then this is the recipe for you. Honestly, making Steak and Parmesan Pasta: 7 is easier than you think.

It’s restaurant quality from your own kitchen. Who doesn’t love a Quick Steak Pasta Dinner ? Ready to get started?

Key Ingredients: Let's Get Down to Brass Tacks

To make this Steak and Pasta dish sing, you need the right kit. Here’s what you’ll need. Don't skimp on quality where it matters, alright?

• Sirloin steak: 1 ½ lbs (680g) , about 1 inch thick. Look for good marbling that's where all the flavour hides. The best Steakhouse Pasta Recipe starts with great meat.
• Pasta: 1 lb (454g) Fettuccine, Linguine, or Penne. Whatever floats your boat.
• Heavy cream: 1 cup (240ml) . Full fat, baby. Makes all the difference.
• Parmesan cheese: 1 cup (100g) , finely grated. Freshly grated is key, the pre-grated stuff just doesn't melt the same.

Seasoning Like a Pro

Creamy Steak Pasta Recipe needs a good kick of flavour. Here's the lowdown:

• Salt and pepper: Essential. Season that steak generously!
• Garlic: Two cloves, minced. Don't be shy.
• Fresh rosemary: One sprig. Adds a touch of class, you know?
• Butter: Unsalted. 2 tablespoons (30g) for the sauce, 1 tablespoon (15g) for the steak.
• Spice it up with red pepper flakes! Just a pinch will do.

Essential Equipment: Nothing Too Fancy

Right, onto the tools. No need to break the bank.

• Large pot: For cooking the pasta. Obvious, innit?
• Large skillet or cast iron pan: For searing that steak. Get it screaming hot!
• Tongs: For flipping the steak. Don’t use a fork.
• Chef's knife: For slicing the steak. Keep it sharp!
• Cheese grater: For grating the Parmesan. Elbow grease required.

Honestly, mastering this Italian Steak Pasta recipe is all about nailing the steak sear and getting that sauce just right.

This Gourmet Steak Pasta Dinner is ready in no time! I will guide you every step of the way!

Right, let's talk about how to nail this Steak and Parmesan Pasta: 7 , my way. Honestly, I've mucked it up a few times, but that's how you learn, innit? We are going to use the best Steak With Pasta out there! This isn't just any Pasta With Steak , it's the Steak And Pasta .

Prep Like a Pro: Your Mise en Place

First things first, get your act together. It's called mise en place , fancy French for "everything in its place.

" Dice your garlic, grate that Parmesan none of that pre-shredded stuff, mind. Pat your 1 ½ lbs (680g) sirloin steak dry.

It’s boring but essential.

This is key for speed and avoiding that "Oh crikey, I forgot the garlic!" moment halfway through. Keep your area nice and tidy.

I’ve tripped over stuff in the kitchen more times than I care to admit. Safety first, folks!

Cooking like Heston Blumenthal (Almost): The Magic Steps

Okay, time to get cooking!

1. Cook the pasta : Get your 1 lb (454g) pasta on. Heavily salted water, proper rolling boil. Al dente is your aim. Remember to nab some of that pasta water before draining.
2. Steak Time : Season that steak like you mean it. Salt and pepper, generous amounts. Two tablespoons (30ml) olive oil in a screaming hot pan.
3. Sear Baby Sear : Get a good sear, 3- 4 minutes per side for medium rare. This is where that high heat really matters. Bang in 1 tablespoon (15g) butter , garlic, and rosemary. Baste that steak like it’s a Sunday roast.
4. Rest Easy : Take the steak out, let it chill for 5 minutes . Don’t skip this!
5. Sauce It Up : Same pan, melt 2 tablespoons (30g) butter, garlic till fragrant. Tip in the 1 cup (240ml) heavy cream . Simmer. Stir in 1 cup (100g) Parmesan, salt, and pepper.
6. Pasta Party : Toss the pasta and sliced steak into the sauce. Coat it all nicely.
7. Garnish (Optional) : Parsley? Extra Parmesan? Go wild, or keep it simple. Job's a good'un.

Pro Tips: Secret Agent Skills

• High Heat or Go Home : A proper sear needs a smoking hot pan. Don't be a scaredy cat.
• Pasta Water is Gold : That starchy water is your sauce's best mate. Adds body and helps it cling.
• Don't Overcook : Steak should be 130- 135° F (54- 57° C) for medium rare. Nobody likes shoe leather.

Honestly, the Creamy Steak Pasta Recipe is just the beginning. Experiment with flavors! Try different herbs, cheeses. And don't worry if you muck it up the first time.

Cooking is all about learning and having a laugh! I know you will enjoy the best Sirloin Pasta and will make you feel like a Italian Steak Pasta chef.

Recipe Notes: Your Steakhouse Pasta Recipe Success Guide

So, you’re ready to tackle this Steak and Parmesan Pasta: 7 masterpiece? Awesome! I’m buzzing for you! This section's all about the extra bits, bobs, and tweaks that’ll make your Creamy Steak Pasta Recipe truly shine.

It's all about having fun in the kitchen. Honestly, a little experimentation never hurt anyone! I'm no Michelin star chef. But, trust me, after a couple of tries, you'll be whipping up this delicious Steak With Pasta like a pro!

Plating Like a Pro: Serving Suggestions

Presentation matters, right? Especially if you’re trying to impress someone! For this Sirloin Pasta , I like to twirl the pasta into a neat little nest in the center of the bowl.

Then, arrange the steak slices artfully on top. A sprinkle of fresh parsley adds a pop of color, and an extra grating of Parmesan just makes it look fancy .

And for sides, some garlicky bread and a fresh salad does the trick. A chilled glass of white wine would go down nicely too, you know.

Sorted Storage: Making It Last

Leftovers? If you’re lucky enough to have any! This Italian Steak Pasta is best enjoyed fresh. However, if you do have leftovers, pop it in an airtight container and store it in the fridge for up to 3 days .

When reheating, add a splash of milk or cream to loosen the sauce. Microwaving is fine, but a gentle simmer in a pan is even better.

I'd advise against freezing it, though. Freezing can mess up the texture of the sauce and the steak.

Get Creative: Variations on a Theme

Fancy a change? You could add some mushrooms for an earthy vibe to the Pasta With Steak , or a pinch of chilli flakes for a little kick.

And, if you're not feeling steak, go for grilled chicken! Need a dietary swap? Use gluten-free pasta for a coeliac friendly version.

Using dairy-free cream, too. Or, to lighten things up in summer, swap heavy cream for crème fraîche. What a cracking idea.

Bite Sized Benefits: Nutrition Basics

Okay, let's keep it real. This Gourmet Steak Pasta isn't exactly a salad. But, it's not the worst thing, either.

Steak is packed with protein, and Parmesan has calcium. But it's probably best not to eat it everyday! Remember that what is served on your plate must have at least half the ingredients in vegetables to achieve the balance that your body needs to maintain health.

So there you have it! All my tips and tricks for making the ultimate Quick Steak Pasta Dinner . Don't be afraid to experiment and make it your own.

After all, cooking should be fun! Go on, get stuck in!

Frequently Asked Questions

Can I make this "Steak and Parmesan Pasta: 7" dish ahead of time, like for a posh picnic or something?

While this dish is best served immediately for the optimal steak tenderness and sauce creaminess, you can prep some components in advance. You can cook the pasta and steak separately, but toss everything together just before serving.

Reheating the assembled pasta might make the steak a bit tough and the sauce less velvety, like overcooked broccoli, so fresh is always best!

I'm a bit of a novice in the kitchen. Is "Steak and Parmesan Pasta: 7" really as easy as it looks? Any tips for a beginner?

Fear not, even Jamie Oliver started somewhere! The key is to take it one step at a time. Don't overcrowd the pan when searing the steak to get a good crust, and make sure your pasta is cooked al dente nobody likes mushy pasta.

Freshly grated Parmesan is essential for a smooth sauce, so avoid the pre-shredded stuff if possible.

My family are right fussy eaters! Can I adapt this "Steak and Parmesan Pasta: 7" recipe for picky palates?

Absolutely! You could swap the steak for chicken if that's a hit. Or, sneak in some finely chopped veggies like mushrooms or spinach they'll barely notice! Serve the sauce on the side so everyone can add as much as they like.

What's the best way to store leftover Steak and Parmesan Pasta? Will it still taste like it's from a fancy restaurant?

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheating can dry out the steak and pasta a bit, so add a splash of milk or cream when reheating to revive the sauce. Realistically, it won't be quite as good as fresh, but still perfectly edible for a quick lunch.

I'm trying to watch my waistline! Is there a way to make "Steak and Parmesan Pasta: 7" a bit healthier?

You can lighten it up a bit! Use whole wheat pasta for extra fibre. Trim any excess fat from the steak before cooking. Swap heavy cream for half and-half (or even a mix of milk and a tablespoon of cream cheese for creaminess) and use a bit less Parmesan. Portion control is key, as always!

What kind of steak works best for this "Steak and Parmesan Pasta: 7" recipe?

Sirloin is a great choice because it's relatively affordable and flavorful, but you could also use ribeye for a richer taste, or even a flank steak. Just remember to slice the steak thinly against the grain after resting to maximize tenderness, no matter which cut you choose.