Description
One-skillet garlic butter steak pasta with tender steak and shell pasta in a rich, savory sauce.
Ingredients
- 1 pound sirloin steak cut into 1 inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces medium pasta shells
- 4 cups water
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 cup low sodium beef broth
- 1/2 cup heavy cream
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
Instructions
- Bring water and salt to a boil in a pot. Add pasta shells and cook for 8 to 10 minutes until al dente, then drain and set aside.
- Season the steak cubes with salt and black pepper.
- Heat olive oil in a large skillet over medium high heat. Add steak in a single layer and sear for 2 to 3 minutes per side until browned. Remove and set aside.
- In the same skillet reduce heat to medium and add butter. Once melted, stir in garlic and cook for 30 seconds until fragrant.
- Pour in beef broth and bring to a gentle simmer, scraping up any browned bits from the pan.
- Stir in heavy cream, paprika, and dried parsley. Let the sauce simmer for 3 to 4 minutes until slightly thickened.
- Add the cooked pasta and steak back into the skillet. Toss well to coat everything in the sauce and heat through for 2 to 3 minutes.
- Remove from heat and serve immediately.
- Ensure the steak reaches an internal temperature of at least 145 degrees F for safe consumption.
Notes
- For extra richness, sprinkle with grated parmesan cheese just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American