Ingredients:
• For the Steak:
• 1 pound sirloin steak (or ribeye), thinly sliced
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• For the Pasta:
• 12 ounces fettuccine pasta
• 2 tablespoons butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup heavy cream
• 1 cup beef broth
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Pasta:
• Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. Prepare the Steak:
• Season the thinly sliced steak with salt and pepper.
• In a large skillet, heat the olive oil over medium-high heat.
• Add the minced garlic and sauté for about 30 seconds until fragrant.
• Add the steak slices and cook for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
3. Make the Creamy Sauce:
• In the same skillet, add the butter and let it melt.
• Add the chopped onion and cook for about 3-4 minutes until softened.
• Add the minced garlic and sliced mushrooms, and cook for another 3-4 minutes until the mushrooms are tender.
• Pour in the heavy cream and beef broth, stirring to combine.
• Add the grated Parmesan cheese and dried thyme, and continue to cook, stirring frequently, until the sauce thickens slightly (about 5-7 minutes).
• Season the sauce with salt and pepper to taste.
4. Combine Everything:
• Add the cooked fettuccine pasta to the skillet with the creamy sauce, tossing to coat the pasta evenly.
• Return the cooked steak slices to the skillet, mixing them with the pasta and sauce. Cook for another 2-3 minutes to heat everything through.
5. Serve:
• Divide the creamy steak fettuccine among serving plates.
• Garnish with chopped fresh parsley and extra grated Parmesan cheese if desired.
Enjoy your delicious Creamy Steak Fettuccine!