Creamy Steak Fettuccine
Is a delicious dish made with soft, juicy steak and creamy pasta. The flavours go well together. This rich recipe combines the richness of a juicy steak, the smoothness of a creamy sauce, and the chewiness of fettuccine pasta. This recipe is sure to impress your taste buds, whether you’re making it for a family dinner or just to treat yourself.
Imagine a juicy, melt-in-your-mouth steak that is cooked just the way you like it, sitting on a bed of smooth fettuccine pasta and covered in a rich, creamy sauce. Each bite has a nice balance of soft meat, silky smoothness, and al dente pasta that has a nice bite. When these two things are put together, they make a symphony of flavours that will make your taste buds dance.
- List the necessary ingredients for creamy steak fettuccine.
- 1. Fettuccine pasta (8 ounces)
- 2. Steak (1 pound, preferably ribeye or New York strip)
- 3. Olive oil (2 tablespoons)
- 4. Garlic (4 cloves, minced)
- 5. Heavy cream (1 cup)
- 6. Parmesan cheese (1/2 cup, grated)
- 7. Fresh parsley (1/4 cup, chopped)
- 8. Salt and pepper (to taste)
Instructions for Creamy Steak Fettuccine:
- How to Cook the Steak
- Start by putting salt and pepper on both sides of the steak and making sure they are both evenly covered. This will make the meat taste better.
- Pour a little olive oil into a pan that is on medium-high heat and heat it up. Let the oil get hot.
- Place the steak carefully in the hot pan and let it cook for about 3 to 4 minutes per side. Change the cooking time based on how you want the food to be.
- When the steak is done the way you like it, take it out of the pan and put it on a cutting board. Let it sit for a little while. Resting the steak gives the juices a chance to move around and makes the meat more soft.
- After the steak has had time to rest, take a sharp knife and cut it across the grain into thin strips. This will make your creamy steak fettuccine pieces more soft and easy to eat. Put the sliced steak away while you prepare the other parts of the dish.
- Preparing the Fettuccine
- Fill a big pot with water and put a lot of salt in it.
- Add the fettuccine to the hot water and cook it according to the directions on the package for about 8 to 10 minutes, or until it’s as soft as you like it.
- Once the pasta is al dente (firm to the bite), carefully drain it in a colander, saving some of the pasta water. The starchy pasta water will be used to change the consistency of the sauce later.
- Making the sauce creamy
- A drop of olive oil should be heated over medium heat in the same pan where the steak was cooked.
- Put the chopped garlic in the pan and cook it for about a minute, until it smells good and turns a light golden colour. Don’t let the garlic get too hot.
- Pour in the heavy cream while stirring gently, and bring it to a gentle boil.
- Gradually whisk in the grated Parmesan cheese and keep stirring until the cheese melts and the sauce becomes thick and creamy.
- If the sauce seems too thick, add a tablespoon of the pasta water you saved and stir until you get the consistency you want.
- Taste the sauce and add salt and pepper to make it taste the way you like. Change the seasonings as needed to make the taste better.
- Putting the Ingredients Together
- Put the cooked fettuccine and the smooth sauce in the same pan. Make sure every piece of pasta is covered by the sauce as you gently toss the pasta.
- Give the pasta one more minute to cook in the sauce. This lets the flavours blend and lets the pasta soak up some of the creamy goodness.
- Add the steak slices to the pasta and sauce in the pan. Mix everything together slowly, making sure that the steak is spread out and mixed in with the fettuccine and sauce.
- How to serve & decorate Creamy Steak Fettuccine
- Move the Creamy Steak Fettuccine to plates or a big serving platter and arrange it in an appealing way.
- Add some colour and freshness to the creamy richness of the dish by sprinkling it with freshly chopped parsley.
- For a special touch, you can put some more grated Parmesan cheese on top. This will make the dish taste even more like cheese.
- Serve the Creamy Steak Fettuccine right away, while it is still hot and most flavorful. You can share this rich and filling dish with your loved ones or enjoy it all by yourself.
Q1: Can I make Creamy Steak Fettuccine with something other than fettuccine?
A: Fettuccine is the usual pasta shape for this dish, but you can try out other shapes if you’d like. Linguine or pappardelle would be good options that would work well with the creamy sauce and have a similar texture.
Q2: What can I use in the sauce instead of heavy cream?
A: If you want something lighter, you can use half-and-half or whole milk instead of heavy cream. But remember that the sauce might not be as rich and smooth as when you use heavy cream. You could also use a non-dairy milk replacement, such as coconut milk or almond milk, but this might change the way the dish tastes.
Q1: Can I add vegetables to the Creamy Steak Fettuccine?
A: Absolutely! You can add sautéed mushrooms, spinach, roasted cherry tomatoes, or steamed asparagus if you want to add some vegetables to the meal. These additions can give the dish more structure, flavour, and nutrients. Just make sure to cook or prepare the veggies separately before adding them to the pasta and creamy sauce.