Instructions
step 1 Bring a large pot of salted water to a boil and cook the rotini according to package instructions until al dente. Drain and set aside. /n
step 2 Heat olive oil in a large skillet over medium-high heat. Season steak with salt, pepper, and paprika, then sear until browned on all sides. Remove and set aside. /n
step 3 In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and cook for about 1 minute until fragrant. /n
step 4 Pour in heavy cream and stir, scraping up any browned bits from the pan for added flavor. /n
step 5 Add cheddar cheese, Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until the sauce is smooth and creamy. /n
step 6 Return the steak to the skillet and coat it in the sauce. /n
step 7 Add the cooked rotini and toss until everything is evenly combined. /n
step 8 Simmer for 2–3 minutes until heated through and slightly thickened. /n
step 9 Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce. This dish can be frozen for up to 1 month, though the texture of the sauce may change slightly upon reheating.
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