Creamy Steak Fettuccine

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain and set aside.

Step 2: Season the steak strips with salt, black pepper, garlic powder, and paprika.

Step 3: Heat the olive oil in a large skillet over medium-high heat.

Step 4: Sear the steak strips for 2 to 3 minutes per side until browned and cooked to your desired doneness. Remove from the skillet and set aside.

Step 5: In the same skillet, melt the butter and sauté the minced garlic for 1 minute until fragrant.

Step 6: Reduce the heat to low and pour in the heavy cream, stirring continuously.

Step 7: Add the grated Parmesan cheese and stir until the sauce becomes smooth and creamy.

Step 8: Toss the cooked fettuccine into the sauce until fully coated.

Step 9: Top the pasta with the cooked steak strips and garnish with chopped parsley and extra Parmesan cheese before serving.

Storage and Reheating Tips

Store leftover Creamy Steak Fettuccine in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over low heat with a splash of cream or milk to keep the sauce smooth and creamy.

Freezing is not recommended because the cream sauce may separate after thawing.