Garlic Butter Steak with Fettuccine in Garlic Butter Cream Sauce

Instructions

Step 1 Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside./n
Step 2 Season the steak cubes with salt, black pepper, and garlic powder./n
Step 3 Heat olive oil in a skillet over high heat and sear the steak for 2–3 minutes per side until browned./n
Step 4 Reduce heat to medium, add butter and minced garlic, and toss the steak in the garlic butter for 1–2 minutes, then remove and set aside./n
Step 5 In a saucepan, melt butter over medium heat and whisk in flour, cooking for 1–2 minutes./n
Step 6 Gradually whisk in milk and heavy cream, stirring until the sauce thickens./n
Step 7 Add Parmesan cheese and Italian seasoning, stirring until smooth and creamy./n
Step 8 Season the sauce with salt and black pepper, then toss with the cooked fettuccine./n
Step 9 Serve the creamy pasta topped with garlic butter steak bites and garnish with chopped parsley.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of milk or cream to maintain the sauce’s creamy texture. Reheat steak separately if possible to avoid overcooking.