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Juicy beef strips and pasta get tossed together in a creamy sauce loaded with buttery garlic. This cozy one-pan meal is super simple, and every bite is loaded with flavor. The sauce hugs the pasta, the beef gives you that satisfying bite, and it all comes together for an awesome comfort meal you can throw together in no time—even when life gets hectic.
This dish was born during a stretch when I barely had time to breathe but still wanted something filling for my crew. That combo of just-seared beef and a pile of creamy garlic sauce hit the spot—and people went back for more! It started out as just a quick dinner but now it’s always requested, and friends even ask how to make it before they head home.
Irresistible Ingredients
- Fresh parsley: Adds brightness at the end and a pop of color.
- Pasta: Grabs onto the sauce so every mouthful’s tasty.
- Red pepper flakes: Bring a little warmth and kick.
- Worcestershire sauce: Gives a deeper, savorier flavor.
- Parmesan cheese: Makes the sauce creamy and full of nutty goodness.
- Heavy cream: Builds that silky, dreamy sauce.
- Beef broth: Deepens the flavor and helps adjust the sauce texture.
- Fresh garlic: Loads the sauce with aroma and punchy flavor.
- Unsalted butter: The rich, smooth base for the sauce.
- Italian seasoning: Sprinkles in classic herbs throughout.
- Smoked paprika: Subtly smoky and gives a rich color.
- Black pepper: Rounds out the flavors with a classic bite.
- Salt: Brings out every flavor and seasons the beef just right.
- Olive oil: Helps the beef get that tasty sear.
- Beef sirloin: Slices up tender and stays juicy when cooked quickly.
How to Make It
- Finishing Steps:
- Turn off the heat and give your meal about two minutes to settle. Toss on extra parsley and a bit more Parmesan just before digging in.
- Final Mix:
- Pop the beef back in along with the pasta you cooked. Toss it all together—add a splash of pasta water if you want it saucier.
- Sauce Time:
- Pour in beef broth to lift all those tasty browned bits. Stir in heavy cream, Parmesan, Worcestershire, and a sprinkle of red pepper flakes.
- Get the Sauce Going:
- In the same pan, melt your butter. Add garlic and cook just till it smells awesome—about half a minute.
- Sear the Beef:
- Pour olive oil into a hot skillet, medium-high. Brown the beef on each side for a couple minutes—don’t overdo it. Pull the meat out and set it aside.
- Season Your Beef:
- Cut your beef thin, then season up with salt, pepper, smoked paprika, and Italian herbs.
- Boil Pasta:
- Fill a pot with salted water and set it to boil. Cook your pasta till it has a little bite left. Before you drain it, save half a cup of that pasta water.
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Keeping It Fresh
Scoop any leftovers into a container with a tight lid and stash them in the fridge for about three days. The noodles will soak up more sauce as they sit so you might find it thicker when you warm it up. If you saved extra sauce, keep it on its own so everything stays creamy.
For reheating, use a pan over low heat and pour in a dash of milk, cream, or broth to loosen things up. Stir often so you don’t dry it out. Microwaving works if you heat in short bursts and mix it in between—this way, the beef won’t get tough.
If you want to prep things ahead, make the pasta and sauce on their own, then stir together right before you eat. This trick keeps things creamy and stops the pasta from drinking up all the sauce.
Tasty Twists
Mushroom Beef Pasta: After searing the beef, toss in 8 ounces of sliced mushrooms and cook until they’re nice and golden. Finish the rest as usual. The mushrooms pick up all the good flavors and make it extra savory.
Mediterranean Beef Pasta: When you’re done with the sauce, add a handful (about 2 cups) of fresh spinach, a small pile (1/4 cup) of chopped sun-dried tomatoes, and some sliced kalamata olives (about 1/3 cup). The veggies and olives add a cool tangy punch and a bit of saltiness.
Chipotle Kick Beef Pasta: Ditch the Italian herbs in favor of a teaspoon of cumin and half a teaspoon chili powder. Stir in one or two tablespoons of chopped chipotle in adobo sauce when adding the cream. Top it at the end with cilantro and fresh lime for a smoky, zingy finish.
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After trying out all sorts of pasta ideas, this creamy beef pasta wound up being my best bet for feeding hungry people and impressing guests—without a lot of work. The beef stays tender, the sauce is garlic-packed and smooth, and serving it always feels a bit special even though it’s super low key to make.
Honestly, I love how I can riff on this dish with random odds and ends from my fridge. It's good for nights when I don't want to go shopping. The best family favorites usually come from making do, and this one's living proof that sometimes you get the tastiest results from just winging it.
Frequently Asked Questions
- → Could I use another beef cut for this creamy garlic beef pasta?
- For sure, ribeye, flank, or even tenderloin all work. Slice them thin, against the direction the muscle runs to keep them soft.
- → How do I make this creamy garlic beef pasta a bit lighter?
- Use milk or half-and-half instead of heavy cream, though it'll be a bit less thick. Try just a little less Parmesan and toss in a splash of pasta water so it stays smooth.
- → Which veggies would taste good added to this pasta dish?
- You can't go wrong with spinach, mushrooms, peas, asparagus, or even peppers. Sauté them with garlic or toss in before you add the beef again.
- → Is it okay to prep creamy garlic beef pasta ahead?
- It tastes best right away, but you can make the beef, sauce, and pasta separately, keep them chilled, and heat together right before eating.
- → What's an alternative if I don't have Worcestershire sauce?
- Mix soy sauce with a dash of vinegar and a pinch of sugar, or use soy sauce and some balsamic. A drop of fish sauce can also step in for that extra flavor.