Ingredients
For the Beef:
- 1 pound sirloin steak, thinly sliced against the grain
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta:
- 1 pound pasta (spaghetti, fettuccine, or your favorite shape)
- 4 tablespoons butter
- 6 cloves garlic, minced
- 1/2 cup dry white wine (optional, but highly recommended!)
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley, for garnish
- Red pepper flakes, to taste (optional)
Let’s Talk About the Beef
Choosing the right cut of beef is crucial! I prefer sirloin because it’s relatively lean and tender when sliced thinly. But flank steak or even skirt steak will work beautifully too. Just remember to slice against the grain for maximum tenderness. It’s a simple step that makes a world of difference, trust me! If you are looking for something even easier, you can try Parmesan Garlic Beef.Pasta Perfection: Choosing Your Shape
Okay, let’s talk pasta! While spaghetti or fettuccine are classic choices for this Garlic Beef Pasta, feel free to get creative! Penne, rigatoni, or even bowties would work wonderfully. The key is to choose a shape that can really grab onto that delicious sauce.Step-by-Step Instructions
Getting Started: Prep is Key
- First, get your pasta water boiling in a large pot. Don’t forget to salt it generously – this is your chance to season the pasta itself!
- While the water is heating, prepare the beef. In a medium bowl, toss the sliced steak with olive oil, minced garlic, oregano, salt, and pepper. Make sure the beef is nicely coated with all those flavors.
Cooking the Beef: Sizzle and Sear
- Heat a large skillet or wok over medium-high heat. Add the seasoned beef and cook for about 2-3 minutes per side, or until nicely browned and cooked to your desired doneness. Don’t overcrowd the pan – you might need to cook the beef in batches to ensure a good sear. Remove the beef from the skillet and set aside. Don’t clean the skillet just yet – all those browned bits are flavor gold!
The Sauce: Where the Magic Happens
- Add the butter to the same skillet and let it melt over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic – nobody wants bitter garlic pasta!
- Pour in the white wine (if using) and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan. This is called deglazing, and it adds tons of flavor!
- Stir in the beef broth and bring to a simmer. Let it reduce slightly for a few minutes, allowing the sauce to thicken.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Season with salt, pepper, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth and creamy.
Bringing It All Together: Pasta and Beef
- While the sauce is simmering, cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- Add the cooked pasta to the skillet with the sauce and toss to coat. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Add the cooked beef back to the skillet and toss gently to combine.
Serving: The Grand Finale
- Serve immediately, garnished with chopped fresh parsley and extra grated Parmesan cheese. A sprinkle of red pepper flakes adds a nice touch of heat!
Troubleshooting Tips (Because We’ve All Been There!)
- Sauce Too Thick? Don’t panic! Add a little more beef broth or reserved pasta water, one tablespoon at a time, until you reach the perfect consistency.
- Sauce Too Thin? Simmer it for a few more minutes to allow it to reduce and thicken. You can also add a tiny bit of cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) to thicken it quickly.
- Beef Tough? Make sure you’re slicing the beef thinly and *against* the grain. Overcooking will also make it tough, so keep a close eye on it!
Variations: Make it Your Own!
This Garlic Beef Pasta recipe is a fantastic starting point, but feel free to get creative and customize it to your liking!- Add Vegetables: Sauté some sliced mushrooms, bell peppers, or onions along with the garlic for extra flavor and nutrition. Spinach or kale can also be stirred in at the end.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a fiery kick.
- Cheese, Please!: Experiment with different cheeses! Asiago, Pecorino Romano, or even a little bit of Gorgonzola would be delicious.
- Herbs are Your Friend: Fresh basil, thyme, or rosemary would all be wonderful additions.
Pairing Suggestions
This Garlic Beef Pasta is delicious on its own, but it pairs well with a variety of side dishes. A simple green salad with a vinaigrette dressing is always a good choice. Garlic bread or crusty Italian bread are perfect for soaking up all that delicious sauce. For a complete meal, you might also consider a side of roasted asparagus or broccoli. If you love garlic chicken as well, try Garlic Parmesan Chicken Pasta.Make Ahead Tips
While this Garlic Beef Pasta is best served immediately, you can prep some of the ingredients ahead of time to save time on busy weeknights.- Slice the Beef: You can slice the beef a day or two in advance and store it in an airtight container in the refrigerator.
- Mince the Garlic: Mince the garlic ahead of time and store it in an airtight container in the refrigerator.
- Make the Sauce (Partially): You can make the sauce up to the point of adding the cream and cheese a day or two in advance. Store it in an airtight container in the refrigerator and then add the cream and cheese when you’re ready to serve.
Other Pasta Recipes You’ll Adore
If you’re a pasta lover like me, here are a few other recipes you might enjoy:- Parmesan Chicken Pasta: A classic comfort food dish that’s always a crowd-pleaser.
- Creamy Garlic Parmesan Chicken Pasta: An easy and flavorful weeknight meal.
- Garlic Butter Bowtie Beef Pasta: A fun and flavorful twist on classic beef pasta.
- Marry Me Chicken Pasta: A creamy and decadent pasta dish that’s sure to impress.
Final Thoughts
This Garlic Beef Pasta is truly one of my go-to recipes when I’m craving something comforting and flavorful, but don’t want to spend hours in the kitchen. It’s simple enough for a weeknight meal, yet elegant enough to serve to guests. I really encourage you to give it a try and make it your own. Don’t be afraid to experiment with different ingredients and flavors until you find your perfect version. Happy cooking, my friend!What is the best cut of beef to use for Garlic Beef Pasta?
Sirloin steak is recommended because it’s relatively lean and tender when sliced thinly. Flank steak or skirt steak will also work well. Remember to slice against the grain for maximum tenderness.
What kind of pasta is best for this recipe?
While spaghetti or fettuccine are classic choices, you can use any pasta shape that will grab onto the sauce well, such as penne, rigatoni, or bowties.
What can I do if the sauce is too thick?
Add a little more beef broth or reserved pasta water, one tablespoon at a time, until you reach the desired consistency.
Can I prepare any of the ingredients in advance?
Yes, you can slice the beef a day or two in advance, mince the garlic ahead of time, and make the sauce partially (up to the point of adding the cream and cheese) a day or two in advance.
Garlic Beef Pasta Ultimate Recipe
This Garlic Beef Pasta recipe delivers restaurant-quality deliciousness in the comfort of your own kitchen. Tender sirloin steak and perfectly cooked pasta are coated in a rich, savory garlic sauce for a satisfying and flavorful weeknight meal.
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil.
- While the water is heating, prepare the beef. In a medium bowl, toss the sliced steak with olive oil, 2 minced garlic cloves, oregano, salt, and pepper.
- Heat a large skillet or wok over medium-high heat. Add the seasoned beef and cook for about 2-3 minutes per side, or until nicely browned and cooked to your desired doneness. Cook in batches if necessary to avoid overcrowding.
- Remove the beef from the skillet and set aside. Do not clean the skillet.
- Add the butter to the same skillet and let it melt over medium heat. Add the remaining 6 minced garlic cloves and cook for about 1 minute, or until fragrant.
- Pour in the white wine (if using) and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan.
- Stir in the beef broth and bring to a simmer. Let it reduce slightly for a few minutes, allowing the sauce to thicken.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Season with salt, pepper, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth and creamy.
- While the sauce is simmering, cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- Add the cooked pasta to the skillet with the sauce and toss to coat. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Add the cooked beef back to the skillet and toss gently to combine.
- Serve immediately, garnished with chopped fresh parsley and extra grated Parmesan cheese.
Notes
For a richer flavor, use high-quality beef broth. If the sauce is too thick, add more beef broth or reserved pasta water. If the sauce is too thin, simmer it longer to reduce it. Add vegetables like mushrooms, bell peppers, or spinach for extra flavor and nutrition. Store leftovers in an airtight container in the refrigerator for up to 3 days.
