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Close-up of delicious Garlic Beef Pasta, showcasing the juicy beef and flavorful garlic sauce.

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta spaghetti, fettuccine, penne, or rigatoni
  • 1 pound sirloin steak, thinly sliced against the grain
  • 2 tablespoons olive oil
  • 8 cloves garlic, minced
  • 4 tablespoons butter
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dry white wine optional
  • 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

Equipment

  • Large pot
  • Medium bowl
  • Large skillet or wok
  • Measuring cups and spoons
  • Colander
  • Knife
  • Cutting board
  • Tongs or spatula

Method
 

  1. Bring a large pot of salted water to a boil.
  2. 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.
  3. 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.
  4. Remove the beef from the skillet and set aside. Do not clean the skillet.
  5. 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.
  6. 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.
  7. Stir in the beef broth and bring to a simmer. Let it reduce slightly for a few minutes, allowing the sauce to thicken.
  8. 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.
  9. 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.
  10. 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.
  11. Add the cooked beef back to the skillet and toss gently to combine.
  12. 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.