Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil.
- While the water is heating up, cut the beef sirloin into ½-inch cubes. Season with salt and pepper.
- Mince the garlic and chop the fresh parsley.
- Add the bowtie pasta to the boiling water and cook according to package directions for al dente.
- Once cooked, drain the pasta and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the beef cubes to the skillet in a single layer. Sear the beef on all sides until nicely browned and cooked through (5-7 minutes).
- Remove the beef from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook for about 1-2 minutes, until fragrant.
- Pour in the beef broth and scrape up any browned bits from the bottom of the skillet.
- Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Bring the sauce to a simmer and cook for about 3-5 minutes, or until it has thickened slightly.
- Add the cooked pasta and seared beef back to the skillet with the garlic butter sauce. Toss everything together until the pasta and beef are well coated in the sauce.
- Stir in the chopped fresh parsley.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
Notes
For a thinner sauce, add a splash more beef broth or heavy cream. For a thicker sauce, simmer for a few more minutes to reduce it, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet over medium heat. Variations: Add sautéed mushrooms, onions, bell peppers, or spinach. Add more red pepper flakes or a dash of hot sauce for a spicier dish. Add shredded mozzarella, provolone, or Asiago cheese. Add a dollop of mascarpone cheese or cream cheese for an extra-creamy sauce. Add a teaspoon of lemon zest for a bright flavor.