Creamy Garlic Beef Pasta

This hearty Creamy Garlic Beef Pasta has transformed my weeknight dinner rotation with its rich flavors and velvety texture. When the dinner dilemma strikes, this dish consistently delivers restaurant-quality results with minimal effort.

I first created this recipe during a particularly busy week when I needed something substantial yet quick. My husband declared it better than our favorite Italian restaurant's pasta, and it's now requested at least twice a month in our home.

Ingredients

• 1 lb beef sirloin or flank steak thinly sliced for the most tender texture and quick cooking time
• 8 oz pasta any shape works but I find penne or fettuccine holds the sauce beautifully
• 4 cloves garlic minced fresh garlic makes all the difference in the flavor profile
• 1 cup heavy cream the foundation of our luxurious sauce
• ½ cup beef broth adds depth and savory notes while balancing the richness
• 1 tbsp Worcestershire sauce optional but creates remarkable umami undertones
• 1 tsp dried Italian seasoning a convenient blend that saves buying multiple herbs
• ¼ cup grated Parmesan cheese use freshly grated for the smoothest sauce incorporation
• Fresh parsley for brightness that cuts through the richness of the dish

Step-by-Step Instructions

Cook the Pasta

Boil pasta in generously salted water until al dente about 8 to 10 minutes depending on your chosen shape. The key is cooking it just until it offers slight resistance when bitten. Reserve half a cup of that starchy cooking water before draining this secret ingredient helps bind your sauce later if needed.

Cook the Beef

Heat olive oil until it shimmers in a large skillet. Add your thinly sliced beef in a single layer giving each piece space to properly brown not steam. Cook for just 3 to 4 minutes total a slightly pink center ensures tenderness in the final dish. Remove and set aside on a plate to prevent overcooking.

Make the Garlic Cream Sauce

Add minced garlic to the same skillet sautéing just until fragrant about one minute watching carefully to prevent burning. Immediately pour in beef broth to stop the garlic from overcooking and scrape up all those flavorful browned bits from cooking the beef. Add heavy cream and seasonings allowing the mixture to simmer gently for 5 minutes until it slightly thickens and coats the back of a spoon.

Combine the Pasta and Beef

Add the cooked pasta directly to the simmering sauce tossing continuously to coat each strand or piece. This absorption period allows the pasta to take on the creamy garlic flavor. If the sauce seems too thick add small splashes of reserved pasta water until you achieve a silky consistency that clings to the pasta without being soupy.

Finish and Serve

Return the beef along with any accumulated juices to the pan and fold gently to incorporate without breaking the meat. Sprinkle Parmesan cheese throughout allowing it to melt into the sauce. Finish with fresh parsley and serve immediately in warmed bowls for the ultimate comfort food experience.

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The Worcestershire sauce is my secret weapon in this recipe. I discovered its transformative power accidentally when I was out of soy sauce one night. The slight tang and depth it brings to the beef and cream sauce creates an addictive flavor that my family now considers essential. My son actually requested this dish for his birthday dinner last year over any restaurant option.

Beef Selection Guide

The cut of beef you choose significantly impacts the final texture of this dish. While the recipe calls for sirloin or flank steak these aren't your only options. Ribeye offers exceptional marbling and tenderness but comes at a higher price point. Strip steak balances cost and quality beautifully. For budget options consider top round sliced very thinly against the grain. Regardless of cut the most crucial factor is slicing the meat thinly and evenly about ¼ inch thickness ensures quick cooking and tender results. I often ask my butcher to slice the meat for me which saves preparation time at home.

Make-Ahead Options

This pasta dish excels as a meal prep option with a few adjustments. Cook the pasta slightly under al dente and prepare the sauce and beef as directed but store components separately. When ready to serve reheat the sauce with a splash of cream or milk to restore its silky texture add the beef just until warmed through then toss with the pasta. Alternatively you can fully prepare the dish undercook it slightly and refrigerate for up to two days. When reheating add a splash of cream and cover with foil in a 325°F oven until warmed through about 15 minutes. The flavors actually develop beautifully after resting making this potentially even more delicious the next day.

Vegetable Additions

Transform this indulgent pasta into a complete meal by incorporating vegetables. My favorite additions include sautéed mushrooms which complement the beef beautifully or baby spinach stirred in during the final minute of cooking just until wilted. Cherry tomatoes halved and added just before serving add brightness and a pop of color. For more substantial additions consider roasted bell peppers or asparagus spears. These vegetables not only enhance the nutritional profile but also create textural contrast against the creamy pasta and tender beef. When adding vegetables adjust the seasoning slightly as some vegetables can dilute the sauce.

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Frequently Asked Questions About the Recipe

→ What cut of beef works best for this pasta dish?

Tender cuts like sirloin or flank steak work best as they cook quickly and remain tender. Slice the beef thinly against the grain for the most tender result. You could also use ribeye or strip steak for a more luxurious version.

→ Can I make this dish ahead of time?

While best served fresh, you can prepare components ahead of time. Cook the beef and make the sauce, storing them separately. Cook fresh pasta when ready to serve and combine everything. The sauce may need thinning with a splash of pasta water when reheating.

→ What can I substitute for heavy cream?

For a lighter version, use half-and-half or a mixture of milk and cream cheese. For a dairy-free alternative, full-fat coconut milk works well, though it will add a subtle coconut flavor. Cashew cream is another excellent dairy-free option.

→ What pasta shapes work best with this creamy sauce?

Pasta shapes that capture the creamy sauce work best, such as fettuccine, pappardelle, penne, rigatoni, or fusilli. Long, flat noodles like fettuccine allow the sauce to cling well, while shapes with ridges or tubes hold pockets of the delicious sauce.

→ How can I add more vegetables to this dish?

This dish is versatile and works well with added vegetables. Try sautéing mushrooms, spinach, cherry tomatoes, or bell peppers with the garlic. Asparagus, peas, or broccoli can be blanched and added at the final combining stage for freshness and nutrition.

→ Can I use ground beef instead of sliced steak?

Yes, ground beef works as an alternative. Brown it well, drain excess fat before continuing with the recipe, and season generously. The texture will be different, but the flavor will still be delicious with the creamy garlic sauce.