GARLIC PARMESAN STEAK PASTA

A creamy garlic-Parmesan pasta with tender slices of boneless chuck steak and optional spinach.

Servings: 4 | Cook: 25–30 minutes | Prep: 15 minutes | Total: About 40 minutes

INGREDIENTS

Steak:
- - 1–1¼ lb boneless chuck steak
- - 1 tsp kosher salt
- - ½ tsp black pepper
- - ½ tsp garlic powder
- - 1 tbsp olive oil
- - 1 tbsp butter

Pasta & Sauce:
- - 10–12 oz fettuccine, penne, rigatoni, or rotini
- - 3 tbsp butter
- - 4 cloves garlic, minced
- - 1 cup heavy cream
- - ½ cup chicken or beef broth
- - 1 cup freshly grated Parmesan cheese
- - ½ tsp Italian seasoning
- - ¼ tsp black pepper
- - Salt, to taste
- - 2 cups fresh spinach, optional
- - ¼–½ cup reserved pasta water, as needed
- - Chopped parsley and extra Parmesan, optional

INSTRUCTIONS
1. **Slice the steak thinly.** For the most tender result, slice the chuck steak very thinly **against the grain**. If needed, place it in the freezer for 20–30 minutes first to make slicing easier.
2. **Season the steak.** Toss the sliced beef with salt, pepper, and garlic powder.
3. **Cook the pasta.** Cook the pasta in salted water according to package directions. Reserve about ½ cup pasta water, then drain.
4. **Sear the steak.** Heat olive oil in a large skillet over medium-high to high heat. Cook the steak in batches so the pan is not crowded, about 1–2 minutes per side. Add 1 tablespoon butter during the final batch. Transfer the cooked steak to a plate.
5. **Make the garlic butter base.** Lower the heat to medium. Add 3 tablespoons butter to the same skillet. Add the garlic and cook for about 30 seconds.
6. **Build the sauce.** Pour in the cream and broth. Add Italian seasoning and black pepper. Bring to a gentle simmer and cook for 2–3 minutes.
7. **Add Parmesan.** Lower the heat. Gradually stir in the Parmesan until the sauce is smooth. Do not let it boil once the cheese is added.
8. **Add spinach, if using.** Stir in the spinach and cook for 1–2 minutes until wilted.
9. **Combine.** Add the drained pasta and toss to coat. Add reserved pasta water a little at a time if the sauce is too thick.
10. **Return the steak.** Add the steak and any juices from the plate back to the skillet. Toss gently and heat for just 1–2 minutes. Avoid overcooking the steak.
11. **Serve.** Taste for salt and pepper. Finish with extra Parmesan and parsley if desired.

NOTES
- Chuck steak can be tougher than ribeye or sirloin. For this quick-cooking recipe:
- Slice it very thinly against the grain.
- Cook it quickly over high heat.
- Do not simmer it in the cream sauce for a long time.
- If your chuck steak is particularly thick or heavily marbled with connective tissue, the Italian braised beef or Mexican shredded beef recipes are better choices.
- Extra cheesy: Add ½ cup shredded mozzarella at the end.
- Lighter: Replace half the heavy cream with additional broth.
- More vegetables: Add sautéed zucchini or extra spinach.
- A little heat: Add ¼ teaspoon red pepper flakes.
- Refrigerate for up to 3 days. Reheat gently with a splash of milk, cream, or broth to loosen the sauce.