Ingredients
- 1 pound ribeye steak, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon smoked paprika
- 1 cup heavy cream
- 1 cup beef broth
- 12 ounces fettuccine pasta
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
If you prefer a lighter option, you can substitute the heavy cream with half-and-half or even a plant-based alternative like coconut milk. For a vegetarian twist, skip the steak and load up on your favorite veggies like bell peppers or mushrooms.
Instructions
- Heat the olive oil over medium-high heat in a large, deep skillet or Dutch oven. Add the steak pieces and cook until browned on all sides, about 5 minutes. Remove the steak from the pot and set aside.
- In the same pot, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the red pepper flakes and smoked paprika, letting the spices bloom for about 30 seconds.
- Pour in the heavy cream and beef broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add the fettuccine pasta, ensuring it’s submerged in the liquid. Cover the pot and let the pasta cook, stirring occasionally, until al dente, about 10-12 minutes.
- Return the steak to the pot and mix well, allowing the flavors to meld for an additional 2 minutes. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve with grated Parmesan cheese on top.
As you cook, remember to channel a bit of your own creativity, just as my abuela taught me. Adjust the seasoning to suit your taste buds and enjoy the process!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International