Creamy Garlic Beef Pasta

Who says you need hours in the kitchen for full-on flavor Creamy Garlic Beef Pasta is the dish I reach for when a craving hits and I want dinner on the table with minimal fuss I still remember the night I first made this the whole house smelled amazing and no one complained about leftovers thanks to that luscious garlic cream sauce that wraps every bite

I first made this recipe on a Wednesday when I needed something fast and filling The family devoured it and now creamy pasta nights are a regular request

Ingredients

• Pasta: eight ounces use rigatoni for best sauce cling look for bronze cut for extra texture
• Beef sirloin or flank steak: about one pound sliced against the grain for tenderness pick marbled cuts for flavor
• Extra virgin olive oil: two tablespoons opt for fruity varieties to complement the garlic
• Fresh garlic: four to six cloves minced more if you love a strong garlic flavor check for firm no-sprout bulbs
• Red pepper flakes: optional add a touch of heat use a fresh batch for better aroma
• Freshly ground black pepper: coarsely ground for bite and aroma
• Heavy cream: one cup full fat gives the creamiest result use a brand with minimal additives
• Beef broth: half a cup make your own or choose low sodium for control over saltiness
• Dried Italian herbs: one teaspoon either a blend or make your own for brighter flavor
• Worcestershire sauce: one tablespoon brings real umami depth look for brands without high fructose corn syrup
• Salt: sea salt or kosher tastes cleaner and brings out the sauce flavors
• Butter: one tablespoon unsalted for silky mouthfeel and finish
• Cream cheese: two tablespoons optional use if you crave extra velvety texture
• Parmesan cheese: quarter cup plus more for topping always grate fresh for the best melt
• Fresh parsley: two tablespoons finely chopped flat leaf for a bright herbal note
• Fresh chives: one tablespoon optional for a gentle onion touch seek vibrant green stalks
• Olive oil drizzle: optional use top-quality extra virgin for a final hit of richness
• Extra black pepper and lemon zest: for brightness use fresh cracked pepper and zest right before serving

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil Add pasta and cook until al dente Keep one cup of the cooking water before draining and set aside

Prepare the Beef:

Pat sliced beef dry with paper towels Heat olive oil in a large skillet over medium high until shimmering Add beef in a single layer Without moving it let it sear on one side for about two minutes Flip and cook the other side until just browned Remove beef to a plate and cover to keep warm

Sauté Garlic and Aromatics:

Reduce heat to medium low Add a bit more olive oil if needed Add minced garlic and optional red pepper flakes Sauté for just one minute stirring gently until garlic is fragrant but not brown

Build the Creamy Sauce:

Pour in heavy cream followed by beef broth Stir to combine Scrape up any browned bits from the bottom of the skillet Sprinkle in dried Italian herbs Worcestershire salt and black pepper Simmer gently for three to five minutes letting the sauce thicken slightly

Enrich and Finish the Sauce:

Add butter and cream cheese Stir until melted and smooth Taste and adjust seasoning if needed If the sauce gets too thick add a splash of reserved pasta water

Combine Beef and Pasta:

Return cooked beef to the skillet along with any accumulated juices Add drained pasta Toss everything together so the pasta and beef are well coated with sauce

Add Parmesan and Fresh Herbs:

Sprinkle in freshly grated Parmesan cheese and half the chopped parsley and chives Toss again until the cheese melts and everything is creamy and glossy

Finishing Touches:

Serve immediately with more Parmesan a pop of parsley a drizzle of olive oil extra black pepper and a grate of lemon zest for freshness

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One of my favorite ingredients in this dish is Parmesan I always buy a wedge and grate it myself The nutty sharpness brings everything together so do not skimp on the real stuff I remember making this for Sunday dinner and we joked that the Parmesan shower was the best part

Storage Tips

Leftovers keep well for up to three days in an airtight container The sauce will thicken overnight so stir in a splash of milk or cream before reheating Pasta can be warmed in a skillet on low heat for the best texture

Ingredient Substitutions

Use chicken or turkey strips if you prefer a lighter dish Swap heavy cream for half and half but simmer a bit longer for thickening Gluten free pasta works well too For a garlic kick try roasted garlic cloves instead of raw

Serving Suggestions

Serve with a crisp green salad or simple sautéed spinach Toasty garlic bread is always a hit For a special touch add a handful of baby arugula or spinach when tossing the pasta

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A Bit of History

Creamy pasta dishes like this have Italian American roots While Alfredo is more famous this recipe is closer to the steakhouse style cream pastas served across the US The Worcestershire sauce and cream cheese are newer additions but they give the sauce unbeatable silkiness and deeper flavor

Common Recipe Questions

→ What kind of beef works best?

Thinly sliced sirloin or flank steak delivers tenderness and absorbs the sauce beautifully. Slice against the grain for the best texture.

→ Can I use another type of pasta?

Yes, penne, rigatoni, or fettuccine work well, but any pasta shape that holds onto sauce is a great option.

→ How do I achieve a creamy sauce?

Allow heavy cream to warm at room temperature, stir in cream cheese for smoothness, and simmer gently to avoid curdling.

→ What is the best way to add garlic flavor?

Finely mince garlic and sauté briefly in olive oil. Adjust to taste—you can easily add more if you love a bold flavor.

→ Is this dish suitable for make-ahead?

It's best enjoyed fresh, but leftovers can be reheated gently on the stove with a splash of cream or broth to loosen the sauce.

→ Can I add vegetables to this dish?

Absolutely; spinach, mushrooms, or steamed broccoli complement the creamy, savory flavors well.