Description
A bold, creamy pasta dish loaded with seared steak, a spicy-sweet garlic honey sauce, and velvety noodles. Made in just one pan, this recipe delivers rich, restaurant-style flavor with minimal cleanup.
Ingredients
1 pound ribeye or sirloin steak
8 ounces fettuccine or linguine pasta
4 cloves garlic, minced
2 tablespoons honey
1 teaspoon red pepper flakes (adjust to taste)
1 cup heavy cream
1 cup grated Parmesan cheese
1/3 cup sun-dried or roasted tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon fresh parsley, chopped
Salt and black pepper, to taste
1 cup water or broth (for cooking pasta)
Instructions
1. Season the steak with salt and black pepper on both sides.
2. In a large skillet over medium-high heat, heat olive oil. Sear steak for 3–4 minutes per side until browned. Transfer to a plate and let rest.
3. In the same pan, add butter and garlic. Cook for 30 seconds until fragrant.
4. Stir in honey and red pepper flakes. Let it bubble to form a glaze.
5. Pour in heavy cream and water (or broth). Stir and bring to a light simmer.
6. Add uncooked pasta and cook, stirring occasionally, until tender and sauce is thickened (about 10–12 minutes).
7. Stir in Parmesan and sun-dried or roasted tomatoes. Mix until creamy.
8. Slice steak thinly and place over the pasta.
9. Garnish with fresh parsley and serve hot.
Notes
Let the steak rest before slicing to keep it juicy and flavorful.
If the sauce thickens too much, add a splash of water or cream to loosen it.
Use freshly grated Parmesan for the best melt and taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan Skillet
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 7g
- Sodium: 420mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg