Ingredients:
1 lb flank steak or sirloin steak, thinly sliced
2 tbsp olive oil
3 tbsp unsalted butter
1 tbsp minced garlic
1 tsp garlic powder
1 tsp black pepper
1 tsp paprika (optional)
Salt, to taste
10 oz egg noodles or thin spaghetti
1 cup beef broth
1 cup heavy cream (optional for creamy noodles)
½ cup grated Parmesan cheese
1 tbsp soy sauce (optional for extra flavor)
¼ cup reserved pasta water (as needed)
Fresh parsley or green onions, chopped (optional)
Directions:
Bring a pot of salted water to a boil and cook the noodles according to package instructions. Reserve ¼ cup pasta water, drain, and set aside.
Season the sliced steak with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over high heat. Add the steak and sear for 2–3 minutes until browned and cooked through. Remove and set aside.
In the same skillet, reduce heat to medium and add butter. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the beef broth (and heavy cream if making a creamy version). Bring to a gentle simmer.
Stir in Parmesan and soy sauce (optional), mixing until smooth and flavorful.
Add the noodles to the skillet and toss until fully coated. Add a splash of pasta water if needed to loosen the sauce.
Return the steak to the skillet and mix everything together. Simmer for 1–2 minutes so flavors combine.
Garnish with parsley or green onions and serve hot.
Cooking Time: 20 minutes
Servings: 4
Calories: ~580 per serving (non-creamy) / ~680 (creamy version)
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