Description
This indulgent pasta dish combines juicy steak bites, roasted red peppers, and a velvety Parmesan Alfredo sauce tossed with spaghetti. It’s the perfect blend of steakhouse richness and creamy comfort — all made in just 30 minutes. Whether for a cozy date night, a family dinner, or when you simply crave something hearty and satisfying, this recipe delivers bold flavor with minimal effort.
Ingredients
12 oz spaghetti
1 lb sirloin or ribeye steak, cut into bite-size pieces
Salt and black pepper, to taste
1 tsp garlic powder
2 tbsp olive oil
4 tbsp unsalted butter
3 cloves garlic, minced
1 cup roasted red peppers, sliced
1 cup heavy cream
½ cup grated Parmesan cheese
½ tsp Italian seasoning
½ tsp red pepper flakes (optional)
1 tbsp chopped parsley, for garnish
Instructions
-
Cook the spaghetti according to package directions in salted boiling water until al dente. Reserve ½ cup of the pasta water before draining. Set aside.
-
Pat the steak dry and season with salt, black pepper, and garlic powder.
-
Heat olive oil in a large skillet over medium-high heat. Sear steak bites for 1–2 minutes per side until browned and cooked to your preference. Remove and set aside.
-
In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
-
Pour in the heavy cream, stirring and scraping any browned bits from the pan. Add Parmesan cheese, Italian seasoning, and red pepper flakes if using. Stir until the sauce thickens and becomes smooth.
-
Stir in roasted red peppers and simmer for 1–2 minutes.
-
Add the cooked spaghetti and seared steak back to the skillet. Toss to coat evenly in the creamy sauce, adding splashes of reserved pasta water until the sauce reaches your preferred consistency.
-
Taste and adjust seasoning with more salt and pepper if needed.
-
Garnish with chopped parsley and extra Parmesan before serving hot.
Notes
Notes
Use freshly grated Parmesan for a smooth, creamy sauce — pre-grated cheese can make it grainy. If you prefer a lighter version, swap half of the heavy cream for milk. For extra flavor, try adding sautéed mushrooms or spinach. Store leftovers in an airtight container for up to 3 days and reheat gently with a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes