Tender slices of steak tossed with creamy Parmesan sauce and pasta for the ultimate comforting dinner.

1 lb sirloin or ribeye steak, thinly sliced

1 tbsp olive oil

1 tbsp butter

Salt and black pepper to taste

1 tsp garlic powder

12 oz fettuccine or penne pasta

3 tbsp butter

4 cloves garlic, minced

1 cup heavy cream

1 cup whole milk

1 cup grated Parmesan cheese

1 tsp Italian seasoning

½ tsp red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

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1. Bring salted water to a boil and cook pasta until al dente. Drain and set aside.

2. Season steak with salt, pepper, and garlic powder. Heat olive oil and butter in a skillet, then sear steak 2–3 minutes per side. Remove from pan.

3. In the same skillet, melt butter and sauté garlic until fragrant.

4. Add heavy cream and milk, stirring constantly. Stir in Parmesan, Italian seasoning, and red pepper flakes. Simmer until thickened.

5. Add pasta and steak back to the skillet, tossing to coat.

6. Garnish with parsley and serve warm.

Use freshly grated Parmesan for a smooth, rich sauce. Add a splash of reserved pasta water if the sauce gets too thick.