If you’re craving a rich, comforting dinner, this creamy garlic beef pasta is about to become your new favorite go-to meal. Tender beef, savory garlic, and a luxuriously creamy sauce come together in a dish that’s as indulgent as it is easy to make. Keep reading to discover the secret to turning simple ingredients into a pasta masterpiece!

Contents

This easy dinner recipe blends American comfort with rich Italian flavors.

Servings:	4
Prep Time:	10 minutes
Cook Time:	15 minutes
Total Time:	25 minutes
Serving Size:	1 plate

Description

Imagine twirling your fork through a bowl of rich, creamy pasta generously coated in a velvety garlic sauce with tender strips of savory beef nestled between silky ribbons of fettuccine. This creamy garlic beef pasta is pure comfort food at its finest. It wraps you in warmth with each bite, like your favorite sweater on a chilly fall afternoon or the satisfying hush of a family dinner where stories flow as freely as the laughter.

The sauce boasts a blend of heavy cream, parmesan cheese, and fragrant garlic that permeates every strand of pasta. Meanwhile, the beef is seared to perfection, locking in juicy flavor and bold, meaty undertones. Paired with that luscious sauce, it creates a dish that’s hearty yet elegant—like something you’d order at your favorite cozy Italian bistro but made for your own kitchen.

Why You’ll Love This Recipe

This recipe is the ultimate weeknight dinner win. It’s quick to pull together with pantry staples and just a few fresh ingredients. You can easily customize the dish based on what you have on hand. Switch up the pasta type, toss in some spinach for added greens, or spice it up with red pepper flakes.

Whether you need a family-friendly meal or something impressive to serve for date night at home, creamy garlic beef pasta delivers. It offers a beautiful balance between indulgent and easy, bringing restaurant-worthy flavor to your dinner table without the hassle.

Serving and Storage Tips

This pasta is best served hot and fresh, straight from the skillet. However, you can refrigerate leftovers in an airtight container for up to 3 days. When reheating, gently warm the pasta on the stovetop over medium-low heat, adding a splash of milk or cream to revive the sauce’s creamy texture.

To freeze, allow the pasta to cool completely, then store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop. For best results, cook the pasta and beef fresh, but you can prep the sauce a day ahead for quicker assembly.

Ingredients

8 ounces fettuccine or pasta of choice
1 tablespoon olive oil
1 pound sirloin or flank steak thinly sliced
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons unsalted butter
6 cloves garlic minced
1 cup heavy cream
1 cup grated parmesan cheese
1 teaspoon Italian seasoning
Fresh parsley chopped for garnish

Equipment

Large pot
Large skillet or sauté pan
Tongs or spatula
Chef’s knife
Cutting board
Measuring cups and spoons
Colander

Instructions

Start the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain and set aside. If your sauce takes longer, drizzle a bit of olive oil over the noodles to prevent sticking.
Sear the beef: While the pasta cooks, heat the olive oil over medium-high heat in a large skillet. Pat your beef slices dry with paper towels for a better sear. Season with salt and pepper. Sear for 2 to 3 minutes per side, just until golden brown with a little crust. Remove and set aside, loosely covered to stay warm.
Build the flavor: Lower the heat to medium. Add the butter to the same skillet. Once melted and sizzling, stir in the minced garlic. Let it sauté for about 1 minute until fragrant, not browned. Browned garlic will turn bitter, so keep an eye on it.
Make the sauce: Slowly pour in the heavy cream while stirring constantly. Then sprinkle in the parmesan and stir until melted and smooth. Let the sauce simmer gently for 3 to 4 minutes. It should slightly thicken and coat the back of your spoon.
Finish the sauce: Add the Italian seasoning and return the seared beef with its juices to the pan. Let everything simmer together for another 2 minutes to bring all the flavors together.
Combine with pasta: Add the drained pasta directly into the pan. Using tongs, gently toss until all the noodles are well coated in sauce and dotted with slices of beef. Taste and season with additional salt or pepper as needed.
Garnish and serve: Plate the pasta hot. Sprinkle with fresh parsley and extra parmesan for an irresistible finish.

Nutrition per serving

Calories	620
Protein	34g
Carbohydrates	45g
Fat	36g
Sugar	3g
Fiber	2g
Sodium	580mg

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

Can I use frozen beef?

Yes, just be sure to thaw the beef fully in the refrigerator before slicing and searing. Pat it dry with paper towels to ensure a crust forms during cooking.

What is a good substitute for heavy cream?

You can use half-and-half or a mixture of milk and a tablespoon of butter, though the sauce will be slightly thinner. Coconut cream also works for a dairy-free twist.

Can I make it ahead of time?

Absolutely. Make the sauce and beef ahead, then store separately in the fridge. Reheat gently and combine with freshly cooked pasta just before serving for the best consistency and flavor.

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