Garlic Parmesan Steak Pasta

Indulge in the ultimate comfort food: Garlic Parmesan Steak Pasta! This dish combines tender, perfectly seasoned ribeye steak with creamy rigatoni coated in a rich garlic parmesan sauce. It’s a versatile recipe perfect for date nights, celebrations, or even as a gourmet twist on your weeknight dinner routine.

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Why You’ll Love This Recipe:

• The irresistible combination of juicy steak and creamy pasta.
• Quick to prepare yet elegant enough to impress.
• Packed with customizable options to suit your preferences.

Preparation Phase

Essential Tools and Equipment

• Frying pan: Key for a perfect steak sear and sauce preparation.
• Large pot: Necessary for boiling the pasta.
• Tongs: For flipping the steak while cooking.
• Sharp knife: Essential for cutting the steak and chopping ingredients.
• Grater: To freshly grate parmesan cheese for optimal flavor.

Importance of Each Tool:

• A frying pan with a heavy bottom helps achieve even heat distribution for a flawless sear.
• Tongs make it easy to handle hot steak without piercing it, keeping juices intact.
• Freshly grated parmesan from a grater ensures maximum creaminess in the sauce.

Ingredients List

For the Steak:

• 450 g ribeye steak (approx. 2 steaks)
• 1 tbsp paprika
• 2 tbsp olive oil
• 2 tsp dried parsley
• Salt and pepper, to taste

For the Sauce and Pasta:

• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp butter, divided
• ½ cup chicken stock (120 ml)
• ½ cup double cream (120 ml)
• Salt and pepper, to taste
• ½ cup grated parmesan cheese (40 g)
• ⅓ cup fresh parsley, chopped (10 g)
• 300 g rigatoni
• ⅓ cup white wine (optional, 75 ml)

Step-by-Step Directions

1. Prepare the Ingredients
   • Season both sides of the ribeye steaks generously with paprika, parsley, salt, and pepper. Drizzle olive oil over the steaks and rub it in well. Set aside to allow the flavors to penetrate.
   • Dice the onion, mince the garlic, chop the fresh parsley, and grate the parmesan cheese.
2. Cook the Steak
   • Heat a frying pan over high heat for 1 minute. Add the steaks and sear on each side for 1 minute to develop a crust.
   • Reduce the heat slightly, add 1 tablespoon of butter, and spoon the melted butter over the steak for an additional minute.
   • Remove the steaks from the pan and let them rest for 5-10 minutes, loosely covered with foil.
3. Cook the Pasta
   • In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
4. Make the Sauce
   • In the same pan used to cook the steak, add the remaining 1 tablespoon of butter. Sauté the diced onion over medium heat for 5 minutes until softened.
   • Add the minced garlic and cook for 1 minute until fragrant. If using white wine, pour it into the pan to deglaze, scraping up browned bits, and simmer for 2 minutes.
   • Stir in the chicken stock and double cream. Season with salt and pepper. Let it simmer for 2-3 minutes.
   • Gradually add the grated parmesan cheese, stirring until melted and fully incorporated. If the sauce is too thick, adjust its consistency by adding the reserved pasta water, one tablespoon at a time.
5. Combine and Serve
   • Add the cooked rigatoni and chopped parsley to the sauce. Toss well to coat the pasta evenly.
   • Slice the rested steaks into cubes or thin strips. Arrange them over each serving of pasta.
   • Serve immediately, garnished with extra parmesan cheese and parsley if desired.

Notes and Variations

• Resting the Steak: Always rest the steak for 5-10 minutes after cooking to lock in the juices for a tender and flavorful result.
• Pasta Substitutes: Swap rigatoni with penne, fettuccine, or your favorite pasta variety.
• Vegetable Add-Ins: Boost nutrition by adding spinach, mushrooms, or cherry tomatoes.
• White Wine Alternative: If you don’t use wine, simply replace it with extra chicken stock for deglazing the pan.

Serving Suggestions

To elevate your Garlic Parmesan Steak Pasta experience, serve it with these thoughtful pairings:

• Garnish Ideas:
  • Sprinkle freshly grated parmesan cheese for an extra layer of cheesy goodness.
  • Add a dash of crushed red pepper flakes for a mild spicy kick.
  • Fresh parsley adds a vibrant touch of color and freshness.
• Drink Pairings:
  • A bold red wine like Cabernet Sauvignon or Merlot complements the richness of the steak and sauce.
  • For a non-alcoholic option, try sparkling water infused with lemon or mint for a refreshing balance.

Common Mistakes to Avoid & Tips for Perfection

• Overcooking the Steak:
  • Solution: Use a meat thermometer to ensure the steak is cooked to your desired doneness. Aim for medium-rare at 135°F (57°C) for a juicy result.
• Lumpy Sauce:
  • Solution: Add the parmesan cheese slowly, stirring constantly over low heat to prevent clumping.
• Dry or Bland Pasta:
  • Solution: Reserve pasta water and use it to adjust the sauce consistency for a silky texture. Ensure the pasta is well-salted during cooking.
• Skipping Rest Time for the Steak:
  • Solution: Allow the steak to rest for at least 5-10 minutes after cooking. This step locks in the juices, ensuring tender bites.

Side Dish Recommendations

Pair your Garlic Parmesan Steak Pasta with these sides to complete the meal:

1. Garlic Bread
   • Crunchy and buttery, perfect for scooping up the creamy sauce.
2. Caesar Salad
   • Crisp romaine lettuce with tangy Caesar dressing provides a fresh, zesty balance.
3. Roasted Asparagus
   • The slight char and earthy flavors of roasted asparagus complement the richness of the dish.
4. Caprese Salad
   • A mix of fresh mozzarella, tomatoes, and basil adds a light and refreshing contrast.
5. Mashed Potatoes
   • Creamy mashed potatoes make a comforting and indulgent side.
6. Sautéed Spinach with Garlic
   • A quick, healthy addition with mild bitterness that cuts through the creamy sauce.
7. Grilled Corn on the Cob
   • Smoky, sweet corn pairs wonderfully with the savory steak and pasta.
8. Tomato Bruschetta
   • Bright flavors of tomato, basil, and olive oil on toasted bread bring an Italian-inspired touch to the meal.

Recipe Tips for Success

• Customize Your Pasta:
  • Experiment with different pasta shapes like penne, fettuccine, or pappardelle for varied textures.
  • Incorporate vegetables like spinach, mushrooms, or cherry tomatoes for added nutrients and flavor.
• Enhance the Sauce:
  • Add a pinch of nutmeg or a splash of lemon juice for a subtle twist.
  • Want extra creaminess? Stir in a dollop of mascarpone or cream cheese.
• Adjust for Preferences:
  • Prefer a lighter dish? Use half-and-half instead of heavy cream.
  • For a stronger garlic flavor, roast the garlic before adding it to the sauce.

Storage and Reheating Instructions

• Storage Tips:
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze the pasta (without the steak) in a freezer-safe container for up to 2 months.
• Reheating Instructions:
  • For the best results, reheat on the stove over low heat. Add a splash of cream, milk, or reserved pasta water to revive the sauce.
  • In a pinch, microwave in 30-second intervals, stirring in between to prevent drying out.

Frequently Asked Questions (FAQs)

1. Can I use a different cut of steak?
   Yes! Sirloin, filet mignon, or New York strip steak are excellent alternatives to ribeye.
2. What pasta works best for this dish?
   Rigatoni is ideal, but penne, fettuccine, or even spaghetti are great substitutes.
3. Can I make this dish vegetarian?
   Absolutely! Replace the steak with roasted portobello mushrooms or sautéed zucchini slices.
4. What can I use instead of white wine?
   Swap the wine with extra chicken stock or a splash of lemon juice for acidity.
5. How do I avoid greasy pasta?
   Drain excess fat from the pan after searing the steak before making the sauce.
6. Is it okay to skip resting the steak?
   Resting the steak is crucial to keep it juicy. Skipping this step may result in dry, chewy meat.
7. Can I use pre-grated parmesan cheese?
   Freshly grated parmesan melts better and has superior flavor, but pre-grated works in a pinch.
8. How do I make the sauce thicker?
   Allow the sauce to simmer longer or add a small amount of cornstarch slurry (cornstarch mixed with water).
9. Can I double this recipe?
   Yes, simply double all the ingredients, but cook the steaks in batches to avoid overcrowding the pan.
10. What wine pairs well with this dish?
    A bold red like Cabernet Sauvignon or a light white like Sauvignon Blanc works beautifully.

Conclusion

Garlic Parmesan Steak Pasta is the perfect recipe for indulgence, offering a harmonious blend of creamy, cheesy pasta and tender, juicy steak. Whether you’re preparing this dish for a special occasion or treating your family to a restaurant-quality meal, it’s guaranteed to satisfy.

With its rich flavors, customizable options, and easy-to-follow instructions, this recipe will become a staple in your kitchen. Pair it with the suggested sides, follow the storage tips, and get ready to impress with this gourmet masterpiece. Enjoy! 🎉

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Slow Cooker Cowboy Casserole

This hearty and comforting Slow Cooker Cowboy Casserole combines ground beef, beans, potatoes, and cheese into a one-pot meal that’s perfect for busy weeknights or chilly days. With minimal prep and loads of flavor, it’s sure to become a family favorite!

Prep Time10 minutes mins

Cook Time20 minutes mins

Marinating Time3 hours hrs

Total Time3 hours hrs 30 minutes mins

Course: Main Course

Cuisine: American

Servings: 4

Calories: 776kcal

Ingredients

• 1 pound ground beef
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 can 10.75 oz condensed cream of mushroom soup
• ½ cup milk
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 14.5 oz diced tomatoes with green chilies
• 1 cup frozen corn
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 cups sliced potatoes about 1.5 pounds
• 1 cup shredded cheese cheddar or your preference

Instructions

Cook the Ground Beef

• In a skillet over medium heat, cook the ground beef along with the chopped onion and minced garlic until the beef is browned and the onions are soft.
• Drain any excess fat from the skillet.

Assemble in the Slow Cooker

• Transfer the cooked beef mixture to the slow cooker.
• Add the cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, frozen corn, chili powder, salt, and pepper. Stir everything until well combined.

Add the Potatoes

• Layer the sliced potatoes on top of the beef mixture, ensuring they are well coated.

Cook

Cover the slow cooker and cook:

• Low: 6–7 hours
• High: 3–4 hours
• Cook until the potatoes are tender.

Add the Cheese

• In the last 20 minutes of cooking, sprinkle the shredded cheese over the top.
• Cover and allow the cheese to melt before serving.

Serve

• Spoon the casserole into bowls or plates and serve warm.

Notes

Cheese: Cheddar works perfectly for this recipe, but feel free to use a cheese blend or pepper jack for added flavor.
Potatoes: Russet, Yukon Gold, or red potatoes all work well. No need to peel unless desired.
Make Ahead: You can brown the beef and chop the vegetables the night before to save time in the morning.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Variations: Try adding green beans, bell peppers, or mushrooms for extra vegetables.