Description

A rich and savory pasta dish made with tender steak slices, creamy ranch-seasoned sauce, and melty mozzarella, all tossed in garlic butter pasta for a comforting and flavorful meal.

Ingredients

Units Scale

12 oz pasta (fettuccine or penne)
1 lb steak (sirloin or ribeye), thinly sliced
2 tablespoons olive oil
2 tablespoons butter
4 garlic cloves, minced
1 cup heavy cream
1/2 cup beef broth
1 packet ranch seasoning mix
1 1/2 cups shredded mozzarella cheese
Salt and pepper to taste
Fresh parsley, chopped (optional for garnish)

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Instructions

Cook pasta according to package instructions. Drain and set aside.
Season sliced steak with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add steak and sear until browned and cooked to desired doneness. Remove from skillet and set aside.
In the same skillet, reduce heat to medium and add butter and minced garlic. Sauté for 1 minute until fragrant.
Add heavy cream, beef broth, and ranch seasoning. Stir and bring to a simmer.
Stir in mozzarella cheese until melted and the sauce is smooth and creamy.
Add cooked pasta and steak to the skillet. Toss everything together until well coated.
Cook for another 2-3 minutes to heat through.
Garnish with chopped parsley if desired and serve warm.

Notes

Use a meat thermometer for perfect steak doneness—medium-rare is 135°F (57°C).
Swap mozzarella with provolone or Monterey Jack for a flavor twist.
Add spinach or mushrooms for extra veggies.

Nutrition

Serving Size: 1 bowl
Calories: 680
Sugar: 3g
Sodium: 750mg
Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 48g
Fiber: 2g
Protein: 38g
Cholesterol: 120mg