Ingredients
Scale
- 12 oz spaghetti (or your favorite long pasta)
- 1 lb sirloin or ribeye steak, cut into thin strips
- 8 oz cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt (plus more for pasta water)
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or thyme
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Drain, but keep about half a cup of the pasta water just in case.
- While the pasta cooks, season the steak strips with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the steak strips in a single layer. Sear for 2-3 minutes until browned on all sides. Remove the steak from the pan and set it aside on a plate.
- In the same skillet, melt the butter. Add the sliced mushrooms and cook for 5-7 minutes until they are golden brown and tender.
- Stir in the minced garlic and oregano. Cook for about 1 minute until you can smell the garlic clearly.
- Pour in the beef broth and heavy cream. Bring the mixture to a gentle simmer. Let it cook for 3-4 minutes until the sauce begins to thicken slightly.
- Stir in the Parmesan cheese until it is completely melted and the sauce is smooth.
- Add the cooked spaghetti and the seared steak (along with any juices on the plate) back into the skillet.
- Toss everything together until the pasta is well-coated. If the sauce is too thick, add a splash of the reserved pasta water.
- Garnish with fresh parsley and serve immediately.
- Cook Time: less than 30 minutes