Ingredients:
8 oz rotini pasta
1 lb steak (such as sirloin or ribeye), cut into bite-sized pieces
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 tablespoon butter
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Directions:
Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.
Cook the steak: Heat olive oil in a large skillet over medium-high heat. Season the steak pieces with salt, pepper, and garlic powder. Cook the steak for 5-7 minutes, stirring occasionally until browned and cooked to your desired level of doneness. Remove the steak from the skillet and set aside.
Make the cheesy sauce: In the same skillet, melt butter over medium heat. Pour in the heavy cream and bring to a simmer. Stir in the cheddar and Parmesan cheeses, and continue stirring until the sauce is smooth and creamy.
Combine pasta and steak: Add the cooked rotini pasta to the skillet with the cheese sauce. Toss to coat the pasta in the creamy sauce. Add the cooked steak bites back into the skillet and mix everything together.
Serve: Garnish with freshly chopped parsley and serve immediately.
Cooking Time: 25 minutes | Servings: 4
