@christopherhopkins1: Garlic Butter Steak Fettuccine with Parmesan Mozzarella Sauce Ingredients: 1½ pounds sirloin steak, cut into steak strips 12 ounces dry fettuccine 1 tablespoon olive oil 3 tablespoons unsalted butter, divided 5 garlic cloves, minced, divided ¾ teaspoon coarse black pepper ½ teaspoon smoked paprika ½ teaspoon salt, or to taste 1 teaspoon Italian seasoning 1 cup heavy cream ¾ cup whole milk 2 ounces cream cheese, softened 1 cup freshly shredded mozzarella ¾ cup freshly grated Parmesan 2 tablespoons chopped fresh parsley ½ to 1 cup reserved pasta water, as needed Directions: 1. Cook the fettuccine in a large pot of salted water until al dente. Reserve about 1 cup pasta water, then drain. 2. Pat the steak dry and season with black pepper, smoked paprika, salt, and Italian seasoning. Heat the olive oil in a heavy skillet and sear the steak in batches until deeply browned outside and cooked to your preferred doneness. 3. Add 1 tablespoon butter and half the garlic during the final 30 seconds. Toss briefly, then transfer the steak to a plate and let it rest. 4. Melt the remaining butter in the skillet. Add the remaining garlic, then pour in heavy cream and milk. Stir in the cream cheese and cook gently until smooth. 5. Remove from heat and stir in mozzarella and Parmesan. Toss with fettuccine until every ribbon is richly coated, adding pasta water only if needed. Serve beside the steak and finish with parsley. Cooking Time: 30 minutes | Servings: 6 | Calories: approximately 820 per serving

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Saturday 10 October 2026 14:46:26 GMT