Description
A rich, comforting one-skillet pasta dish featuring tender beef strips, bowtie pasta, and a creamy garlic-Parmesan cheese sauce. Finished with bubbling mozzarella and fresh parsley, it’s a hearty meal ready in under 40 minutes.
Ingredients
- 12 oz bowtie (farfalle) pasta
- 1 lb beef sirloin or flank steak, thinly sliced
- 1 tablespoon olive oil
- Salt & freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1¼ cups freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (optional garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- In a large skillet over medium-high heat, add olive oil. Sear beef slices in batches until browned and just cooked through. Season with salt and pepper. Remove from skillet.
- Reduce heat to medium. Melt butter in the skillet, then add garlic and cook until fragrant (about 1 minute).
- Stir in flour and whisk to form a roux, cooking for 1-2 minutes.
- Slowly whisk in milk and heavy cream. Add onion powder, Italian seasoning, red pepper flakes, and a pinch of salt.
- Simmer for 3-5 minutes until slightly thickened. Stir in Parmesan cheese until melted and smooth. Add half of the mozzarella and stir.
- Return cooked pasta and beef to the skillet. Toss to coat. Add pasta water if sauce is too thick.
- Sprinkle remaining mozzarella over the top. Cover and cook on low until melted.
- Garnish with fresh parsley and serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes