Serve Hot: Garnish with extra Parmesan and freshly cracked black pepper. Pair with a green salad or roasted veggies for a balanced meal.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently on the stove or in the microwave with a splash of milk to loosen the sauce.
Variations
Add Veggies: Toss in steamed broccoli, spinach, or mushrooms.
Try a Different Pasta: Penne, rigatoni, or cavatappi all work well.
Spice It Up: Add a dash of Cajun seasoning or a few drops of hot sauce for heat.
FAQ
Q: Can I use a different cut of beef?
A: Yes, flank steak, ribeye, or even tenderloin work beautifully—just adjust cooking time accordingly.
Q: Can I make the sauce lighter?
A: Use low-fat milk or substitute with unsweetened almond milk, though the sauce will be slightly less rich.
Q: Can I make this ahead?
A: You can prep the steak and sauce separately, then combine with fresh pasta when ready to serve.
Serve Hot: Garnish with extra Parmesan and freshly cracked black pepper. Pair with a green salad or roasted veggies for a balanced meal.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently on the stove or in the microwave with a splash of milk to loosen the sauce.
Variations
Add Veggies: Toss in steamed broccoli, spinach, or mushrooms.
Try a Different Pasta: Penne, rigatoni, or cavatappi all work well.
Spice It Up: Add a dash of Cajun seasoning or a few drops of hot sauce for heat.
FAQ
Q: Can I use a different cut of beef?
A: Yes, flank steak, ribeye, or even tenderloin work beautifully—just adjust cooking time accordingly.
Q: Can I make the sauce lighter?
A: Use low-fat milk or substitute with unsweetened almond milk, though the sauce will be slightly less rich.
Q: Can I make this ahead?
A: You can prep the steak and sauce separately, then combine with fresh pasta when ready to serve.
