Creamy Steak & Baby Broccoli Alfredo Spaghetti

4 meals

From a reel by Brook Recipes — watch the original

Ingredients

• 12 oz spaghetti
• 1 lb sirloin or ribeye, cubed
• Salt
• Black pepper
• Garlic powder
• Smoked paprika
• 2 tbsp olive oil
• 2 cups baby broccoli
• 3 tbsp butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup whole milk
• 1¼ cups grated Parmesan
• Fresh parsley
• Cracked black pepper
• Red pepper flakes (optional)

Instructions

1. Boil the spaghetti until al dente, adding the baby broccoli to the pot during the last few minutes of cooking. Before draining, reserve 1/2 cup of the pasta water.
2. Season the cubed steak with salt, black pepper, garlic powder, and smoked paprika. Sear the meat in olive oil over medium-high heat until browned, then remove from the pan and set aside.
3. In the same skillet, melt the butter and sauté the minced garlic for 30 seconds. Pour in the heavy cream and milk, bring to a brief simmer, and whisk in the Parmesan cheese until the sauce is smooth.
4. Add the cooked steak, broccoli, and spaghetti back into the skillet. Toss everything together to coat, using the reserved pasta water to reach the desired consistency.
5. Garnish with fresh parsley, cracked black pepper, and red pepper flakes if desired, then serve.