Steak Strips Pasta: Halal Beef and Parmesan Cream
Choose a flank steak to ensure the meat remains lean yet succulent for your steak strips pasta. Slice the beef against the grain to shorten the muscle fibres, which ensures every bite is tender. Use a large skillet over high heat to sear the meat in a single layer. This prevents the beef from steaming in its own juices and allows a dark crust to form for a deeper savoury flavour.
This dish combines 450 g (1 lb) of beef with 225 g (8 oz) of fettuccine in a sauce of heavy cream, beef broth, and grated Parmesan cheese. The result is a rich, creamy coating that adheres to the al dente pasta. A touch of lemon zest adds brightness to the heavy cream, while fresh parsley provides a clean finish to the plate.
Steak Strips Pasta: Halal Beef and Parmesan Cream
Recipe cardIngredients
Instructions
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Prepare the steak
Pat the steak dry with paper towels to ensure a proper sear. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Let the meat sit at room temperature for 5 minutes to ensure even cooking.
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Sear the strips
Slice the steak into 1/4 inch thick strips against the grain to shorten muscle fibres for maximum tenderness. Heat 1 tablespoon olive oil over high heat until shimmering. Sear strips in a single layer for 2 minutes per side for medium-rare. Transfer to a plate and let rest for 5 minutes under foil.
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Sauté the garlic
Lower the skillet heat to medium and add the butter. Sauté the minced garlic for 30 seconds. Stop before the garlic browns to prevent a bitter flavour in the sauce.
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Reduce the cream
Pour in the heavy cream and beef broth. Simmer the mixture for 3–4 minutes until it reduces by about 1/3. This concentrates the flavour and thickens the base.
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Finish the sauce
Stir in the Parmesan cheese until a smooth, creamy sauce forms. Add lemon zest if using. Season the sauce with the remaining salt and pepper now so you can balance the taste.
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Cook the pasta
Boil the fettuccine in salted water for 8–10 minutes until al dente. Reserve 1/2 cup of the pasta water before draining. The starch in this water helps the sauce adhere to the noodles.
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Combine and heat
Return the steak strips to the skillet and toss to coat for 1–2 minutes. Stir in the cooked pasta and cook for another 1–2 minutes. If the sauce is too thick, add a splash of the reserved pasta water to create a silky coating.
Ensure you slice the steak against the grain. If the meat feels chewy or tough after cooking, you have likely sliced with the grain. Slicing across the fibres breaks them down, which ensures every bite of the steak is tender.
What to serve with it
Pair this dish with a crisp green salad dressed in lemon vinaigrette to add brightness. You may also serve steamed broccoli or roasted asparagus for extra colour. Finish the plate with a drizzle of olive oil and flaky sea salt to elevate the savoury profile of the steak strips pasta.
Storing and reheating
Cool the meal completely before you cover and refrigerate it for up to 3 days. You can freeze the pasta in an airtight container for 3 months. Reheat it gently on the stove and add a splash of beef broth to loosen the cream sauce and restore its texture.
Nutrition per serving
- Calories
- 740
- Protein
- 42.5 g
- Carbs
- 48.2 g
- Fat
- 41.8 g
- Fiber
- 2.1 g
- Sugar
- 4.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What can I make with steak strips and pasta?
Prepare this Halal steak strips pasta with a creamy Parmesan sauce. You can also try a tomato-based version with crushed tomatoes and basil or an Asian-inspired glaze using soy sauce and sesame oil for different flavour profiles.
What are some recipes that use steak strips?
Use steak strips for this creamy pasta dinner or stir-fries. To keep the meat tender, always slice the strips thin and cut against the grain to shorten the muscle fibres before searing them over high heat.
What type of sauce for steak pasta?
A creamy Parmesan sauce made with heavy cream, beef broth, and butter works well. The starch from reserved pasta water helps this sauce adhere to the fettuccine, creating a silky coating that complements the seared beef.
How to cook steak strips to make them tender?
Sear the strips in a single layer over high heat for 2 minutes per side. Let the meat rest for 5 minutes under foil to redistribute juices and ensure the fibres remain tender when you eat.
