A cozy, creamy beef fettuccine made with flank steak, Parmesan, and garlic cream sauce. Rich, satisfying, and surprisingly simple to make.

12 oz fettuccine pasta

1 lb flank steak (thinly sliced against grain)

1 tbsp olive oil

1 tbsp butter

3 garlic cloves (minced)

1 small shallot (minced)

½ cup dry white wine (or beef broth)

1 ¼ cups heavy cream

¾ cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley (for garnish)

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1. Cook fettuccine according to package, then drain and set aside.

2. Slice flank steak thinly against grain.

3. Heat olive oil in large skillet and sear steak until browned; remove and set aside.

4. Add butter, then sauté garlic and shallots until soft.

5. Deglaze with wine or broth, scraping up browned bits.

6. Pour in cream, bring to gentle simmer, then stir in Parmesan.

7. Return beef to skillet and simmer briefly until warmed.

8. Toss in fettuccine until fully coated.

9. Season with salt and pepper to taste.

10. Serve garnished with chopped parsley.

Use sirloin or ground beef as variations.

Add mushrooms or spinach for extra texture.

Substitute wine with beef broth if preferred.