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Parmesan Steak Bites with Provolone Fettuccine
Isabella

Garlic Parmesan Steak Bites with Provolone Fettuccine

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Ingredients Method

Ingredients
  

  • 1 ½ pounds boneless top sirloin steak trimmed, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter divided
  • 6 garlic cloves finely minced, divided
  • ½ teaspoon fine salt plus more to taste
  • ½ teaspoon ground black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 ounce freshly grated Parmesan for the meat
  • 12 ounces dry fettuccine
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 2 ounces full-fat cream cheese softened and cut into cubes
  • 4 ounces low-moisture whole-milk mozzarella freshly shredded (about 1 cup), divided
  • 2 ounces Parmesan freshly grated, divided
  • 4 ounces provolone freshly shredded (about 1 cup)
  • 2 tablespoons finely chopped fresh parsley
  • 1 cup reserved pasta cooking water used as needed

Method
 

  1. Cook the fettuccine in lightly salted water until al dente. Save 1 cup of the cooking water, then drain.
  2. Pat the steak dry and season with Italian seasoning, garlic powder, smoked paprika, black pepper and 1/4 teaspoon salt. Sear in the olive oil over medium-high heat, in batches, for 4–7 minutes, turning to brown the sides, until 145°F inside. Rest for 3 minutes.
  3. On low heat, toss the steak with 2 tablespoons butter and half the garlic for 30 seconds. Take off the heat. Sprinkle with the 1 ounce Parmesan reserved for the meat.
  4. In a clean skillet, melt the remaining butter. Add the remaining garlic on low heat for 30 seconds. Stir in the cream, milk and cream cheese; warm gently for 3–4 minutes until smooth.
  5. Save 1/4 cup mozzarella and 1 tablespoon Parmesan for topping. Melt in the provolone, then take off the heat. Stir in the remaining Parmesan and mozzarella a handful at a time.
  6. Fold in the fettuccine. Add reserved pasta water a tablespoon or two at a time if needed for a creamy sauce. Taste and add the remaining salt as needed.
  7. Sprinkle the reserved mozzarella over the fettuccine. Cover off the heat for 1 minute to soften. Plate the steak and its garlic butter beside the pasta. Finish with the reserved Parmesan and fresh parsley.