Spicy Garlic Beef Fettuccine in Provolone Sauce
A comforting and nutritious meal combining savory beef and creamy provolone sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb beef, thinly sliced Use flank or sirloin for tender cuts.
- 12 oz fettuccine Opt for whole grain for additional fiber.
- 1 cup shredded provolone Can substitute with mozzarella.
- 2 cups whole milk Use half-and-half for thicker sauce.
- 2 tbsp butter Can replace with olive oil for dairy-free.
- 6 cloves garlic, minced Fresh garlic is key for bold flavor.
- 2 tbsp olive oil Can use avocado oil as an alternative.
- 1 tsp chili flakes Adjust to taste; omit for milder dish.
- ½ tsp paprika Smoked paprika enhances depth.
- to taste Salt & pepper Essential for seasoning.
- ¼ cup chopped parsley For garnish and added freshness.
Instructions
Cooking Fettuccine
- In a large pot, bring salted water to a boil. Add fettuccine and cook until al dente, about 10 minutes. Drain and toss with 1 tablespoon olive oil to prevent sticking.
Searing Beef
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add thinly sliced beef, season with minced garlic, chili flakes, salt, and pepper. Sear until browned, about 3-4 minutes. Remove and set aside.
Preparing Provolone Sauce
- In the same skillet, melt butter over medium heat. Sauté remaining garlic until fragrant, about 1 minute. Sprinkle in 2 tablespoons of flour and whisk to combine, cooking for about 1 minute.
- Slowly whisk in whole milk until the sauce thickens, about 3-4 minutes.
Combining Ingredients
- Lower the heat and stir in shredded provolone cheese until melted and combined. Season with salt and pepper to taste.
- Add the cooked beef back to the skillet along with the fettuccine. Toss everything together in the sauce until well coated.
Serving
- Top with chopped parsley and serve immediately while hot.
Notes
Serve as a main course alongside a light salad or steamed vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days, adding a splash of milk when reheating. Can freeze for up to 3 months.