Ingredients
Method
- 1. Bring a large pot of salted water to boil. Cook the egg noodles until al dente (6-8 minutes). Drain and set aside.
- 2. In a skillet, heat olive oil over medium-high heat. Season steak strips with salt and pepper, then cook for 3-4 minutes until browned. Remove and set aside.
- 3. In the same skillet, reduce heat to medium, add butter and garlic, sautéing until fragrant (1 minute).
- 4. Pour in beef broth and scrape browned bits from the skillet; simmer for 2 minutes. Add the cooked noodles and steak back into the skillet; toss to combine.
- 5. Stir in grated Parmesan cheese and heat through for an additional 1-2 minutes before serving.
Nutrition
Notes
Ingredient Flexibility: I love using skirt or flank steak for this because they cook so quickly and soak up the garlic butter beautifully, but any quick-cooking cut you have on hand will work.
Storage Tip: This dish is best enjoyed right away, but if you have leftovers, store them in an airtight container in the fridge for up to two days.
Reheat gently in a skillet with a splash of broth to keep the noodles from drying out.
Avoiding a Common Mistake: Don't skip scraping up those browned bits from the pan after cooking the steak.
That fond is pure flavor gold for your sauce, and it makes all the difference.
Make-
Ahead Strategy: You can cook the egg noodles a day ahead, toss them with a tiny bit of oil to prevent sticking, and refrigerate.
This shaves precious minutes off your cook time when you're ready to assemble.
Serving Suggestion: I always finish this with a big handful of fresh chopped parsley.
The bright, herbal note cuts through the richness perfectly and makes the whole dish feel complete.
Equipment Note: A good, heavy-bottomed skillet is my best friend for this recipe.
It gives you an even sear on the steak and helps create those delicious browned bits for your sauce.