Ingredients:
12 oz rotini pasta
1 lb sirloin steak, cut into bite size cubes
2 tbsp olive oil
2 tbsp butter
5 cloves garlic, minced
1 tsp Italian seasoning
1 tsp garlic powder
Salt and black pepper to taste
1 cup beef broth
1½ cups heavy cream
½ cup whole milk
1 tbsp cream cheese
1½ cups shredded mozzarella cheese
1 cup grated Parmesan cheese
¾ cup shredded cheddar cheese
½ cup shredded provolone cheese
¼ cup grated Romano cheese
1 tbsp butter for finishing
Fresh parsley for garnish
Directions:
1. Bring a large pot of salted water to a boil. Cook the rotini until tender. Drain and set aside.
2. Heat olive oil in a large skillet over medium high heat. Add the steak cubes and season with salt, pepper, Italian seasoning, and garlic powder. Sear the steak until each piece develops a deep brown crust with caramelized edges while the inside remains tender and juicy. Remove the steak and set aside.
3. Reduce heat to medium and add butter to the same skillet. Stir in the minced garlic and cook briefly until fragrant.
4. Pour in the beef broth and allow it to simmer for a minute while scraping up the flavorful browned bits from the pan.
5. Add the heavy cream and milk and stir gently. Let the sauce simmer until it begins to thicken.
6. Add the cream cheese and stir until completely smooth.
7. Gradually add mozzarella, Parmesan, cheddar, provolone, and Romano cheese while stirring continuously until the sauce becomes very thick and creamy.
8. Return the steak pieces to the skillet and stir until coated in the rich garlic cheese sauce.
9. Add the cooked rotini and gently toss until the creamy sauce fills the spirals and coats every piece of pasta.
10. Stir in the finishing butter for extra richness. Sprinkle chopped parsley on top and serve hot while the sauce is thick, glossy, and very cheesy.