Yields8 Servings
 2 lbs Cooked porterhouse steak, sliced into thin strips
 12 oz pasta (Your favorite pasta)
 2 tbsp olive oil
 1 cup heavy cream
 3 cloves garlic, minced
 1 cup cherry tomatoes, halved
 1 small onion, finely chopped
 1/2 cup grated Parmesan cheese
 1/4 cup fresh basil, chopped
 1/2 cup beef broth
 Salt and pepper to taste
 1/4 cup fresh parsley, chopped
1

Cook the pasta according to the package instructions. Drain and set aside.

2

In a large skillet, heat the olive oil over medium heat.

3

Add the chopped onion and sauté until translucent, about 5 minutes.

4

Add the minced garlic and cook for another 1-2 minutes until fragrant.

5

Stir in the cherry tomatoes and cook until they begin to soften, about 3-4 minutes.

6

Pour in the beef broth, scraping up any browned bits from the bottom of the skillet.

7

Reduce the heat to low and stir in the heavy cream. Simmer for 5 minutes, allowing the sauce to thicken slightly.

8

Add the grated Parmesan cheese and stir until melted and well combined. Season with salt and pepper to taste.

9

Add the cooked pasta to the skillet with the sauce, tossing to coat well.

10

Gently fold in the sliced porterhouse steak, allowing it to warm through.

11

Sprinkle with fresh parsley and basil before serving.

Ingredients

 2 lbs Cooked porterhouse steak, sliced into thin strips
 12 oz pasta (Your favorite pasta)
 2 tbsp olive oil
 1 cup heavy cream
 3 cloves garlic, minced
 1 cup cherry tomatoes, halved
 1 small onion, finely chopped
 1/2 cup grated Parmesan cheese
 1/4 cup fresh basil, chopped
 1/2 cup beef broth
 Salt and pepper to taste
 1/4 cup fresh parsley, chopped

Directions

1

Cook the pasta according to the package instructions. Drain and set aside.

2

In a large skillet, heat the olive oil over medium heat.

3

Add the chopped onion and sauté until translucent, about 5 minutes.

4

Add the minced garlic and cook for another 1-2 minutes until fragrant.

5

Stir in the cherry tomatoes and cook until they begin to soften, about 3-4 minutes.

6

Pour in the beef broth, scraping up any browned bits from the bottom of the skillet.

7

Reduce the heat to low and stir in the heavy cream. Simmer for 5 minutes, allowing the sauce to thicken slightly.

8

Add the grated Parmesan cheese and stir until melted and well combined. Season with salt and pepper to taste.

9

Add the cooked pasta to the skillet with the sauce, tossing to coat well.

10

Gently fold in the sliced porterhouse steak, allowing it to warm through.

11

Sprinkle with fresh parsley and basil before serving.

Delicious Porterhouse Steak Pasta