Ingredients
Scale
- 2 strip steaks, seasoned
- 16 oz pasta (like rigatoni)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, shredded
- 1/3 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons minced garlic
Instructions
- Season strip steaks generously with steak seasoning.
- Heat olive oil in a pressure cooker over medium-high heat. Sear steaks for 3-4 minutes on each side until browned. Remove and let rest.
- Lower the heat and add butter and minced garlic; sauté for about 1 minute.
- Stir in flour to create a roux, cooking for another minute while whisking continuously.
- Gradually whisk in chicken broth, followed by heavy cream; simmer until thickened (about 3-4 minutes).
- Add Parmesan cheese and red pepper flakes; stir until melted.
- Slice rested steaks and return them along with sun-dried tomatoes, oregano, and thyme to the pot; simmer for an additional 2-3 minutes.
- Cook pasta according to package instructions; drain well and combine with the creamy sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg