Brito’s Sirloin Pasta Recipe


  • 450g of 30-day aged Sirloin Steak
  • 260g of Spaghetti Pasta
  • 6-8 cups of Water
  • 1 onion, finely chopped
  • 2 tablespoons of unsalted butter¼ cup of Beef broth
  • 1 ½ cup of Fresh cream
  • ½ tablespoon of St. Louis Black Pepper
  • ½ tablespoon of St. Louis Garlic Flakes½ tablespoon of St. Louis Salt
  • 1 tablespoon of chopped parsley
  • ½ cup of grated cheddar cheese
  • 1 can of mushrooms drained

Cooking Steps:

  1. Fill a large stockpot halfway with water (6 cups) and bring it to a boil over medium-low heat.
  2. Once boiling, add the spaghetti pasta and season with salt. Cook according to the package directions. Reserve 3/4 cup of pasta water. Drain the pasta and set aside.
  3. In a skillet over medium-high heat, melt the unsalted butter. Cook the finely chopped onion until softened, stirring occasionally.
  4. Slice the steak into thin slices and toss the sliced sirloin steak into the skillet to sear and brown for about 3 minutes or until you’ve achieved your preferred level of doneness. Season the steak with garlic flakes, salt, and ground black pepper to taste. Add the drained canned mushrooms and stir for another minute, then reduce the heat to medium.
  5. In the same skillet over medium heat, add the beef broth and bring it to a boil. Pour in the fresh cream and pasta water, stirring until the liquid is reduced and thickened for about 3-5 minutes.
  6. Add the grated cheddar cheese and cooked pasta to the skillet, stirring until well combined. Add pepper to taste. Remove from heat.
  7. Transfer the pasta dish to a serving dish. Top with grated cheddar and chopped parsley. Serve immediately!