Alfredo Steak Pasta

Steak Alfredo pasta combines tender beef with a rich, creamy sauce for a dinner ready in 30 minutes. It's a practical choice for busy weeknights when you want a homemade meal without spending hours cooking.

This creamy pasta dinner fits a quiet evening at home or a casual date night without a long list of dishes to prepare. Serve it with a simple salad for a complete meal that keeps dinner planning easy.

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A steak dinner feels a little more special when there's creamy pasta on the plate, but I don't want it to take all evening. This steak Alfredo comes together in about 30 minutes, making it practical for a weeknight and just as welcome for a quiet dinner at home. I've learned to give the steak time to rest before slicing so the juices stay in the meat instead of running across the cutting board. When I want a seafood version, my salmon Alfredo offers another way to enjoy a creamy pasta dinner.

After making Alfredo a few times, I've found that the sauce needs a little flexibility rather than a rush to the table. I keep some pasta water nearby because the sauce can thicken as it sits, and a small splash helps loosen it without adding more cream. That makes dinner easier to manage when the steak and pasta aren't ready at exactly the same moment. For a vegetable side to go with the rich sauce, I turn to Ciambotta Italian vegetable stew.

Ingredients

Here are the ingredients you'll need for the recipe:

• sirloin (or ribeye) steak
• garlic
• salt and pepper
• olive oil
• cream
• Parmesan cheese
• butter
• onion
• nutmeg
• fettuccine or linguine

Scroll down to the recipe card for amounts.

Instructions

It's easy to make steak pasta with a creamy garlic sauce. You'll start by cooking your steak and pasta to make this dish. Then, you prepare the sauce and toss in the cooked noodles. The cooked steak is added in last before serving.

Season steak with salt and black pepper. Set aside.

Cook the pasta according to package until it is cooked al dente. Drain and reserve about a cup of pasta water.

While the pasta cooks, sear the steak on each side in a skillet with oil over high heat until medium-rare.

Remove the steak and transfer it to a plate. Let it rest for 5 to 10 minutes before slicing the steak.

In the same skillet over low to medium heat, retain one tablespoon of oil. Add butter and onion.

Sauté onions until translucent then add garlic. Continue to sauté for 30 seconds until garlic is fragrant.

Pour in cream.

Season with white pepper and nutmeg. Stir continuously.

Stir in Parmesan cheese. Then slowly add the reserved pasta water.

Once you have a smooth and creamy sauce, add the pasta.

Coat pasta with sauce then add the steak slices.

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Toss pasta to completely coat each slice.

Transfer to a serving plate. Garnish the steak fettuccine with fresh parsley and enjoy.

Variations

One way to switch up your steak pasta recipe is by incorporating different types of pasta. Swap out the classic flat noodles with penne pasta or tortellini for a new twist on the dish. Another option is to add vegetables such as roasted red peppers, mushrooms, or sun-dried tomatoes.

Another variation you can try with this recipe is changing the protein component. Instead of steak, try a chicken pasta dish or shrimp pasta for a lighter option. For those who prefer a vegetarian dish, substitute the meat with tofu or chickpeas for added protein and texture. You can also make carne asada Alfredo using my carne asada in the oven recipe.

You can also experiment with seasonings and spices to take your steak Alfredo to the next level. Add some heat with red pepper flakes, fresh herbs like basil or thyme for an earthy flavor profile, or even lemon zest for some brightness and acidity.

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Tips

• Have your steak at room temperature before you cook it. This will help it cook evenly and prevent it from becoming tough.
• Season your steak generously with salt and pepper on both sides before searing it in a hot pan with olive oil or butter. Don't flip the steak too often. Let it develop a nice crust on one side before turning it over.
• Cook the pasta al dente. Start by bringing a large pot of water and salt to a boil. Once the water is boiling, add your pasta and occasionally stir so that it doesn't stick together. Cook according to package instructions but start checking for doneness about 2-3 minutes before the recommended time so it doesn't overcook.
• When making the white pasta sauce, remember that patience is key! Letting the cream simmer will help thicken the sauce without curdling or separating. Additionally, use high-quality Parmesan cheese & freshly grated nutmeg for maximum flavor punch in every bite!

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Serving suggestions

There are plenty of options for serving this easy dinner dish. One suggestion would be to pair the pasta with a side salad, like a chopped Greek salad. The acidity in the salad will help cut through the richness of the cheesy pasta cream sauce. Add some garlic bread or freshly baked Italian artisan bread on the side.

Another great suggestion is to top your dish with freshly grated parmesan cheese and chopped parsley for added flavor and texture. Adding red pepper flakes or hot sauce can add an extra kick to the dish for those who love a little heat.

Consider pairing this creamy pasta recipe with a glass of full-bodied red wine such as Cabernet Sauvignon or Merlot if you want to take things up a notch. The tannins in these wines perfectly complement the steak and sauce's richness.

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Storage

Once cooled, transfer the pasta into an airtight container or resealable bag and store it in the refrigerator for up to four days.

You can reheat it on the stove or in the microwave. Place the leftovers in a pot or saucepan over medium-low heat and stir occasionally until heated. You can also microwave individual servings of the pasta for 1 to 2 minutes at a time until hot.

FAQ

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Recipe

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Print Recipe Pin Recipe Review Recipe

Alfredo Steak Pasta

5 from 6 votes

This easy Alfredo steak pasta recipe is perfect for a quick meal. The savory flavor of the steak pairs well with the creamy, cheesy sauce.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Italian

Servings (Adjustable): 2

Calories: 1201kcal

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Ingredients

FOR THE STEAK:

• ▢ ½ pound sirloin steak 250 grams, ½ inch thick
• ▢ 1 clove crushed garlic
• ▢ kosher salt to taste
• ▢ ground black pepper to taste
• ▢ 2 to 3 tablespoons olive oil

FOR THE ALFREDO SAUCE:

• ▢ 1 cup cream
• ▢ 1 cup freshly grated Parmesan cheese loosely packed
• ▢ 2 tablespoons butter
• ▢ 1 small finely chopped onion ¼ cup
• ▢ 2 cloves minced garlic
• ▢ pinch nutmeg
• ▢ kosher salt to taste
• ▢ ground white pepper to taste

FOR THE PASTA:

• ▢ 4 ounces fettuccine
• ▢ water
• ▢ kosher salt about 1 teaspoon
• ▢ *reserve ½ cup to 1 cup of pasta water

Instructions

• Season sirloin steak with salt and black pepper. Set aside.
• In a saucepan (or stockpot) with lid on, boil water over high heat. Once the water is boiling, gently add pasta. Loosen pasta and cook al dente according to package directions.
• Once the pasta is al dente, reserve ½ cup to 1 cup of pasta water and drain pasta.
• While the pasta is boiling, sear the steak on each side (about 1 to 2 minutes per side) in a skillet with oil until the internal temperature is 130-135°F for medium-rare. Transfer to a plate. Allow to rest for 5 to 10 minutes, then slice according to the desired size.
• While the steak is resting, start cooking the sauce. In the same skillet over low heat, retain 1 tablespoon of oil then add butter.
• Sauté onions until translucent then add garlic. Continue to sauté for 30 seconds then pour in cream.
• Season with white pepper and nutmeg. Stir continuously.
• Stir in Parmesan cheese. Then blend well.
• Slowly add pasta water if needed. Continue stirring. Once cream-cheese sauce is smooth and creamy, after 3 to 5 minutes, add cooked pasta. Coat pasta with the creamy sauce.
• Mix in slices of steak. Toss pasta to completely coat each slice.
• Transfer to a serving plate. Garnish with fresh parsley and enjoy!

Notes

I used ½ inch thick sirloin steaks for each but you can always use a thicker cut.

Allow the steak to rest before slicing. Don’t skip this step.

For the classic Alfredo experience, I used fettuccine but you may use your favorite pasta.

I used a whip and cook cream. Alternatively, you can use heavy cream or all-purpose cream.

I used ground white pepper to complement the rich sauce. It’s used not only to hide the black pepper flecks amidst the white sauce but it’s subtle yet complex thus complementing the steak and the sauce.

Nutrition

Calories: 1201kcal | Carbohydrates: 49g | Protein: 55g | Fat: 88g | Saturated Fat: 47g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 0.5g | Cholesterol: 313mg | Sodium: 1000mg | Potassium: 753mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2526IU | Vitamin C: 4mg | Calcium: 732mg | Iron: 4mg

Equipment

Skillet

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