Alfredo Steak Pasta
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.
Servings (Adjustable):
Calories: 732kcal
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 pasta is boiling, sear the steak on each side (about 30 seconds to 1 minute per side) in a skillet with oil. 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: 732kcal | Carbohydrates: 33g | Protein: 37g | Fat: 51g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 210mg | Sodium: 751mg | Potassium: 493mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1705IU | Vitamin C: 2mg | Calcium: 495mg | Iron: 2mg
Equipment
Skillet