An Easy, but Elevated Steak Pasta Alfredo
Seared sirloin steak meets velvety, Parmesan-infused Alfredo in this pasta recipe that’s bursting with flavor and texture. The beauty of this dish is its versatility—it’s simple enough for a cozy weeknight meal yet elegant enough to serve for a special occasion. Simple, high-quality ingredients come together to create a full recipe that feels restaurant-worthy without the extra effort.
I’ve attended countless beef cooking demos with the Ohio Beef Council and took all those tips to purchase, prep, and sear the best steak for this recipe. There’s nothing like a perfectly crusty steak (color equals flavor!) on top of creamy alfredo sauce pasta.
I use these same steak-searing techniques in my Thai steak salad recipe and spinach and mushroom stuffed flank steak, guaranteeing every bite is packed with savory goodness. It makes this steak and fettuccine dish truly unforgettable.
Table of Contents
Cook Your Steak To The Right Temperature
The FDA recommends steak be cooked to 145°F for medium-rare, but you should pull it off the heat around 130°F. That results in a cooked steak with a pink center. It’s the best for this steak pasta, but you can look at our guide to determining beef doneness to reach your desired steak temp.
I highly recommend using or investing in an instant read thermometer to help you know when the steak is done. I like to remove my steak from the heat when it reaches about 130-135°F to allow for 10-15 degrees of carryover cooking which creates a perfectly cooked steak.
If you’re craving another pasta recipe, try one pot taco pasta, braised short rib pasta, or salmon pesto pasta.
Ingredients You’ll Need
Here are a few notes on the main ingredients for this steak pasta alfredo! Jump to the recipe card for the full recipe and exact measurements.
For the Steak
- Steak – Use well-marbled sirloin steak or ribeye for the best flavor and tenderness.
- Balsamic vinegar – Adds a subtle tang and helps tenderize the meat.
- Olive oil – Helps achieve a golden, flavorful sear.
- Salt and pepper
For the Fettuccine Alfredo
- Fettuccine – A classic pasta choice; gluten-free works well, too.
- Unsalted butter – Creates a base for the sauce; vegan butter is an option.
- Garlic – Freshly minced for bold, aromatic flavor.
- Flour – Helps thicken the sauce; use gluten-free if needed.
- Milk – Any variety works, from dairy to plant-based alternatives.
- Kosher salt & black pepper
- Parmesan cheese – Adds a nutty, savory finish (use dairy-free if preferred).
- Fresh spinach (optional) – Wilts beautifully into the sauce for added greens.
- Sun-dried tomatoes – A burst of sweet-tart flavor to complement the rich sauce.
Optional Toppings
- Balsamic glaze – A sweet, tangy drizzle to enhance the dish.
- Blue cheese or gorgonzola– Crumbles add a bold, creamy contrast.
- Fresh parsley – Brightens the final presentation.
How to Make Steak Pasta Alfredo
- Step 1: Season both sides of the steak with salt and pepper and place in a ziplock or reusable storage bag with the balsamic vinegar and little olive oil and marinate in the fridge for 20-30 minutes, or up to 4 hours.
- Step 2: While the steak marinades, cook the fettuccine pasta according to package directions in a large pot of salted boiling water until al dente. Save some pasta water to thicken the sauce later on. Drain the rest of the water and set aside.
- Step 3: Heat a large skillet over medium-high heat. Sear the steak for 4-6 minutes per side, adjusting based on thickness and desired doneness. Once cooked, let the steak rest on a cutting board for about 5 minutes before slicing it into thin strips.
- Step 4: In a separate pan, melt butter over medium heat. Sauté minced garlic until fragrant, about 1 minute.
- Step 5: Pour in milk, bringing it to a gentle simmer. Gradually whisk in grated Parmesan cheese until the sauce achieves a smooth consistency. Add extra salt if needed. If needed, add saved pasta water to thicken sauce.
- Step 6: Combine the cooked pasta with the sauce, ensuring each strand is well-coated. Arrange the steak slices atop the pasta. Garnish with freshly chopped parsley before serving.
Expert Tips for a Perfect Steak Alfredo
- Choosing the right cut of steak is important. Opt for well-marbled cuts like sirloin or ribeye steak for enhanced flavor and tenderness.
- Aim for medium-rare to medium doneness to maintain juiciness. Use a meat thermometer for precision.
- If the sauce is too thick, incorporate a splash of reserved pasta water to adjust.
- Freshly grated Parmesan melts more seamlessly into the sauce compared to pre-shredded varieties.
Serving Suggestions
Pair this easy steak alfredo recipe with:
- Garlic bread or dinner rolls to mop up any leftover sauce.
- A crisp, refreshing green salad to contrast with the rich pasta.
- Sides of vegetables like lemony asparagus or roasted rainbow carrots.
Storage and Reheating
Store any leftover steak pasta in an airtight container in the refrigerator for up to 3 days. To reheat the pasta, warm it on the stovetop over low heat, adding a bit of milk or cream to restore the sauce’s texture and creaminess. Check out my leftover steak reheating guide to help keep the steak tender.
Recipe FAQs
Absolutely! While fettuccine is traditional, penne pasta, linguine, or even pappardelle are excellent alternatives.
Gently reheat on the stovetop over low heat, adding a bit of milk or cream to maintain the sauce’s creaminess.
Yes! The classic alfredo sauce can be made ahead and stored in the refrigerator. Reheat gently before tossing with freshly cooked pasta.
For a lighter version, substitute half of the heavy cream with whole milk or use a milk alternative like unsweetened almond milk.
More Pasta Recipes to Explore
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
The Best Creamy Steak Pasta Alfredo Recipe
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Ingredients
Steak
- 1 1/2 lbs sirloin or ribeye steak
- 1/3 cup balsamic vinegar
- 2 Tablespoons olive oil
- 12 ounces fettuccine pasta
- 3 Tablespoons unsalted butter
- 3 cloves garlic minced
- 3 Tablespoons flour
- 2 cups milk or heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup parmesan cheese
- Salt and pepper to taste
- Optional toppings: balsamic glaze, blue cheese, fresh chopped parsley
Instructions
- Season both sides of the steak with salt and pepper and place in a ziplock or reusable storage bag with the balsamic vinegar and olive oil and marinate in the fridge for 30 minutes, or overnight1 1/2 lbs sirloin or ribeye steak, 1/3 cup balsamic vinegar, 2 Tablespoons olive oil, Salt and pepper to taste
- While the steak is marinating, cook the pasta according to the package directions. Bring a large pot of salted water to a boil then add the pasta and cook until al dente. Reserve 1/2 cup of the pasta cooking water then drain the pasta from the rest of the water and set aside.12 ounces fettuccine pasta
- Heat a large skillet, like a cast iron skillet, over medium high heat. Remove the steak from the marinade, shaking off any excess. Sear the steak for 4 minutes on each side or until it reaches your desired doneness. I like to remove the steak when it reaches an internal temp of 135°F for medium-rare steak (target temp 145°F). Rest for 10 minutes.
- While the steak is resting, melt the butter in a deep skillet over medium-high heat. Add the garlic and cook for 1-2 minutes, until fragrant. Add the flour to the butter and stir well to create a paste (a roux). Cook the roux for 2-3 minutes to ensure the flour is fully cooked.3 Tablespoons unsalted butter, 3 cloves garlic, 3 Tablespoons flour
- Slowly whisk in the milk then add the salt and pepper. Continue to stir and simmer for about 5 minutes, until thickened. Add the parmesan cheese and stir until melted and combined.2 cups milk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 cup parmesan cheese
- Toss the cooked pasta with the alfredo sauce. If the sauce seems too thick, pour in the reserved pasta water a few tablespoons at a time to reach your desired consistency.
- Slice the steak into thin pieces. Divide the pasta into bowl and top with steak slices. Drizzle with balsamic glaze and garnish with gorgonzola cheese and fresh parsley if desired.
Notes
- Cuts of Beef. Top sirloin and ribeye are my favorite cuts, but you could use a filet mignon or new york strip steak as well.
- Another Protein. Fettuccine alfredo is so versatile and is just as good with seared chicken or shrimp!
- Spinach and Sundried Tomato. This recipe was originally published with sundried tomatoes and fresh chopped spinach. Stir 3 cups of fresh chopped baby spinach and 1/3 cup roughly chopped sun dried tomatoes when you add the cooked pasta.
- Dairy-Free: use a vegan butter, almond milk and nutritional yeast.
- Gluten-free: use GF pasta and 1:1 gluten free flour.
- Store: place leftovers in an airtight container and store in the fridge for up to 3 days.
- Reheat: allow any frozen food to come to thaw overnight in the fridge. The best way to warm up this dish is by adding the pasta back to a pan with additional milk to warm it through and thin it out. Warm the steak separately in the microwave or a pan and enjoy!
- Grilled Steak. Follow this grilled ribeye recipe.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Turned out great! The whole family loved it! I was able to make the pasta gluten free to fit our diet. Definitely adding to the rotation!
Love it when I make it in the rotation. Thanks Samantha!
The balance of the balsamic marinade and the alfredo = *chef’s kiss* Wouldn’t change a thing!
Thank you so much!
Used jar Alfredo and added asparagus but will definitely be adding this into our regular rotation of meals. Thank you so much!! Amazing.