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. 

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.

steak pasta in a white bowl with balsamic glaze.

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.

ingredients for creamy balsamic steak pasta in bowls

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

steak marinating in a freezer bag.
  1. 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.
  1. 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.
seared and sliced steak resting on a cutting board
  1. 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.
garlic sauteed in butter
  1. Step 4: In a separate pan, melt butter over medium heat. Sauté minced garlic until fragrant, about 1 minute.
creamy alfredo sauce in a skillet.
  1. 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.
creamy alfredo sauce tossed with fettuccine in a pan
  1. 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.
steak pasta in a white bowl with balsamic glaze

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:

steak pasta in a white bowl with balsamic glaze

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

Can I use a different type of pasta?

Absolutely! While fettuccine is traditional, penne pasta, linguine, or even pappardelle are excellent alternatives.

What’s the best way to reheat leftovers?

Gently reheat on the stovetop over low heat, adding a bit of milk or cream to maintain the sauce’s creaminess.

Can I prepare the sauce in advance?

Yes! The classic alfredo sauce can be made ahead and stored in the refrigerator. Reheat gently before tossing with freshly cooked pasta.

How can I lighten the sauce?

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!

Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Please enable JavaScript in your browser to complete this form.
Tap stars to rate!
4.86 from 27 votes

The Best Creamy Steak Pasta Alfredo Recipe

Prep: 5 minutes
Cook: 20 minutes
Marinade Time:: 20 minutes
Total: 45 minutes
Creamy, rich, and loaded with flavor, this Steak Alfredo is a restaurant-worthy pasta you can make at home. Juicy, seared steak meets a homemade garlic parmesan Alfredo sauce for the ultimate comfort food—perfect for date night or a cozy weeknight dinner.

Save this Recipe!

Enter your email and we’ll send it directly to you.
Please enable JavaScript in your browser to complete this form.
Servings: 6 people

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 overnight
    1 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.
Last step! If you make this, please leave a review letting us know how it was!

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

Serving: 1serving | Calories: 487kcal | Carbohydrates: 51.3g | Protein: 37.2g | Fat: 13.6g | Cholesterol: 97mg | Sodium: 468mg | Fiber: 2.7g | Sugar: 4.9g | Vitamin A: 173IU | Vitamin C: 5.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This post may contain affiliate links. Read our disclosure policy.

4.86 from 27 votes (17 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




21 Comments

  1. Samantha says:

    5 stars
    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!

    1. Molly says:

      Love it when I make it in the rotation. Thanks Samantha!

  2. RL says:

    5 stars
    The balance of the balsamic marinade and the alfredo = *chef’s kiss* Wouldn’t change a thing!

    1. Molly says:

      Thank you so much!

  3. Sarah says:

    5 stars
    Used jar Alfredo and added asparagus but will definitely be adding this into our regular rotation of meals. Thank you so much!! Amazing.

See More Comments