This Steak Alfredo is Rich, Creamy, and Easy to Make
If there’s two things almost everyone loves it’s creamy pasta and a really well cooked steak. Put those two together and you have an incredible meal!
Steak alfredo pasta is the kind of meal that feels fancy but is secretly so easy to make. Tender, juicy steak seared to perfection, tossed with pasta in a rich cream sauce. Marinating the steak in balsamic vinegar is my secret touch. And don’t forget to cook steak to the right temperature for best results!
It all comes together in about 30 minutes, making it a perfect weeknight dinner that still feels special, like sheet pan lasagna or short rib pasta. Whether you’re craving a cozy meal or looking to impress someone with minimal effort, this creamy steak pasta delivers every time.
If you’re craving another pasta recipe, try one pot taco pasta, braised short rib pasta, or salmon pesto pasta.
Ingredient Notes
- Sirloin steak: I love a top sirloin because it’s extra tender. A similar cut of steak is ribeye, which has a bit more marbling. Filet mignon is another option.
- Balsamic vinegar: Helps break down some of the tissue in the beef and makes it even more tender.
- Fettuccine: I love this pasta for alfredo and creamy dishes. But whatever noodles you have will do.
- Butter, flour, and garlic: together these create the roux and thicken the alfredo sauce. I like Bob’s Red Mill gluten-free flour for gluten free steak pasta.
- Milk or cream: whole milk, heavy cream, or dairy-free milk work.
- Grated parmesan cheese: adds a lot of flavor and texture to the sauce. Swap for nutritional yeast for a dairy-free option.
- Toppings: highly recommend blue cheese crumbles (like in this buffalo chicken casserole).
Jump to the recipe card for exact measurements.
What is the Best Steak to Use?
My favorite cut of beef to use for steak pasta is one that’s naturally tender, so it don’t require a ton of marinating. I also love a steak on the thinner side because they cook quickly. Here are a few options!
Sirloin Steak: It’s tender, lean, and affordable, but still has a ton of flavor.
Ribeye: It has a ton of marbling (aka flavor), cooks quickly, and is mid-range in price on this list.
Filet Mignon: This is the most tender and lean cut of meat, because it comes from the center of the tenderloin. It’s one of the most desirable, and as a result, on the more expensive end, but a delicious cut of beef to serve with pasta.
How to Make Steak Alfredo
- Marinate the Steak in balsamic vinegar for 30 minutes.
- Sear the Steak over high heat until the internal temp reaches 130°F (4-5 minutes on each side.
- Make the Creamy Sauce. Create a roux then whisk in milk and parmesan cheese.
- Add cooked fettucine to the alfredo sauce and toss to coat.
Cook Your Steak To The Right Temperature
The FDA recommends steak be cooked to 145°F for medium-rare, but your should pull it off the heat around 125-130°F. That results in a medium rare steak with a pink center. It’s the best for this steak pasta, but you can look at my 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.
Recipe Tips
Short on time? You can skip the marinade and have a delicious seared steak with salt and pepper only.
Reserve the pasta water! Save 1/2 cup to thin the pasta and sauce as needed.
Hate all the smoke when you sear inside? America’s Test Kitchen can show you an easy way to sear steak without the splatter and smoke.
Storage and Reheating
Store: place leftover steak and pasta in a separate airtight container and store in the fridge for up to 3 days.
Reheat: 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!
More Easy Pasta Dishes
Steak Fettucine Alfredo
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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
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.