Creamy Steak Pasta

creamy balsamic steak pasta in a white bowl with gorgonzola

4.84 from 25 votes

This creamy Steak Pasta is the ultimate comfort food—tender balsamic marinated steak on top of a rich alfredo sauce with perfectly cooked pasta. It’s a restaurant-quality meal made easy at home in just 30 minutes! Let your steak rest before slicing to keep it juicy and enjoy this weeknight meal or serve it for a fancy date night dinner.

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Prep Time5

Cook Time20

Marinade Time:20

Total Time45

Servings: people

Author: Molly

INGREDIENTS

Steak

1 1/2 lbs sirloin or ribeye steak
1/3 cup balsamic vinegar
2 Tablespoons olive oil
Salt and pepper to taste

Creamy Pasta

12 ounces fettuccine
3 Tablespoons unsalted butter or vegan butter
3 cloves garlic minced
3 Tablespoons flour
2 cups milk any kind
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup parmesan cheese
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
Heat a large skillet over medium high heat. Remove the steak from the marinade, shaking off any excess. Cook 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 or vegan butter, 3 cloves garlic, 3 Tablespoons flour
Slowly whisk in the milk then add the salt and pepper. Continue to stir and cook 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
Stir in the cooked pasta. If the sauce seems too thick, pour in the reserved pasta cooking water a few tablespoons at a time to reach your desired consistency.
Slice the steak into thin pieces against the grain and top the pasta. Drizzle with balsamic glaze and top with gorgonzola and parsley if desired.

Notes

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 air tight container and store in the fridge for up to 3 days.

Freeze: although it won't be as creamy and fresh, you can freeze steak pasta. Place in an air tight container in the freezer. If it's well sealed it should last in the freezer for up to 3 months.

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!

Nutrition

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