The Best Creamy Steak Pasta Alfredo Recipe
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.
PRINT RECIPE
PIN RECIPE
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 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.
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
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!