Steak Fettuccine Alfredo
This Steak Fettuccine Alfredo is a rich and creamy pasta dish featuring perfectly seared steak slices over a bed of fettuccine tossed in a velvety Parmesan Alfredo sauce. It’s a satisfying meal that’s perfect for special occasions or when you’re craving indulgent comfort food.
Ingredients
For the Steak
1 lb (450g) steak (ribeye, sirloin, or filet mignon)
1 tbsp olive oil or butter
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika (optional, for added flavor)
For the Fettuccine Alfredo
12 oz (340g) fettuccine pasta
3 cloves garlic, minced
1 cup heavy cream
1 cup whole milk (or another cup of cream for extra richness)
1 cup freshly grated Parmesan cheese
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg (optional, for depth of flavor)
2 tbsp chopped parsley (for garnish)
Instructions
1. Cook the Steak
Let the steak come to room temperature for 15-20 minutes before cooking.Pat the steak dry and season with salt, black pepper, garlic powder, and paprika.Heat 1 tbsp olive oil or butter in a skillet over medium-high heat.Cook the steak for 3-5 minutes per side (for medium-rare) or adjust based on your preferred doneness.Remove from heat, let it rest for 5 minutes, then slice thinly against the grain.
2. Cook the Pasta
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions (about 10 minutes).Reserve ½ cup of pasta water, then drain and set aside.
3. Make the Alfredo Sauce
In the same skillet, melt 3 tbsp butter over medium heat.Add minced garlic and saute for 30 seconds until fragrant.Pour in heavy cream and milk, stirring continuously.Reduce heat to low and whisk in Parmesan cheese, salt, black pepper, and nutmeg.Simmer for 3-5 minutes, stirring until smooth.
4. Combine Everything
Toss the cooked fettuccine into the Alfredo sauce, adding a bit of reserved pasta water if needed for consistency.Plate the pasta and top with sliced steak.Garnish with fresh parsley and extra Parmesan.
Nutritional Information
(Per Serving – Approx. 4 Servings)
Calories: ~750
Protein: ~40g
Fat: ~40g
Carbohydrates: ~60g
Fiber: ~2g
Sodium: ~650mg
Time Breakdown
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Notes
Steak Doneness Guide:
Rare: 120-130°F (2-3 min per side)
Medium-Rare: 130-135°F (3-4 min per side)
Medium: 135-145°F (4-5 min per side)
Medium-Well: 145-155°F (5-6 min per side)
Cheese Matters: Always use freshly grated Parmesan for the best sauce texture.
For a lighter version: Use half-and-half instead of heavy cream and reduce butter.
Additions: Sauteed mushrooms, spinach, or sun-dried tomatoes make great additions.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of pasta?
A: Yes! Try linguine, penne, or even spaghetti if you don’t have fettuccine.
Q: How can I make the sauce thicker?
A: Let it simmer longer or add more Parmesan cheese to help thicken it.
Q: Can I use a different cut of steak?
A: Absolutely! Ribeye, sirloin, filet mignon, or New York strip all work well.
Q: Can I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on low heat with a splash of milk to keep the sauce smooth.