Steak Alfredo Recipe|Creamy, Savory, and Perfect for Any Night In
I recently made this steak alfredo recipe, and I can honestly say it’s one of my favorite indulgent dinners. The creamy sauce paired with juicy, perfectly seared steak makes every bite heavenly.
What I love most is how simple it is—only a few ingredients, yet it feels restaurant-quality. It’s a comforting, satisfying meal that works for date nights or a cozy family dinner. After making it, I also thought about trying a Texas Roadhouse Smothered Chicken Copycat Recipe for another indulgent, creamy dinner option!
Ingredients
Here’s everything you’ll need to create this delicious steak alfredo:
- 6 ounces fettuccine pasta (170 grams) – fresh or dried, cooked al dente for the best texture.
- 2 8-ounce steaks – New York strip is ideal, but ribeye, porterhouse, or filet mignon also work; choose well-marbled cuts for maximum flavor.
- 3 tablespoons butter, divided – adds richness and helps create a silky sauce.
- ¾ cup heavy whipping cream (185 ml) – for that signature creamy alfredo texture.
- ½ cup freshly grated parmesan cheese – fresh-grated gives better flavor and melts more smoothly than pre-shredded.
- Salt and pepper – enhances the natural flavors of the steak and sauce.
Note: Several servings
Variations
- Dairy-free: Use coconut cream and dairy-free parmesan alternative.
- Low-fat: Substitute half-and-half for heavy cream and use reduced-fat cheese.
- Flavor-enhancing: Add garlic, a pinch of nutmeg, or fresh herbs like parsley or thyme for extra depth.
- Protein swaps: Replace steak with chicken or shrimp for a different take.
You can also try a Chicken Tortilla Soup Recipe for a lighter, comforting twist.
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Equipment You Need
- Heavy-bottomed skillet – for searing steak and making sauce.
- Large pot – to boil pasta.
- Tongs – for flipping steaks easily.
- Instant-read thermometer – ensures perfectly cooked steak.
- Cheese grater – for fresh parmesan.
How to Make Steak Alfredo Recipe
Sear and Cook the Steaks
Season the steaks generously with salt and pepper. Heat a skillet over medium-high heat and sear the steaks until golden brown. Cook to medium (145–155°F) or your preferred doneness, then let rest under foil.
Boil Pasta
Cook fettuccine in salted water until al dente. Drain and set aside. This ensures the pasta holds its texture when mixed with the creamy sauce.
Make the Alfredo Sauce
In the same skillet, melt the remaining butter and add heavy cream. Stir in parmesan until smooth, then season with salt and pepper. Simmer gently for 5 minutes to thicken slightly.
Combine and Serve
Toss the cooked pasta in the sauce until fully coated. Slice the rested steak and place it over the pasta. Add extra parmesan or herbs if desired for a gourmet touch.
Additional Tips for Making This Recipe Better
- I always let my steak rest; it keeps the juices inside and avoids dryness.
- Using fresh parmesan makes the sauce taste richer and more authentic.
- Don’t overcook the pasta; slightly firm noodles absorb the sauce better.
- I sometimes add a pinch of garlic powder for a subtle boost of flavor.
How to Serve Steak Alfredo Recipe
Serve this dish hot on a wide, shallow plate to show off the creamy sauce. Garnish with freshly chopped parsley and a sprinkle of parmesan. Pair it with a light green salad or garlic bread for a complete meal.
Nutritional Information
Here’s a quick look at the nutrition for one serving:
- Calories: 1365 kcal – indulgent and satisfying.
- Protein: 69 g – hearty from the steak and cheese.
- Carbohydrates: 64 g – mostly from the pasta.
- Fat: 93 g – rich and creamy thanks to butter and cream.
Make Ahead and Storage
- Refrigerating: Store in an airtight container for up to 3 days; reheat gently to prevent sauce from breaking.
- Freezing: Not recommended for steak, but pasta with sauce can be frozen without steak for up to 1 month.
- Reheating: Warm gently on the stove with a splash of cream to restore creaminess.
Why You’ll Love This Recipe
This steak alfredo recipe is truly versatile and indulgent:
- Easy to make: Only a few ingredients, and dinner is ready in 20 minutes.
- Flavorful: Juicy steak with creamy alfredo sauce is always a crowd-pleaser.
- Customizable: Adjust proteins, add herbs, or make dairy-free easily.
- Elegant: Looks and tastes like a restaurant dish, perfect for special nights.
- Comforting: Rich, creamy, and satisfying—perfect for cozy dinners.
This steak alfredo recipe balances simplicity and sophistication, making it a go-to for anyone craving creamy pasta and juicy steak.
Steak Alfredo Recipe
Ingredients
Method
- Season the steaks generously with salt and pepper. Heat a skillet over medium-high heat and sear the steaks until golden brown. Cook to medium (145–155°F) or your preferred doneness, then let rest under foil.
- Cook fettuccine in salted water until al dente. Drain and set aside. This ensures the pasta holds its texture when mixed with the creamy sauce.
- In the same skillet, melt the remaining butter and add heavy cream. Stir in parmesan until smooth, then season with salt and pepper. Simmer gently for 5 minutes to thicken slightly.
- Toss the cooked pasta in the sauce until fully coated. Slice the rested steak and place it over the pasta. Add extra parmesan or herbs if desired for a gourmet touch.
Notes
- I always let my steak rest; it keeps the juices inside and avoids dryness.
- Using fresh parmesan makes the sauce taste richer and more authentic.
- Don’t overcook the pasta; slightly firm noodles absorb the sauce better.
- I sometimes add a pinch of garlic powder for a subtle boost of flavor.