Creamy Steak Fettuccine is a classic Italian dish that combines tender steak strips with rich, creamy Alfredo sauce and hearty fettuccine pasta.
This indulgent meal is perfect for a special occasion or when you’re just craving some comfort food. Combining the richness of alfredo sauce with tender slices of steak, this pasta dish transforms a regular meal into a special occasion.
If you love pasta dishes, try this Crockpot Garlic Parmesan Chicken Pasta or this Barbie Pasta.
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Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Steak (ribeye or sirloin): While ribeye offers an intense beefy flavor with juicy slices of steak, sirloin or flank steak are also excellent choices for their tenderness.
- Olive oil: This will be used to sear the steak and add flavor.
- Fettuccine pasta: A wide, flat pasta that pairs perfectly with the creamy alfredo sauce.
- Butter: Adds richness and creaminess to the sauce.
- Heavy cream: For a luscious texture and taste.
- Garlic Powder: For added depth of flavor.
- Parmesan cheese: Grated parmesan cheese adds a tangy, salty kick to balance out the creamy sauce.
- Salt and pepper: To season the steak and sauce.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak and season with salt and pepper.
Step 2: Cook until browned on all sides. Remove from the skillet and set aside.
Step 3: In a clean skillet, melt the butter over medium heat. Add the heavy cream, Parmesan cheese, and garlic powder. Stir continuously until the sauce thickens, about 5 minutes. Season with salt and pepper.
Step 4: Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly.
Step 5: Add the cubed steak on top of the pasta.
Step 6: Garnish with parmesan cheese and fresh parsley if desired.
Storage
Storage – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of milk to keep the sauce creamy.
Freezing – This dish can also be frozen for up to 3 months. Allow it to thaw in the fridge overnight before reheating.
Reheating – To reheat, add a splash of milk and heat in the microwave or on the stove until heated through.
Wendy’s Tips
- Getting the Perfect Sear – To make steak Alfredo just right, heat up a large skillet on medium-high heat. Sear the steak on both sides until it reaches 135°F inside for medium-rare. Let the steak rest for a few minutes before slicing it into thin, juicy pieces.
- Boosting Flavor with Add-ins – You can add sun-dried tomatoes or a balsamic glaze to bring a punch of flavor that goes great with the creamy sauce. Portobello mushrooms and chopped spinach are also awesome for adding more depth to the dish.
- Making the Sauce Creamy – To make the sauce extra creamy, save a cup of the water you cooked the pasta in. You can also add a splash of milk or chicken broth to get the right texture. A bit of Worcestershire sauce adds a savory, umami flavor too!
What To Serve With Creamy Steak Fettuccine
Garlic Bread – A classic accompaniment to any pasta dish, garlic bread complements the flavors of the creamy sauce and adds a nice crunch. If you want to bake your own bread, try this Sourdough Dutch oven bread.
Roasted Vegetables – Opt for roasted vegetables such as broccoli, zucchini or bell peppers to add some color and nutrients to your meal. The charred edges of the vegetables will also provide a nice contrast in texture.
Caesar Salad – Another classic pairing with pasta is a fresh Caesar salad. The crisp lettuce and tangy dressing help balance out the richness of the fettuccine.raph that turns this into a meal. So add a side dish, dessert etc.
FAQs
Absolutely! While fettuccine is traditional, you can use spaghetti, penne, or any pasta shape you prefer. Just be sure to adjust cooking times to ensure your pasta is perfectly al dente.
Yes, you can prepare individual components ahead of time. Cook the steak and pasta, and prepare the sauce separately. Combine just before serving for optimal freshness and flavor.
Creamy Steak Fettuccine
Equipment
- Larger Pot
- Strainer
- large skillet
- medium skillet
- Spoon/Spatula
Ingredients
For the steak
- 1 pound steak ribeye or sirloin, cubed
- 2 teaspoons olive oil divided
- Salt & Pepper To taste
For the Pasta:
- 8 ounces fettuccine or spaghetti
- 2 tablespoons butter
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley chopped, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak and season with salt and pepper.
- Cook for 3-4 minutes until browned on all sides. Remove from the skillet and set aside.
- In a clean skillet, melt the butter over medium heat. Add the heavy cream, Parmesan cheese, and garlic powder. Stir continuously until the sauce thickens, about 5 minutes.
- Season the sauce with salt and pepper to taste.
- Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly.
- Add the cubed steak on top of the pasta.
- Garnish with chopped parsley and additional grated parmesan, if desired.
Notes
Nutrition
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