This rich, meaty, and lucious meal of Steak Alfredo Pasta will be such a delicious treat for your family!
Made all in one skillet and ready in under 30 minutes, this flavorful dish pairs two of your favorites: Perfectly seared steak and creamy fettuccine alfredo
Everyone is going to love when you make this easy Steak Alfredo recipe! It’s the ultimate in comfort food meals, with hearty steak and pasta coated in a luscious garlicky, creamy, cheesy alfredo sauce.
Whether you’re making dinner on a weeknight or cooking for that special someone for a date night, this decadent steak pasta meal is sure to impress.
Absolutely fantastic and so easy
Ann
Are you more of a steak and potatoes kind of person? No worries! Instead of pasta, try my recipes for Steak Frites or Garlic Butter Steak and Potatoes instead.
Steak Alfredo Pasta Recipe Hightlights
- One Skillet – Aside from the pot you use to boil the pasta, you’ll only need one pan to cook the steak and the alfredo sauce. An added benefit of this method is that the alfredo sauce picks up the savory, meaty flavors of the steak!
- The Perfect Alfredo Sauce – There’s nothing fancy or extra here, just cream, butter, and freshly grated parmesan cheese. A bit of nutmeg adds a wonderful warm, earthy undertone. You’re going to love this sauce so much!
- Versatile Recipe – This restaurant-worthy steak dinner will work for a romantic date night, a weekend sit-down meal, or a hearty dinner for a busy weeknight.
Key Ingredients
Here’s everything you need to make this steakhouse pasta meal:
Complete list of ingredients and amounts can be found in the recipe card below.
- Steak: You can really use any type of steak that you enjoy to make this recipe. I suggest Ribeye steak, Sirloin, or NY Strip steaks. Look for steaks that are about an inch thick and that have plenty of marbling.
- Olive Oil and Butter: To sear the steaks to give them a wonderful, flavorful crust.
- Garlic: The key to a great alfredo sauce is plenty of fresh garlic. I’m using three cloves, minced finely.
- Parmesan Cheese: For the best texture, use cheese that you’ve grated from a wedge, rather than the pre-grated or pre-shredded cheese you can buy in the store. Definitely do not use anything that comes from a green plastic can!
- Flour: This helps to create a roux, which will make our cream sauce thick and silky.
- Cream and Milk: I find that a combination of both whole milk and heavy cream makes this sauce perfect. In the UK, look for double cream.
- Nutmeg: This is optional, but a little bit of ground nutmeg goes so well with cream sauces. It adds a lovely warmth.
- Pasta: While you can technically use any type of pasta in this recipe, I find that thick, wide noodles such as fettuccine feel the most authentic. You’ll want to cook the pasta in boiling water, according to the package directions while you prepare the steak and sauce.
How To Make Steak Alfredo
Tip!
Feel free to slice the steak and serve it over the pasta. You can also gently stir the meat in, or serve it on the side if you prefer!
Recipe Tips
- Let the Steak Rest: While you are making the alfredo sauce, leave the steak on the side, covered in foil to rest. This will give the juices in the meat time to settle, leaving you with wonderfully juicy slices of steak.
- Making the Sauce: The alfredo sauce will come together quite quickly in your skillet, so be sure that you’ve already measured your ingredients and have them nearby.
- Pasta Cooking Tips: Follow the instructions on the package to cook the pasta to al dente (with a slight bite). It will cook a bit more once you add it to the hot sauce. You can get more tips for cooking pasta in my how to cook pasta post!
Storing Tips
It will be best to enjoy this steak pasta meal shortly after you cook it, but you can keep any leftovers in the fridge.
In an airtight container, this dish will keep fresh for up to 3 days in the refrigerator.
I suggest reheating the steak separately from the pasta. If needed, add a splash of water to the pasta to loosen up the sauce before microwaving it.
I have some great tips on how to reheat steak if you need them too!
What To Serve With Steak Alfredo Pasta
Add some freshness to this rich and decadent meal by pairing it with a salad!
My simple tossed green salad is always a good choice, as is my healthy green goddess salad.
You might enjoy adding your salad right to the pasta too. Toss in a few handfuls of baby spinach, just before you add the pasta to the sauce.
This meal would also benefit greatly from some bread to soak up any extra sauce on your plate! Try it with my copycat Olive Garden breadsticks, or easy garlic bread.
Recipe FAQs
What is the secret to smooth alfredo sauce?
I believe that the way to the smoothest alfredo sauce is to use freshly grated parmesan cheese. Pre-shredded parmesan often has starchy fillers added to it, which can cause sauces to be less than creamy.
What kind of steak can I use for steak Fettuccine Alfredo
Any cut of beef that you’d enjoy eating as a steak will work with this recipe. I suggest picking up two boneless steaks such as Ribeye, New York Strip Steak, or Sirloin.
Can I make chicken alfredo pasta?
Yes you can! The method for making alfredo pasta with chicken is exactly the same as making steak pasta alfredo. Just be sure that the chicken is fully cooked before setting it aside to rest. I suggest slicing large chicken breasts into cutlets so that they cook quickly.
More Decadent Pasta Recipes
French Onion Pasta
Short Rib Beef Ragu with Pappardelle Pasta
Creamy Chicken and Gnocchi
Salmon Pasta
The ultimate in decadent steak recipes, Steak Alfredo is going to be a winner at your dinner table for sure! Be sure to Pin the recipe for later too.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Steak Pasta Alfredo
Equipment
Ingredients
- 2 steaks such as Ribeye, Sirloin, NY strip. 6-8 ounces (170-225g) each
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (13 g) butter
Pasta:
- 12 ounces (340 g) pasta any shape
- ⅓ cup (76 g) unsalted butter
- 3 cloves garlic
- 1 tablespoon all-purpose flour
- 1 cup (240 ml) heavy cream double cream in the UK
- 1 cup (240 ml) whole milk
- ¾ cup (63 g) grated parmesan
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg optional
Instructions
- Cook the pasta in salted water according to the package directions. Reserve pasta water to thin out the sauce later if needed.
- Pat dry the steaks with paper towels (this is important to form a nice crust), then season generously with kosher salt and ground black pepper.
- Heat olive oil and butter in a cast iron (or stainless steel) pan. When hot, add the steaks and cook for 3 minutes, then flip and cook for around 5 more minutes or until the internal temperature is 125-130°F for medium rare. Remove from the pan, cover with foil, and let rest.
- If there is excess fat in the skillet, wipe some of it with paper towels.
- To make the pasta sauce, in the same skillet over medium heat, melt butter in a pan, then saute the garlic until fragrant (about 1 minute). Scraping off any bits stuck to the bottom of the skillet with a wooden spoon.
- Add the flour, whisk, and cook it for 1 minute.
- Add the heavy cream, milk, parmesan cheese, salt, pepper, and nutmeg if using.
- Whisk and cook until the cheese is melted and the sauce is thickened (about 2 minutes).
- Toss cooked pasta in the sauce.
- Slice steak, and serve it over alfredo pasta with a garnish of chopped fresh parsley and extra grated parmesan cheese if desired.
Notes:
- Let the Steak Rest: While you are making the alfredo sauce, leave the steak on the side, covered in foil to rest. This will give the juices in the meat time to settle, leaving you with wonderfully juicy steak when you slice into it later.
- Making the Sauce: The alfredo sauce will come together quite quickly in your skillet, so be sure that you’ve already measured your ingredients and have them nearby.
- Pasta Cooking Tips: Follow the instructions on the package to cook the pasta to al dente (with a slight bite). It will cook a bit more once you add it to the hot sauce.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Ann says
Absolutely fantastic and so easy
Little Sunny Kitchen says
I’m glad you enjoyed! Thank you so much for stopping back with a comment.