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Steak Alfredo

A warm plate of creamy alfredo sauce enveloping tender steak and fettuccine, perfect for cozy dinners or impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 ounces fettuccine pasta
  • 1 pound steak ribeye or sirloin
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Equipment

  • Large pot for boiling pasta
  • Skillet or frying pan
  • Mixing bowl
  • Whisk
  • Meat thermometer (optional)

Method
 

  1. Bring a large pot of salted water to a boil over high heat. Add fettuccine pasta and cook for 10-12 minutes until al dente. Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat until shimmering. Season steak with salt and pepper and sear for 4-5 minutes per side for medium-rare (135°F internal temperature).
  3. Remove steak from skillet and let rest on a cutting board for 5 minutes, then slice into strips.
  4. Reduce heat to medium, add minced garlic to the skillet and sauté for 1 minute until fragrant.
  5. Pour in heavy cream and bring to a simmer, stirring frequently, about 2 minutes.
  6. Stir in grated Parmesan cheese until melted and smooth, about 2 minutes.
  7. Add the drained pasta to the sauce and toss to coat evenly.
  8. Return sliced steak to the skillet and gently mix with the pasta and sauce.
  9. Garnish with fresh parsley if desired and serve immediately.

Notes

Always taste the sauce before serving and adjust seasoning as needed. Serve immediately with a side of garlic bread or a crisp salad.