Steak Fettuccine Alfredo

Craving a dinner that’s equal parts fancy and comforting? This Steak Fettuccine Alfredo is your answer! Perfectly seared steak sits atop twirls of fettuccine coated in a luscious, garlicky Alfredo sauce that’s rich with Parmesan and cream. The rosemary-kissed steak adds a savory depth that makes every bite feel like a treat. I love how this dish comes together in about 35 minutes, making it ideal for date nights, special occasions, or when you just want to spoil yourself with something decadent. It’s a restaurant-quality meal you can whip up at home with ease—let’s dive into this creamy, juicy masterpiece and get cooking!

Ingredients

Here’s what you’ll need to create this indulgent pasta dish:

For the Steak:

2 boneless ribeye or sirloin steaks (about 8 oz each) – Juicy, flavorful cuts for the perfect topping.
2 tablespoons olive oil – For searing the steak to golden perfection.
2 cloves garlic, minced – Bold flavor to season the steak.
1 teaspoon rosemary or thyme (optional) – Herby touch for extra savoriness.
Salt and black pepper, to taste – Seasons the steak just right.

For the Alfredo Sauce:

2 tablespoons butter – Rich base for the creamy sauce.
2 cloves garlic, minced – Aromatic heart of the Alfredo.
1 cup heavy cream – Velvety foundation for smoothness.
½ cup grated Parmesan cheese – Nutty, cheesy depth for flavor.
¼ cup chicken broth – Adds a savory note and thins the sauce slightly.
Salt and black pepper, to taste – Balances the sauce perfectly.
Fresh parsley, chopped (optional) – Bright, herby garnish.

For the Pasta:

12 oz fettuccine pasta – Wide noodles to soak up the creamy sauce.
Salt, for pasta water – Enhances the pasta’s flavor.

Gather these ingredients, and you’re set for a decadent feast!

Prep Time & Cook Time

Prep Time: 15 minutes – Seasoning, chopping, and boiling.
Cook Time: 20 minutes – Searing steak and making sauce.
Total Time: 35 minutes – A luxurious dish in no time!

Step-by-Step Instructions

Let’s make this Steak Fettuccine Alfredo with ease—here’s how:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 10-12 minutes. Drain, reserving ½ cup pasta water, and set aside.
Season the Steak: Pat the steaks dry and season generously with salt, black pepper, and minced garlic, rubbing the seasonings into the meat. Sprinkle with rosemary or thyme if using for extra flavor.
Sear the Steak: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the steaks and sear for 3-4 minutes per side for medium-rare (internal temp of 135°F/57°C), or longer for your preferred doneness (medium: 140°F/60°C, well-done: 160°F/71°C). Remove the steaks to a plate, cover with foil, and let rest for 5 minutes before slicing thinly against the grain.
Start the Alfredo Sauce: In the same skillet, reduce heat to medium and melt 2 tablespoons butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, stirring to avoid burning.
Finish the Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Simmer for 3-4 minutes until slightly thickened. Gradually stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste. If the sauce is too thick, add a splash of reserved pasta water.
Combine Pasta and Sauce: Add the cooked fettuccine to the Alfredo sauce, tossing gently to coat the pasta evenly in the creamy goodness.
Serve: Plate the creamy pasta, then top with the sliced steak. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan if desired. Serve hot and savor the indulgence!

Tips & Tricks

Make this Alfredo even better with these handy pointers:

Steak Choice: Ribeye is rich and juicy, but sirloin or flank steak works well—slice thinly for tenderness.
Sauce Boost: Add a splash of white wine to the sauce before simmering for a deeper, restaurant-style flavor.
Spicy Kick: Sprinkle red pepper flakes over the finished dish or into the sauce for a fiery twist.
Pasta Tip: Toss the fettuccine with a drizzle of olive oil after draining to prevent sticking.
Lighten Up: Use half-and-half instead of heavy cream for a less rich sauce—simmer gently to avoid curdling.

Serving Suggestions

This pasta is a showstopper, but these sides make it a feast:

Garlic Bread: Warm, buttery bread to soak up the creamy sauce.
Caesar Salad: Crisp romaine with a tangy dressing for balance.
Sautéed Green Beans: A simple, fresh veggie side to complement the richness.
Red Wine: A glass of Cabernet Sauvignon to match the steak’s boldness.

Storage & Reheating

Here’s how to enjoy this dish later (if there’s any left!):

Storage: Store pasta and steak separately in airtight containers in the fridge for up to 3 days.
Reheating: Warm the pasta in a skillet over low heat with a splash of cream or milk, stirring gently, for 5-7 minutes. Reheat steak in the oven at 350°F (175°C) for 5-7 minutes or in a skillet for 2-3 minutes to avoid overcooking. Or microwave in 30-second bursts—skillet keeps the sauce creamier.
Freezing: Freeze pasta and sauce (without steak) for up to 2 months. Thaw overnight in the fridge and reheat; cook fresh steak for best texture.

Nutrition Info

This dish is indulgent and hearty! Here’s an approximate breakdown per serving (based on 4 servings):

Calories: 650 kcal
Protein: 38g – From the steak and cheese.
Fat: 38g (Saturated Fat: 20g) – From the cream, cheese, butter, and steak.
Carbohydrates: 40g – Mostly from the pasta.
Fiber: 2g – A bit from the pasta.
Sugar: 3g – Naturally occurring in the cream and broth.
Sodium: 800mg – Varies with cheese and salt; adjust to taste.

Note: Values are estimates and depend on specific brands or portion sizes.

Final Thoughts

This Steak Fettuccine Alfredo is a creamy, savory love affair between juicy steak and rich, garlicky pasta that’s sure to make any meal feel special. It’s one of those dishes that looks and tastes like you spent hours, but it’s ready in just 35 minutes—perfect for impressing guests or treating yourself to a cozy night in. The tender steak and luscious Alfredo sauce are a match made in heaven, and that parsley garnish adds just the right touch of flair. Give it a try, and let me know how it turns out—or if you add your own spin! Happy cooking!