Steak Alfredo Recipe brings together tender steak and silky fettuccine in a rich, creamy dinner that feels like itโs straight off a restaurant menu!
Authorโs note
Steak Sunday, My Favorite Tradition!
Thereโs nothing I love more than a perfectly cooked steak when it comes to proteins. Although, Iโll say this baked chicken is right up there with it!
Iโve shared before that we do something fun in my home called โSteak Sunday,โ where we grill steaks every Sunday. I know, the name is very on the nose.
Even in the middle of winter, weโre out there grilling! My whole family loves it, and itโs become one of my favorite little traditions. We switch up the sides every week, but roasted sweet potatoes almost always make an appearance.
The most popular way weโve served the steaks lately? Over a big bed of fettuccine alfredo. I honestly donโt think anything compares to perfectly cooked steak over creamy pasta. Itโs SO GOOD.
Over the years, after trying all kinds of cuts, I always come back to flat iron. It has incredible flavor and is so affordable. Season it well, cook it to medium-rare, let it rest, then slice it thin against the grain, and itโs really such a great steak.
Ingredients In My Steak Alfredo Recipe
| Ingredient | Tip |
|---|---|
| Fettuccine | Cook in well salted water and save some pasta water to loosen the sauce later. |
| Butter & heavy cream | Gently simmer the cream with the butter to create a smooth, rich base before adding the cheese. |
| Freshly grated Parmesan | Grate from a block for the smoothest, creamiest sauce. Pre-shredded cheese can turn grainy and mess up the flavor. |
| Flat iron steak | Season simply and cook to medium-rare for the best flavor and tenderness. Slice thinly against the grain. |
| Garlic powder, onion powder & Italian seasoning | Bloom the seasonings in the butter for 30 seconds to bring out their flavor before adding the cream. |
How To Make This Steak Alfredo Recipe
- Boil Pasta: Cook in salted water, reserve some pasta water, and drain.
- Grill Steak: Season, to medium-rare, rest, then slice thinly against the grain.
- Start Sauce: Melt butter in a large skillet, stir in seasonings, then add cream.
- Add Cheese & Pasta: Stir in the cheese, then add pasta and reserved pasta water.
- Finish & Serve: Toss until silky, top with sliced steak, garnish as desired, and serve right away!
Storage
This Steak Alfredo recipe is best served right away while the sauce is smooth and creamy. Leftovers will thicken as they sit.
Store leftover pasta in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop with a splash of cream or milk to loosen the sauce. Not recommended for freezing.
Serve These Dishes On The Side:
Steak Alfredo Recipe
Ingredients
- 1 16-ounce package fettuccine plus 1 cup reserved pasta water
- 6 tablespoons unsalted butter cut into tablespoons
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 cup heavy cream
- 1-1/2 cups freshly grated Parmesan or Parmigiano Reggiano, see note 1
- Salt and pepper
- Fresh parsley optional
- Vegetable oil for grill grates
- 1.5 to 2 pounds flat iron steak flank steak, or sous vide steak, see note 2
- Olive oil for coating
- Salt and pepper
- 1/2 teaspoon garlic powder or to taste
Instructionsย
- Finely grate a block of Parmesan using a microplane. Lightly pack into measuring cups and level off. Set aside.
- Heat grill to 450ยฐF. Clean and oil grates well with vegetable oil. I drench a paper towel in oil then use tongs to rub them across the grates.Pat steak dry. Lightly coat with olive oil, then season both sides with salt, pepper, and garlic powder. Place steak on the fully heated grill. Close lid and cook 4 to 5 minutes per side, depending on thickness, until internal temperature reaches: 130 to 135ยฐF for medium-rare or 145ยฐF for medium. Transfer to a cutting board, tent loosely with foil, and rest 10 minutes. Slice as thin as possible against the grain.
- Meanwhile, bring 12 cups of water to a boil in a large pot. Add 1 tablespoon fine sea salt. Cook fettuccine to al dente, using the shortest cook time listed on the package. Before draining, reserve 1 cup pasta water. Drain pasta and do not rinse.
- While pasta cooks, melt butter in a very large skillet or heavy pot over medium-high heat. Add onion powder and garlic powder. Stir constantly for 30 seconds until fragrant.
- Pour in heavy cream, Italian seasoning, and about 1/4 teaspoon each of salt and pepper. Bring to a gentle boil, then reduce heat to medium-low. Simmer 1 to 3 minutes, until the sauce thickens enough to coat the back of a spoon (see note 3).
- Remove from heat. Add grated Parmesan a handful at a time, stirring until melted and smooth.
- Add drained pasta and 1/2 cup reserved pasta water. Return to medium heat. Toss with tongs for about 1 minute, until the sauce turns silky and coats the pasta. Add more pasta water as needed to loosen the sauce (see note 4).
- Divide pasta among plates. Top with sliced steak. Garnish with parsley, extra Parmesan, and freshly cracked pepper if desired. Serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
