Description
This Steak Pasta Alfredo recipe combines tender, juicy steak slices with rich and creamy Alfredo sauce tossed with perfectly cooked pasta. It’s a decadent yet easy-to-make dish that brings the comforting flavors of classic Italian cuisine right to your dinner table.
Ingredients
Steak
- 12 oz flank or sirloin steak
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tsp garlic powder
- 1 tsp dried Italian herbs (optional)
Pasta
- 12 oz fettuccine or penne pasta
- Salt (for pasta water)
Alfredo Sauce
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically about 10-12 minutes. Drain and set aside.
- Cook the Steak: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the steak on both sides with salt, pepper, garlic powder, and Italian herbs. Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare (adjust to desired doneness). Remove from skillet and let rest for 5-7 minutes, then slice thinly against the grain.
- Make the Alfredo Sauce: In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté until fragrant, about 1 minute. Slowly pour in the heavy cream and simmer for 3-4 minutes, stirring occasionally to thicken slightly.
- Add Parmesan Cheese: Gradually stir in the grated Parmesan until the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste. If the sauce is too thick, add a splash of pasta water to loosen it.
- Toss Pasta and Steak: Add the cooked pasta to the Alfredo sauce and toss to coat thoroughly. Gently fold in the sliced steak, mixing just enough to combine but maintaining steak slices’ integrity.
- Serve: Transfer the steak pasta Alfredo to serving plates. Garnish with chopped fresh parsley for color and a fresh flavor lift. Serve immediately while warm.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smoothest sauce texture.
- Letting the steak rest after cooking ensures juicier, more tender slices.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- For a lower fat version, use whole wheat pasta and reduce butter by half.
- Adding a squeeze of lemon juice to the sauce can brighten the flavors.
