Description
This Steak Alfredo Pasta is a rich and creamy dish featuring tender, perfectly seared steak over a bed of fettuccine coated in a homemade Alfredo sauce. A restaurant-quality meal that’s easy to make at home, perfect for a special dinner or comfort food craving!
Ingredients
Units
Scale
For the Steak:
- 1 lb ribeye or sirloin steak
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
For the Alfredo Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
For the Pasta:
- 12 oz fettuccine pasta
- 1 tbsp salt (for boiling water)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta – Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
- Cook the Steak – Pat the steak dry and season both sides with salt, pepper, garlic powder, and paprika. Heat olive oil and butter in a skillet over medium-high heat. Sear the steak for about 3-4 minutes per side (for medium-rare). Remove from the pan, let rest for 5 minutes, then slice thinly.
- Make the Alfredo Sauce – In the same pan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Pour in heavy cream, stirring frequently. Add Parmesan cheese, salt, black pepper, Italian seasoning, and red pepper flakes. Simmer for 3-4 minutes until thickened.
- Combine Everything – Toss the cooked pasta in the Alfredo sauce, ensuring it’s well coated.
- Assemble the Dish – Plate the creamy Alfredo pasta and top with sliced steak. Garnish with fresh parsley and extra Parmesan if desired.
- Serve & Enjoy!
Notes
- Use fresh Parmesan for the best flavor and a smooth sauce.
- Let the steak rest before slicing to retain its juices.
- Substitute chicken or shrimp for a different protein option.
