I’m super excited to share my Steak Alfredo recipe with you! This dish is rich, creamy, and so satisfying. It’s the kind of comfort food that makes you feel all warm inside while still being easy to whip up during a busy weeknight.
This recipe addresses issues of properly cooked steak, avoiding overcooked pasta, and preventing creamy sauce from sticking to the pot.
Sometimes I find myself wishing for something hearty yet simple to prepare. Steak Alfredo solves that problem by bringing together perfectly cooked steak and creamy fettuccine in one bowl. It’s a dish that delivers on flavor without taking up too much of my evening.
What I love about this recipe is how quickly it comes together. With just 15 minutes of prep and only 25 minutes of cooking time, you can have a delicious meal ready in less than an hour. Plus, the rich flavors from garlic and shallots truly elevate this dish without requiring a ton of extra effort.
If you want to impress your guests with something creamy and delightful, this is the recipe for you. If you’re in the mood for more pasta, I’ve got a tasty one too! Just check out my Creamy Taco Shrimp Pasta Delight.
Why You Will Love This Recipe
- Rich, Savory Flavors , The combination of garlic, shallots, and creamy sauce creates a deliciously rich flavor in every bite, making this dish incredibly satisfying.
- Creamy Texture , The Alfredo sauce adds a luxuriously creamy texture that perfectly coats the pasta and steak, giving you a comforting meal that’s hard to resist.
- Quick and Convenient , You can whip this up in under an hour, making it an easy choice for hectic weeknights when you still want something delicious.
- Storage Friendly , Any leftovers can be stored in an airtight container for up to four days, so you can enjoy this tasty dish again without hassle.
Ingredient Notes
- Ribeye steak: This cut is juicy and tender, perfect for the dish. If you can’t find it, sirloin will work just fine!
- Fusilli: Its twisty shape holds onto the creamy sauce beautifully. If you’re in the mood for something different, any pasta shape will do!
- Heavy whipping cream: It adds that luxurious creaminess to the dish. If you prefer something lighter, half and half is a good swap!
- Freshly grated parmesan: It brings a lovely sharpness, melting into the sauce nicely. Grate it fresh if you can; it tastes way better than pre-shredded!
- Cream cheese: This thickens the sauce and gives it a nice richness. Remember to let it soften first; it’ll mix in much easier!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If steak is overcooked, aim for 130°F for medium-rare using a meat thermometer to maintain tenderness.
- When sauce gets too thick, adding 1/4 cup of pasta water can help create a smoother consistency.
- For pasta that tends to stick, stirring occasionally and using at least 4 quarts of water can keep it separated.
- If the sauce is clumpy, consider adding more milk or additional pasta water gradually, until you reach the desired creaminess.
- When using a non-stick pot, keep the heat medium-low to prevent the creamy sauce from adhering to the bottom.
Serving Suggestions
- Serve this steak alfredo with a fresh garden salad or garlic bread for a complete meal. Roasted vegetables also serve well alongside this creamy dish, providing additional flavors.
- This dish works in various ways, such as a filling pasta bake or layered in a creamy casserole. You can also use leftover steak alfredo in wraps or as a hearty filling for stuffed peppers.
- A drizzle of olive oil or a sprinkle of parmesan cheese can finish the dish nicely. A side of marinara sauce offers an additional flavor option for those who enjoy a different twist on the dish.
Storage Guidelines
- To keep your steak alfredo fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat using water or milk.
- Freezing: Wrap portions in plastic wrap or aluminum foil and place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator before reheating.
- Room Temperature: Avoid storing at room temperature to maintain quality and safety. Consume leftovers promptly within 2 hours of serving.
Recipe Variations
- You can use sirloin steak in place of ribeye for a slightly leaner option that still offers great flavor.
- Add 1 teaspoon garlic powder and 1 teaspoon black pepper for an extra kick of flavor in the creamy sauce.
- Either swap fusilli for fettuccine or try using zoodles for a lighter, veggie-based alternative that fits your dietary needs.
- If cooking for fewer people, adjust the ingredients to 4 ounces steak, 4 ounces pasta, ⅓ cup heavy cream, and ½ cup parmesan.
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Steak Alfredo
Indulge in this rich and hearty Steak Alfredo, perfect for a cozy weeknight dinner. Enjoy!
Equipment
- Pasta pot
- Cast Iron Skillet
- Pasta Bowls
Ingredients
- 8 ounces ribeye steak seasoned with salt and pepper
- 3 tablespoons olive oil divided
- 8 ounces fusilli uncooked
- 2 tablespoons unsalted butter
- 3 cloves garlic finely chopped
- 1 small shallot finely chopped
- ⅔ cup heavy whipping cream
- 2 tablespoons whole milk
- ¾ cup parmesan freshly grated, plus more for garnish
- 3 tablespoons cream cheese softened
- fresh parsley for garnish
Instructions
- Start by boiling a pot of water and seasoning it with salt. Once it’s bubbling, toss in the fusilli and cook until it’s al dente. You will know it’s ready when it’s tender yet slightly firm to the bite. Stir occasionally to avoid sticking.
- While the pasta cooks, heat two tablespoons of olive oil in a skillet over medium-high heat. Once shimmering, add the ribeye seasoned with salt and pepper. You want it to sizzle and develop a nice crust. Keep an eye on it to prevent overcooking.
- Cook the steak for a few minutes on each side until it reaches your desired doneness. A meat thermometer can help you get it just right. Once done, let it rest before slicing it to keep the juices inside.
- In the same skillet, melt two tablespoons of butter over medium heat. Add the chopped garlic and shallot, stirring until they’re fragrant and softened, almost translucent. Ensure they do not brown too much.
- Pour in the heavy cream and whole milk, letting it simmer gently. Stir in the cream cheese and freshly grated parmesan until it’s creamy and smooth. You will know it’s ready when the mixture is well combined and starts to slightly thicken.
- Add the drained fusilli to the creamy sauce, tossing it gently to coat each pasta spiral. If it seems too thick, a splash of pasta water can fix that.
- Plate your pasta and top it with slices of steak. Sprinkle with fresh parsley and additional parmesan for garnish.
Notes
Storage Tips: Refrigerate any leftovers in an airtight container for up to 4 days. To reheat, sprinkle with water or milk and microwave or use a pan over medium-low heat.
Expert Tips: Use a meat thermometer for perfect steak, aiming for 130 degrees F for medium-rare. If the sauce gets too thick, add 1/4 cup of pasta water gradually. To prevent pasta from sticking, stir occasionally and use at least 4 quarts of water.
Reheating Instructions: When reheating, use medium-low heat and consider adding a splash of milk or water for creaminess.
Serving Suggestions: Pair with a fresh garden salad or serve with garlic bread for a complete meal. For extra flavor, enjoy with roasted vegetables.
Recipe Variations: Use grilled chicken instead of steak or swap pasta types for fettuccine or zoodles. Add sautéed spinach for added greens.
Ingredient Notes: If ribeye steak is unavailable, top sirloin is a good alternative. For cream cheese, you can omit it or use mascarpone for a similar consistency. If heavy whipping cream is not available, half and half can be used as a substitute.
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