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Creamy Steak Alfredo dish with succulent steak slices and fettuccine pasta.

Steak Alfredo

A rich and creamy pasta dish topped with succulent steak, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Alfredo Sauce
  • 1/2 cup unsalted butter Forms the base of your creamy sauce
  • 2 cups heavy cream Makes the Alfredo sauce luxuriously creamy
  • 1 1/2 cups Parmesan cheese, finely grated The star ingredient of the sauce
  • Salt and pepper to taste Elevates the flavors
  • pinch fresh nutmeg Enhances the creaminess of the sauce
  • 2 Tbsp. fresh parsley, chopped For a pop of color and fresh flavor
For the Pasta and Steak
  • 1 lb. fettuccine pasta Perfect pasta shape to catch the sauce
  • 1 lb. steak of choice (Sirloin, Filet, New York Strip, Ribeye) Choose your preferred cut
  • 1 Tbsp. olive oil For searing the steak
  • Kosher salt For seasoning the steak
  • Black pepper Adds a touch of heat
  • 2 Tbsp. unsalted butter for steak Used for basting

Method
 

Make the Alfredo Sauce
  1. Heat the 1/2 cup of unsalted butter and 2 cups of heavy cream in a saucepan over medium heat until it starts to bubble.
  2. Lower the heat to a gentle simmer and let it cook for 15 minutes.
  3. Remove the pan from the heat and stir in the 1 1/2 cups of Parmesan cheese along with salt, pepper, a pinch of fresh nutmeg, and 2 tablespoons of chopped parsley.
Prepare the Steak
  1. Season the steak generously with kosher salt and black pepper.
  2. In a cast-iron skillet, heat 1 tablespoon of olive oil over medium-high heat.
  3. Sear the steak for 2-3 minutes on each side until browned.
  4. Add 2 tablespoons of unsalted butter for basting, letting it melt and coat the steak.
  5. Transfer the skillet to a preheated oven set at 400°F (200°C) and cook for an additional 3-5 minutes.
  6. Let the steak rest before slicing it.
Cook the Fettuccine
  1. Cook the fettuccine according to package directions until al dente.
  2. Drain well and return it to the pot.
  3. Pour the creamy Alfredo sauce over the pasta and gently toss to coat.
Serve with Love
  1. Serve the fettuccine topped with sliced steak, a sprinkle of parsley, additional Parmesan, and a dash of black pepper.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.