Homemade Steak Pasta Alfredo Recipe

Introducing my Steak Pasta Alfredo! It’s like the culinary equivalent of having your cake and eating it too—only this time, it’s steak and pasta.

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Trust me, once you try this Steak Pasta Alfredo, your taste buds will throw a party, and everyone’s invited.

Juicy Steak? Creamy Pasta? Well, why not have both? You deserve it!!

Garlicky alfredo sauce is the perfect match to a well seasoned steak. We’re talking about a flavorful dish that will have your guests humming in delight!

I’m saying this from experience. I made this for a family get-together and it got devoured. They practically gave me a standing ovation.

So, if you want to impress your loved ones (or just treat yourself because, again, you deserve it), this recipe is your ticket to culinary stardom.

It’s a meal that the whole family will love, even the picky ones. The homemade alfredo sauce is a huge win.

Let’s dive into this steak pasta alfredo that’s so good, even your leftovers will be jealous of your dinner.

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE steak pasta alfredo:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT KIND OF STEAK IS THE BEST TO USE?
• WHAT KIND OF PASTA SHOULD I USE?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Homemade Steak Pasta Alfredo Recipe

1. Quick and Easy: Ready in just 30 minutes, perfect for those nights when you want a fancy meal but have little time.
2. Flavor Explosion: Combines the richness of a creamy Alfredo sauce with the savory goodness of juicy slices of steak.
3. Customizable: You can use your favorite cut of steak and type of pasta, making it a versatile dish that suits your preferences.

• Fettuccine pasta
• Ribeye steaks
• Steak seasoning
• Olive oil
• Unsalted butter
• Heavy whipping cream
• Garlic, minced
• Italian seasoning
• Salt
• Freshly cracked black pepper
• Freshly grated Parmesan cheese
• Fresh chopped parsley

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1. Bring a large pot of salted water to a boil. Cook fettuccini according to the package instructions, until al dente.
2. Reserve ½ to ¾ cup pasta water and set aside.
3. Season steaks on both sides.
4. Heat oil in a large skillet over medium-high heat.
5. Add steaks and cook for 3 to 4 minutes on each side, or until your desired doneness.
6. Remove steaks to a plate. Wipe the skillet with a paper towel and reduce heat to medium.
7. Add butter and cream to skillet. Simmer for 3 to 5 minutes, or until the sauce is slightly thickened.
8. Add in garlic, Italian seasoning, salt, and pepper.
9. Whisk in parmesan cheese until melted and the sauce is thick.
10. Add drained pasta and reserved pasta water to the skillet. Toss to coat.
11. Slice steaks and serve over pasta garnished with parmesan cheese and parsley if desired.

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WHAT KIND OF STEAK IS THE BEST TO USE?

Great question!

You can use any cut of steak that makes your heart sing.

Ribeye steak is my go-to because it’s tender and flavorful, but sirloin steak, filet, or a New York strip steak works just as well.

Heck, if you have leftover steak from last night’s BBQ, toss it in!

Just make sure it’s cooked to your liking.

After all, we’re aiming for a perfectly cooked steak that complements our creamy pasta.

WHAT KIND OF PASTA SHOULD I USE?

While fettuccine noodles are the classic choice for Alfredo sauce (and they sound fancy when you say it with an Italian accent), feel free to use any type of pasta you have hiding in your pantry.

Penne pasta, spaghetti, or even those whimsical bow-tie ones will do the trick.

Remember, the pasta police won’t arrest you for being creative.

Just cook it according to the package directions in a large pot of salted water, and you’re golden!

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ANY ADDITIONS?

I’m dreaming of that heavy cream. Save that recipe card, people!

This one is going down in the history books.

• Sautéed Mushrooms: Add them for an earthy flavor that says, “I’m sophisticated.”
• Sun-Dried Tomatoes: Toss in some for a tangy twist that’ll make your taste buds tango.
• Fresh Spinach: Sneak in some greens because adulting means eating vegetables.
• Red Pepper Flakes: Spice things up if you’re feeling a little daring.
• Grilled Shrimp: Make it a surf and turf extravaganza!
• Balsamic Glaze: Drizzle on top for that “I just ate at a five-star restaurant” feeling.
• Roasted Garlic: For those who believe there’s no such thing as too much garlic.
• Lemon Zest: Add a sprinkle to brighten up the dish and your day.
• Parmesan Crisps: Crush some on top for extra crunch and cheese. Who doesn’t love more cheese?
• Fresh Basil Leaves: Garnish like a pro and add a pop of color.

ANY SUBSTITUTIONS?

Any good pasta recipe can stand some subs. This list should get your brain workin.

• Heavy Whipping Cream: Swap with half-and-half or milk for a lighter option (but let’s be real, we’re here for indulgence).
• Parmesan Cheese: Use Pecorino Romano or Grana Padano if you’re feeling adventurous.
• Ribeye Steak: Replace with chicken, tofu, or even portobello mushrooms for a vegetarian twist.
• Butter: Olive oil works in a pinch, but butter makes everything better, doesn’t it?
• Fettuccine Pasta: Gluten-free pasta or zucchini noodles if you’re watching those carbs.
• Steak Seasoning: Mix up your own with garlic powder, kosher salt, and black pepper.

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Refrigerator

• Store leftovers in an airtight container—assuming there are any leftovers!
• Keep in the fridge for up to 3 days.
• Reheat gently over medium heat, adding a splash of milk or cream to revive that luscious sauce.

Freezer

• Not recommended because the cream sauce might throw a tantrum and separate.
• If you must, freeze the steak and pasta separately, sans sauce.

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There you have it—Steak Pasta Alfredo that’s so good, it’ll make you question ever dining out again.

It’s rich, it’s creamy, and it’s got juicy slices of steak that make every bite a delight.

Plus, you made it yourself, so go ahead and take a bow.

Whether it’s for a date night, a family dinner, or just because you love pasta (who doesn’t?), this dish is always a hit!