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.

Course Main Course

Cuisine American

Keyword Steak Pasta Alfredo

Prep Time 10

Cook Time 20

Servings servings

Calories 1327kcal

Author Dana DeVolk

Bring a large pot of salted water to a boil. Cook fettuccini according to the package instructions, until al dente.
10 ounces fettuccine pasta
Reserve ½ cup pasta water and set aside.
Season steaks on both sides with steak seasoning.
24 ounces ribeye steaks, 1 tablespoon steak seasoning
Heat oil in a large skillet over medium-high heat.
1 tablespoon olive oil
Add steaks and cook for 3 to 4 minutes on each side, or until your desired doneness.
Remove steaks to a plate. Wipe the skillet with a paper towel and reduce heat to medium.
Add butter and cream to skillet. Simmer for 3 to 5 minutes, or until the sauce is slightly thickened.
½ cup unsalted butter, 1 ½ cups heavy whipping cream
Add in garlic, Italian seasoning, salt, and pepper.
1 clove garlic, ½ teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon freshly cracked black pepper
Whisk in parmesan cheese until melted and the sauce is thick.
1 ½ cups freshly grated Parmesan cheese
Add drained pasta and reserved pasta water to the skillet. Toss to coat.
Slice steaks and serve over pasta garnished with parmesan cheese and parsley if desired.
Fresh chopped parsley for garnish

Grate Your Own Cheese: Pre-shredded cheese has fillers. Grate your own Parmesan cheese for that melt-in-your-mouth goodness.
Don’t Overcook the Steak: Unless you like your steak like a hockey puck, aim for medium-rare to medium for juiciness.
Save That Pasta Water: It’s liquid gold! Use a cup of pasta water to adjust your sauce’s consistency.
Heat Matters: Cook your steak in a hot skillet to get that lovely sear. No one likes a pale steak.
Season As You Go: Taste your sauce and adjust. Your palate knows best!
Rest is Best: Let your steak rest on a cutting board before slicing. It needs a nap after all that heat.