Fettuccine Alfredo with Steak

5 from 1 vote

Fettuccine Alfredo with Steak

This Steak Fettuccine Alfredo recipe features seasoned steak seared to perfection nestled on top of fettuccine noodles slathered in a rich, creamy alfredo sauce.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Keyword: Creamy Steak Fettuccine, Fettuccine Alfredo with Steak, Steak Alfredo

Servings:

Calories: 1202kcal

Author: Ryan Allen

Equipment

My Favorite Skillet

Ingredients

Pasta

16 ounces fettuccine pasta

Steak

2 pounds New York strip steak cubed into bite sized pieces
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
2 tablespoons olive oil

Alfredo Sauce

½ cup unsalted butter
3 teaspoons garlic minced
2 cups heavy cream
½ cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
2 cups parmesan cheese finely shredded

Instructions

Boil a salted pot of water in a large pot over high heat. Add pasta, cook fettuccini according to package instructions, and drain and set aside.
While pasta is cooking, heat oil over medium-high heat in a large skillet. Sear the steak for 2-3 minutes to form a brown crust. Work in batches if needed to avoid overcrowding the pan. Set the seared steak bites aside on a plate and cover with foil.
Heat butter in a large skillet over medium-high heat. Add garlic and brown for 30 seconds.
Slowly start to whisk in heavy cream and milk. Whisk continuously until the sauce is well combined.
Slowly whisk in the parmesan cheese, garlic powder, onion powder, and black pepper when the sauce starts to bubble. Whisk continuously until the sauce is smooth. Then, reduce the heat to low and simmer the Alfredo sauce for 2-3 minutes or until it thickens.
Add cooked fettuccine and steak to the Alfredo sauce. Mix until well combined and coated in the Alfredo sauce.
Garnish with shredded Parmesan cheese and parsley before serving, and enjoy!

Notes

- Save some pasta water: Pasta water works well to thin out the sauce if you find it too thick. Save about 1 cup when you drain the pasta in case you need it.

- Use freshly grated parmesan: Freshly grated parmesan is much superior in flavor and texture to shelf stable parmesan, so go with fresh.

- Store leftovers: Place leftover steak and alfredo in an airtight container in the fridge for up to 3 days. You can freeze this creamy steak alfredo recipe for up to 1 month, but the pasta may not have the same texture once thawed and reheated. The sauce will thicken once it's been refrigerated, so thin it out with cream or milk before reheating.

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