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Creamy Steak Fettuccine Alfredo

creamy steak fettuccine Alfredo in a neutral ceramic bowl, with a fork lifting saucy fettuccine and a medium-rare steak slice, garnished with parsley and Parmesan.
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Creamy Steak Fettuccine Alfredo is a rich, cozy pasta dinner with tender sliced steak, silky Parmesan cream sauce, garlic, and fettuccine. It comes together in about 30 mins and feels special enough for date night while still being simple enough for a weeknight.

Ingredients

Scale
  • 1 large ribeye or sirloin steak, about 12 to 14 oz
  • 250 g fettuccine
  • 2 tbsp butter, divided
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • ¾ cup grated Parmesan
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of red pepper flakes, optional

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve ½ cup pasta water, then drain.
  2. Season the steak: Pat the steak dry and season both sides generously with salt and black pepper.
  3. Sear the steak: Heat olive oil in a very hot skillet. Sear the steak for 3 to 5 mins per side, depending on thickness and desired doneness.
  4. Baste and rest: Add 1 tbsp butter and half the garlic during the final minute, then spoon the garlic butter over the steak. Transfer to a board and rest for 5 to 10 mins before slicing.
  5. Make the sauce: Lower the heat to medium low and add the remaining 1 tbsp butter to the same skillet. Stir in the remaining garlic for 30 seconds, pour in the heavy cream, and simmer gently for 2 to 3 mins.
  6. Finish the Alfredo: Reduce the heat to low and whisk in Parmesan a little at a time until smooth. Add splashes of reserved pasta water as needed to loosen the sauce.
  7. Toss and serve: Add the fettuccine to the sauce and toss until fully coated. Season with salt, black pepper, and red pepper flakes, then top with sliced steak, parsley, and extra Parmesan if desired.

Notes

For the smoothest Alfredo, keep the heat low once the Parmesan goes in and do not let the sauce boil. Store leftovers in an airtight container in the fridge for up to 3 days, then reheat gently in a skillet with a splash of milk, cream, or pasta water.

Nutrition

Find it online: https://thesavorymama.com/creamy-steak-fettuccine-alfredo/