Planning a special romantic evening but torn between steak and pasta? Our easy solution: have both! Chicken fettuccine will always be a classic, but for those special occasions, steak adds a touch of luxury to this beloved pasta dish. Served with sweet cherry tomatoes, spinach, and a homemade balsamic sauce, it looks like it took hours to prepare, yet it’s actually ready in just 30 minutes. Whether you need a last-minute Valentine’s dinner recipe (we won’t judge!) or simply want to treat yourself after a long week, this Steak Fettuccine will be your new favorite.
Don’t want to add steak to your pasta? No problem. Prepare our reverse-seared steak or Cajun butter steak, and serve it alongside plain pasta or with our signature Alfredo sauce instead of the creamy sauce used here.
For a romantic evening, present this special meal with roasted asparagus, stuffed mushrooms, or a sheet pan Panzanella for an unforgettable dinner.
Deliciously rich, cheesy, and creamy Alfredo sauce envelops every strand of ribbon-like fettuccine noodles, topped with perfectly cooked slices of mini fillet mignon. This transforms a simple dish into an exquisite Steak Alfredo, making it your go-to for your next romantic evening or special occasion.
Just like you and your partner, this is the perfect duo! For a truly special meal, there’s nothing better than a delicious, melt-in-your-mouth steak paired with al dente pasta smothered in a rich, homemade creamy and cheesy Alfredo sauce.
My easy homemade sauce, made with simple ingredients, will elegantly coat your pasta noodles. I opt for long, wide fettuccine, but many delicious options work: tagliatelle, linguine, or tubular pasta like penne, cavatappi, and bucatini. Your special meal will come together effortlessly, and serving will be splendid when you add slices of your favorite beef to the creamy pasta.
Why You’ll Love This Steak Alfredo
- Steak and pasta pair perfectly with a creamy Alfredo sauce.
- It is protein packed and full of flavor.
- This romantic meal is easy to make.
- This is an elegant meal but takes 30 minutes or less to impress!
Ingredient
Crafting an amazing Alfredo sauce doesn’t require much effort, just a few simple, high-quality ingredients. For a full list of ingredients and the complete recipe, please scroll down this blog post to find the recipe card.
- Pasta: I used Fettuccine pasta and like to buy the fresh refrigerated kind but any type goes
- Steak: You could use a New York strip steak, filet, ribeye, porterhouse, or even a skirt steak. Any cut of beef that works for your personal preference and your budget.
- Parmesan:
_It’s important to use freshly and finely grated cheese. Parmigiano Reggiano or Parmesan will work well.
_Freshly grated parmesan also tastes a lot because it is fresher and creamier.
_Pre-grated cheese contains preservatives that keep the cheese shreds from clumping together, because of these preservatives the cheese also does not melt together as well when cooking.
Especially with today’s grocery prices, you get more for your money. An 8oz block shreds more than what is in an 8oz bag.
- Heavy cream: Heavy cream is thicker and fattier than regular milk and mixing with the Parmesan cheese creates the creamiest of sauces.
- Butter: Unsalted butter is what I prefer. Especially with the saltiness of the fresh Parmesan you do not need a lot of additional salt in general.
Directions
- Make the sauce first. Heat the butter and cream
- Simmer for 15 minutes.
- Remove from heat & stir in Parmesan, seasonings and fresh parsley.
- Boiled salted water for the pasta.
- Meanwhile, make the steak. Season with salt and pepper.
- Heat olive oil in a pan or cast iron.
- Sear on each side for 3-4 minutes.
- Transfer to the oven for another 3-5 minutes
- Add pasta and cook until al dente. Toss pasta in the Alfredo sauce.
- Remove the steak from the oven and let it rest for 5 minutes before slicing.
- Serve steak over pasta and enjoy!
Which steak cut is ideal ?
I used to be intimidated by cooking meat, but once I got a good quality thermometer, I felt confident tackling anything! If you’re aiming for medium doneness, look for an internal temperature of 145°F. Medium-cooked meat will be mostly pink with a small gray ring and a red strip in the middle. If you’re looking for medium-rare, aim for 130-135°F.
Choosing the right cut of meat is always an adventure, but there are many wonderful, tender cuts with plenty of marbling to choose from: filet mignon (my favorite!), ribeye, and T-bone, to name just a few.
- Ribeye: The ribeye is from the section of beef call the beef rib. It is between the chuck (shoulder) and the loin. This part of the animal collects more intramuscular fat, which creates fantastic marbling unique to the ribeye.
- Sirloin: this is a leaner cut of meat, more affordable, but still has a lot of flavor.
- Filet Mignon: This lean and delicious cut from the heart of the tenderloin is one of the most desirable cuts of steak. This is what I used in the photos in this post.
- T-Bone: The T-Bone steak is easy to spot with the T-shaped bone running through it. This steak is cut from the short loin, and actually has two different steaks attached to the bone.
Tips and Variations
_Want to switch things up? Instead of steak, consider adding salmon, chicken, or shrimp. For an extra pop of color and nutrition, stir in some steamed broccoli or fresh baby spinach.
_Garnish with gorgonzola cheese for a fun flavor!
_Missing crunch? Add some toasted Panko breadcrumbs on top for a little crunch and flavor!
_If you don’t feel like steak, add salmon, chicken or shrimp!
_I love using Parmigiano Reggiano but feel free to use Parmesan. However, no matter which you choose it is important that the cheese is FRESHLY and FINELY grated. Otherwise it won’t melt into the cream and you’ll end up with grainy sauce.
_Try out a different noodle shape! Short cut pastas work well too, I love bowties, penne or rotini.
_Add in steamed broccoli or baby spinach for a pop of color and veggie
_Reserve some starchy pasta water in case you need it to thin out the Alfredo sauce.
Frequently Asked Questions
What is the best type of steak to use for Steak Alfredo?
For Steak Alfredo, tender cuts that cook quickly are ideal for pan-searing. Popular choices include filet mignon (as mentioned in the text), ribeye, sirloin, or New York strip. These cuts offer great flavor and tenderness when sliced into the pasta.
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine is traditional for Alfredo, many other pasta shapes work beautifully. Tagliatelle, linguine, or even short-cut pastas like penne, rotini, or cavatappi are excellent choices that will hold the creamy sauce well.
How can I ensure my Alfredo sauce is perfectly creamy and not grainy?
The key to a smooth, creamy Alfredo sauce is using freshly and finely grated cheese, especially Parmigiano Reggiano or a good quality Parmesan. If the cheese isn’t finely grated, it won’t melt properly and can lead to a grainy texture. Also, avoid overheating the sauce once the cheese is added.
Can I prepare the Alfredo sauce ahead of time?
While best made fresh, you can prepare the Alfredo sauce a few hours in advance and gently reheat it over low heat, whisking constantly. You might need to add a splash of reserved pasta water or milk to restore its creamy consistency.
What are some good side dishes to serve with Steak Alfredo?
For a balanced and elegant meal, consider serving Steak Alfredo with roasted asparagus, steamed broccoli, stuffed mushrooms, a simple green salad with a vinaigrette, or a fresh Panzanella salad. Garlic bread or crusty artisan bread is also a fantastic addition for soaking up the sauce.
How should I store leftover Steak Alfredo?
Store any leftover Steak Alfredo in an airtight container in the refrigerator for up to 2-3 days. When reheating, do so gently over low heat on the stovetop, adding a tablespoon or two of milk or water to help loosen the sauce and prevent it from drying out.