Steak Alfredo Recipe

There’s just something about a creamy Alfredo sauce that brings an instant comfort to the table, and when you pair it with perfectly cooked steak? Well, that’s a dinner that feels downright indulgent. This Steak Alfredo recipe is my go-to for those nights when I’m craving something a little extra, but still want to keep things straightforward. You get the best of both worlds—tender pasta drenched in a rich, garlicky Parmesan sauce, with slices of juicy, well-seasoned steak perched right on top. It’s the kind of meal that feels restaurant-quality, but with a home-cooked heart. Let me tell you how this all comes together and a few of my favorite tricks to make it truly shine.

I still remember the first time I tried steak with Alfredo sauce. It was one of those “why didn’t I think of this before?” moments. I was sitting at a small Italian restaurant and my eyes fell on a dish that combined creamy pasta with slices of seared steak. I was intrigued. I had always paired Alfredo sauce with chicken, and steak was my go-to for a good BBQ, but the two together? Game changer. I ordered it and immediately fell in love. The richness of the sauce was the perfect backdrop for the meaty flavor of the steak, and it wasn’t long before I was attempting to recreate it at home. After some tweaking (and lots of taste-testing), I came up with this version, and it has become a household favorite.

this RECIPE

🍝 Why this Steak Alfredo is an absolute must-try

This Steak Alfredo hits the spot because it balances luxury with simplicity. The silky Alfredo sauce clings to every rotini noodle, soaking up the flavor of Parmesan and garlic, while the steak adds a savory punch. And here’s the best part: it’s actually pretty quick to make. The entire meal can be pulled together in just about 30 minutes, so it’s perfect for weeknights but feels special enough for a weekend dinner or even a small gathering with friends.

But the real magic happens when you bite into that perfectly seasoned, medium-rare steak alongside the creamy pasta. The steak’s bold, beefy flavor adds a depth that complements the Alfredo sauce in a way that’s unexpected but oh-so-satisfying. Trust me, once you try it, you’ll never look at Alfredo the same way again.

A little backstory: Steak Alfredo’s Italian roots (with a twist)

Alfredo sauce, as most of us know it, hails from Rome—famed for its simple combination of butter, cream, and Parmesan cheese. Originally, it didn’t even involve cream, but as it made its way to the U.S., chefs added heavy cream to make it richer and more indulgent (thank goodness!). While the traditional version is often paired with fettuccine, this recipe switches it up with rotini, those fun corkscrew noodles that catch the sauce in every twist and turn. Adding steak is a modern twist, merging Italian indulgence with good old steakhouse vibes, creating something that’s definitely not classic but still undeniably delicious.

Let’s talk ingredients: the stars of the dish

Every great recipe starts with quality ingredients, and this Steak Alfredo is no different. Here’s what makes this one shine:

• Steak: I’ve used eye of round steaks here, which are lean and cook up quickly, but you can really use any cut you prefer. Ribeye or New York strip would be divine for a more decadent touch, while flank steak is a budget-friendly option that still delivers tons of flavor. Just make sure not to overcook it—aim for medium-rare to keep it juicy.
• Rotini noodles: I love using rotini in this recipe because its spirals hold onto the Alfredo sauce beautifully. But if you’re out, fettuccine or penne will do the trick. Just make sure to cook your pasta al dente for that perfect bite.
• Heavy cream and butter: These two are the foundation of our Alfredo sauce, creating a luscious, velvety base that’s impossible to resist. If you want to lighten things up, you can swap in half-and-half, but I say go big or go home on this one!
• Parmesan cheese: Use freshly shredded Parmesan if you can; it melts more smoothly and adds an extra nutty richness. Pre-grated can work in a pinch, but freshly grated is always the better bet.

Kitchen gear: What you’ll need to pull this off

For this recipe, the kitchen tools you’ll need are pretty straightforward:

• A good non-stick skillet: This is key for cooking the steak and making the sauce all in one pan. Plus, it makes cleanup way easier. Cast iron works, too, if you prefer a bit of extra sear on your steak.
• Tongs or a spatula: You’ll need these to flip your steak and give the pasta a good stir once everything’s in the pan.
• Instant-read thermometer: While not essential, this little tool is a game-changer for cooking steak. It takes the guesswork out of doneness, so you’ll never accidentally overcook (or undercook) your steak again.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Cook the pasta: Start by boiling your rotini noodles in salted water according to the package instructions. Don’t forget to season the water—it really does make a difference. Once cooked, drain and set the pasta aside. (Pro tip: save a cup of pasta water in case you need to loosen the sauce later!)
2. Season and sear the steak: Brush both sides of your steak with oil and sprinkle generously with Montreal steak spice. Heat your skillet over medium-high heat and wait until it’s nice and hot before adding the steak. Cook for 4-5 minutes per side for medium-rare, but keep an eye on it and adjust to your liking. Use a thermometer if you can—130-135°F is your target for that perfect pink center.
3. Make the sauce: Once the steak is done, transfer it to a cutting board and cover with foil to rest. Wipe the skillet quickly, then melt the butter over medium heat. Stir in the garlic puree (you’ll smell the magic happening here), then add the heavy cream, salt, and pepper. Bring it to a boil, and let it bubble away for a few minutes to thicken.
4. Add the pasta and cheese: Once the sauce has thickened to your liking, reduce the heat to low and stir in the cooked pasta. Toss everything together until the noodles are coated in creamy goodness. Add the Parmesan cheese, stirring until it’s melted and combined with the sauce.
5. Slice and serve: Slice your steak against the grain into thin strips. Plate up the pasta and top with those juicy steak slices. A sprinkle of extra Parmesan never hurt anyone, and maybe a bit of fresh parsley if you’re feeling fancy.

Variations: How to make this your own

If you’re like me, you probably love experimenting with different flavors and ingredients. Here are a few ways you can change up this Steak Alfredo to suit your tastes or dietary needs:

• Gluten-free: Swap the rotini for your favorite gluten-free pasta. These days, there are tons of options that hold up beautifully in creamy sauces.
• Low-carb: If you’re watching your carbs, try serving the steak and Alfredo sauce over zucchini noodles or spaghetti squash. It’s lighter but still rich and satisfying.
• Vegan option: While this recipe is inherently meaty and creamy, you can create a plant-based version by using a vegan cream (like coconut or cashew-based cream) and vegan Parmesan. Swap the steak for portobello mushrooms for a meaty texture!
• Seasonal twist: Add roasted vegetables like asparagus, cherry tomatoes, or even butternut squash to the dish. It adds color and a nice balance to the richness of the sauce.

How to serve and make it look fancy

To make this dish really shine, I like to serve it family-style on a large platter. Pile the creamy pasta high in the center, then fan out the steak slices over the top for a bit of drama. A few extra curls of Parmesan and some chopped parsley give it that restaurant-worthy finish. Pair this with a simple side salad and some crusty garlic bread, and you’ve got a meal that’s sure to impress.

Drink pairings: My go-to sips

For a meal this rich, you want something that will cut through the creaminess. A crisp white wine like a Pinot Grigio or a buttery Chardonnay would work perfectly. If you’re a red wine drinker, go for something light and fruity like a Pinot Noir or even a bold Cabernet Sauvignon. And if you’re keeping it non-alcoholic, a sparkling water with a squeeze of lemon or lime is wonderfully refreshing alongside this dish.

Storage and reheating tips

If you’ve got leftovers (lucky you!), store the steak and pasta separately in airtight containers. The pasta will keep well in the fridge for up to 3 days, but I recommend reheating the steak gently in a pan so it doesn’t lose its tenderness. To reheat the pasta, add a splash of cream or milk to loosen the sauce, and warm it over medium-low heat while stirring occasionally.

Scaling the recipe for different sizes

Whether you’re cooking for two or feeding a crowd, this recipe is pretty easy to adjust. For smaller servings, simply halve the steak and pasta amounts, but keep the sauce ingredients the same (trust me, you’ll want extra). For a crowd, you can easily double the pasta and sauce, but be sure to cook the steaks in batches so they don’t overcrowd the pan and steam instead of sear.

Potential issues (and how to avoid them)

• Sauce too thick? Just add a splash of reserved pasta water to thin it out until it reaches your desired consistency.
• Overcooked steak? It happens! If you find your steak is a bit overdone, slice it thinly and top with extra sauce to help moisten it up.
• Curdled sauce? Make sure your cream isn’t boiling too vigorously. Keep the heat at a gentle boil and stir frequently.

Ready to dive in?

If you’re looking for a dinner that feels indulgent yet totally doable, this Steak Alfredo is your answer. It’s rich, flavorful, and packed with that homemade charm that’ll have everyone asking for seconds. Give it a try, play around with the variations, and let me know how it turns out for you!

Frequently Asked Questions

Can I use a different type of pasta?
Yes! Fettuccine, penne, or any short pasta that holds sauce well will work great.

What’s the best cut of steak to use?
Eye of round is lean and budget-friendly, but ribeye or New York strip would be delicious for a more decadent option.

Can I make this dish ahead of time?
You can make the sauce and pasta ahead, but cook the steak just before serving for the best texture and flavor.

How do I know when my steak is done?
Use an instant-read thermometer. For medium-rare, aim for 130-135°F.

Can I freeze this dish?
The sauce doesn’t freeze well due to the cream, but you can freeze the cooked steak. Thaw and reheat gently to avoid overcooking.

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