Spicy Steak and Pepper Fettuccine Alfredo
Spicy Steak and Pepper Fettuccine Alfredo
Ingredients
For the Steak and Vegetables
- 1 pound petite sirloin steak, thawed and thinly sliced against the grain
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 4 bacon, slices, cut into 1/2-inch pieces
- 1/2 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 garlic, cloves, minced
For the Alfredo Sauce
- 4 tablespoons unsalted butter
- 2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 cup chicken broth, optional, for thinning
For the Pasta and Garnish
- 1 pound fresh fettuccine
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the thinly sliced petite sirloin steak dry with paper towels. Toss the steak with the Cajun seasoning until evenly coated. Set aside.
⏱️ 5 min
- 2
In a large skillet or Dutch oven, cook the bacon pieces over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the skillet, draining any excess.
⏱️ 8 min
- 3
Increase the heat to medium-high. Add the olive oil to the skillet with the bacon fat. Sear the seasoned steak in batches, if necessary, for 1-2 minutes per side until browned. Do not overcrowd the pan. Remove the steak from the skillet and set aside with the bacon.
⏱️ 5 min
- 4
Reduce the heat to medium. Add the sliced yellow onion and red bell pepper to the same skillet. Sauté for 5-7 minutes, or until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 5
While the vegetables are cooking, bring a large pot of salted water to a rolling boil for the fettuccine. Cook the fresh fettuccine according to package directions until al dente, usually 2-4 minutes. Reserve 1 cup of pasta water before draining.
⏱️ 5 min•🌡️ 212
- 6
To the skillet with the vegetables, add the unsalted butter and let it melt. Pour in the heavy cream, salt, black pepper, and red pepper flakes. Bring the sauce to a gentle simmer, stirring occasionally. Reduce heat to low and gradually stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a splash of chicken broth or reserved pasta water until desired consistency is reached.
⏱️ 7 min
- 7
Add the cooked steak and drained fettuccine to the Alfredo sauce in the skillet. Toss gently to combine, ensuring the pasta and steak are well coated. Stir in most of the crumbled bacon, reserving some for garnish.
⏱️ 5 min
- 8
Serve immediately, garnished with the remaining crumbled bacon and fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Steak and Pepper Fettuccine Alfredo
Ingredients
For the Steak and Vegetables
- 1 pound petite sirloin steak, thawed and thinly sliced against the grain
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 4 bacon, slices, cut into 1/2-inch pieces
- 1/2 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 garlic, cloves, minced
For the Alfredo Sauce
- 4 tablespoons unsalted butter
- 2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 cup chicken broth, optional, for thinning
For the Pasta and Garnish
- 1 pound fresh fettuccine
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the thinly sliced petite sirloin steak dry with paper towels. Toss the steak with the Cajun seasoning until evenly coated. Set aside.
⏱️ 5 min - 2
In a large skillet or Dutch oven, cook the bacon pieces over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the skillet, draining any excess.
⏱️ 8 min - 3
Increase the heat to medium-high. Add the olive oil to the skillet with the bacon fat. Sear the seasoned steak in batches, if necessary, for 1-2 minutes per side until browned. Do not overcrowd the pan. Remove the steak from the skillet and set aside with the bacon.
⏱️ 5 min - 4
Reduce the heat to medium. Add the sliced yellow onion and red bell pepper to the same skillet. Sauté for 5-7 minutes, or until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 5
While the vegetables are cooking, bring a large pot of salted water to a rolling boil for the fettuccine. Cook the fresh fettuccine according to package directions until al dente, usually 2-4 minutes. Reserve 1 cup of pasta water before draining.
⏱️ 5 min•🌡️ 212 - 6
To the skillet with the vegetables, add the unsalted butter and let it melt. Pour in the heavy cream, salt, black pepper, and red pepper flakes. Bring the sauce to a gentle simmer, stirring occasionally. Reduce heat to low and gradually stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a splash of chicken broth or reserved pasta water until desired consistency is reached.
⏱️ 7 min - 7
Add the cooked steak and drained fettuccine to the Alfredo sauce in the skillet. Toss gently to combine, ensuring the pasta and steak are well coated. Stir in most of the crumbled bacon, reserving some for garnish.
⏱️ 5 min - 8
Serve immediately, garnished with the remaining crumbled bacon and fresh chopped parsley.
⏱️ 2 min