Creamy Steak Alfredo
Creamy Steak Alfredo
Ingredients
For the Steak
- 1 1/2 pounds sirloin steak, about 1-inch thick
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Alfredo Sauce
- 1/2 cup butter, unsalted
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 4 ounces cream cheese, softened
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
Instructions
- 1
Pat the sirloin steak dry with paper towels. In a small bowl, combine garlic powder, onion powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the seasoning mixture evenly over both sides of the steak.
⏱️ 5 min
- 2
Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the seasoned steak in the hot skillet.
⏱️ 2 min
- 3
Sear the steak for 3-5 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to check for internal temperature (130-135°F for medium-rare). Remove the steak from the skillet and let it rest on a cutting board, tented loosely with foil, for at least 5 minutes.
⏱️ 10 min
- 4
While the steak rests, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 5
In the same skillet (or a separate saucepan if preferred) over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 6
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and add the softened cream cheese, stirring until completely melted and smooth.
⏱️ 5 min
- 7
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 8
Slice the rested steak against the grain into thin strips. Add the cooked and drained fettuccine to the Alfredo sauce and toss to coat evenly.
⏱️ 3 min
- 9
Serve the creamy Alfredo pasta immediately, topped with the sliced steak. Garnish with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Steak Alfredo
For the Steak
- 1 1/2 pounds sirloin steak, about 1-inch thick
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Alfredo Sauce
- 1/2 cup butter, unsalted
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 4 ounces cream cheese, softened
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
Instructions
- 1
Pat the sirloin steak dry with paper towels. In a small bowl, combine garlic powder, onion powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the seasoning mixture evenly over both sides of the steak.
⏱️ 5 min - 2
Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the seasoned steak in the hot skillet.
⏱️ 2 min - 3
Sear the steak for 3-5 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to check for internal temperature (130-135°F for medium-rare). Remove the steak from the skillet and let it rest on a cutting board, tented loosely with foil, for at least 5 minutes.
⏱️ 10 min - 4
While the steak rests, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 5
In the same skillet (or a separate saucepan if preferred) over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 6
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and add the softened cream cheese, stirring until completely melted and smooth.
⏱️ 5 min - 7
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 8
Slice the rested steak against the grain into thin strips. Add the cooked and drained fettuccine to the Alfredo sauce and toss to coat evenly.
⏱️ 3 min - 9
Serve the creamy Alfredo pasta immediately, topped with the sliced steak. Garnish with fresh chopped parsley.
⏱️ 1 min