Steak Fettuccine Alfredo
This steak and fettuccine alfredo is a simple but elegant dinner for two!
I love Valentine’s Day! There, I said it. It seems to be the holiday to dislike, but I can’t help getting excited about it every year. Though, I will confess that we do it a little differently than most.
There are no flowers, no gifts, and no restaurant reservations. Instead we stay in and get the whole family involved with fancy table settings, candles, and champagne (and sparkling cider for the kids). I make us something a little nicer than my usual weeknight fare and we have a lot of fun. The kids go nuts for it! Which, honestly, is my favorite part.
Steak fettuccine alfredo is exactly the type of meal I like to make for any date night-in. It’s super simple, with just 6 ingredients and less than 30 minutes to make. Plus, who can argue with steak and pasta? It’s sophisticated, indulgent, and oh so scrumptious.
Serve it with a tossed salad and a bottle of wine and you’re good to go!
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Steak Fettuccine Alfredo
- 6 ounces fettuccine pasta (170 grams)
- 3 tablespoons butter , divided
- 2 8- oz steaks , I used New York strip (see Notes)
- Salt and pepper
- 3/4 cup heavy whipping cream (185 ml)
- 1/2 cup grated parmesan cheese (5 grams)
- While you cook the steaks, boil pasta in salted water until al dente. Drain and set aside.
- Preheat a cast iron skillet or other heavy-bottomed skillet over medium high heat. Add butter.
- Generously season steaks with salt and pepper. Add to the hot skillet and cook until caramelized and golden brown, 2-4 minutes.
- Flip and cook the other side. Cook steak to your desired doneness. I like to use an instant read thermometer and cook to 145-155 degrees F, or medium.
- Remove steaks from skillet, cover with foil and let rest while you prepare the sauce.
- Return skillet to medium heat. Add remaining butter, heavy whipping cream, and parmesan cheese. Season with salt and pepper.
- Bring sauce to a simmer and cook until cheese is melted and sauce is slightly thickened, stirring frequently, about 5 minutes.
- Add drained pasta to the sauce and toss to coat.
- Slice steaks and serve over pasta. Top with more parmesan cheese, if desired.
- Make sure you choose the right cut of beef. You want one that's tender and has plenty of marbling. Porterhouse/t-bone, ribeye, and filet mignon are also great options. Steaks should be about 1 1/2 inches thick.
10 Comments on “Steak Fettuccine Alfredo”
This is my favorite easy Alfredo sauce!!!
I made this tonight and it was super easy and the family loved it! I had some leftover T-bone steaks, cut them up and browned before making the sauce. I put some frozen peas in the sauce about a minute before it was done and then mixed the steak pieces in. Served with roasted broccoli on the side. I’ll definitely use this one again!
Simple but elegant dinner!
I make this several times a year. I do add peas, mushrooms, a little garlic and approx 1/8 cup chicken broth. I use strip steaks and Kerry’s gold butter. This is my husbands favorite meal. In spring I use fresh picked morel mushrooms. Delicious!
Love all of those additions, delicious!
I was wondering what can I substitute the beef broth with, I will be making this tomorrow but I will not have enough time to go to the store. Thank you for sharing the recipe.
Since the steak is really its own thing and isn’t used to make the pasta, feel free to swap with whatever you have and like, such as chicken, fish, pork, etc. EDIT 2/2023: I just realized this comment asked about broth and not the steak itself. There is no broth required to make this recipe. My apologies for not reading this comment correctly previously.
This recipe is soooo good! My whole family gave this recipe a thumbs up.
There is a comment about beef broth, and I don’t see the beef broth listed in the ingredients. Please advise. Thank you.
Hi Linda! There is no beef broth in this recipe, though some others have commented that they have added broth to this dish for more flavor.