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+ servings

Steak Fettuccine Alfredo

A simple but elegant dinner in for two!
Steak Fettuccine Alfredo for two!
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5 from 7 votes


  • 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.


Sodium: 702mg, Calcium: 386mg, Vitamin C: 1mg, Vitamin A: 2140IU, Sugar: 2g, Fiber: 3g, Potassium: 914mg, Cholesterol: 399mg, Calories: 1365kcal, Saturated Fat: 51g, Fat: 93g, Protein: 69g, Carbohydrates: 64g, Iron: 6mg
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