Steak Alfredo Recipe

There’s something incredibly satisfying about combining two classic dishes—steak and Alfredo pasta—into one indulgent meal. This Steak Alfredo recipe is the ultimate comfort food, blending the rich, creamy flavor of Alfredo sauce with tender, perfectly cooked steak. Whether you’re cooking for a special occasion or just because you’re in the mood for something hearty, this dish is sure to impress. Plus, it’s way easier to pull together than you might think. Let me walk you through how I make this at home, with some tips and tricks I’ve picked up along the way!

this RECIPE

Why this steak Alfredo is a game-changer

You know how sometimes you’re craving a dish that feels like it’s straight off a restaurant menu, but you don’t want to deal with the whole dining out experience? That’s where this Steak Alfredo comes in. It’s one of those meals that feels fancy—without any of the fuss. The rotini noodles soak up that creamy sauce like a dream, while the steak adds a bold, savory punch. And the best part? You don’t need a ton of complicated ingredients to make it happen. With just a few steps, you’re on your way to a steak and pasta masterpiece.

A little story: my first time making steak Alfredo

I still remember the first time I made this dish for a dinner party with friends. It was one of those cold, rainy evenings when comfort food was an absolute must. I didn’t have a set plan, but I knew I wanted something creamy, something hearty. Alfredo sauce was an obvious choice, but I wanted to elevate it a little. I had some steaks in the fridge, and that’s when it hit me—why not combine the two? The result was pure magic. The creamy pasta mixed with juicy steak was such a hit, everyone went back for seconds (and thirds!). Now, this dish has become a go-to in my dinner rotation whenever I want to impress without spending hours in the kitchen.

Where does Alfredo come from? A quick backstory

While Alfredo sauce is a staple in American-Italian cuisine, it actually has its roots in Italy, specifically in Rome. It was originally created by a man named Alfredo di Lelio in the early 20th century as a simple dish of pasta tossed with butter and parmesan. The version we’re most familiar with today—made with heavy cream—became popular in the U.S., thanks to American tourists who fell in love with the dish abroad. Over the years, it has evolved into the rich, creamy sauce we know today, often paired with fettuccine, chicken, or in this case, steak!

Let’s talk ingredients: the key players

For a recipe that feels this fancy, the ingredient list is refreshingly simple. Here’s a closer look at some of the stars of this dish:

• Eye of round steak (or your preferred cut): This cut is lean but still flavorful, and cooks up quickly in the skillet. If you’re feeling indulgent, ribeye or New York strip would also be fantastic. For a more budget-friendly option, sirloin works great too.
• Rotini noodles: I love using rotini for this recipe because its spiral shape holds onto the sauce so well. But feel free to swap in fettuccine or penne if you prefer.
• Garlic puree: The garlic adds a punch of flavor that balances out the richness of the sauce. Fresh minced garlic works too if you don’t have puree on hand, just be sure to sauté it gently to avoid burning.
• Heavy cream: This is what gives the Alfredo sauce its luxurious, velvety texture. If you’re looking for a lighter option, half-and-half works, though the sauce will be a little thinner.
• Parmesan cheese: Freshly shredded parmesan is best here, as it melts into the sauce beautifully. Pre-grated cheese can sometimes be coated with anti-caking agents that prevent it from melting as smoothly.

Kitchen gear: what you need (and what you can totally skip)

When making this dish, you really don’t need a ton of fancy kitchen tools. Here are the basics:

• Non-stick skillet: This is essential for searing the steak and making the sauce all in one pan. If you don’t have a non-stick skillet, a well-seasoned cast iron pan works too.
• Instant-read thermometer: This is a game-changer for cooking steak. If you don’t have one, I highly recommend it. It takes all the guesswork out of making sure your steak is cooked perfectly.
• Tongs and a good spatula: For flipping the steak and stirring the sauce. If you’ve got these, you’re good to go!

Step-by-step: my foolproof method for steak Alfredo

Alright, let’s get to the fun part—cooking! I’ll walk you through the steps like we’re making this together in the kitchen.

1. Cook the pasta: Get your pot of water boiling and cook the rotini according to the package directions. Don’t forget to salt the water—it makes a world of difference in the flavor! Once the pasta is done, drain it and set it aside.
2. Prep and cook the steak: While the pasta’s cooking, brush your steaks with oil and sprinkle on the Montreal steak spice. I like using this seasoning because it adds such a great mix of flavors—garlicky, peppery, and a little bit smoky. Heat your skillet over medium-high heat and sear the steaks for about 3-4 minutes per side (depending on thickness). Use your instant-read thermometer here—130-135°F will give you a perfect medium-rare steak. Once the steaks are done, let them rest under foil to keep warm. (Resting is key to juicy steak, trust me!)
3. Make the Alfredo sauce: After the steaks are done, wipe out the skillet to get rid of any burnt bits, then lower the heat to medium. Melt the butter, stir in the garlic puree, and sauté it just long enough to release that wonderful aroma—about 30 seconds to a minute. Next, pour in the heavy cream, salt, and pepper. Bring it to a boil, then let it simmer for a few minutes until it thickens up.
4. Combine it all: Once the sauce is nice and thick, add the cooked rotini and stir to coat every piece of pasta in that creamy goodness. Then, stir in the parmesan cheese until it’s melted and smooth. Slice the rested steak into thin strips, and you’re ready to serve!

Fun variations to try

Want to put your own spin on this dish? Here are some ideas I’ve experimented with:

• Low-carb option: Swap out the rotini for zucchini noodles or spaghetti squash to make this a lower-carb meal. The Alfredo sauce is rich enough that you won’t even miss the pasta.
• Vegan Alfredo: You can make a plant-based version by using a dairy-free cream (like coconut cream or cashew cream) and vegan parmesan. Instead of steak, try pan-searing some marinated tofu or mushrooms for a hearty, meat-free alternative.
• Seasonal veggies: I love adding roasted vegetables to this dish when I want to bulk it up a little. Roasted broccoli or asparagus works great here, and they pair so well with the richness of the Alfredo sauce.
• Spicy twist: If you like a bit of heat, try adding a pinch of red pepper flakes to the sauce. The subtle spice adds an exciting contrast to the creamy Alfredo.

How to serve steak Alfredo like a pro

When it comes to serving this dish, presentation is key—especially if you’re cooking for company. I like to pile the creamy pasta in the center of the plate and top it with slices of steak arranged fan-like over the top. A sprinkle of extra parmesan and some chopped fresh parsley adds a pop of color and makes the dish look extra fancy. Pair it with a side of roasted garlic bread and a simple salad to round out the meal.

beverages to pair with steak Alfredo

For a creamy dish like this, you’ll want a drink that complements the richness without overwhelming it. Here are a few of my favorite pairings:

• Sparkling water with lemon: The light, bubbly texture of sparkling water helps cut through the richness of the Alfredo sauce.
• Iced tea (unsweetened or lightly sweetened): The subtle tannins in tea offer a nice contrast to the creaminess, and the refreshing coldness is perfect for balancing the dish.
• Lemonade: A classic pairing with pasta, especially if you like a bit of sweetness to go with the savory flavors of the steak and Alfredo.

Storing and reheating leftovers

If you happen to have leftovers (which doesn’t always happen in my house!), here’s how to keep them tasting fresh:

• Refrigerating: Store the steak and pasta separately if possible, to keep the steak from getting soggy in the sauce. They’ll keep for up to 3 days in airtight containers.
• Reheating: For the pasta, add a splash of cream or milk before reheating it on the stovetop over low heat. This will help restore the sauce’s creaminess. Reheat the steak in the oven at a low temperature (around 275°F) for about 10 minutes to avoid overcooking it.

Adjusting for different serving sizes

This recipe serves about 4 people, but if you need to make it for a larger crowd, no problem! You can easily double the ingredients, but make sure to cook the steaks in batches to avoid overcrowding the pan. If you’re only cooking for two, you can halve the pasta and sauce ingredients but still cook the same amount of steak—because let’s be real, more steak is never a bad thing!

Common questions about steak Alfredo

1. Can I use a different type of pasta?
Absolutely! Fettuccine, penne, or even spaghetti would work just as well. Just use whatever pasta you have on hand.

2. How do I make the sauce thicker?
If your sauce isn’t thickening as much as you’d like, let it simmer for a few more minutes or add a little extra parmesan cheese.

3. What’s the best way to slice the steak?
Always slice against the grain! This ensures each bite is tender, not chewy.

4. Can I make this dish ahead of time?
You can make the Alfredo sauce and cook the pasta ahead of time, but I’d recommend cooking the steak just before serving to keep it juicy and tender.

5. Is there a lighter version of this recipe?
You can use half-and-half instead of heavy cream, or even swap out some of the cream for chicken broth to lighten things up a bit.

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