Steak Alfredo is a fabulous way to elevate one of the best comfort foods around. A classic Alfredo sauce, full of garlicky goodness, pairs beautifully with your favorite steak. This pasta recipe feels fancy, but it’s actually very easy to make and ready in less than 30 minutes.
We all love pasta in our house, but I’m particularly weak for creamy pasta sauces.
And when you pair a garlicky, creamy sauce, like this classic Alfredo sauce, with a perfectly cooked steak… well, you’ve got a delightful meal for any time that also feels like an occasion.
Whether you’re making this as a weeknight dinner for your family or putting it together for a fancier date night at home, you’re in for a treat!
It. Is. Decadent! Many folks don’t associate Italian food with beef, but like Steak Pizzaiola, it is totally doable.
This recipe offers the perfect balance of al dente pasta, juicy broiled steak and a decadent, creamy, garlicky Alfredo sauce that’s so delicious that you’ll want to lick the bowl.
These steak alfredo ingredients are all simple ingredients that should be easy to find at your local grocery store.
- Fettuccine pasta—this is the classic pasta for Fettuccine Alfredo. If it’s not your favorite, use another type of pasta that makes you happy. I think farfalle or rotini would be an excellent choice, especially if you’re serving kids.
- Steak—I used a ribeye steak for this recipe, but you can use whatever cut of steak makes you happy. Purchase one that’s on the thicker side so that you can cook it to perfection.
- Salt and pepper—you’ll need these for your steak. Season it liberally. I like to use about 1 teaspoon of salt per pound of red meat.
- Salted butter—this serves as our base for the Alfredo sauce.
- Fresh garlic—this aromatic adds just a bit more flavor to the cream-based sauce
- Heavy cream—also known as heavy whipping cream. It’s thick, luscious and provides a TON of flavor. There is no substitute.
- Whole milk—this thins out our steak alfredo sauce without skimping on flavor. While you could substitute it for lower fat milk, I don’t suggest that.
- Grated parmesan cheese—please purchase the real deal and not the shelf-stable kind. The cheese counter at our local grocery sells containers of freshly grated parmesan, and I bet yours does, too.
- Fresh parsley—for garnish. This is optional, of course, but I love the pop of color it provides.
How to Make Steak Alfredo
- First and foremost, Remove the steaks from the fridge 30-45 minutes before cooking. Let them warm up. Why? Your steak will cook more evenly if it has a chance to come to temperature instead of cooking it cold.
- Cook the pasta. Read the pasta’s packaging, and cook until the pasta is cooked but still has some shape to it. (This is called al dente.) Drain it in a colander, drizzle with a little olive oil to prevent it from sticking and set it aside. Before you drain the pasta, be sure to reserve some of the pasta water right before doing this. It will help the sauce adhere to the pasta.
- Cook the steak(s). You can sear them in a skillet, grill them or broil them. You want them to basically be cooked before you start the Alfredo sauce because we want the meat to have some time to rest before we cut into it.
- Melt the butter in a large skillet with high sides over medium heat. Don’t turn up the heat higher than this—we don’t want any burned bits making our steak Alfredo sauce bitter. Add the garlic and cook until fragrant. Lower the heat to a simmer (or the lowest setting on your stovetop).
- Pour the cream and milk in. Add in the grated parmesan cheese, and stir until smooth and creamy.
- Once the sauce is done, give it a taste. If necessary, add extra salt and pepper. You can also add in a sprinkling of cayenne pepper if you want a bit more heat.
- Transfer the cooked pasta to the sauce, and toss until it’s coated. This is why we’re using a high-sided skillet—to ensure that there’s enough space for both the pasta and sauce! Pour in some of the pasta water to help the sauce stick to the pasta.
- Serve the pasta with the sliced steak. Garnish with parsley, and enjoy immediately.
- Grate your own cheese – or purchase the grated stuff from your grocery’s cheese counter. Please don’t use a shelf-stable cheese in this steak alfredo recipe.
- Swap out the meat – I used a ribeye, but you could easily serve this alfredo with a New York strip, a tenderloin or a sirloin steak. Use whatever sounds best for you!
- Pasta – Feel free to swap out the pasta shape or type. If you like whole wheat noodles, use those. If you’re gluten free, use your favorite GF noodles.
Storage, Reheating and Freezing
Storage: If you’ve got leftovers, store them in an airtight container in the fridge for 2-3 days tops. I suggest storing the steak and the pasta separately, as they’ll take different times to reheat. I suggest leaving the steak whole, if possible, in an airtight storage container.
Reheating: To reheat the leftover steak alfredo pasta, add a drizzle of milk to the sauce before heating in 30-second bursts in the microwave. Heat until warmed through.
To reheat the leftover steak, sear in a skillet over medium heat or heat in 15-second bursts in the microwave. The steak can become tough in the microwave. I sometimes will remove my steak from the fridge 30-45 minutes before I plan to eat it and let it warm to room temperature.
Freezing: I have not tried freezing this recipe, but have read mixed results about freezing cream-based sauces. I do not recommend freezing leftovers at this time.
More Alfredo Recipes
- Cajun Chicken Alfredo
- One-Pan Sausage Alfredo Pasta
- Alfredo Sausage Stuffed Mushrooms
- Garlic Alfredo Sauce
- Cajun Shrimp Alfredo
Steak Alfredo Recipe
- Remove the steak(s) 30-45 minutes before cooking. Let them warm up.
- Cook the pasta in salted boiling water until al dente. Follow the instructions on its packaging. Reserve ½ cup to ¾ cup of the water before draining. Drain in a colander, drizzle with a little olive oil to prevent sticking and set aside.
- Cook the steak(s). You may cook it in a cast iron skillet on the stovetop, on the grill or broil it. Cook it to the doneness you’d like (I aim for 5-10 degrees below my ideal temperature because it will continue cooking), then remove it from the pan and let it sit while you make the sauce. This is very important so that the juices don’t run out when you cut into it.
- Heat the butter in a high-sided skillet over medium heat.
- When the butter bubbles, add the garlic, cooking until fragrant and lightly colored, about 1-2 minutes.
- Lower the heat to low, and pour in the cream and milk. Add the grated parmesan cheese, and stir until smooth and creamy, about 4-5 minutes.
- Give the sauce a taste, and add extra salt and pepper, if necessary.
- Add the pasta to the sauce, and toss until coated. Use the reserved pasta water if the sauce is not adhering to the pasta.
- Serve the pasta in bowls, then top with the sliced steak.
- Garnish with parsley, and enjoy immediately.
- If you’ve tried this recipe, come back and let us know how it was!
Medium rare (warm red center): 135°F
Medium (warm pink center): 145°F
Medium well (light pink center): 150°F
Well done (cooked entirely through): 160°F