Treat yourself and your loved ones to this easy Steak Alfredo recipe! Fettucine noodles are coated in a luscious alfredo sauce and topped with perfectly cooked steak. This meal is great when you need to impress, but it is just as good for a weeknight meal!
I’m proud to have partnered with the Ohio Beef Council to bring you this recipe.
What Is Steak Alfredo
Steak Alfredo features fettuccine noodles coated in a creamy, Parmesan flavored white sauce then topped with perfectly cooked steak. I chose to serve the steak on top of my noodles, but cooked and cubed steak could be tossed with the sauce and the pasta. This dish is simple, yet impressive. It has a “fancy” feel, but anyone can make this recipe!
How Do You Make Steak Alfredo
The key to a great steak alfredo is to make a really good steak! I know that seems obvious, but it is worth mentioning. If your steak fails then all you are left with is pasta and white sauce…which is still good, but it’s NOT steak alfredo!
My steak alfredo starts with a flat iron steak. I like using a flat iron steak because it is tender, often has a bit of marbling which gives this cut quite a bit of flavor. It can be pan-seared, grilled or broiled.
Beef is the centerpiece of a romantic Valentine’s Day dinner. Premium roasts, like Ribeye, Rib, Tenderloin, or this filet mignon are popular, especially for holidays. But you could use more economical roast cuts like Round Tip, Top Sirloin, Flat Irona and Eye Round. And you know, the best gift you can give those you love is a healthy diet. A 3-oz serving of beef provides 25 grams of protein and ten essential nutrients, wrapped up in one tasty package.
I think people are under the impression that steak HAS to be seasoned. The truth is, a good cut of steak doesn’t need any seasoning at all. The beef canned be seasoned with a little pepper. You can add salt, although go easy on the salt, as it can draw out moisture. I cooked the beef for this recipe in a large skillet coated with olive oil. The steak will only take about 5-7 minutes per side or 135 degrees for medium rare. The best way to test for doneness is with a meat thermometer.
Alfredo Sauce for Steak Alfredo
I love making alfredo sauce, it just feels decadent, but only takes minutes to prepare! Alfredo sauce is basically a white sauce enhanced with grated Parmesan cheese. I start by making a roux, which means I whisk butter and flour together until they form a thick “paste”. I slowly stream in half and half stirring the entire time. The mixture will need to thicken; let the milk come to a low and slow boil; you want tiny bubbles around the edge. Add in Parmesan cheese and stir until thickened. This sauce will get tossed with al dente fettuccine noodles!
What To Serve With Steak Alfredo?
Since steak alfredo tends to be on the rich side you may want to serve up a light and Easy Spinach Salad, or a Harvest Salad and perhaps some crusty bread. Finish your meal off with a refreshing Lemon Raspberry Tiramisu Recipe or Limoncello Chocolate Lava Cake!
If you are serving this steak alfredo recipe for a special occasion you may be wondering how to pair this meal with your favorite wine. Seasonings and spices often act as a bridge to wines.
- Sprinkling beef with some cracked black pepper helps the dish marry well with Syrah/Shiraz, which has a black pepper-like flavor.
- Herbs in a beef dish can underscore the hint of herbal flavor in many Cabernet Sauvignons and Bordeaux.
- The seasonings to be careful with are hot chilies, which can make a wine taste hollow. Chiles need a cushion of sweetness to land on, so fiery-hot beef dishes often do best with a white wine that has a bit of residual sugar.
- Wines with a lot of oak flavor often need a bridge to connect them to beef. Toasted nuts, brown butter and sesame oil are all excellent bridges to oaky chardonnay.
For beef nutritional information,visit Ohiobeef.org.
- 1 lb flat iron steak
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 lb fettuccine pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups half and half
- 2 tablespoons cream cheese
- ⅓ cup shredded Parmesan cheese
- Prepare pasta according to package directions.
- Heat a large skillet over medium high heat. Add olive oil. Season steak with salt and pepper. Place steak in the skillet and cook for 5-7 minutes per side or until it reaches an internal temperature of 135 degrees for medium rare. Remove steak and allow it to rest.
- Melt butter in a saucepan over medium heat. Add flour, and whisk until a thick paste begins to form. Slowly stream in the milk, whisking continuously.
- Bring milk mixture to a low boil (small bubbles will form around the edges) and allow it to cook for 1-2 minutes or until it begins to thicken. Whisk in the cream cheese and the Parmesan cheese until smooth
- Toss the pasta with the sauce and pour onto a platter.
- Slice the beef across the grain and arrange the beef over the past. Serve with additional Parmesan cheese if desired.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 650 Total Fat 30g Saturated Fat 13g Trans Fat 1g Unsaturated Fat 13g Cholesterol 126mg Sodium 436mg Carbohydrates 51g Fiber 2g Sugar 2g Protein 42g