Steak Alfredo Spaghetti
Are you craving something rich, comforting, and utterly delicious? Steak Alfredo Spaghetti could be the perfect answer. This dish beautifully marries tender steak with a creamy Parmesan sauce, delivering a satisfying meal that is surprisingly easy to whip up at home. Whether you’re hosting a dinner party or looking to impress a date, this meal hits all the right notes.
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.