Fettuccini Alfredo with Steak is both simple and impressive, making it an ideal recipe choice for a special dinner.
Steak Fettuccini Alfredo
Fettuccini Alfredo seems fancy and adding steak is just plain ol' over the top. But follow my recipe for an easy fancy dinner that is guaranteed to impress the people you love.
This recipe is perfect for my adult kids' birthday meal since it comes together quickly and makes the birthday meal feel special.
Steak Fettuccini is also perfect for my family's New Year's Eve dinner menu.
It would shine as a romantic Valentine's Day dinner for two (or 5 at my house). I have friends who serve it alongside salt cod for their traditional Christmas Eve meal.
Name someone who wouldn't feel the love of this dish when paired with a delicious Vietti Salad or Roasted Romaine Lettuce Salad, warm Soft French Bread, and finished with an Easy Heart Shaped Cake.
If you know someone who wouldn't be impressed with this meal, unfriend them.
Ingredients
The ingredients for Fettuccini Alfredo with Steak are simple enough. This recipe is all about timing.
- Grilling Steak -- I used ribeyes here, but a filet mignon, KC Strip, or a carefully cooked sirloin steak would all work.
- Steak Seasoning -- I like the Montreal Steak Seasoning, but Aldi has a great version, too.
- Olive Oil -- Just a little to keep your steak from sticking.
- Fettuccini Noodles -- Cooked in heavily salted water, 2 minutes less than the box directions say. Save that pasta water.
- Butter -- Salted or unsalted works just fine.
- Garlic -- Fresh garlic is best for this application.
- Heavy Whipping Cream -- Brings the richness. Do not substitute here--no half and half or milk, please.
- Parmesan Cheese -- Grate your own. Avoid using the plastic can of parmesan cheese for the best flavor. If your parmesan cheese has a rind on it add it to the cream and butter mixture to flavor your sauce even more. Discard it before stirring it into the cheese and pasta.
- Nutmeg -- Your secret flavor weapon.
- Kosher Salt -- to taste
- Black Pepper -- to taste
See the recipe card for quantities.
Instructions
This recipe isn't hard, but it doesn't require that you balance multiple things at the same time. Timing is everything here.
- Season steaks generously with steak seasoning and brush with olive oil. Bring steaks to room temperature.
- Bring a large pot of water to a boil. Add plenty of salt.
- Heat your grill pan or charcoal grill on high until hot.
- Grill your steak until your desired doneness. I shoot for medium. Use the touch test or an internal thermometer. Set steak aside to rest.
- Cook the pasta according to package directions. Stop cooking the pasta 2 minutes short of the package recommendation.
- Meanwhile, in a medium saucepan or skillet saute the minced garlic in butter over medium heat.
- Add cream to the butter/garlic mixture. Season with nutmeg, salt, and freshly ground black pepper.
- Grate the parmesan cheese into a large pasta bowl. Set half aside for adding on top.
- Pour the warm butter/cream mixture over the top of the cheese.
- Save the pasta water and using tongs, remove the pasta and pour it immediately into the bowl. Toss a couple of times, then sprinkle in the other half of the parmesan. Toss to combine.
- If your sauce is still too thick, thin it with a few splashes of hot pasta water.
- Slice your steak and serve immediately with fettuccini alfredo.
Hint: Save your pasta water to adjust the sauce consistency for the leftovers before refrigerating. Thinning the sauce a bit before refrigerating helps it reheat better.
Substitutions & Variations
Fettuccini Alfredo is not the time to experiment with reducing fat by using half and half or milk instead of heavy whipping cream.
In my opinion, real butter is a necessity for this dish. I'm not much into margarine.
- Fettuccini Alfredo is not the time to experiment with reducing fat by using half and half or milk instead of heavy whipping cream.
- In my opinion, real butter is a necessity for this dish. I'm not much into margarine.
- Nutmeg can be omitted if you don't have it, but I like the warmth and depth it brings to the dish.
- Steaks should be of grilling quality and cut. Filet mignon, KC Strips, NY Strips, and Ribeyes are my favorites. Avoid overcooking steaks for the best flavor.
- Spicy Fettuccini Alfredo - add red chili pepper flakes to the sauce along with the nutmeg for a little heat
Storage
Before you put the leftover Fettuccini Alfredo in the fridge. Do yourself a favor and add a splash of hot pasta water to the remaining sauce. This will ensure tomorrow's leftovers reheat nicely.
Store the steak separately, if desired. Eat within 3 to 5 days.
Top tip
Watch those steaks. Depending on the thickness, cooking temperature, and desired doneness, these things cook fast. For medium steaks, I cook mine for 2 to 4 minutes per side.
FAQ
I love any grilling steak with this creamy pasta. But you can also try grilled chicken breast or shrimp.
I love a good fresh salad with fettuccini alfredo. Roasted Romaine Lettuce Salad or Vietti Salad are perfect matches. Or simply air fry some broccoli or broccolini for a complete meal.
The amount varies depending on how much water you are using, but a good general rule is to add enough for it to taste like ocean water. If you've never been to the ocean, just taste it and make sure the water tastes salty.
Related
Looking for other recipes like this? Try these:
Pairing
What to serve with Fettucini Alfredo with Steak? Try some of these recipes :
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Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
Fettuccini Alfredo with Steak
Ingredients
- 2-3 Steaks Grilling steak such as ribeye, filet mignon, KC Strip, or a carefully cooked sirloin steak would all work.
- 1 Tablespoon Steak Seasoning such as Montreal Steak Seasoning
- 2 Tablespoons Olive Oil
- 16 ounces Fettuccini Noodles
- ½ cup Butter
- 2-3 cloves Garlic
- 1 cup Heavy Whipping Cream
- 8 ounces Parmesan Cheese grated
- ¼ teaspoon Nutmeg
- ½ teaspoon Kosher Salt or to taste
- ½ teaspoon Black Pepper or to taste
Instructions
- Season steaks generously with steak seasoning and brush with olive oil. Bring steaks to room temperature.2-3 Steaks, 1 Tablespoon Steak Seasoning, 2 Tablespoons Olive Oil
- Bring a large pot of water to a boil. Add plenty of salt.
- Heat your grill pan or charcoal grill on high until hot.
- Grill your steak until your desired doneness. I shoot for medium. Use the touch test or an internal thermometer. Set steak aside to rest.
- Cook the pasta according to package directions. Stop cooking the pasta 1 to 2 minutes short of the package recommendation.16 ounces Fettuccini Noodles
- Meanwhile, in a medium saucepan or skillet saute the minced garlic in butter over medium heat. Do not brown the garlic.½ cup Butter, 2-3 cloves Garlic
- Add cream to the butter/garlic mixture. Season with nutmeg, salt, and freshly ground black pepper.1 cup Heavy Whipping Cream, ¼ teaspoon Nutmeg, ½ teaspoon Kosher Salt, ½ teaspoon Black Pepper
- Grate the parmesan cheese into a large pasta bowl. Set half aside for adding on top.8 ounces Parmesan Cheese
- Pour the warm butter/cream mixture into the large bowl over the top of the cheese.
- To make saving your pasta water easier, use tongs to remove the pasta and place it immediately into the bowl. Toss a couple of times, then sprinkle in the other half of the parmesan. Toss to combine.
- If your sauce is too thick, thin it with a few splashes of hot pasta water.
- Slice the steak and serve immediately with fettuccini alfredo.
Chuckie says
This is my oldest son's favorite meal! He requests if for his birthday and any other time he's asked. It's a simple recipe that is impressive enough for special occasions.