Name: Steak Alfredo
Yield: 4

Steak Alfredo Recipe brings together tender steak and silky fettuccine in a rich, creamy dinner that feels like it’s straight off a restaurant menu!

Steak Alfredo Recipe in the pot topped with fresh parsley, ready to be served.

Author’s note

Steak Sunday, a reliable Tradition!

There’s nothing It is satisfying to more than a evenly cooked steak when it comes to proteins. Although, I’ll say this baked chicken is right up there with it!

I’ve shared before that we do something fun in my home called “Steak Sunday,” where we grill steaks every Sunday. I know, the name is very on the nose.

Even in the middle of winter, we’re out there grilling! My whole family loves it, and it’s become one of a reliable little traditions. We switch up the sides every week, but roasted sweet potatoes almost always make an appearance.

The most popular way we’ve served the steaks lately? Over a big bed of fettuccine alfredo. I honestly don’t think anything compares to evenly cooked steak over creamy pasta. It’s SO GOOD.

Over the years, after trying all kinds of cuts, I always come back to flat iron. It has incredible flavor and is so affordable. Season it well, cook it to medium-rare, let it rest, then slice it thin against the grain, and it’s really such a great steak.

All the ingredients in this recipe prepped out for straightforward assembly including the steak, butter, oil, cream, seasonings, fettuccine, parsley, and parmesan.

Ingredients In My Steak Alfredo Recipe

Ingredient	Tip
Fettuccine	Cook in well salted water and save some pasta water to loosen the sauce later.
Butter & heavy cream	Gently simmer the cream with the butter to create a smooth, rich base before adding the cheese.
Freshly grated Parmesan	Grate from a block for the smoothest, creamiest sauce. Pre-shredded cheese can turn grainy and mess up the flavor.
Flat iron steak	Season simply and cook to medium-rare for the best flavor and tenderness. Slice thinly against the grain.
Garlic powder, onion powder & Italian seasoning	Bloom the seasonings in the butter for 30 seconds to bring out their flavor before adding the cream.

Cream sauce being whisked in a pot, then fettuccine added for this steak Alfredo recipe.

How To Make This Steak Alfredo Recipe

Boil Pasta: Cook in salted water, reserve some pasta water, and drain.
Grill Steak: Season, to medium-rare, rest, then slice thinly against the grain.
Start Sauce: Melt butter in a wide skillet, mix in seasonings, then add cream.
Add Cheese & Pasta: mix in the cheese, then add pasta and reserved pasta water.
Finish & Serve: Toss until silky, top with sliced steak, finish as desired, and serve right away!

Quick Tip

Don’t overcook the steak. Medium-rare (130 to 135°F) gives the juiciest slices.

The steak being prepped and grilled to perfection.

Storage

This Steak Alfredo recipe is best served right away while the sauce is smooth and creamy. Leftovers will thicken as they sit.

Store leftover pasta in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop with a splash of cream or milk to loosen the sauce. Not recommended for freezing.