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A white bowl holds creamy Steak Pasta Alfredo with sliced medium-rare steak, fettuccine, spinach, sun-dried tomatoes, and crumbled feta.
Reda

Creamy Garlic Parmesan Steak Alfredo Pasta

Indulge in a rich and satisfying dish featuring perfectly seared, tender steak slices tossed with al dente fettuccine in a luscious, homemade garlic parmesan Alfredo sauce. This elevated comfort food is perfect for a special weeknight meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1.5 lbs flank steak or sirloin steak about 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
For the Pasta
  • 12 oz fettuccine or pasta of choice
  • 1 tbsp olive oil
  • 1 tsp salt for pasta water
For the Alfredo Sauce
  • 1/2 cup unsalted butter (1 stick)
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese freshly grated
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • Pinch nutmeg optional, for depth of flavor
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet (cast iron preferred for steak)
  • Large pot for pasta
  • Whisk
  • Tongs
  • Cutting board
  • Sharp knife
  • Grater (for Parmesan)

Method
 

Prepare the Steak
  1. Pat the steak dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, just before smoking.
  3. Carefully place the seasoned steak in the hot skillet. Sear for 3-5 minutes per side for medium-rare, or until desired doneness is reached. (Adjust time for thickness; use a meat thermometer for accuracy: 130-135°F for medium-rare).
  4. Remove steak from skillet and transfer to a cutting board. Tent loosely with foil and let rest for at least 10 minutes. This is crucial for juicy steak.
Cook the Pasta
  1. While the steak rests, bring a large pot of heavily salted water to a rolling boil (add 1 tbsp olive oil and 1 tsp salt).
  2. Add the fettuccine and cook according to package directions until al dente (usually 8-10 minutes).
  3. Before draining, reserve 1 cup of the pasta cooking water. Drain the remaining pasta and set aside.
Make the Alfredo Sauce
  1. In the same skillet used for the steak (no need to clean, flavor!), melt the butter over medium heat.
  2. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
  3. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Do not boil.
  4. Reduce heat to low and gradually whisk in the freshly grated Parmesan cheese until melted and the sauce is smooth and creamy.
  5. Season with salt, black pepper, and a pinch of nutmeg if using. Taste and adjust seasonings as needed. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Combine and Serve
  1. Slice the rested steak against the grain into thin strips.
  2. Add the drained fettuccine directly into the Alfredo sauce in the skillet. Toss to coat evenly.
  3. Add the sliced steak to the pasta and sauce, gently tossing to combine.
  4. Serve immediately, garnished with fresh chopped parsley.

Notes

Freshly grated Parmesan cheese is essential for the best Alfredo sauce; pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy. Resting the steak is critical for tenderness and juiciness. Don't skip this step! If you prefer a spicier kick, add a pinch of red pepper flakes to the garlic when sautéing.