Steak Alfredo Recipe

If you’re looking for a hearty, creamy, and utterly satisfying meal, this Steak Alfredo is the one. Combining tender, perfectly cooked steak with a rich, garlicky Alfredo sauce over rotini pasta? It’s an absolute treat for any night of the week. The contrast between the savory steak and the smooth, cheesy Alfredo creates a balanced, indulgent dish that’s hard to resist. Plus, it feels just a little bit fancier than your typical pasta night without being complicated. Trust me, after you try this, it might just become a go-to when you’re craving something indulgent yet comforting.

this RECIPE

🍝 A little steak memory

I’ve always been a fan of pairing steak with anything creamy. It takes me back to a dinner party I attended years ago where a friend served a variation of this dish. I remember sitting at a candlelit table, the smell of sizzling steak and garlic wafting through the air, and that first bite of perfectly cooked pasta tangled in a luxurious sauce. It was a revelation! I knew then and there I had to recreate something similar in my kitchen. Of course, my first few attempts didn’t go exactly as planned (cue the sauce that never thickened!), but with a few tweaks here and there, this version is the one I keep coming back to. And now, it’s my turn to share it with you!

A brief look at Alfredo sauce (and how we made it our own)

The origins of Alfredo sauce trace back to early 20th-century Italy, where Alfredo di Lelio first created it as a simple combination of butter, Parmesan cheese, and pasta. Over time, as the recipe traveled across borders, cream was added to give it that thick, velvety texture we now associate with modern Alfredo dishes. This recipe builds on that, but instead of the traditional fettuccine, we’re using rotini noodles. Why rotini? Their spirals hold onto the sauce better, giving you the perfect balance of pasta, sauce, and steak in every bite.

Let’s talk ingredients: the steak, the sauce, and more

Each ingredient in this Steak Alfredo has its role, and getting them just right makes all the difference.

• Eye of round steak: A lean cut of beef that works beautifully in this dish. But if you’re craving something a bit richer, you can swap it out for ribeye or sirloin. The key is to cook it to perfection—130-135°F for that perfect medium-rare.
• Rotini pasta: I love using rotini here because its little spirals catch every bit of that creamy Alfredo sauce. If you’re out of rotini, penne or fusilli are great alternatives.
• Heavy cream: This is what makes your Alfredo sauce creamy and dreamy. If you’re looking for a lighter version, you can substitute with half-and-half, but your sauce may not be as thick.
• Garlic puree: This gives the sauce its signature punch. Fresh minced garlic works too, but I find garlic puree melts into the sauce seamlessly.
• Parmesan cheese: The salty, nutty bite that pulls everything together. For best results, freshly grate it yourself—it melts more smoothly than pre-shredded varieties.

Kitchen gear: what you need (and what you can skip)

When it comes to making this dish, you don’t need any fancy gadgets, just some reliable tools that get the job done:

• Non-stick skillet: A must for searing your steaks and making the sauce all in one pan. If you don’t have non-stick, cast iron is a solid alternative for getting a great sear on the steak.
• Instant-read thermometer: This might be one of my favorite kitchen tools for cooking steak. It takes the guesswork out of doneness, especially if you’re aiming for that perfect medium-rare.
• Tongs: Trust me, using tongs to flip your steak and mix the pasta makes everything smoother.
• A pot for boiling pasta: Any large pot will do the trick here. Just make sure you have enough water to let those noodles dance around freely while they cook.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Let’s dive into the cooking process, and don’t worry, I’m right there with you.

1. Cook the pasta: Start by boiling the rotini according to the package instructions. You’ll want to salt your water generously to flavor the pasta as it cooks. Once it’s al dente, drain it and set it aside.
2. Prep the steak: While the pasta is doing its thing, brush both sides of your steaks with oil and sprinkle on that Montreal steak spice. I find that using your hands to really press the seasoning into the meat helps lock in flavor.
3. Sear the steaks: Heat up your skillet over medium-high heat. When it’s nice and hot (you should see a shimmer in the oil), add the steaks. Don’t overcrowd the pan! Sear each side for a few minutes, flipping once until you reach your desired doneness. For me, medium-rare at 130-135°F is the sweet spot.
4. Rest the steak: Once your steaks are done, transfer them to a cutting board and tent them with foil. Letting the steak rest keeps it juicy and flavorful.
5. Make the Alfredo sauce: Now for the sauce. After a quick wipe of the skillet to remove any burnt bits, melt your butter over medium heat. Stir in the garlic puree, and when that garlic aroma fills your kitchen (it’s heavenly), pour in the heavy cream. Season with salt and pepper, then let the cream boil for a few minutes until it starts to thicken.
6. Finish with pasta and cheese: Reduce the heat to low, toss in your cooked pasta, and stir until it’s all coated in sauce. Finally, add the shredded Parmesan cheese and stir until everything melts together into creamy perfection.
7. Slice and serve: Slice your rested steaks into thin strips and serve them on top of the Alfredo pasta. It’s a beautiful combination of tender steak and creamy sauce.

Variations and adaptations: Make it your own!

There are so many ways you can adapt this Steak Alfredo recipe depending on your dietary needs or what you have on hand. Here are a few ideas:

• Gluten-free: Simply swap out the rotini for a gluten-free pasta, and you’re good to go.
• Vegetarian: If you’re skipping the steak, this Alfredo sauce pairs beautifully with sautéed mushrooms or roasted vegetables. A mix of broccoli, bell peppers, and zucchini would be delicious.
• Low-carb: If you’re watching your carbs, you can replace the pasta with zucchini noodles or even cauliflower rice. It’s a lighter, veggie-packed version but still super satisfying.
• Spicy kick: Add a pinch of red pepper flakes to the Alfredo sauce for some heat. You’d be surprised how a little spice can elevate the creaminess.
• Herb lovers: Toss in some fresh herbs like parsley or basil at the end for a burst of color and flavor.

Serving up a masterpiece: Presentation ideas

When it comes to serving this dish, I like to keep things simple but elegant. Plate the Alfredo pasta first, letting it swirl naturally on the plate. Then, fan out the steak slices on top for a restaurant-worthy look. A sprinkle of fresh parsley or a bit of extra Parmesan on top adds a nice touch. Want to go the extra mile? Serve with a side of garlic bread or a crisp Caesar salad to round out the meal.

drink pairings to complement the dish

For this rich and creamy Steak Alfredo, you’ll want something refreshing to balance out the flavors. Here are a few of my favorite pairings:

• Iced tea with lemon: The slight acidity from the lemon cuts through the creaminess of the sauce beautifully.
• Sparkling water with lime: Crisp, bubbly, and light, it refreshes the palate after each bite.
• Apple cider: Its natural sweetness and slight tartness complement the savory steak and the richness of the Alfredo.

Storage and reheating tips (and making the most of leftovers)

If you’ve got leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. When it’s time to reheat, I recommend doing so gently over the stove rather than the microwave. Add a splash of milk or cream to loosen up the sauce as it warms. The steak can be warmed in a skillet for just a minute or two to keep it from overcooking.

Scaling the recipe for different serving sizes

Cooking for a crowd? You can easily double or triple the recipe, but here’s a tip: cook the steaks in batches so you don’t overcrowd the pan. Also, be sure to stir the Alfredo sauce frequently if you’re making a larger batch to prevent it from sticking to the skillet.

For smaller portions, you can halve the ingredients, though you may want to make the full amount of Alfredo sauce—trust me, you’ll want extra!

Common questions (FAQ)

Can I use a different type of steak?
Absolutely! Ribeye, sirloin, or even strip steak will work well. Just be sure to adjust the cooking time based on thickness.

Can I make the sauce ahead of time?
Yes! You can prepare the Alfredo sauce in advance and store it in the fridge for up to two days. Reheat it gently on the stove with a splash of cream to thin it out.

What can I use if I don’t have heavy cream?
Half-and-half is a decent substitute, though the sauce will be a bit lighter. Avoid milk, as it won’t give the sauce the same rich consistency.

How do I know when my steak is done?
An instant-read thermometer is your best friend here. Aim for 130-135°F for medium-rare. If you like it more well-done, cook it a bit longer, but remember, the steak will continue to cook slightly as it rests.

Can I freeze this dish?
The pasta and sauce can be frozen for up to a month, though I don’t recommend freezing the steak—it can become tough when reheated. To freeze, store the pasta in an airtight container and thaw in the fridge before reheating.

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