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Alfredo Pasta with Steak

This delicious Alfredo Pasta with Steak is a rich and comforting dish loaded with cream cheese and parmesan. Served with juicy steak on top, this easy meal will redefine your weeknight pasta dinners without compromising on flavor.

Overhead shot of a sliced steak arranged over Alfredo pasta in a bowl.

An Easy Steak Pasta Recipe

Infused with shallots and garlic, every swirly bite of this Alfredo pasta bursts with creamy cheesiness. Topped with juicy, sliced steak, it’s an easy dinner that can be prepped ahead to help you save some time throughout the week. You can swap the fusilli for fettuccine or any other pasta, and it will still come out amazing, coated in a decadent sauce, and ready in under an hour. All you have to do is boil the pasta, make the sauce, and cook the steak.

Ingredients

  • Ribeye steak – Grab my recipe for a perfectly cooked ribeye! Sirloin works, too.
  • Olive oil – Used for oiling the steak.
  • Salt and pepper
  • Fusilli pasta – or any other type of pasta, including no-carb pasta and gluten-free pasta.
  • Unsalted butter – Adds flavor and helps to thicken the sauce.
  • Garlic – You can swap them for a teaspoon or so of garlic powder.
  • Shallot
  • Heavy whipping cream – Half and half is also a good substitute.
  • Whole milk – Feel free to use low-fat milk.
  • Parmesan
  • Cream cheese – Low-fat is okay to use.
  • Fresh parsley
Ingredients for Alfredo pasta.

Recipe Variations

  • Chicken. Top the pasta with grilled chicken instead of beef. It’s a leaner protein choice that can also add lots of flavor to the dish.
  • Fettuccine. Switch the pasta to fettuccine for a more date-night-like recipe. It makes it look super fancy without complicating the recipe.
  • Spinach. For some greens, sautée a couple of cups of baby spinach with 1/2 tablespoon of olive oil over medium heat for 3 to 4 minutes or until completely wilted. Stir it into the pasta and voilà!
  • Mushrooms. If you’re not a fan of the spinach variation, you can follow the same steps for lovely sautéed mushrooms that’ll add lots of umami to the pasta.

How to Make Steak Pasta Alfredo

  1. Boil the pasta. Fill a pot with water and bring it to a boil. Add the fusilli and cook it according to package instructions. Drain it and set it aside.
  2. Cook the garlic. Melt the butter in the pot over medium heat. Add the garlic and shallot. Let them cook for a few minutes. Afterward, stir in the milk and heavy cream.
  3. Add the cheeses. Next, mix in the cream cheese and parmesan. Stir the sauce for 5-6 minutes or until the cheese has melted. Season with salt and pepper to taste. Let it simmer for 5 minutes.
  4. Add the pasta. Reduce the heat to low and stir the fusilli into the sauce so it’s completely coated. Cook for 2 minutes or until warm. Remove it from the heat.
  5. Season and cook the steak. Rub olive oil on the ribeye and season with salt and pepper to taste. Add olive oil to a pan set over medium-high heat. Add the ribeye and let it cook for 4 to 6 minutes on each side or until done to taste. Remove it from the heat and transfer it to a plate. Let it rest for 5 minutes before cutting it into 1″ slices. This will allow its juices to redistribute throughout the meat, making it super juicy and tender.
  6. Serve. Lastly, adjust the seasoning in the pasta with more salt and pepper to taste. Serve and top with slices of steak, fresh parsley, and more parmesan cheese.

How To Make Ahead

  • Store plain cooked pasta in a container and refrigerate it for up to 5 days, or freeze for up to 3 months. You should also add a drizzle of olive oil before refrigerating it.
  • The Alfredo sauce should be stored in a jar or container and kept in the fridge for up to 3 days. Reheat over low heat when ready to serve it.

Overhead shot of a sliced steak arranged over Alfredo pasta in a bowl.

Tips for Success

  • Use a meat thermometer. This is the only way you’ll be able to nail a perfectly cooked steak. The internal temperature should read 130˚F to 135˚F for a medium-rare steak.
  • Use a non-stick pot. Creamy sauces stick, burn and develop a film on the surface when cooked in stainless steel pots. If possible, use non-stick pots for all your cream-based sauces.
  • Salt the water. There is such a thing as over-salting your pasta water, so don’t go crazy with it. Only add 1 tablespoon of salt or your pasta might turn out saltier than the ocean.
  • Add pasta water. Pouring in 1/4 cup of pasta water into the sauce will help it thicken. The starch will also help it stick to the fusilli.

What to Serve with Alfredo Pasta

Since this pasta dinner already has carbs and protein, I like to think of it as a whole meal. However, it’s also great with a salad, like my Tomato Burrata Salad and Cobb Salad. When I’m feeling fancy, I go with these Roasted Artichokes or Roasted Mushrooms with Parmesan and pine nuts. Finally, nothing beats a warm bowl of Cream of Mushroom Soup with Rice right before this impressive and easy pasta recipe is served.

Overhead shot of a sliced steak arranged over Alfredo pasta in a bowl.

How to Store & Reheat Leftovers

  • Refrigerate any leftovers in an airtight container for up to 4 days.
  • To reheat the Alfredo pasta, sprinkle it with a tablespoon of water or milk. After that, microwave it for up to a minute or until warm. Stir well and enjoy. You can also reheat it in a pan over medium-low heat for about 5 minutes.

More Easy Pasta Recipes

Overhead shot of a sliced steak arranged over Alfredo pasta in a bowl.

Steak Pasta Alfredo

Katerina | Diethood
With tender, juicy steak and cheesy cream sauce, this Alfredo steak pasta is a rich, restaurant-quality meal that's easy to make at home.
5 from 13 votes
Servings : 4
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes

Ingredients
  

  • 8 ounces ribeye steak
  • 3 tablespoons olive oil, divided
  • salt and pepper, to taste
  • 8 ounces fusilli, uncooked
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, finely chopped
  • 1 small shallot, finely chopped
  • cup heavy whipping cream
  • 2 tablespoons whole milk
  • ¾ cup freshly grated parmesan, plus more for garnish
  • 3 tablespoons cream cheese, softened
  • chopped fresh parsley, for garnish

Instructions
 

  • Rub about 1/2 tablespoon olive oil on the steak. Season it with salt and pepper on all sides, and set it aside.
  • Cook the pasta according to package instructions. Drain it and set it aside.
  • Meanwhile, melt the butter in a large skillet set over medium heat. Add the garlic and shallot. Let them cook for 2 minutes, and stir frequently. Stir in the heavy cream and milk.
  • Whisk in the cream cheese and parmesan. Whisk the sauce for 5 minutes or until the cheese has melted and the sauce is smooth and creamy. The sauce should thicken slightly. Season with salt and pepper to taste. Let it simmer for 5 minutes.
  • Reduce the heat to low and gently stir the fusilli into the sauce until it's completely coated. Let it cook for 2 to 3 minutes or until warm. Remove it from the heat. Set aside.
  • Add the remaining olive oil to a cast iron skillet (or the same skillet you used for the sauce) and set over medium-high heat. Add the ribeye and let it cook for 4 to 6 minutes on each side or until done to taste. The internal temperature should read 130˚F to 135˚F for a medium-rare steak.
  • Remove it from the heat and transfer it to a plate. Let stand for 5 minutes, then cut it into 1-inch thick slices.
  • You can adjust the seasoning in the pasta with more salt and pepper to taste.
  • Serve the pasta topped with slices of steak, chopped parsley, and parmesan cheese.

Notes

  • Steak: Ribeye is a favorite around here, especially with pasta, but you can also use top sirloin. Cook the steak to a desired doneness, but I suggest not cooking it over 135˚F.
  • Fusilli: Pasta with corkscrew shapes tends to hold onto sauce better than other shapes; however, you can use any pasta you prefer. Also, no-carb noodles, zoodles, or whole-wheat pasta are great options.
  • Cream Sauce: If you want to use Half & Half instead of Heavy Cream, you can definitely do so. I also suggest continuously whisking the sauce until creamy and smooth.

Nutrition

Calories: 705 kcal | Carbohydrates: 49 g | Protein: 27 g | Fat: 45 g | Saturated Fat: 23 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 16 g | Trans Fat: 0.2 g | Cholesterol: 123 mg | Sodium: 411 mg | Potassium: 408 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 1087 IU | Vitamin C: 1 mg | Calcium: 236 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Lunch, Lunch/Dinner
Cuisine: American
Keyword: alfredo pasta, easy pasta recipes, steak fettuccine alfredo, steak pasta recipe
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13 comments on “Alfredo Pasta with Steak”

  1. I mean, I can’t think of anything better than tender steak and tons of pasta! I can’t wait to make this. Yum!

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