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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.
Following this, you should taste the robust flavors of garlic guajillo steak, too. Or, if you prefer something truly classic, try my delicious steak and eggs! If you’d like chicken with your pasta, grab this recipe for chicken pasta primavera.
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. It’s a restaurant-quality meal that is surprisingly simple to prepare, making it a great choice for a delicious weeknight dinner.
My husband and I love to cook this steak Alfredo pasta recipe on busy evenings. It’s our little ritual—while he takes care of the steak, I handle the pasta and sauce. Sometimes I swap the fusilli for fettuccine or any other pasta shape, and it still comes out amazing, coated in a decadent sauce, and ready in under an hour. All I have to do is boil the pasta, make the sauce, and he cooks the steak. It’s a perfect, fuss-free meal that brings us together after a long day.
What You’ll Need
This easy Steak Alfredo recipe requires simple ingredients to make a dish reminiscent of your favorite meals at Olive Garden! Here’s everything you’ll need to make this comforting and creamy pasta in your own kitchen.
- Ribeye steak – I urge you to make my recipe for a perfectly cooked ribeye or tomahawk steak, but sirloin works, too.
- Olive oil – Used for oiling the steak.
- Salt and pepper – Use enough to just enhance the flavor of the juicy steak.
- Fusilli pasta – Any other type of pasta will also work, 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 – I highly recommend using shallots, but you can also substitute with an onion.
- Heavy whipping cream – Half and half is also a good alternative.
- Whole milk – Feel free to use low-fat milk.
- Parmesan – Provides a sharp, nutty flavor to the creamy sauce that clings to the pasta.
- Cream cheese – Low-fat is okay to use.
- Fresh parsley – I like to use parsley or basil for a pop of color.
How to Make Steak Pasta Alfredo
This easy pasta dinner features a seared steak served over a bed of creamy fusilli topped with homemade Alfredo sauce. For complete directions, scroll down to the recipe card.
- 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.
- 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.
- 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.
- 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.
- Season and cook the steak. Rub olive oil on the ribeye and season it with salt and pepper. 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. Transfer it to a plate and let it rest for 5 minutes before cutting it into 1″ slices.
- 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.
Recipe Tips
- 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.
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 meal. It makes it look super fancy without complicating the recipe.
- Spinach. Add some greens and 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.
Serving Suggestions
Since this alfredo 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.
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
- Creamy Tomato One Pot Pasta
- Creamy Garlic Butter Pasta with Spinach
- Shrimp Alfredo Linguine
- One Skillet BLT Pasta
- Broccoli and Sun-Dried Tomatoes Pasta
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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
- ⅔ 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
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.
Wow!! Excellent!! Added spinach and it was over the top!
Can’t get enough of this!!
I’m very glad you enjoyed it! Thank YOU! ๐
This looks absolutely scrumptious! Such a fantastic recipe!
Thank you so much! I hope you enjoy it! ๐
Such an amazing meal! My family would definitely love this!
I hope everyone enjoys it! Thank YOU! ๐
This tasted even better than ordering out from the restaurant! So decadent and so delicious!
Thank you so much, Allyson! I’m very glad you enjoyed it! ๐
Mmmmm….. this looks so good! And my husband will go crazy over it!
Thank YOU! I hope you and your husband enjoy it! ๐
I mean, I can’t think of anything better than tender steak and tons of pasta! I can’t wait to make this. Yum!
Thank you, Beth! I hope you love it! ๐