Steak Alfredo Recipe: A Yummy Treat for Pasta Lovers
Hey there, pasta fans! Today, we’re going to learn how to make a super tasty steak alfredo. This dish is perfect for when you want something special but don’t want to spend all day in the kitchen. Let’s get cooking!
What is Steak Alfredo?
Steak alfredo is a mix of two great things: juicy steak and creamy alfredo pasta. It’s like a hug for your taste buds! The steak gives you protein, while the pasta fills you up. The creamy sauce ties it all together.
Here are few easy Alfredo Steak Recipes:
Steak Fettuccine Alfredo
Creamy fettuccine alfredo with juicy slices of sirloin steak, garnished with parsley.
Ingredients
- 1 pound fettuccine pasta
- 1 pound sirloin steak
- 2 cups heavy cream
- ½ cup butter
- ½ cup grated Parmesan cheese
- Salt and pepper
- 2 cloves of garlic minced
- 1 tablespoon oil
Instructions
- Cook the pasta in a big pot of salty water until it’s soft but still a bit firm. Save a cup of the pasta water before draining.
- While the pasta cooks, cut the sirloin steak into thin strips.
- Heat oil in a big pan. Add the steak strips and cook until they’re brown on the outside but still a bit pink inside. Take them out and set aside.
- In the same pan, melt the butter. Add garlic and cook for 1 minute.
- Pour in the cream and let it bubble gently for 5 minutes.
- Add the Parmesan cheese and stir until it melts.
- Put the pasta and steak back in the pan. Stir everything together. If it’s too thick, add some of the saved pasta water.
- Taste and add salt and pepper if needed.
- Serve hot and enjoy your yummy steak alfredo!
Notes
Tips for the Best Steak Alfredo Pasta
- Choose a good steak: Sirloin, ribeye, or flank steak work well.
- Don’t overcook the pasta: Keep it a little firm so it doesn’t get mushy in the sauce.
- Let the steak rest: After cooking, let it sit for a few minutes before cutting. This keeps it juicy.
- Grate your own cheese: It melts better than pre-grated cheese.
Hers is another recipe for Steak Alfredo
Spicy Cajun Steak Alfredo
Penne pasta in a creamy Cajun sauce with sliced ribeye steak, colorful bell peppers, and a sprinkle of parsley
Ingredients
- 4 cups penne pasta ( approximately 1 pound)
- 1 pound ribeye steak
- 2 cups heavy cream
- ¼ cup butter
- ½ cup grated Parmesan cheese
- 2 tablespoons Cajun seasoning store-bought or homemade
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 small onion sliced
- 3 cloves of garlic minced
- 2 tablespoons olive oil
- Salt to taste
- ¼ cup chopped fresh parsley
Instructions
- Season the ribeye steak with 1 tablespoon of Cajun seasoning and let it sit for 15 minutes.
- Cook the penne pasta in a big pot of salty water until it’s al dente. Save a cup of pasta water before draining.
- In a large skillet, heat 1 tablespoon of olive oil over high heat. Cook the steak for about 4 minutes on each side for medium-rare. Remove and let it rest.
- In the same skillet, add the remaining oil. Cook the onions and bell peppers until they’re soft, about 5 minutes.
- Add garlic and cook for another minute.
- Pour in the cream and add butter. Let it simmer for 5 minutes.
- Stir in the Parmesan cheese and the remaining Cajun seasoning.
- Slice the rested steak against the grain.
- Add the pasta to the skillet with the sauce and veggies. If it’s too thick, add some pasta water.
- Gently mix in the sliced steak.
- Sprinkle with fresh parsley before serving.
Notes
Tips for the Best Steak Alfredo
- Choose a good steak: Sirloin works well for the first recipe, while ribeye adds extra flavor to the Cajun version.
- Don’t overcook the pasta: Keep it a little firm so it doesn’t get mushy in the sauce.
- Let the steak rest: After cooking, let it sit for a few minutes before cutting. This keeps it juicy.
- Adjust the spice: For the Cajun recipe, add more or less seasoning to suit your taste.
Creamy Steak Gorgonzola Alfredo
Creamy Steak Gorgonzola Alfredo
Penne pasta in a rich, creamy sauce with bite-sized pieces of flank steak, crumbled Gorgonzola cheese, and a sprinkle of fresh parsley
Ingredients
- 4 cups penne pasta (approximately 1 pound)
- 1 cups flank steak (approximately 1 pound)
- 2 cups heavy cream
- ½ cup butter
- ½ cup grated Parmesan cheese
- ¼ cup crumbled Gorgonzola cheese
- Salt and pepper
- 1 small onion chopped
- 2 cloves of garlic minced
- 1 tablespoon oil
- ¼ cup chopped fresh parsley
Instructions
- Cook the pasta in a big pot of salty water until it’s soft but still a bit firm. Save a cup of the pasta water before draining.
- While the pasta cooks, cut the flank steak into bite-sized pieces.
- Heat oil in a big pan. Add onions and cook until soft. Add garlic and cook for 1 more minute.
- Add the steak pieces and cook until they’re brown on the outside but still a bit pink inside. Take them out and set aside.
- In the same pan, melt the butter. Pour in the cream and let it bubble gently for 5 minutes.
- Add the Parmesan and Gorgonzola cheeses. Stir until they melt.
- Put the pasta and steak back in the pan. Stir everything together. If it’s too thick, add some of the saved pasta water.
- Taste and add salt and pepper if needed.
- Sprinkle with fresh parsley before serving.
For more exciting pasta recipes, you may check out these recipes
FAQs
I hope you enjoy making and eating these yummy steak alfredo recipes. Remember, cooking should be fun, so don’t worry if it’s not perfect the first time.
Keep practicing and you’ll be a pro in no time!
