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Yields:
2 - 3 serving(s)
Prep Time:
30 mins
Total Time:
45 mins
If there’s one thing I will never, ever turn down, it’s a creamy pasta dish. Alfredo, carbonara—anything involving noodles and a rich, dreamy sauce—I’m in. For my husband Ladd, pasta alone doesn’t do the trick, but add a beautiful, sizzling steak on top and he’s leaning in, fork at the ready, fully committed. That’s the magic of this steak fettuccine Alfredo: It’s the best of both worlds.
Fun fact: The very first meal I ever cooked for Ladd was linguine with clam sauce. I was trying to impress him, but let’s just say it didn’t exactly seal the deal. This recipe, though? It’s the perfect dinner-for-two situation, with enough food for seconds (or one nice leftover portion for the next day). Light a candle, pour a little wine, and dig in!
What cut of steak is best for steak fettuccine Alfredo?
Tender cuts of beef work best in this recipe. New York strip or sirloin are great options, but you can also use tenderloin, ribeye, or skirt steak. The key is cooking the steak quickly over high heat so it stays juicy and flavorful.
How do you store leftover steak fettuccine Alfredo?
Store leftover pasta and steak in separate airtight containers in the refrigerator for up to three days.
What’s the best way to reheat steak fettuccine Alfredo?
Reheat the pasta gently on the stovetop over medium-low heat or in the microwave in short intervals, stirring in between. Add a splash of cream or broth to loosen the sauce as it warms. Reheat the steak separately in a skillet over medium heat just until warmed through. This helps maintain its texture and prevents it from becoming tough
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Ingredients
- 1/4 tsp. kosher salt, plus more for the pasta water
- 8 oz. fettuccine
- 1 (12-ounce) strip or sirloin steak
- 1 tsp. Cajun seasoning
- 1 Tbsp. olive oil
- 6 Tbsp. salted butter
- 1 small shallot, chopped
- 1/4 cup white wine
- 3/4 cup heavy cream
- 1 cup grated parmesan cheese (about 4 ounces)
- 1 Tbsp. chopped fresh chives
- Black pepper, to taste
Directions
- Step 1Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain, reserving ¼ cup of the pasta cooking water.
- Step 2Pat the steak dry and season both sides with the Cajun seasoning. In a large cast-iron skillet, heat the olive oil over medium-high heat. Add 1 tablespoon of the butter and the steak and cook to the desired doneness, 3 to 4 minutes per side for medium-rare (an instant-read thermometer will register 130°F internal temperature). Transfer the steak to a cutting board to rest for at least 5 minutes before slicing.
- Step 3In a separate large skillet, heat 1 tablespoon butter over medium heat. Add the shallot and cook, stirring constantly, until softened, about 1 minute. Add the wine and cook until reduced by half, about 2 minutes. Add the heavy cream and remaining 4 tablespoons butter and cook until the butter is melted and the mixture is hot, reducing the heat as needed to make sure it does not boil. Stir in ¾ cup of the parmesan.
- Step 4Add the pasta to the skillet with the sauce and toss to coat. If the pasta sits and the sauce begins to thicken, add a splash of the reserved pasta water to loosen it. Transfer the pasta to a platter and shingle the steak along one side. Sprinkle with the chives, black pepper, and the remaining 1/4 cup parmesan.
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