Main Dishes · No. 84
Creamy Steak Alfredo Pasta
Seared sliced steak tossed with fettuccine in a garlic parmesan cream sauce.
ItalianDinner
Ingredients
- 1 lb (450 g) sirloin or ribeye steak, thinly sliced
- 12 oz (340 g) fettuccine pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup beef broth
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp fresh parsley, chopped
Method
- Cook the pasta: boil the fettuccine in salted water until al dente. Drain and set aside. Save a little pasta water in case the sauce needs thinning.
- Season the sliced steak with salt, black pepper, and Italian seasoning so it coats evenly.
- Heat olive oil in a large skillet over medium-high heat. Sear the steak 2-3 minutes per side until browned and cooked to your liking. Remove and set aside.
- In the same skillet, melt the butter. Add minced garlic and sauté about 30 seconds until fragrant. Don't burn it.
- Pour in the beef broth and heavy cream. Stir and bring to a gentle simmer for a few minutes.
- Gradually stir in the Parmesan until it melts and the sauce is smooth and creamy.
- Add the cooked fettuccine and toss until coated. If it's too thick, add a splash of reserved pasta water.
- Return the steak to the skillet and toss gently. Heat together 1-2 minutes.
- Top with chopped parsley and a little extra black pepper. Serve hot.
Original cookbook photos
Notes
- No website, author, or URL is printed on this page.
- Servings and total time are not printed.
- Cuisine set to Italian (Italian-American style Alfredo); the page does not say.