Description
Creamy Garlic Steak Alfredo is the ultimate comfort dish—juicy, seared steak served over a bed of fettuccine, all coated in a rich and velvety garlic Alfredo sauce. This dish is a perfect blend of indulgent flavors, making it a restaurant-worthy meal you can whip up at home!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates.
Ingredients
Scale
For the Steak:
- 1 lb sirloin steak (or ribeye, cut into strips)
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic (minced)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
For the Alfredo Sauce:
- 2 tbsp butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional, for heat)
- ½ cup milk (to adjust consistency if needed)
For the Pasta:
- 12 oz fettuccine (or pasta of choice)
- 1 tsp salt (for boiling water)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
Step 2: Sear the Steak
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the steak strips, season with salt, pepper, and Italian seasoning. Sear for 2-3 minutes per side until browned and cooked to desired doneness.
- Stir in minced garlic and cook for another 30 seconds. Remove the steak from the skillet and set aside.
Step 3: Make the Alfredo Sauce
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream, stirring constantly.
- Add Parmesan cheese, salt, pepper, and red pepper flakes (if using). Stir until smooth and creamy.
- If the sauce is too thick, add a splash of milk to reach your preferred consistency.
Step 4: Combine Everything
- Toss the cooked fettuccine into the sauce, mixing well to coat.
- Return the seared steak to the skillet, stirring to combine.
Step 5: Serve & Enjoy!
- Plate the steak Alfredo, garnishing with chopped fresh parsley and extra Parmesan if desired.
Notes
- Choose a Tender Cut: Sirloin, ribeye, or filet work best for juicy steak.
- Don’t Overcook the Steak: Cook to medium-rare or medium for the best texture.
- Use Fresh Parmesan: Pre-grated cheese won’t melt as smoothly into the sauce.
- Adjust Sauce Consistency: Add a splash of milk if it gets too thick.