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This steak alfredo is pure comfort in a bowl with rich garlic butter steak bites nestled in silky parmesan cream sauce tossed with fettuccini. Whenever I want to impress guests or treat myself to an elegant dinner without hours in the kitchen this is my go-to recipe. Plus it only takes about thirty minutes and always leaves everyone licking their plates clean.
When I first tried this on a wintry evening it was such a hit that it quickly took over as our household’s top request for cozy weekends and celebrations alike.
Ingredients
- Steak: Choose a quality cut like filet ribeye or NY strip. Well-marbled steaks stay tender and juicy. Look for USDA Choice or Prime if possible
- Fettuccini pasta: Classic for alfredo. Buy bronze-cut or higher-protein noodles for a heartier bite
- Butter: Adds richness to both the sauce and the steak. European style butter brings extra flavor
- Heavy cream and half-and-half: Key to the silky sauce base. Use fresh cream with no added gums
- Parmesan cheese: Go for a wedge you grate yourself. It melts smoother and tastes nuttier than pre-shredded options
- Fresh garlic: Makes the garlic butter shine through. Avoid jarred or pre-minced since those lack true flavor
- Avocado oil: High smoke point for searing steak without burning. It lets the steak get beautifully caramelized
- Green onions: Finish the dish with color and a gentle zip. Use crisp stalks with no wilting
- Salt pepper and seasoning blend: Your choice for perfecting the steak and sauce. Taste along the way and season boldly
Step-by-Step Instructions
- Prepare the Steak:
- Pat steak dry and cut in two to three inch pieces. Rub each piece with avocado oil and season generously with salt pepper and your preferred blend
- Sear the Steak:
- Heat a large skillet over medium-high until screaming hot. Arrange the steak pieces in a single layer and let them sizzle undisturbed to form a crust then flip once to finish to preferred doneness
- Sauté Garlic and Toss Steak:
- Reduce heat to low add butter and minced fresh garlic. Sauté for one minute just until fragrant and lightly golden but never browned. Return steak to the skillet and toss in the garlic butter until glossy. Transfer all to a bowl and cover to keep warm
- Make the Alfredo Sauce:
- In the same skillet add more butter and additional minced garlic. Sauté until aromatic. Pour in heavy cream and half-and-half. Sprinkle in seasonings. Simmer gently over medium heat for three to four minutes stirring often as the sauce thickens slightly
- Cook the Pasta:
- While the sauce simmers set a large pot of salted water to boil. Cook the fettuccini until just al dente then drain well but do not rinse
- Finish the Sauce:
- Whisk freshly grated parmesan into the cream sauce off heat until smooth and velvety. Stir in sliced green onions for flavor and color. Taste and adjust seasoning if needed
- Combine and Serve:
- Toss drained pasta into the pan coating each strand thoroughly with the alfredo sauce. Plate the pasta and top each serving with warm garlic butter steak bites extra green onions and a final shower of parmesan
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Parmesan is honestly my secret star here. When I first grated a block straight into the sauce I realized how crucial real parmesan is the nutty taste and smooth melt make all the difference. The first time my family tried this together at our anniversary dinner we laughed at how a home cooked meal could feel so special.
Storage tips
Refrigerate leftovers in a sealed container up to three days. When reheating use gentle heat with an extra splash of cream or milk to restore the sauce’s silkiness. Avoid the microwave if possible since the steak can become tough
Ingredient substitutions
Swap steak for chicken salmon or shrimp using the same pan and cooking steps. For lighter sauce use all half-and-half instead of heavy cream. Try pecorino romano in place of parmesan for a sharper twist
Serving suggestions
Round out the meal with lemony green salad zuppa toscana soup or toasty garlic breadsticks. For bonus points a sprinkle of gorgonzola creates a steakhouse-style finish
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Cultural context
Fettuccini alfredo began as a simple butter and cheese pasta in Rome but this American steakhouse version doubles down on richness and indulgence for a true dinner treat
Commonly Asked Questions
- → What steak cuts work best for this dish?
Tenderloin, Ribeye, New York Strip, and Top Sirloin all deliver juicy, flavorful results with a tender bite.
- → Can I swap steak for another protein?
Absolutely. Chicken, salmon, or shrimp make excellent substitutes. Use the same method and toss the cooked protein in garlic butter.
- → Why use fresh garlic instead of jarred?
Fresh garlic offers a pungent, aromatic flavor that shines in this dish, while jarred versions lack intensity and complexity.
- → Which pasta pairs best with Alfredo sauce?
Fettuccini is the classic choice, but linguini, spaghetti, bucatini, or angel hair also work well for a creamy sauce like Alfredo.
- → How do I make the Alfredo sauce creamy?
Simmering butter, garlic, heavy cream, half and half, and lots of grated parmesan creates a thick, velvety sauce.
- → What are good side dishes with this meal?
Pair with a simple green salad, zuppa toscana soup, or warm garlic breadsticks for a satisfying meal.