Description
Creamy Garlic Parmesan Steak Alfredo
“Juicy, tender steak slices served over a bed of rich, creamy Alfredo pasta—this dish is a restaurant-worthy delight made right at home!
”
Ingredients
For the Steak:
1 lb steak (ribeye, sirloin, or filet mignon)
1 tbsp olive oil
1 tbsp butter
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
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
½ tsp Italian seasoning
For the Pasta:
8 oz fettuccine or spaghetti
1 cup fresh spinach (optional)
Instructions
Cook the Pasta:
Boil pasta in salted water until al dente.
Drain and set aside.
Cook the Steak:
Season steak with salt, pepper, and garlic powder.
Heat olive oil and butter in a skillet over medium-high heat.
Sear steak for 3-4 minutes per side (for medium-rare).
Remove from heat, let rest, then slice into thin strips.
Make the Alfredo Sauce:
In the same pan, melt butter and sauté garlic.
Pour in heavy cream and let it simmer.
Stir in Parmesan cheese, salt, black pepper, and Italian seasoning.
Add fresh spinach (optional) and cook until wilted.
Combine & Serve:
Toss the cooked pasta in the Alfredo sauce.
Plate the pasta and top with sliced steak.
Garnish with extra Parmesan and fresh parsley.
Who’s ready for this creamy, indulgent feast?
Step-by-Step Guide
Follow this detailed sequence for perfect results. First, bring a large pot of generously salted water to a boil. While waiting, pat your steak dry and season all sides. Begin cooking the pasta when you start searing the steak. For the steak, ensure your skillet is very hot before adding the oil and butter. Place the steak in and do not move it for 3-4 minutes to achieve a proper crust. Flip only once. After resting for 5-10 minutes, slice against the grain. For the sauce, reduce the heat to medium after removing the steak. Sauté the garlic just until fragrant (about 30 seconds) to prevent burning. Slowly whisk in the heavy cream. Let it simmer gently for 2-3 minutes to thicken slightly before adding the cheese off the heat, stirring until fully melted.
Serving Suggestions
Plate this dish immediately while hot. For a complete meal, serve with a simple side salad dressed with a light vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up extra sauce. For a touch of color and acidity, garnish with a light sprinkle of chopped fresh parsley or a squeeze of lemon juice over the steak. Pair with a full-bodied white wine like Chardonnay or a light red like Pinot Noir.
How-to Summary
To summarize: Cook pasta al dente in salted water. Season and pan-sear steak in oil and butter, then rest and slice. In the same pan, make a sauce by sautéing garlic, simmering cream, and melting in Parmesan. Wilt spinach in the sauce if using. Toss pasta with sauce, top with sliced steak, and garnish.
Frequently Asked Questions
Can I use a different cut of steak? Yes. Ribeye offers great marbling and flavor, sirloin is leaner but still tender, and filet mignon is the most tender. Adjust cooking time slightly based on thickness.
How can I prevent my Alfredo sauce from breaking or becoming grainy? Ensure you simmer the cream gently and add the grated Parmesan cheese off the direct heat, stirring constantly. Avoid using pre-grated cheese with anti-caking agents, as they don’t melt smoothly.
What can I substitute for heavy cream? For a slightly lighter version, half-and-half can work, but the sauce will be less rich and thick. Do not boil it vigorously. For a dairy-free alternative, try cashew cream.
How do I store and reheat leftovers? Store components separately if possible. Reheat the pasta and sauce gently in a skillet over low heat with a splash of milk or cream to restore creaminess. Reheat steak slices briefly to avoid overcooking.
Is the spinach necessary? No, it’s optional. It adds color and nutrients. You can substitute with other quick-cooking greens like kale or arugula, or omit it entirely.
Common Mistakes to Avoid
- Overcooking the Steak: Use a meat thermometer for accuracy (135°F for medium-rare). Remember it cooks slightly while resting.
- Moving the Steak While Searing: Leave it undisturbed to form a flavorful, crispy crust.
- Using Pre-Grated Parmesan: It often contains cellulose, which prevents smooth melting. Grate your own cheese from a block.
- Boiling the Cream Sauce: A gentle simmer is key. Boiling can cause the sauce to separate or become oily.
- Skipping the Pasta Water: When tossing the pasta with the sauce, add a splash of the starchy pasta water to help the sauce cling perfectly.
Conclusion
This Creamy Garlic Parmesan Steak Alfredo proves that an impressive, restaurant-quality dinner is entirely achievable in your own kitchen. By mastering a few simple techniques—like properly searing a steak and building a smooth, homemade Alfredo—you create a dish that is both comforting and elegant. The combination of juicy, seasoned steak with rich, garlicky pasta is a guaranteed crowd-pleaser. With this comprehensive guide, you’re equipped to avoid common pitfalls and tailor the dish to your taste. Gather your ingredients and prepare for a truly indulgent dining experience at home.