Steak Alfredo
Made completely from scratch and absolutely divine, this steak alfredo is rich, creamy and so fulfilling. Not only is it a treat for adults but is loved by kids as well! It’s a recipe the entire family will enjoy.
Alfredo with Steak
Homemade alfredo is something that you just can’t understand the divinity of until you try it. I could seriously founder on good alfredo. If you have every been to fancy Italian restaurants, you might have had some amazing alfredo, and if you have, you know what I’m talking about. The alfredo sauce is the best part of the meal, and if you have an amazing sauce recipe, it just takes everything the next level.
This steak alfredo recipe is no exception. It’s made with an incredibly creamy alfredo sauce and paired with delicious soft pasta and perfectly seared steak. When you take a bite, it’s literally an explosion of flavor in your mouth. It could not be better.
The Cowboys’ Rating: 10/10
Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!
What Ingredients Are in Steak Alfredo?
- Steak – There are two cuts of steak that I recommend for this recipe. One is ribeye steak and the second is T-Bone steak. They both are incredibly soft and tender and have great flavor. I use both of these cuts interchangeably for this recipe and they are delicious.
- Heavy Whipping Cream – You will need 1 pint (2 cups) of heavy whipping cream for this recipe.
- Butter – This recipe calls for a lot of butter. But that is what makes it so delicious! Make sure to use salted butter.
- Parmesan Cheese – Parmesan cheese is going to bring in that distinct alfredo flavor that we all love.
- Minced Garlic – Garlic plays a big role in flavor in alfredo sauce, I used both minced garlic and garlic powder in this recipe.
- Garlic Powder
- Kosher Salt – Kosher salt is a very pure salt with no additives and has great flavor. I use this in most of my recipes.
- Parsley – I love to add some fresh parsley to this alfredo sauce. It gives it a nice fresh flavor without being too overpowering. If you don’t have fresh parsley, you can use dried parsley as well.
- Pepper
- Bowtie Noodles or Fettucine Noodles – For my regular homemade alfredo recipe, I use fettucine noodles however, to make things easier for my 2-year-old to grab, I like to use bowtie noodles. My kids also think these noodles are fun, so I like to use them every now and then.
Tools You’ll Need
Steak Alfredo Recipe
- Cut steak into small bite sized pieces and season with kosher salt and pepper. Set aside and let sit for 5 minutes.
- In a large frying pan, melt butter over medium heat.
- Add in garlic, and sauté for 1-2 minutes until garlic starts to brown slightly.
- Next, slowly add in heavy whipping cream. Using a whisk, mix together butter and heavy whipping cream until butter and heavy whipping cream are well combined.
- When sauce begins to boil slightly, turn to medium low heat and add in garlic powder, salt and pepper. Whisk until well combined.
- Turn to low heat and let sauce simmer for 10-15 minutes whisking frequently to prevent burning.
- While sauce is simmering, cook noodles according to package directions. Drain and set aside.
- In a large frying pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium high heat.
- When butter and oil are hot, add in steak.
- Sear all sides of steak bites and cook for 3-5 minutes, stirring frequently, until steak bites are cooked to medium doneness. Remove from heat and let rest.
- When alfredo sauce begins to thicken to desired consistency, remove from heat and add in shredded parmesan cheese and fresh parsley. Whisk until cheese has melted.
- Assemble alfredo. Add desired amount of noodles and steak together on a plate and top with alfredo sauce. Garnish with fresh parsley and serve.
- Enjoy!
How to Store Steak Alfredo
I store the noodles, steak and alfredo sauce in their own separate airtight containers and place them in the fridge. When you store alfredo, it’s important to know that the butter and the other ingredients will separate after storing in the fridge. When you heat up the alfredo sauce, you’ll notice that the butter will rise to the top. It’s totally fine! Give it a good stir until the butter and sauce are mixed together and creamy again and it will be good to go.
Try More of My Easy Recipes
Steak Alfredo
Equipment
Ingredients
- 2 lbs. ribeye steak
- 12 oz bowtie pasta
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp pepper
Sauce Ingredients
- 2 cups heavy whipping cream
- 1/2 cup butter
- 1/2 tsp minced garlic
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 tbsp fresh parsley, chopped
- 1 1/2 cups parmesan cheese shredded
Instructions
- Cut steak into small bite sized pieces and season with kosher salt and pepper. Set aside and let sit for 5 minutes.
- In a large frying pan, melt butter over medium heat. Add in garlic, and sauté for 1-2 minutes until garlic starts to brown slightly.
- Next, slowly add in heavy whipping cream. Using a whisk, mix together butter and heavy whipping cream until butter and heavy whipping cream are well combined.
- When sauce begins to boil slightly, turn to medium low heat and add in garlic powder, salt and pepper. Whisk until well combined.
- Turn to low heat and let sauce simmer for 10-15 minutes whisking frequently to prevent burning.
- While sauce is simmering, cook noodles according to package directions. Drain and set aside.
- In a large frying pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium high heat.
- When butter and oil are hot, add in steak. Sear all sides of steak bites and cook for 3-5 minutes, stirring frequently, until steak bites are cooked to medium doneness. Remove from heat and let rest.
- When alfredo sauce begins to thicken to desired consistency, remove from heat and add in shredded parmesan cheese and fresh parsley. Whisk until cheese has melted.
- Assemble alfredo. Add desired amount of noodles and steak together on a plate and top with alfredo sauce.
- Garnish with fresh parsley and serve.
- Enjoy!
Notes
I store the steak, noodles and alfredo sauce in their own separate airtight containers and place them in the fridge. When you store alfredo, it's important to know that the butter and the other ingredients will separate after storing in the fridge. When you heat up the alfredo sauce, you'll notice that the butter will rise to the top. It's totally fine! Give it a good stir until the butter and sauce are mixed together and creamy again and it will be good to go.
