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.
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.
Nutrition
Calories: 663kcalCarbohydrates: 28gProtein: 30gFat: 49gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 0.5gCholesterol: 150mgSodium: 975mgPotassium: 390mgFiber: 1gSugar: 2gVitamin A: 1219IUVitamin C: 1mgCalcium: 229mgIron: 2mg
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