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My secret-ingredient recipe for Fettuccine Alfredo with Steak is loaded with tender steak, al dente fettuccine and the creamiest, smoothest homemade Alfredo sauce you’ll ever try! Using only simple ingredients, it’s easy, too. Ready in 20 minutes!
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Steak Fettuccine Alfredo
Sometimes the most unexpected places lead you to game-changing cooking advice. For me, that was a quaint family restaurant where I ordered the creamiest Alfredo I’d ever eaten. I was in awe, and asked what it was that made it so unbelievably smooth; I’d never had anything like it!
When I heard the answer was using a slice of American cheese, I almost couldn’t believe it! But now that I’ve tried it, I can’t go back. And my alfredo sauce recipe is even better combined with steak into luxurious, tender, creamy fettucine alfredo with steak!
Looking for a recipe to wow your guests or celebrate a big day? Start with my steak fettuccine. It comes together in no time for a decadent meal nobody will forget!
Beef Alfredo Ingredients
- Heavy cream
- Butter
- Garlic
- Parmesan
- White American cheese
- Fettuccine pasta
- Black pepper
- Steak – leftovers, or freshly cooked
Some notes:
With the salt content in the Parmesan and from cooking the steak, you shouldn’t need any extra salt. I recommend not adding any, tasting, and then adjusting to taste if you would prefer more.
Fettuccine noodles is the classic pasta of choice for any steak alfredo recipe, but feel free to use any type of pasta you like best. Alfredo is great with just about every kind! I like it with linguine, spaghetti, bucatini, or angel hair. Sometimes, I even use penne pasta.
For a finishing touch, feel free to toss the pasta with a sprinkle of fresh parsley.
How to Make Steak Alfredo
- In a pot over medium heat, add the butter to melt. In a separate large pot, cook the fettuccine according to package instructions, just slightly under for al dente.
- Once the butter has melted, add in the minced garlic and stir frequently for 2-3 minutes, until fragrant.
- Pouring slowly, add in the heavy cream while whisking constantly. A nice slow pour will ensure that the cream doesn’t curdle.
- Sprinkle in the Parmesan, stirring constantly so it doesn’t get clumpy.
- Add in the American cheese and keep stirring until it’s melted and creamy.
- Stir in the pepper.
- Add the cooked pasta and sliced cooked steak. Stir, continuing to cook until the pasta is heated through.
- Top with extra Parmesan, serve, and enjoy!
Steak for Fettuccine Alfredo
- Marinated Flank Steak: This flavorful, budget-friendly steak adds a dash of sweet and spicy flavor to alfredo!
- Reverse Sear Ribeye: The easiest way to get perfectly medium-rare steak every single time! You won’t get steak more tender than this easy ribeye steak recipe.
- Grilled Chuck Steak: Big, budget-friendly, and already nice and thin for easy slicing, this steak recipe is perfect for combining into other recipes.
- New York Strip Steak: An Asian marinade and smoky grilled char make this steak hard to pass up! It’s so flavorful, it’ll make any Alfredo shine.
- Grilled Porterhouse Steak: This perfectly cooked steak makes an amazing addition to fettuccine alfredo, complete with that perfect smoky note of flavor from the grill.
Of course, you can’t have steak alfredo without the steak! This recipe assumes you’re using leftover steak, but I’ve also included all my very favorite steak recipes. And as a huge steak fan, it was hard to narrow them down!
Alfredo Steak Tips
- The most important part of this recipe is adding the cream very slowly. This will keep the cream from curdling.
- If the cream does curdle, don’t worry, you have options. Either whisk very well to try and save it, or add the sauce into a blender and blend it well to get it as creamy as possible. It won’t be quite as smooth, but it’ll still be delicious and perfectly safe to eat!
- Slice steaks into nice thin slices. This will ensure the most tender steak possible, and it’ll heat through quickly without having the chance to overcook.
- Choose your favorite pasta! Fettuccine is a classic, but I also love using Radiatori or spiral cut pasta!
And remember: don’t skip out on the American cheese! This secret ingredient is critical to making the most deliciously creamy alfredo you’ll ever try. You may be skeptical, but trust me: it’ll change how you make cheese sauces forever!
Steak Fettuccine FAQ
If you want to add something extra to your alfredo with steak, try adding sauteed mushrooms or baby spinach. Fresh herbs make great additions too, like a sprinkle of fresh rosemary or parsley.
If your cheese clumps, it means you added it too quickly and did not stir enough. Make sure to add all dairy slowly and while stirring to ensure it does not clump or curdle.
You can use half and half or milk instead of heavy cream if you wish. Keep in mind it will change the consistency of the dish, as heavy cream is thicker than both. You can also use a mix. If you want to use a lighter option but like your alfredo thicker, try making a roux to mix in, first.
Easy Pasta Recipes
- Lemon Ricotta Pasta
- Avocado Sauce Pasta
- Burrata Pasta
- Or use up those leftover bits of steak in succulent Steak Quesadillas!
Loved this recipe? Try out my mouthwatering Chicken Alfredo Recipe next! It’s a family favorite that will get everyone coming for seconds.
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📋 Recipe
Alfredo with Steak
Ingredients
- 2 cups Heavy cream
- 4 Tablespoons Butter
- 1 Tablespoon Garlic minced
- ½ cup Parmesan cheese
- 2 slices White American cheese
- 16 oz Fettuccine
- 1½ cups Steak thinly sliced
- Pepper to taste
See our Cooking Conversions Chart for help converting measurements!
Instructions
- In a pot over medium heat, add the butter to melt. In a separate large pot, cook the fettuccine to package instructions.4 Tablespoons Butter, 16 oz Fettuccine
- Once the butter has melted, add in the minced garlic and stir frequently for 2-3 minutes, until fragrant.1 Tablespoon Garlic
- Pouring slowly, add in the heavy cream while whisking constantly. A nice slow pour will ensure that the cream doesn't curdle.2 cups Heavy cream
- Sprinkle in the parmesan, stirring constantly so it doesn't get clumpy.½ cup Parmesan cheese
- Add in the American cheese and keep stirring until it's melted and creamy.2 slices White American cheese
- Stir in the pepper.Pepper
- Add the cooked pasta and sliced leftover steak. Stir, continuing to cook until the pasta is heated through.1½ cups Steak
- Top with extra parmesan, serve, and enjoy!
Video
Notes
- The most important part of this recipe is adding the cream very slowly. This will keep the cream from curdling.
- If the cream does curdle, all is not lost. It’s still safe to eat! If it curdles, either whisk very well or add the sauce into a blender and blend it well to get it as creamy as possible. It won’t be quite as smooth, but it’ll still be delicious!
- Cut the leftover steak into nice thin slices. This will ensure the most tender steak possible, and it’ll heat through quickly without having the chance to overcook.
- Choose your favorite pasta! Fettuccine is a classic, but I also love using Radiatori or spiral cut pasta!
Tim says
Good recipes. However site is aggravating No matter how many time I sign up/subscribe the POP UP to sign up is in my face
Too many pop up ads but I realize that is how you make a living
Isabel Laessig says
Hi Tim! I’m sorry to hear that – once you sign up or click out of it, the popup is supposed to stop appearing. It may be your browser cache clearing when you revisit, which would cause it to pop up again. I’m very glad to hear you enjoy my recipes. Take care!