Steak Alfredo

Unlock a whole new level of luxury with my secret-ingredient Fettuccine Alfredo with Steak! It's so dreamy and luscious, you'll be hooked!

Course Main, Main Course, Main Dish

Cuisine American/Italian

Keyword fettuccine alfredo with steak, steak alfredo, steak alfredo recipe, steak and alfredo

Cook Time 20

Total Time 20

Servings servings

Calories 1216kcal

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!

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!