Name: Steak Fettuccine Alfredo Recipe | Creamy Pasta Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 16 ounces fettuccine pasta; 2 pounds New York strip steak (cubed into bite sized pieces); ½ teaspoon black pepper; ½ teaspoon salt; ½ teaspoon onion powder; ½ teaspoon garlic powder; 2 tablespoons olive oil; ½ cup unsalted butter; 3 teaspoons garlic (minced); 2 cups heavy cream; ½ cup milk; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon black pepper; 2 cups parmesan cheese (finely shredded)

The First Bite

I remember my first taste of this dish. The creamy sauce coated every piece of pasta. Juicy steak bits added a perfect, savory crunch. It felt like a warm, delicious hug. Ever wondered how to turn a simple pasta into something unforgettable? This recipe does just that.

A Kitchen Lesson

My first try was a bit messy. I crowded the pan with too much steak. It steamed instead of getting a nice brown crust. I learned to cook in smaller batches for the best flavor. This taught me patience in cooking always brings better results. Good food is worth the extra time.

Why It Works

Two things make this dish stand out. The creamy, cheesy sauce clings to the fettuccine. The seared steak adds a hearty, meaty texture. It is a perfect balance of rich and savory. Which flavor combo surprises you the most in this meal? Tell me in the comments below.

A Quick History

Fettuccine Alfredo started in Rome, Italy, around 1914. A man named Alfredo Di Lelio created it for his wife. It was a simple dish of pasta, butter, and cheese. The steak addition is a more modern, American twist. *Did you know the original recipe had no cream?* It is a fun fact about its simple start.

Ingredient	Amount	Note
Fettuccine pasta	16 ounces
New York strip steak	2 pounds	cubed into bite sized pieces
Black pepper	1/2 teaspoon
Salt	1/2 teaspoon
Onion powder	1/2 teaspoon
Garlic powder	1/2 teaspoon
Olive oil	2 tablespoons
Unsalted butter	1/2 cup
Garlic	3 teaspoons	minced
Heavy cream	2 cups
Milk	1/2 cup
Garlic powder	1 teaspoon
Onion powder	1 teaspoon
Black pepper	1/2 teaspoon
Parmesan cheese	2 cups	finely shredded

My Easy Fettuccine Alfredo with Steak

This dish feels fancy but is simple to make. You will create a creamy, dreamy sauce. Tender steak bites make it a full meal. Follow these steps for a perfect dinner.

Step 1
Boil your pasta in well-salted water. This is your only chance to season it. Cook it just until it is tender. Then drain it and set it aside.

Step 2
Season your steak cubes with salt and pepper. Heat oil in a hot skillet. Sear the steak to get a nice brown crust. (Hard-learned tip: do not crowd the pan!).

Step 3
Melt butter in the same skillet. Add your minced garlic next. Cook it just until you can smell it. This only takes about thirty seconds.

Step 4
Slowly whisk in the heavy cream and milk. Keep whisking until it is all combined. Let the mixture start to bubble gently. Then you are ready for the cheese.

Step 5
Whisk in the parmesan cheese and other seasonings. Keep whisking until the sauce is smooth. Let it simmer on low to thicken. What is the key to a smooth sauce? Share below!

Step 6
Add your cooked pasta and steak back in. Toss everything together in the creamy sauce. Make sure every piece is coated well. It is now ready to serve and enjoy.

Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Dinner, Pasta

Three Fun Twists on This Classic

Love this recipe? Try these easy changes. They make the dish feel new again. Each version has its own special flavor.

Chicken and Mushroom
Swap the steak for sliced chicken breast. Sauté mushrooms with the garlic. It adds a wonderful earthy flavor.

Spring Veggie Delight
Skip the meat for a lighter option. Add fresh peas and asparagus tips. It is bright, green, and so fresh.

Spicy Cajun Kick
Season the steak with Cajun spice. Add a pinch of red pepper flakes. It gives the sauce a nice heat.

Which creative spin would you try first? Let me know in the comments!

How to Serve Your Masterpiece

This rich pasta deserves the right sides. A simple salad balances the meal perfectly. Garlic bread is a must for dipping.

For drinks, I have two great ideas. A crisp white wine pairs beautifully. For a non-alcoholic choice, try sparkling lemonade.

Do not forget the final garnish. A little extra parmesan cheese looks nice. Fresh parsley adds a pop of color.

Which would you choose tonight: wine or lemonade?

Keep It Fresh & Tasty

Store leftovers in a sealed container. They last three days in the fridge. You can freeze the sauce alone for a month. Thaw it in the fridge overnight. Reheat gently on the stove with a splash of milk.

Batch cooking this meal is a great time-saver. My grandson loves when I do this. Why this matters: A ready-made meal makes busy weeknights so much easier. Just cook the pasta fresh when you are ready to eat. What’s your favorite meal to make ahead?

Quick Fixes for Common Hiccups

Sauce too thin? Let it simmer a bit longer. It will thicken up. Is your sauce grainy? You might have added the cheese too fast. Always whisk it in slowly. Steak not crispy? Do not crowd the pan. Work in small batches for a perfect sear.

Your Questions, Answered

Can I make this gluten-free?
Yes! Just use your favorite gluten-free pasta. It works perfectly.

Can I make the sauce ahead?
Absolutely. Make the sauce and keep it separate. Reheat it gently before serving.

What can I use instead of heavy cream?
Half-and-half is a good swap. The sauce will be a little lighter.

Can I use a different cut of steak?
Sure. Sirloin or ribeye will also work well here. Use what you like.

How do I double this for a crowd?
Use a very large pot for the sauce. You may need to simmer it longer.

Your Turn to Cook

I hope this dish brings joy to your table. It is a true comfort food classic. Why this matters: Sharing a good meal connects us all. I love seeing your kitchen creations.