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Steak Alfredo

Steak Alfredo combines tender, seared leftover steak with a rich, creamy Alfredo sauce served over al dente pasta. The dish features a velvety sauce that clings to the pasta, with bits of seasoned beef integrated throughout, resulting in a hearty, comfort-food appearance with a glossy, sauce-coated finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fettuccine or pasta of choice uncooked
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese freshly grated
  • 2 cups leftover cooked steak sliced into strips
  • to taste Salt and pepper
  • 2 tbsp olive oil or cooking oil

Equipment

  • Large pot
  • Skillet or frying pan
  • Wooden spoon or spatula
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente according to package instructions. Drain and set aside.
  2. Heat a skillet over medium heat and add a tablespoon of olive oil. Sear the slices of leftover steak until warmed through and slightly caramelized around the edges, about 2-3 minutes. Remove from pan and set aside.
  3. In the same skillet, add the butter and let it melt, filling the air with a rich, nutty aroma. Add the minced garlic and sauté until fragrant, about 30 seconds, until it turns slightly golden and releases a savory aroma.
  4. Pour in the heavy cream and stir well, bringing it to a gentle simmer. Let it cook for 2-3 minutes until the sauce slightly thickens and coats the back of a spoon.
  5. Add the grated Parmesan cheese to the sauce, whisking continuously until the cheese melts and the sauce becomes smooth and creamy.
  6. Stir in the sliced steak, allowing the heat to warm and evenly distribute the meat within the creamy sauce, about 2 minutes.
  7. Season the sauce with salt and freshly ground black pepper to taste, adjusting to your preferred level of seasoning. The sauce should be glossy and thick enough to coat the pasta evenly.
  8. Add the cooked pasta to the skillet and toss gently to coat all the strands with the sauce. Spread the pasta and beef mixture evenly in the pan, allowing the sauce to cling beautifully around each piece.
  9. Cook for a further minute, allowing the flavors to meld and the pasta to soak up the creamy sauce, resulting in a shiny, flavorful dish that's ready to serve.
  10. Serve hot, optionally garnished with extra Parmesan, chopped parsley, or a sprinkle of cracked black pepper for added flavor and visual appeal.

Notes

Using leftover steak makes this dish quick and flavorful. Adjust cream and cheese quantities for a richer or lighter sauce as desired.