Steak Fettuccine Alfredo

This easy Steak Alfredo Fettuccine recipe combines creamy garlic Alfredo sauce, fettuccine egg pasta, and grilled steak for a delicious dinner that is quick and easy to whip up.

It’s a quick 30-minute dinner full of proteins, and it’s low-carb when made with low-carb egg noodles.

How To Make Steak Alfredo

It’s very easy to make steak alfredo fettuccine for dinner.

Ingredients

These are the ingredients you need:

• Fettuccine or spaghetti – if you are eating a low-carb diet, you can pick several low-carb options such as Al Dente’s Carba Nada, or The Great Low-Carb Bread Company’s Fettuccine.
• Heavy Cream – heavy cream is naturally low in carbs. You can swap it for Gorgonzola cheese for a stronger taste.
• Almond Milk – or milk of choice. Most plant-based are low in carbohydrates, but dairy milk is high in sugar.
• Butter – prefer unsalted grass-fed butter for a delicious taste.
• Garlic – freshly crushed is the best. To do so, chop it with a kitchen knife and use the same blade to crush it.
• Parsley – fresh Italian parsley will bring the best flavor combination. If you don’t have any you can use other mild fresh herbs such as fresh rosemary but avoid cilantro or dill.
• Salt and Pepper – Himalayan pink salt and black pepper is the best combination.
• Parmesan – For Italian pasta, you can either use shaved Parmesan or finely grated Parmesan. But grate it or shave it yourself. If you buy pre-grated or pre-shaved Parmesan, it’s likely to include anti-caking agents like cellulose that can slightly alter its taste.

Pasta Choice

Before starting the recipe, choose your favorite pasta. The best pasta for alfredo recipes is long, egg pasta like egg fettuccine or spaghetti.

For a low-carb option, choose one of the below:

• Low-carb Egg Fettuccine
• Edamame Fettuccine
• Heart Palm Fettuccine
• Konjac Fettuccine

For a gluten-free option, use:

• Brown rice Fettuccine
• Quinoa
• Buckwheat

Marinating The Steak

Marinate the steak at least 30 minutes before you start this recipe. The longer the steak marinates, the tastier it will be so if you can let it marinate overnight, it’ll be even better.

You can use any cut of steak you love for this recipe – a sirloin steak is an excellent option for a low-cost dinner, but a filet or porterhouse will be delicious.

First, marinate the steak following my easy 3-Ingredient Steak Marinade.

Cooking The Pasta

Cook your pasta on medium-high heat following the packaging instruction, rinse, drain and set aside in a large saucepan.

Making The Alfredo Sauce

To make the alfredo sauce, add butter to a small saucepan. Melt the butter, then add heavy cream, garlic, and shredded parmesan.

Stir as it goes to melt the cheese and create a creamy smooth sauce. Add parsley, salt, and pepper.

Remove from heat and pour over the previous saucepan, where you set aside the cooked fettuccine.

Bring the saucepan with the fettuccine and the alfredo sauce over low-medium heat.

Stir and cook until the pasta is warm and flavored by the sauce. If the sauce dry out, add more heavy cream or almond milk to thin it out.

You can also make a Cauliflower Alfredo Sauce for a slightly different taste.

Grilling The Steak

Meanwhile, grill the steak on both sides. Follow my steak cooking guide to achieve the best steak cooking level.

The cooking time depends on what you like and how thick the meat is. It will range from 4.5 minutes on each side for a rare 1-inch cut to 8.5 minutes on each side for a well-done 2-inch cut.

Remove the steak from the frill and place it on a chopping board. Cut the steak into thick strips, as seen in the pictures below.

Serving

Serve about 1 cup of cooked Alfredo fettuccine and top with 2 ounces as a portion of steak.

Top up the plate with shredded parmesan and fresh parsley. You can also serve some fresh spinach on the side with a drizzle of balsamic vinegar, it’s perfect with steaks.

Some also serve this dinner with my Spinach Pesto or Pesto Without Pine Nuts, and that’s a delicious combination!

Storage Instructions

You can store the leftover of this steak fettuccine alfredo recipe in the fridge in an airtight container for up to 2 days.

Or, freeze the leftovers for up to 3 months. Thaw them in the fridge the day before.

Rewarming

To rewarm leftovers, you can bring the pasta to a large pot and add extra water or heavy cream, or almond milk to avoid the pasta sticking to the pan.

For the steak, rewarm it aside in a hot skillet or on the grill.

Frequently Asked Questions