Creamy Steak Fettuccine

Creamy Steak Fettuccine is a comforting pasta dish that brings together juicy steak and a smooth sauce. This recipe has a cozy feel and tastes like something from a top-notch restaurant. Fettuccine noodles soak up a velvety sauce, creating a blend of savory flavor in every bite.

Some say this combination grew in popularity as home cooks wanted a richer spin on classic Alfredo-style dinners. You will enjoy how the tender steak complements the silkiness of the sauce. If you want a meal that feels special without too much fuss, this Creamy Steak Fettuccine is a satisfying choice for any occasion.

Why You’ll Love This Recipe

You’ll love this recipe for many reasons. First, it feels both fancy and cozy, making it a great choice for a romantic night like Valentine’s or a casual weeknight dinner. It comes together in a reasonable amount of time, so you won’t be stuck in the kitchen for hours. The ingredients are easy to find at most grocery stores, and the steps are straightforward.

There’s no need for advanced cooking experience, so beginner cooks can jump right in. Plus, the dish allows simple tweaks—swap out certain vegetables, add portobello mushrooms, or skip the cherry tomatoes if you prefer a more classic approach. It’s also a flexible option if you want to try different steak cuts, like ribeye or sirloin. With its creamy sauce and savory flavors, this recipe stands out among many steak and pasta meals you’ll see elsewhere.

Ingredients for Creamy Steak Fettuccine Recipe

Below is a clear list of everything you need. Gather these items ahead of time for a smooth cooking experience:

1. Steak (about 1 pound total): Choose ribeye, sirloin, or another tender cut.
2. Salt and pepper: You’ll season the steak generously with salt and pepper to lock in flavor.
3. Olive oil (2 tablespoons): For searing the steak and sautéing some of the aromatics.
4. Butter (2 tablespoons): Adds a rich taste to the sauce.
5. Garlic (4 cloves, minced): Key for that fragrant, savory bite.
6. Cherry tomatoes (1 cup, halved): Adds color, sweetness, and a fresh element.
7. Spinach (2 cups, fresh): It will wilt nicely into the sauce and add a pop of green.
8. Heavy cream (1 cup): The base of the cream sauce that gives this dish its smooth texture.
9. Milk (1 cup): Helps create the right sauce consistency without making it too thick.
10. All-purpose flour (2 tablespoons): To thicken the sauce.
11. Parmesan cheese (1 cup, grated): Provides a nutty, savory flavor that melts into the sauce.
12. Chicken broth (1 cup): Adds depth without overpowering other flavors.
13. Balsamic vinegar (1 tablespoon): Gives a mild tang that brightens the sauce. Some prefer adding a bit of balsamic glaze near the end for extra sweetness.
14. Fettuccine pasta (1 pound): Cook this in a large pot of salted water until al dente.
15. Parsley (chopped, a handful): For a fresh, herbal note and a nice pop of color at the end.
16. Optional extras: A sprinkle of red chili flakes if you want a hint of heat, or portobello mushrooms if you want an extra layer of savory goodness.

How to Make Creamy Steak Fettuccine Recipe

Below is a step-by-step guide for a steak fettuccine recipe that balances ease with great flavor. It will show you how to cook the steak, create a creamy sauce, and combine everything for a delicious pasta dish. Follow each step for a smooth process. Feel free to read through once before you start cooking.

Step 1: Prep the Ingredients

1. Gather the basics: Measure out your heavy cream, milk, chicken broth, and any other wet ingredients. Keep your flour nearby for easy access.
2. Chop and mince: If your garlic isn’t minced yet, do that now. Halve the cherry tomatoes, rinse the spinach, and pat your steak dry.
3. Warm up the skillet: Place a sturdy skillet on medium-high heat. Allow it to get hot before adding oil or butter, as this helps create a good sear on the steak.

Step 2: Cook the Steak

1. Season the steak: Rub both sides well with salt and pepper. Make sure the steak is at room temperature before you sear it.
2. Sear the meat: Add olive oil to the skillet. Place the steak in the hot oil and cook for about 4 minutes per side if you want it medium-rare. You can go a bit longer if you like it more done. If you prefer a good crust, avoid moving the steak until it’s time to flip.
3. Check desired doneness: A quick way to check is to use a meat thermometer. For medium-rare, aim for around 135°F (57°C).
4. Transfer to a plate: Once done, move the steak to a plate to let rest. Let it rest for 10 minutes so the juices stay inside the meat. During this rest, the internal temperature may climb a bit more.
5. Thinly slice steak: After resting, slice the steak against the grain. You’ll top the pasta with sliced steak later.

Step 3: Cook the Pasta

1. Boil the water: Fill a large pot with salted water and bring it to a rolling boil. Drop the fettuccine in when you see big bubbles.
2. Cook until al dente: Follow the time listed according to package directions. Usually, it takes about 10 to 12 minutes. Al dente means the pasta still has a slight bite.
3. Reserve some pasta water: Scoop out about half a cup of the pasta water before you drain the noodles. This starchy liquid helps loosen the sauce later if needed.
4. Drain the pasta: Rinse the noodles briefly if you wish. Some prefer not to rinse so the sauce clings better. Set the cooked pasta aside.

Step 4: Make the Creamy Sauce

1. Sauté the aromatics: In the same skillet where you cooked the steak (wipe out excess grease if needed), lower the heat to medium. Add the butter and let melt. Then add garlic and cook until fragrant, about 1 minute.
2. Add tomatoes: Toss in the cherry tomatoes. Cook tomatoes and cook for about 2 minutes, stirring occasionally so they soften but don’t turn mushy. If you like a bit of tang, you can splash in a little balsamic vinegar now.
3. Mix in flour: Whisk in flour and cook for 1 minute. This helps create a base for the sauce. Keep whisking to avoid lumps.
4. Add liquids: Slowly add milk, heavy cream, and chicken broth while whisking. This step prevents lumps and promotes a smooth texture. Let the mixture come to a gentle simmer.
5. Stir in parmesan: Once the sauce starts to bubble, stir in the grated parmesan cheese. Keep whisking so the cheese melts fully. Add a pinch of salt and pepper if needed.
6. Adjust thickness: If your sauce gets too thick, use small splashes of the reserved pasta water as needed. You can also stir in a spoonful of balsamic glaze for a sweet note if you like.
7. Add spinach and toss: Stir in the spinach and toss until wilted. This usually takes less than 2 minutes.

Step 5: Combine Steak and Pasta

1. Add cooked pasta: Put the cooked fettuccine into the skillet. Gently toss the pasta to coat each strand in the creamy sauce.
2. Top with sliced steak: Arrange the thinly sliced steak on top or stir it in gently.
3. Season again if needed: Taste the dish. Adjust salt and pepper if you want more seasoning. If the sauce is too thick, thin it with a bit more pasta water or a splash of chicken broth.

Step 6: Final Touches

1. Add parsley: Sprinkle chopped parsley on top for color and a light herbal note.
2. Optional extras: A drizzle of balsamic glaze, a sprinkle of red chili flakes, or an extra dusting of parmesan can go a long way.
3. Serve hot: Move the Creamy Steak Fettuccine to plates or a large serving bowl and enjoy while it’s still warm.

Serving and Storage Tips

Serving Suggestions

• Presentation: Arrange the noodles on a platter, then place the sliced steak on top. Garnish with fresh parsley or even some extra grated parmesan for a pop of brightness.
• Side Dishes: A simple green salad pairs well with this meal. Dress it lightly with olive oil and lemon juice so it doesn’t clash with the cream sauce. Garlic bread or dinner rolls are also good if you want something extra to soak up any leftover sauce.
• Occasions: This recipe works for a cozy meal at home or for special events. It can be a treat on Valentine’s, birthdays, or any time you want an indulgent dish.

Storage

1. Refrigeration: Place leftovers in an airtight container and store in the fridge. It should keep well for up to three days.
2. Reheating: Warm up portions in a skillet over medium heat. Add a splash of milk, chicken broth, or reserved pasta water to loosen the sauce. Stir gently until heated through.
3. Freezing (not advised): Cream-based sauces can become grainy when frozen and thawed, so it’s best to enjoy this pasta recipe fresh or store it in the fridge only for a short time.

FDA Refrigerator & Freezer Storage Chart: A downloadable PDF chart outlining safe storage durations for different food items.

Helpful Notes

1. Choosing Your Steak Cut
   • Ribeye: Known for its rich marbling and deep taste. If you love a bit of extra flavor, this is a great pick.
   • Sirloin or Strip Steak: Good balance of tenderness and a slightly leaner profile.
   • Cook the steak: Aim for 3 to 4 minutes on each side for medium-rare, then let it rest for 10 minutes. Thinly slice steak against the grain for the best texture.
2. Extra Vegetables
   • Portobello mushrooms: These bring an extra layer of umami if you sauté them with the tomatoes or add them when you add spinach. They can help make the dish even more filling.
   • Different greens: Spinach is classic, but you can use arugula for a peppery kick or kale for extra nutrients. Just be sure to let kale cook a bit longer than spinach.
3. Sauce Adjustments
   • Cornstarch Slurry: If you run out of flour or want a gluten-free option, mix a teaspoon of cornstarch with a tablespoon of water. Add it to the simmering sauce until it thickens.
   • Reserved Pasta Water: If your sauce is too thick, add small amounts of pasta water to thin it. This starchy liquid helps the sauce stick to each strand of pasta.
   • Balsamic Variation: Some people like adding a balsamic glaze at the end to make the flavor pop. Go slowly so you don’t overpower the creaminess.
4. Fettuccine vs. Other Pasta
   • Why fettuccine? Its wide noodles are perfect for catching a thick sauce.
   • Tagliatelle or Linguine: Good substitutes if you don’t have fettuccine on hand.
   • Other shapes: Bow-tie or penne can work in a pinch, though the texture will feel different.
5. Ideas for Meal Pairings
   • Simple Salad: Crisp lettuce, tomatoes, and a light vinaigrette.
   • Roasted Veggies: Carrots, zucchini, or broccoli, lightly seasoned with salt, pepper, and olive oil.
   • Garlic Bread: A favorite in many households, great for soaking up leftover sauce.
6. Leftover Inspiration
   • Lunch the Next Day: Store leftover steak and pasta in separate containers if possible. Reheat the pasta with a bit of milk or broth. Gently warm the steak in a skillet so you don’t overcook it.
   • Spice It Up: Sprinkle some chili flakes or add a dash of hot sauce if you want a little heat in your leftovers.
7. Occasion Ideas
   • Romantic Dinner: Dress up your table with candles and serve this creamy pasta with a glass of sparkling water or your favorite non-alcoholic drink.
   • Family Night: Kids often love the smooth sauce, and you can let them help by stirring in the spinach or sprinkling cheese on top.
   • Meal I Like on Weekends: Great for those times when you crave a treat. It also works on a busy weeknight if you plan your steps ahead.
8. Tips for Making Alfredo Sauce
   • Technically, a classic Alfredo sauce sticks to butter, parmesan, and pasta water. But in this recipe, we enrich it with a bit of milk and heavy cream for extra richness. If you prefer a lighter sauce, you can reduce the amount of cream and add more chicken broth or milk.
9. Common Mistakes to Avoid
   • Skipping the Rest Time for Steak: Slicing right away causes juices to spill out, leaving dry meat.
   • Using Cold Steak from the Fridge: Allow the steak to come to room temperature, so it cooks evenly.
   • Overcooking the Pasta: Al dente is best. Overdone noodles turn mushy when mixed with a warm sauce.

Conclusion

This Creamy Steak Fettuccine recipe is a flavorful way to treat yourself and those you care about. It blends the comfort of pasta with the satisfying taste of seared steak, all wrapped in a smooth sauce. It’s easy enough for a weeknight and impressive enough for a date or special event. You can modify the vegetables, adjust the sauce thickness, and pick your favorite cut of steak.

Every bite has a balance of savory notes that feel both hearty and comforting. Because it’s a dish that stores and reheats reasonably well (for up to three days in the fridge), it’s also a practical choice if you like cooking in batches. Feel free to share your own spin on this recipe or let us know in the comments how your meal turned out. Enjoy making this recipe in your kitchen, and get ready to savor each creamy, steak-filled bite!

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Creamy Steak Fettuccine Recipe

Rebecca Blumer

Discover our Creamy Steak Fettuccine recipe for a rich, savory meal. Enjoy easy instructions and gourmet taste at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian-American

Servings 4

Calories 750 kcal

Ingredients

  

• 1 lb steak (ribeye, sirloin, or tender cut)
• Salt and pepper (to season)
• 2 tbsp olive oil (for searing)
• 2 tbsp butter (for rich flavor)
• 4 cloves garlic (minced)
• 1 cup cherry tomatoes (halved)
• 2 cups fresh spinach (washed)
• 1 cup heavy cream (for the sauce)
• 1 cup milk (for consistency)
• 2 tbsp all-purpose flour (to thicken)
• 1 cup grated Parmesan cheese (for flavor)
• 1 cup chicken broth (adds depth)
• 1 tbsp balsamic vinegar (optional, for tang)
• 1 lb fettuccine pasta (cooked al dente)
• Handful of parsley (chopped, for garnish)
• Optional: Red chili flakes or portobello mushrooms for extra flavor

Instructions

 

1. Prepare Ingredients

• Mince garlic, halve cherry tomatoes, rinse spinach, and pat the steak dry.

2. Cook the Steak

• Season steak with salt and pepper.
• Heat olive oil in a skillet over medium-high heat.
• Sear steak for 4 minutes per side (medium-rare) or adjust for preferred doneness.
• Transfer steak to a plate and let it rest for 10 minutes.
• Thinly slice against the grain.

3. Cook the Pasta

• Boil salted water and cook fettuccine according to package instructions (10-12 min).
• Reserve ½ cup of pasta water before draining.

4. Make the Creamy Sauce

• In the same skillet, melt butter over medium heat.
• Add minced garlic, cook for 1 minute until fragrant.
• Toss in cherry tomatoes, cook for 2 minutes.
• Stir in flour and cook for 1 minute.
• Slowly whisk in milk, heavy cream, and chicken broth. Let simmer.
• Add Parmesan cheese and stir until melted.
• If too thick, add reserved pasta water gradually.
• Stir in spinach and let it wilt.

5. Combine and Serve

• Add cooked fettuccine to the sauce, toss to coat.
• Top with sliced steak.
• Garnish with parsley, extra Parmesan, or balsamic glaze if desired.
• Serve hot and enjoy!

Video

Notes

Nutrition Information (Per Serving)

• Calories: ~750 kcal
• Total Fat: ~38 g
• Saturated Fat: ~18 g
• Cholesterol: ~130 mg
• Sodium: ~620 mg
• Total Carbohydrates: ~60 g
• Dietary Fiber: ~4 g
• Sugars: ~6 g
• Protein: ~40 g

 

Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

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