Creamy Garlic Steak Alfredo
Let me set the scene: It’s a Wednesday night—I’m a bit frazzled, fridge is looking, well, not inspiring—and I need dinner that feels like a treat but doesn’t have me cleaning up for ages. Enter: Creamy Garlic Steak Alfredo. First time I made this, I’d never tried searing steak right in the same skillet as my sauce before, and I’ll admit, my nerves were jangling (I was convinced I’d end up with sad, rubbery meat). Yet here I am, years later, still playing with this recipe and honestly, my family perks up the second they get a whiff. And if I’m honest, sometimes I make just a little more sauce than strictly necessary, because leftover alfredo on toast? Big win.
Why You’ll Love This (Or At Least Why I Keep Making It)
I make this when I want something that feels a bit special but doesn’t require a culinary degree—or much patience. My family goes crazy for this, especially when I manage not to overcook the steak (which, let’s not kid ourselves, has definitely happened once or twice when I got distracted by the cat). Plus, it’s the sort of meal that just does the job—creamy, rich, and with a hit of garlicky goodness that makes me wish I’d made a double batch. Oh, and when pasta water splatters the stove? It’s basically my cue that dinner will be memorable.
Stuff You’ll Need (And What You Can Swap)
- Steak: About 400–500g, sliced—sirloin works, but I’ve grabbed rump or even minute steak when I’m pinched for time. My friend swears by ribeye, but my wallet doesn’t always agree.
- Pasta: 300g fettuccine, but honestly, spaghetti or even penne does the trick if that’s what’s rattling around your pantry.
- Garlic: 4 cloves, freshly minced (you can cheat with the jarred stuff; no judgment. My aunt does every time.)
- Heavy cream: About 1 cup—but I’ve stretched it with half-and-half on rare emergencies.
- Parmesan cheese: ¾ cup, shredded. Supermarket is fine, but don’t use the powdery stuff in a can unless you’re in dire straits.
- Butter: A hefty knob (around 2–3 tablespoons). Some cooks use oil, but butter’s my ride or die here.
- Salt & black pepper: To taste. I tend to go heavy on the pepper.
- Parsley: Handful, chopped, if you’re feeling fancy.
- Optional: Pinch of red chili flakes (just for fun) or a dash of white wine in the sauce, which I’ll sometimes do if I remembered to buy some.
How It Comes Together (Don’t Sweat the Small Stuff)
- Get the steak going: Season your steak pieces generously (probably more salt than you think). Heat a big pan over medium-high, chuck in your butter, then the steak—give ‘em room, don’t crowd the pan. Sear both sides until just browned, about 2 minutes per side. Pull them out and set aside. (It’ll look a bit sad now; trust the process!)
- Start the pasta: Get your pasta going in salted boiling water (should honestly taste like the sea). Cook till just shy of done, because we finish it in the sauce. Reserve about a mugful of pasta water—don’t forget! I’ve poured it down the drain twice, still haunts me.
- Sauce time: In the steak pan (don’t clean it), toss in minced garlic. Sauté gently till fragrant—don’t burn it or the whole kitchen will smell like a sad takeout. Splash in your cream (and white wine if using) and scrape up those browned bits. Simmer gently, whisking, for a couple minutes. Sometimes it’ll look a bit thin here—don’t freak out, it thickens.
- Make it cheesy: Parmesan goes in and you stir like mad until it melts. It’ll form a glossy, cheesy sauce. Here’s where I usually sneak a taste and probably add more pepper.
- Bring it all together: Steak back in. Add drained pasta along with a splash of that saved pasta water. Toss till it coats and thickens up a bit (add more water or cream if you want it sloshier). Taste, adjust salt, then scatter chopped parsley.
- If it looks kind of clumpy? A bit more pasta water usually saves the day. If the steak’s a bit over, well, next time I’ll remember not to gab on the phone while cooking.
Notes (Learned the Hard Way)
- I used to drain the pasta bone dry; actually, I find it works better if you leave it a wee bit wet, the sauce sticks better.
- Once tried pre-grated cheese—regret. It never melts quite right.
- Forgot to rest the steak once, and it bled all over the sauce. Didn’t wreck it, but was a bit weird looking.
If You Fancy Mixing Things Up (aka My Experiments)
- Switch the steak for leftover roast chicken—worked a treat.
- Mushrooms in with the garlic? Super tasty, just cook them hard first.
- Tried swapping cream for coconut milk. Not the vibe. Way too sweet, would not repeat.
Equipment: Essentials and MacGyver Moments
You’ll want a big skillet—cast iron is my fave, but any nonstick will serve you. Don’t have a whisk? Stirring hard with a fork suits just fine. No need for anything fancy.
How to Store—Not That There’ll Be Much Left
Keep any leftovers in an airtight box in the fridge (up to 2 days, I suppose). Weirdly, I think this tastes even better the next day, but to be honest, it’s rarely survived past breakfast for me once or twice. That little midnight snack thief strikes again.
Serving It Up—What We Do at Our Place
I like to bury everything in extra parsley and call it a day, but sometimes I throw on a drizzle of good olive oil. My kids fight over garlic bread on the side—if you’re feeling classic, a crusty loaf and salad never goes wrong. Once, I served it with roasted broccoli and felt unusually virtuous.
Pro Tips (Don’t Learn These the Hard Way Like I Did)
- Let the meat rest before slicing—if you don’t, it leaks all over and dilutes your sauce. I tried to skip this once and, well, lesson learned.
- Don’t rush the cheese melting step—if you chuck it in on high heat, you get weird stringy blobs. Low and slow!
- Actually, adding too much pasta water makes things soupy. Add a splash, stir, repeat—don’t just upend the whole mug at once.
FAQ—Stuff People Actually Ask Me
- Can I use a different cut of steak? Oh absolutely. Anything you’d grill works. Even those thinly sliced ones from the international market—go for it. Just keep a closer eye so you don’t cook it to rubber.
- Is there a way to make it lighter? Sort of. You can swap in milk for half the cream, or use low-fat cheese, but honestly, it’s just not the same. Go big or go home, right?
- Can I freeze leftovers? Technically, yes, but the sauce kinda splits and gets gritty (I tried once, wouldn’t again). Best just make what you’ll eat.
- Could I use pre-cooked steak? Yep. Just chuck it in at the end so it warms through. The sauce hides a multitude of sins.
- My sauce won’t thicken—what gives? Try a little more cheese or just let it simmer a touch more. Worst case, you dip some bread and call it soup. (Hey, it’s still delicious!).
Digression—did you know there’s an actual National Fettuccine Alfredo Day? Found out while browsing this fun calendar (I may have too much time between stirs). Also, if you want more clever alfredo tricks, Serious Eats has a deep dive that changed the way I approached cream sauce—worth a peek if you’re into kitchen rabbit holes.
Hope this brings a bit of creamy joy to your week. And if you end up with sauce on your shirt, well, consider yourself in good company.
Ingredients
- 1 lb (450 g) sirloin steak, thinly sliced
- 12 oz (340 g) fettuccine pasta
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
Instructions
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1Season the sliced steak with salt and black pepper. In a large skillet over medium-high heat, melt 1 tablespoon butter and sear steak slices for 2-3 minutes per side until browned. Remove from the pan and set aside.
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2In the same skillet, lower heat to medium and add remaining butter. Sauté minced garlic until fragrant, about 1 minute.
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3Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
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4Stir in the Parmesan cheese until the sauce is smooth and creamy. Season with additional salt and black pepper if needed.
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5Meanwhile, cook the fettuccine pasta according to package instructions. Drain and add to the skillet, tossing to coat in the Alfredo sauce.
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6Return the cooked steak to the skillet and toss everything together. Garnish with chopped parsley and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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