Steak Alfredo (Creamy Fettuccine Alfredo with Steak)

This steak alfredo recipe features tender, juicy seared steak served over rich, creamy fettuccine Alfredo made completely from scratch. If you’ve tried my Chicken Alfredo Garlic Bread, Olive Garden Chicken Alfredo, or Cajun Alfredo Sauce, then you already know how seriously I take making a restaurant-quality Alfredo sauce. This version takes it to the next level with pan-seared steak to pair with the homemade sauce that’s perfectly silky, rich, and full of flavor. It’s simple enough for a weeknight dinner but elegant enough to serve for date night or when you’re hosting guests.

Why I Love This Steak Alfredo Recipe

I don't know about you, but I never thought about having fettuccine alfredo with steak. I have only ever had it with chicken, but I recently went out to eat at a pasta restaurant,  and steak alfredo was their featured dish. I ordered it and loved it—the juicy steak, creamy sauce, and tender pasta are a match made in heaven. Of course, I had to recreate my own version at home! I pulled from some of my other alfredo recipes to make a sauce that's creamy and flavorful but not overpowering, and added seared steak on top of the pasta.

What I love most about this steak alfredo pasta is how it manages to feel both simple and indulgent. The sauce is made with just a few high-quality ingredients — butter, heavy cream, and freshly grated Parmesan cheese — and the steak adds rich, meaty flavor that elevates the entire dish. Searing the steak in the same pan as the sauce means you get all those caramelized drippings infused into the Alfredo, creating a depth of flavor you can’t get any other way.

It's a flexible recipe too. You can use any cut of steak you love — ribeye, sirloin, or even New York strip — and it’ll turn out perfect. It’s one of those meals that feels restaurant-quality but takes less than an hour from start to finish — the perfect mix of elegance and ease.

Ingredients You’ll Need

• 6 oz fettuccine pasta
• 3 tablespoon butter, divided
• 2 (8 oz) steaks (ribeye, sirloin, or New York strip)
• Salt and pepper, to taste
• ¾ cup heavy whipping cream
• ½ cup grated Parmesan cheese

How To Make Steak Alfredo

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente, then drain and set aside.

Step 2: Sear the Steaks

Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of butter and melt it in the pan, covering the entire surface. Season the steaks generously with salt and pepper on each side, then sear for 2–4 minutes per side until browned and caramelized.

Step 3: Check Doneness

For medium steak, cook to an internal temperature of 145–155°F (63–68°C). Check the internal temperature with a meat thermometer for accuracy. Remove the steaks, cover them with foil on a plate, and let them rest.

Step 4: Make the Alfredo Sauce

Return skillet to medium heat. Add the remaining butter, heavy cream, and Parmesan cheese. Stir constantly until the sauce is smooth and slightly thickened, about 5 minutes. Season with salt and pepper to taste.

Step 5: Combine with Pasta

Add the cooked fettuccine pasta to the sauce and toss until well-coated.

Step 6: Slice and Serve

Slice the rested steaks thinly and arrange them over the creamy pasta. Sprinkle with extra Parmesan and serve immediately.

 Expert Tips To Make The Best Steak Alfredo

• Use a cast-iron skillet for the perfect sear: A well-heated cast-iron skillet is the secret to restaurant-quality steak. It retains heat evenly and creates that golden-brown crust that locks in juices and flavor. Avoid overcrowding the pan—if you’re cooking thicker steaks or multiple pieces, sear them one at a time to ensure even browning. The caramelized bits left in the pan will also add depth to your Alfredo sauce later.
• Let the steak rest before slicing: Once seared, transfer the steak to a plate and let it rest for 5–10 minutes. This allows the juices to redistribute, keeping the meat tender and juicy. Always slice against the grain to shorten the muscle fibers—this makes every bite melt-in-your-mouth tender and easier to enjoy with pasta.
• Keep the Alfredo sauce gentle, not boiling: A good Alfredo sauce should never boil. Heat it over medium-low and stir constantly. Boiling can cause the cheese and cream to separate, leading to a gritty texture. A gentle simmer helps the butter, cream, and Parmesan emulsify into a silky, smooth sauce that coats each strand of pasta perfectly.
• Use freshly grated Parmesan cheese: Skip the pre-grated Parmesan—it often contains anti-caking agents that prevent it from melting smoothly. Freshly grated Parmesan or Parmigiano-Reggiano melts into the cream, giving your steak Alfredo pasta that luxurious, creamy texture and rich flavor.
• Adjust the sauce consistency as needed: If your Alfredo sauce becomes too thick, don’t panic. Stir in a splash of reserved pasta water or a bit more heavy cream until you reach your desired consistency. The starch from the pasta water helps the sauce cling to the noodles.
• Season every layer for balanced flavor: A flavorful dish starts with proper seasoning at every step. Salt your pasta water, season the steak generously before searing, and taste the sauce before serving. Each layer should taste great on its own, which ensures a perfectly balanced final dish.
• Upgrade your Alfredo for extra depth: To take your steak Alfredo recipe to the next level, stir in 2–3 cloves of freshly minced garlic (or ½ teaspoon garlic powder) when you melt the butter for the sauce. For added richness and texture, mix in ½ cup sautéed mushrooms, 1 cup fresh spinach, or 2 tablespoons chopped sun-dried tomatoes once the sauce thickens. Just before serving, finish with 1 teaspoon of fresh lemon juice to add brightness and balance to the creamy sauce.
• Pair with the right pasta: Classic fettuccine is traditional, but this sauce also works with linguine, tagliatelle, or even penne. Choose a pasta that can hold onto the creamy sauce for the best texture and flavor in every bite.

Steak Alfredo FAQs

What’s the best steak for Alfredo?

The best steak for Alfredo pasta is one that’s tender and well-marbled. Ribeye is my top choice for its rich, buttery flavor, but sirloin, filet mignon, or New York strip also work great. Each cut brings a slightly different flavor and texture — sirloin is leaner, filet is incredibly tender, and ribeye gives you that perfect balance of flavor and juiciness. Use whatever you love or what’s available, but make sure to sear it over high heat to develop that caramelized crust that enhances the sauce.

Can I make this recipe with chicken instead?

Absolutely! This steak Alfredo recipe easily doubles as a chicken Alfredo by swapping the steak for seared chicken breasts or thighs. The creamy sauce complements both perfectly. You can even use shrimp or salmon for a seafood twist — just cook your protein separately, then toss it with the Alfredo and pasta before serving. For a protein-packed version, use both steak and chicken!

Why did my Alfredo sauce separate or turn grainy?

A separated or grainy Alfredo sauce usually means it was overheated or made with pre-grated cheese. Parmesan melts best at medium-low heat, so keep the sauce at a gentle simmer and avoid boiling. Always use freshly grated Parmesan or Parmigiano-Reggiano — pre-shredded versions often contain anti-caking agents that prevent smooth melting. Stir continuously as the cheese melts, and you’ll get a perfectly creamy, restaurant-quality sauce.

Can I make Alfredo ahead of time?

While steak Alfredo is best enjoyed fresh, you can prep parts of it in advance. Cook and slice the steak up to a day ahead, and refrigerate it in an airtight container. You can also make the sauce ahead and reheat it over low heat, whisking in a splash of cream, milk, or pasta water to restore its silky texture. Cook the pasta fresh for the best consistency — reheated pasta tends to absorb too much sauce.

How should I store leftovers?

Store leftover steak Alfredo pasta in an airtight container in the refrigerator for up to 3 days. When reheating, warm it on the stove over low heat with a splash of cream or milk to loosen the sauce. Avoid the microwave if possible — it can cause the sauce to separate and the steak to toughen. If you do microwave, use 50% power and short 30-second intervals, stirring between each.

Can I freeze steak Alfredo?

It’s not ideal, but you can freeze Alfredo sauce separately from the pasta. Freeze cooled sauce in an airtight container for up to 2 months. When ready to use, thaw overnight in the fridge and reheat gently with a bit of cream to restore the texture. Avoid freezing the pasta and steak together, as both can become tough or mushy after thawing.

How do I keep the steak tender?

To keep steak tender and juicy, don’t skip the resting step after searing. Let it rest for at least 5–10 minutes before slicing to allow the juices to redistribute. Always slice against the grain for the most tender bites. If you’re using leaner cuts like sirloin, adding a small pat of butter as it rests helps lock in moisture and flavor.

What sides go well with steak Alfredo?

This rich, creamy fettuccine Alfredo with steak pairs well with lighter sides that balance the richness. Try a house salad, garlic bread, or roasted vegetables like brussel sprouts or broccoli. A glass of red wine — such as Cabernet Sauvignon or Merlot — also complements the flavors.

My Final Thoughts

This steak Alfredo is rich, comforting, and effortlessly elegant—creamy fettuccine tossed in homemade Alfredo sauce, topped with juicy, pan-seared steak. Whether it’s date night, a family dinner, or a weekend indulgence, this recipe delivers restaurant-worthy results with minimal effort. If you make this recipe, leave a comment and review below to share how it turned out and what you thought about the recipe!

More Recipes with Steak To Try

• Garlic butter steak tips
• Minute steak
• Shave steak
• Salisbury steak
• Chipotle steak