Steak Alfredo
Indulge in this rich and hearty Steak Alfredo, perfect for a cozy weeknight dinner. Enjoy!
Equipment
- Pasta pot
- Cast Iron Skillet
- Pasta Bowls
Ingredients
- 8 ounces ribeye steak seasoned with salt and pepper
- 3 tablespoons olive oil divided
- 8 ounces fusilli uncooked
- 2 tablespoons unsalted butter
- 3 cloves garlic finely chopped
- 1 small shallot finely chopped
- ⅔ cup heavy whipping cream
- 2 tablespoons whole milk
- ¾ cup parmesan freshly grated, plus more for garnish
- 3 tablespoons cream cheese softened
- fresh parsley for garnish
Instructions
- Start by boiling a pot of water and seasoning it with salt. Once it’s bubbling, toss in the fusilli and cook until it's al dente. You will know it's ready when it’s tender yet slightly firm to the bite. Stir occasionally to avoid sticking.
- While the pasta cooks, heat two tablespoons of olive oil in a skillet over medium-high heat. Once shimmering, add the ribeye seasoned with salt and pepper. You want it to sizzle and develop a nice crust. Keep an eye on it to prevent overcooking.
- Cook the steak for a few minutes on each side until it reaches your desired doneness. A meat thermometer can help you get it just right. Once done, let it rest before slicing it to keep the juices inside.
- In the same skillet, melt two tablespoons of butter over medium heat. Add the chopped garlic and shallot, stirring until they're fragrant and softened, almost translucent. Ensure they do not brown too much.
- Pour in the heavy cream and whole milk, letting it simmer gently. Stir in the cream cheese and freshly grated parmesan until it’s creamy and smooth. You will know it’s ready when the mixture is well combined and starts to slightly thicken.
- Add the drained fusilli to the creamy sauce, tossing it gently to coat each pasta spiral. If it seems too thick, a splash of pasta water can fix that.
- Plate your pasta and top it with slices of steak. Sprinkle with fresh parsley and additional parmesan for garnish.
Notes
Storage Tips: Refrigerate any leftovers in an airtight container for up to 4 days. To reheat, sprinkle with water or milk and microwave or use a pan over medium-low heat.
Expert Tips: Use a meat thermometer for perfect steak, aiming for 130 degrees F for medium-rare. If the sauce gets too thick, add 1/4 cup of pasta water gradually. To prevent pasta from sticking, stir occasionally and use at least 4 quarts of water.
Reheating Instructions: When reheating, use medium-low heat and consider adding a splash of milk or water for creaminess.
Serving Suggestions: Pair with a fresh garden salad or serve with garlic bread for a complete meal. For extra flavor, enjoy with roasted vegetables.
Recipe Variations: Use grilled chicken instead of steak or swap pasta types for fettuccine or zoodles. Add sautéed spinach for added greens.
Ingredient Notes: If ribeye steak is unavailable, top sirloin is a good alternative. For cream cheese, you can omit it or use mascarpone for a similar consistency. If heavy whipping cream is not available, half and half can be used as a substitute.