Chicken Alfredo may be the more well-known kid on the block, but let me introduce you to my dear friend; Steak Alfredo. This Pasta dish is quick and simple to make and oh so satisfying to eat. It starts with a classic alfredo sauce and al dente noodles but then steak seasoning is mixed in to the dish at the end. To top it off there is steak not only served with the pasta, but some is also cut into tiny bite-sized pieces and mixed right in to the creamy pasta.
Ingredients
- Pasta (I use Penne)
- Cream (I use 33% fat)
- Shredded Parmesan Cheese
- Salt
- Pepper
- Steak (Any cut will do, I actually used Chuck steak for this!)
- Steak Seasoning
- fresh parsley, optional
Steps to make Steak Alfredo
- Make your steak (this is a good recipe to use leftover steak)
- Salt and Boil your pasta water, cook pasta to al dente
- In a heavy bottomed sauce pan: combine heavy whipping cream and parmesan cheese.
- Cook the sauce over low heat, occasionally stirring, until it has thickened and has reduced by half, about 10 minutes.
- Drain pasta and then add sauce to pasta. Add Steak Seasoning and 1 cup of cubed steak.
- Taste to see if salt and pepper need to be added.
- Garnish with more fresh parmesan and parsley. Serve with thinly Sliced medium rare steak.
What makes this the BEST Steak Alfredo Recipe?
This is better than other steak alfredo recipes because it is more than just alfredo sauced pasta with sliced steak on top. This recipe has some steak diced small and mixed in the pasta. It also has steak seasoning mixed right in. Its truly a steak seasoned pasta which makes it perfectly seasoned and addicting to eat. This alfredo sauce also doesn't have any butter in it, which is nice.. save your butter for baking.
What is the best steak seasoning to use?
I am really picky about premixed steak seasonings as a lot of them have an insane amount of salt and the salt in them is in quite large granules. My favourite steak seasonings that aren't too salty are Steak Fixx from Motely Que and Traeger's Blackened Saskatachewan.
If you have a steak seasoning that you love and want to use it in this recipe but it is on the salty side, add the seasoning before any other sauce. If you think its salty enough, omit adding more salt.
What to Serve with Steak Alfredo
This is a really rich meal so I like to serve it with fresh veggies or one of the following:
What is the best way to reheat Alfredo Sauce
NOT THE MICROWAVE. Alfredo is kind of the worst to reheat in the microwave. If you must use the microwave, do so in 30 second increments and stir between each time in the microwave. I prefer to heat alfredo sauced pasta on the stove. I add a bit of milk or cream and turn it onto medium low heat. Stir until heated through. It is as good as new!
How long do leftovers last?
Look, I'll be straight with you. This has never lasted longer than a couple days in my house. Not because the food spoiled, but because I ate it. I would say 5 days in the fridge max. If you haven'y eaten it in 5 days then WHAT THE WHAT.
Steak Alfredo
Ingredients
- 1 Pound Steak Use whatever cut you want. I like a cheap cut (chuck, skirt, flat iron) because it's cooked medium rare and thinly sliced so it's still tender!
- 4 Teaspoons Steak Seasoning
Alfredo Sauce
- 2 Cups Heavy Cream
- 140 Grams Parmesan
- ½ Teaspoon Steak Seasoning
- Salt and Pepper Optional, to taste at end (depends on which steak seasoning you use if you need to add these)
Pasta
- 1 pound Penne Rigate (454 grams)
Garnish
- ¼ Cup Fresh Parsley
- 4 Teaspoons Fresh Parmesan
Instructions
Steak
- Ideally you will be using leftover steak for this. But if you aren't here are the steps:Pat the steak dry with paper towel. Seaon each side with seasoning. On a Grill or in an oiled pan, Sear each side on med-high heat. Cook until an internal temperature of 140°F has been reached. Remove and let rest for 10 minutes. The steak keeps cooking while it rests.Slice against the grain.Slice 1 cups worth into small bite-sized pieces to add to the pasta.
Alfredo
- In a medium sauce pan that has a thick bottom (thin bottom makes it way too easy to burn your cream, go with a cast iron or stainless steel etc pot..not the cheap one you've had since college)Combine the cream and cheese.Cook the sauce over low heat, occasionally stirring, until it has thickened and reduced by half - about 10 minutes
Pasta
- Bring 4-6 Quarts of Water to a rolling boil (be sure to add a generous pinch of salt to the water to enhance the flavour of the pasta)Add contents of the package to the boiling water. Stir gently.Return to a boil. For Authentic al dente pasta, boil uncovered for 11 minutes. Stir Occasionally.
- Remove from Heat, Drain well. Add back to the pot.
Combine Everything
- To your pasta pot that has the hot, drained pasta, add the alfredo sauce, 1 cup of diced steak, and steak seasoning. Stir to Combine. If the sauce is too thin you can turn the heat on low and stir until it thickens. Taste your pasta to see if you need to add any salt or pepper.
Serve
- Divide into six portions. Plate pasta, and top with parsley and cheese. Serve thinly sliced steak on or beside the pasta.
- Enter into a satisified food coma and use this time to write a review on this recipe - I really appreciate you trying this 😀
