This delicious Alfredo Pasta with Steak is a rich and comforting dish loaded with cream cheese and parmesan. Served with juicy steak on top, this easy meal will redefine your weeknight pasta dinners without compromising on flavor.
An Easy Steak Pasta Recipe
Infused with shallots and garlic, every swirly bite of this Alfredo pasta bursts with creamy cheesiness. Topped with juicy, sliced steak, it’s an easy dinner that can be prepped ahead to help you save some time throughout the week.
Don’t worry if you’re not a fan of fusilli, though. You can swap it for fettuccine or any other favorite pasta! It will still come out amazing and coated in a lusciously decadent sauce. For a weeknight dinner that’s ready in less than an hour, that’s pretty awesome.
All you have to do is boil the pasta, make the sauce, and cook the steak. It’s simple but impressively good— just like all home-cooked meals should be. After everyone’s tasted this deliciousness, good luck setting anything other than this Alfredo pasta on the dinner table for a while.
Don’t forget to grab my recipe for a perfectly cooked ribeye!
What You’ll Need
The key ingredients here are steak, fusilli, heavy cream, and parmesan cheese. Check the recipe card at the bottom of the post for the full ingredient amounts.
Ribeye steak – Sirloin works too.
Salt and pepper
Fusilli pasta – or any other favorite type of pasta including, no-carb pasta and gluten-free pasta.
Garlic cloves – You can swap them for 1 1/2 teaspoons of garlic powder.
Heavy whipping cream – Half and half is also a good substitute.
Whole milk – Feel free to use low-fat milk.
Cream cheese – Low-fat is okay to use.
Here’s a list of other tasty takes on this Alfredo pasta, so you never run out of dinner ideas:
Chicken. Top the pasta with grilled chicken instead of beef. It’s a leaner protein choice that can also add lots of flavor to the dish.
Fettuccine. Switch the pasta to fettuccine for a more date-night-like recipe. It makes it look super fancy without complicating the recipe.
Spinach. For some greens, sautée a couple of cups of baby spinach with 1/2 tablespoon of olive oil over medium heat for 3 to 4 minutes or until completely wilted. Stir it into the pasta and voilà!
Mushrooms. If you’re not a fan of the spinach variation, you can follow the same steps for lovely sautéed mushrooms that’ll add lots of umami to the pasta.
How to Make Steak Pasta Alfredo
For the Pasta
Season the steak. Rub olive oil on the ribeye. Sprinkle it with salt and pepper to taste. Set it aside.
Boil the pasta. Fill a pot with water and bring it to a boil over high heat. Add the fusilli and cook it according to package instructions. Drain it and set it aside. If you’re cooking in parts, you can also toss the fusilli in 1/2 tablespoon of olive oil to prevent it from sticking.
To Make the Sauce
Cook the garlic. Melt the butter in the pot over medium heat. Add the garlic and shallot. Let them cook for 3-4 minutes. Afterward, stir in the milk and heavy cream.
Add the cheeses. Next, mix in the cream cheese and parmesan. Stir the sauce for 5-6 minutes or until the cheese has melted. The sauce should thicken slightly. Season with salt and pepper to taste. Let it simmer for 5 minutes.
Add the pasta. Reduce the heat to low and gently stir the fusilli into the sauce so it’s completely coated. Let it cook for 2-3 minutes or until warm. Remove it from the heat. Don’t heat it for too long or the sauce will thicken too much and won’t be as silky.
For the Steak
Cook the steak. Add 2 tablespoons of olive oil to a pan over medium-high heat. Add the ribeye and let it cook for 4 to 6 minutes on each side or until done to taste. Then remove it from the heat and transfer it to a plate. Let it rest for 10 minutes before cutting it into 1″ slices. This will allow its juices to redistribute throughout the meat, making it super juicy and tender.
Serve. Lastly, adjust the seasoning in the pasta with more salt and pepper to taste. Serve and top with slices of steak, fresh parsley, and more parmesan cheese.
How To Make Ahead
This Alfredo pasta is very manageable. All you have to do is boil the pasta, make the sauce, and cook the steak. To make it even easier on yourself, you can cook the pasta and sauce in advance:
Store plain cooked pasta in a container and refrigerate for up to five days, or freeze for up to three months. You can also add a drizzle of olive oil before refrigerating it.
The Alfredo sauce should be stored in a jar or container and kept in the fridge for up to 3 days. Reheat over low heat when ready to serve it.
Tips for Success
These tips will help you perfect the pasta and steak components of this Alfredo pasta.
Use a meat thermometer. This is the only way you’ll be able to nail how well-cooked your steak is. The internal temperature should read 135˚F to 140˚F for a medium-rare steak. If you have a meat thermometer, use it.
Use a non-stick pot. Creamy sauces stick, burn and develop films a lot more in stainless steel pots. If possible, use non-stick pots for all your cream-based sauces.
Salt the water. There is such a thing as over-salting your pasta water, so don’t go crazy with it. Only add 1 tablespoon of salt or your pasta might turn out saltier than the ocean.
Add pasta water. Pouring in 1/4 cup of pasta water into the sauce will help it thicken. The starch will also help it stick to the fusilli.
What to Serve with Alfredo Pasta
Since this Alfredo pasta already has carbs and protein, I like to think of it as a whole meal. However, it’s also great with veggie and soup sides that aren’t too creamy or carb-heavy. Think simple salads, roasted veggies, soups, etc.
For salads, I always go for my Tomato Burrata Salad and Cobb Salad. When I’m feeling like a fancy type of roasted veggie, I love these Roasted Artichokes and Roasted Mushrooms with Parmesan and Pine Nuts. Finally, nothing beats a warm bowl of Cream of Mushroom Soup with Rice right before this impressive and easy pasta recipe.
How to Store & Reheat Leftovers
Refrigerate any leftovers in an airtight container for up to 4 days.
To reheat the Alfredo pasta, sprinkle it with a tablespoon of water or milk. After that, microwave it for up to a minute or until warm. Stir well and enjoy.
You can also reheat it in a pan over medium-low heat for about 5 minutes.
More Easy Pasta Recipes
Prep Time 15mins
Cook Time 25mins
Resting Time 10mins
Total Time 50mins
Rub about 1/2 tablespoon olive oil on the steak. Season it with salt and pepper on all sides, and set it aside.
Cook the pasta according to package instructions. Drain it and set it aside.
Meanwhile, melt the butter in a large skillet set over medium heat. Add the garlic and shallot. Let them cook for 2 minutes, and stir frequently. Stir in the heavy cream and milk.
Whisk in the cream cheese and parmesan. Whisk the sauce for 5 minutes or until the cheese has melted and the sauce is smooth and creamy. The sauce should thicken slightly. Season with salt and pepper to taste. Let it simmer for 5 minutes.
Reduce the heat to low and gently stir the fusilli into the sauce until it’s completely coated. Let it cook for 2 to 3 minutes or until warm. Remove it from the heat. Set aside.
Add the remaining olive oil to a cast iron skillet (or the same skillet you used for the sauce) and set over medium-high heat. Add the ribeye and let it cook for 4 to 6 minutes on each side or until done to taste. The internal temperature should read 130˚F to 135˚F for a medium-rare steak.
Remove it from the heat and transfer it to a plate. Let stand 5 minutes, then cut it into 1-inch thick slices.
You can adjust the seasoning in the pasta with more salt and pepper to taste.
Serve the pasta topped with slices of steak, chopped parsley, and parmesan cheese.
Steak: Ribeye is a favorite around here, especially with pasta, but you can also use top sirloin. Cook the steak to a desired doneness, but I suggest not cooking it over 135˚F.
Fusilli: Pasta with corkscrew shapes tends to hold onto sauce better than other shapes; however, you can use any pasta you prefer. Also, no-carb noodles, zoodles, or whole-wheat pasta are great options.
Cream Sauce: If you want to use Half & Half instead of Heavy Cream, you can definitely do so. I also suggest continuously whisking the sauce until creamy and smooth.
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