Steak Alfredo
Apr 01, 2026 08:30 AM
Steak Alfredo Recipe brings together tender steak and silky fettuccine in a rich, creamy dinner that feels like it’s straight off a restaurant menu!
There’s nothing I love more than a perfectly cooked steak when it comes to proteins. Although, I’ll say this baked chicken is right up there with it!
I’ve shared before that we do something fun in my home called “Steak Sunday,” where we grill steaks every Sunday. I know, the name is very on the nose.
Even in the middle of winter, we’re out there grilling! My whole family loves it, and it’s become one of my favorite little traditions. We switch up the sides every week, but roasted sweet potatoes almost always make an appearance.
The most popular way we’ve served the steaks lately? Over a big bed of fettuccine alfredo. I honestly don’t think anything compares to perfectly cooked steak over creamy pasta. It’s SO GOOD.
Over the years, after trying all kinds of cuts, I always come back to flat iron. It has incredible flavor and is so affordable. Season it well, cook it to medium-rare, let it rest, then slice it thin against the grain, and it’s really such a great steak.
Ingredients:
Alfredo
- 1 16-ounce package fettuccine plus 1 cup reserved pasta water
- 6 tablespoons unsalted butter cut into tablespoons
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 cup heavy cream
- 1-1/2 cups freshly grated Parmesan or Parmigiano Reggiano
- Salt and pepper
- Fresh parsley optional
Steak
- Vegetable oil for grill grates
- 1.5 to 2 pounds flat iron steak flank steak, or sous vide steak
- Olive oil for coating
- Salt and pepper
- 1/2 teaspoon garlic powder or to taste
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
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