If you’re looking for an easy, delicious dinner that will satisfy your steak cravings, look no further than this creamy steak fettuccine recipe! You won’t believe how quickly this dish comes together – and it tastes as good as it looks. Read on to find out how to make this restaurant-worthy meal in your own kitchen!
Fettuccine Alfredo is a classic pasta dish that’s creamy, rich, and incredibly flavorful. And while it might seem like a complicated dish to make, it’s actually quite simple. This steak fettuccine Alfredo recipe is the perfect weeknight meal; it comes together quickly and easily, and it’s sure to please the entire family.
If you love steak and pasta, this recipe is for you! This creamy steak fettuccine is loaded with flavor and so easy to make. The best part? It only takes 30 minutes from start to finish.
This recipe is perfect for a weeknight dinner or a special occasion. The tender steak, rich sauce, and al dente pasta come together to create a dish that is sure to please everyone at the table.
Tips:
1. If you’re looking for a truly creamy fettuccine, opt for a heavy cream or even sour cream in place of the milk.
2. Don’t be afraid to experiment with different types of cheese – a good quality parmesan or romano can really elevate the dish.
3. If you have the time, brown the steak in a separate pan before adding it to the pasta – this will give it a lovely caramelised flavour.
4. Be careful not to overcook the pasta – al dente is always best!
Conclusion & Recipe:
After trying this dish for myself, I can say with certainty that it lives up to the hype. The steak is tender and cooked to perfection, while the pasta is al dente and coated in a creamy, flavorful sauce. This dish is definitely a winner in my book, and I’m sure you’ll feel the same after giving it a try!
Creamy Steak Fettuccine
Ingredients
- Kosher salt
- 12 oz. fettuccine
- 1 lb. sirloin steak
- 2 tbsp. vegetable oils
- Freshly ground black pepper
- 2 tbsp. butter
- 2 cloves garlic minced
- 2 tbsp. all-purpose flour
- 2 c. milk
- 1/2 c. Parmesan freshly grated
- 1 fresh chopped parsley
- 1 HTML3_ c. halves cherry tomatoes
- 4 c. baby spinach
- 2 tbsp. Balsamic glaze 1/3 cup balsamic vinegar simmered over low heat for approximately 10 minutes.
Instructions
- Boil a large pot with boiling salted water and cook the pasta according to the package instructions. Before draining, reserve 1/2 cup pasta water. Put pasta back in the pot.
- Drizzle both sides with oil, and season with salt and pepper. Cook steak on medium heat for 4 minutes per side. Let rest on a plate for 10 minutes. Slice steak thinly.
- In skillet, melt butter over medium heat. Stir in garlic and cook for 1 to 2 minutes. Mix in flour, cook for 1 minute, then add milk slowly, whisking to break down lumps. Let simmer until thickened, about 5 minutes. Season with salt and pepper. Cook tomatoes until they burst, about 2 to 3 minutes
- Add the cooked pasta to a skillet with 1/4 cup of reserved pasta water. Toss until combined, adding more pasta water if necessary. Toss in the spinach until it is wilted.
- Top the steak with balsamic glaze and top with sliced vegetables.
