Creamy Steak Fettuccine Alfredo

This creamy pasta is a great way to use up leftover steak or to pair up with fresh steaks. With gluten free option, this colorful and flavorful dish is always a hit!

 

Let's celebrate the beginning of summer with creamy steak alfredo. If this isn't your idea of ultimate comfort food, then I don't know anything. 

Creamy pasta with a big flavor punch? 

Pan fried, juicy steak?

Bursting tomatoes?

Crispy broccoli?

A little drizzle of spicy chili garlic crunch?

Come, let me teach you my ways. 

 

Can I use leftover steak for this recipe?

Yes! In fact, this is what I did this time. This works especially well if your leftover steak is still rare so you don't risk over cooking. 

You can use fresh steak as well. It will cook very quickly if you cut it up first, so keep a close eye. A few minutes is all you need. 

If you like your steak well done, you can cook it as long as you like. Happy chewing! 

Can I grill my steak instead? 

Of course! You can also grill or pan sear whole steaks. Allow it to rest for 5-10 minutes after it comes off the grill or pan to seal in the juices before thinly slicing or cutting up as desired and topping your pasta. 

 

Red onions, bell peppers and garlic make the flavor base of the alfredo sauce. You will saute these for a bit first before adding some white wine. 

Simmer the white wine for a few minutes. This will remove the alcohol (don't worry, this recipe is kid friendly). 

It also allows the wine to reduce. In other words, some of the water will evaporate out of the wine which gives you a thicker consistency and more concentrated flavor.  

 If you don't like the flavor of wine, you may substitute chicken stock.  

(Or.... start liking it.)

There is no thickener added to this sauce besides the heavy cream and parmesan. These ingredients thicken as they are lightly simmered. Once your wine has reduced, add the the cream and parmesan. 

 

Now, time to deal with the toppings.  

If you want to keep your steak pink, remove it from the pan as soon as it's done and allow it to rest. I love to drizzle it with a little chili garlic oil crunch from Trader Joe's. 

 

I left my steak in this time because I was lazy. 

 

Next add your veggies. Your goal is crispy broccoli and bursting tomatoes. 

 

If the pan is over crowded, remove some steak and/or veggies. The broccoli won't get browned if there is too much in the pan. 

 

While that's cooking, get your pasta ready. I made regular old Fettuccine for my family, but I always use this gluten free pasta for poor gluten free self. 

 Actually, in this case I don't even feel sorry for myself because this gluten free pasta is ACTUALLY AMAZING.

 

That's regular pasta though. I forgot to take a picture of mine. 

 

Toss your freshly drained pasta with the creamy sauce.  

What do I do if my Alfredo sauce becomes too thick?

This is a common issue. The cream and parmesan continue to thicken up the longer they sit and the pasta can also absorb some moisture.  If it seems a little dry and/or thick before serving, just add a fresh splash of cream or milk. Only add a tiny bit at a time to avoid making it too thin.

Of course you can use any protein or veggies for this recipe as well. Chicken or salmon are great in this recipe (leftover or freshly cooked!). 

 Sauted spinach or asparagus also work nicely. The tomatoes can be left out if you don't like them, but we love how they add a little fresh tomato burst to the sauce.

The smoked paprika also adds a special smoky kick to this sauce that pairs perfectly with the steaks. 

 

This meal is highly requested in my house, and I'm sure it will be in yours too!