Steak Alfredo with Fusilli
This Steak Alfredo recipe is bound to become a new favorite!
With juicy, perfectly cooked ribeye steak and creamy, garlic-infused Alfredo sauce wrapped around every twist of fusilli pasta, it’s a hearty, indulgent dish that’s surprisingly easy to make.
The magic happens when the sauce, rich with Parmesan and cream cheese, clings to the pasta, while the steak adds a satisfying bite.
In just under 50 minutes, you’ll have a restaurant-quality meal at home with minimal effort!
Whether for a cozy dinner or to impress guests, this dish is sure to deliver big on flavor!
For Steak Alfredo
- Ribeye Steak – A flavorful and tender cut, perfect for searing and pairing with the creamy Alfredo sauce.
- Olive Oil – Used for searing the steak and adding flavor.
- Salt and Pepper – For seasoning the steak and enhancing its natural flavors.
- Fusilli Pasta – The spiral shape of fusilli helps the Alfredo sauce cling to each piece of pasta.
- Unsalted Butter – Used to sauté the garlic and shallots, forming the base of the Alfredo sauce.
- Garlic and Shallot – Essential for flavoring the sauce, adding depth and richness.
- Heavy Whipping Cream – The base of the creamy Alfredo sauce.
- Whole Milk – Adds extra creaminess and helps balance the richness of the heavy cream.
- Parmesan Cheese – Freshly grated, this cheese gives the sauce its characteristic rich, nutty flavor.
- Cream Cheese – Softened to blend smoothly into the sauce, adding a velvety texture.
- Fresh Parsley – For garnish, adding color and a burst of freshness.
Steak Alfredo with Fusilli
Ingredients:
- 8 oz ribeye steak
- 3 tbsp olive oil, divided
- Salt and pepper, to taste
- 8 oz fusilli pasta (uncooked)
- 2 tbsp unsalted butter
- 3 garlic cloves, finely chopped
- 1 small shallot, finely chopped
- 2/3 cup heavy whipping cream
- 2 tbsp whole milk
- 3 tbsp cream cheese, softened
- 3/4 cup freshly grated parmesan cheese, plus extra for garnish
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Steak:
- Rub about 1/2 tablespoon of olive oil on the steak.
- Season generously with salt and pepper on all sides.
- Set aside.
- Cook the Pasta:
- Cook the fusilli according to the package directions.
- Drain and set aside.
- Sauté Garlic and Shallots:
- In a large skillet, melt the butter over medium heat.
- Add the chopped garlic and shallot, and sauté for about 2 minutes, stirring occasionally.
- Make the Alfredo Sauce:
- Add the heavy cream and whole milk to the skillet.
- Whisk in the cream cheese and parmesan cheese.
- Continue whisking for about 5 minutes until the cheese is melted, and the sauce becomes smooth and creamy.
- Let it simmer and thicken slightly, then season with salt and pepper to taste.
- Combine Pasta and Sauce:
- Reduce the heat to low and stir in the cooked fusilli, ensuring it is well-coated with the sauce.
- Let it heat through for about 2-3 minutes.
- Remove from heat.
- Cook the Steak:
- Heat the remaining olive oil in a cast-iron skillet (or use the same skillet from the sauce) over medium-high heat.
- Add the ribeye and cook for 4-6 minutes on each side, or until it reaches your preferred level of doneness (130ËšF-135ËšF for medium-rare).
- Once cooked, remove the steak from the skillet and let it rest for 5 minutes before slicing it into 1-inch thick strips.
- Serve:
- Taste the pasta and adjust the seasoning with salt and pepper, if needed.
- Plate the pasta, top with sliced steak, and garnish with chopped parsley and extra parmesan cheese.
Notes:
- Steak: Ribeye is ideal for its flavor and tenderness, but top sirloin can be used as an alternative. Cook to your desired doneness, but avoid going beyond 135ËšF for medium-rare.
- Pasta: Fusilli’s spiral shape holds onto the sauce beautifully, but you can use any pasta you like. For a lower-carb option, try zucchini noodles or whole wheat pasta.
- Cream Sauce: You can substitute Half & Half for the heavy cream, just be sure to whisk continuously for a smooth consistency.
Nutrition
Calories: 705kcal | Carbohydrates: 49g | Protein: 27g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 411mg | Potassium: 408mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1087IU | Vitamin C: 1mg | Calcium: 236mg | Iron: 2mg
- What’s the best type of steak for this recipe?
For this dish, ribeye steak is the top choice—it’s juicy and flavorful, and it pairs beautifully with the creamy Alfredo sauce. But if you prefer a leaner option, top sirloin or New York strip will also work well.
- Can I use a different type of pasta?
Absolutely! While fusilli works great because its spiral shape helps hold the sauce, you can substitute it with fettuccine, penne, or even spaghetti. The key is choosing a pasta shape that holds the sauce well.
- How do I cook the steak to get it just right?
To get that perfect steak, cook it to an internal temperature of 130–135°F for medium-rare. Use a meat thermometer to check, and be sure to let it rest for 5 minutes before slicing. This helps lock in all the delicious juices.
- Can I make the Alfredo sauce ahead of time?
Yes! You can make the sauce ahead of time and store it in an airtight container in the fridge. Just reheat it gently before mixing with the pasta. If it thickens too much, add a splash of milk to bring it back to the perfect creamy consistency.
- What can I do if the sauce gets too thick?
If your Alfredo sauce gets too thick, simply add a little bit of milk or cream to loosen it up. You can also use some of the pasta cooking water—it’ll help create a silky-smooth sauce that coats the pasta perfectly!
