There’s something about the combination of a rich, creamy Alfredo sauce with a perfectly cooked steak that feels like the ultimate comfort food. It’s hearty but elegant, indulgent yet totally do-able on a weeknight. This Steak Alfredo recipe brings together tender slices of steak and rotini noodles swimming in a velvety garlic-Parmesan sauce. Whether you’re whipping it up for a special date night or just treating yourself after a long day, this dish is guaranteed to impress. And the best part? It’s not nearly as complicated as it sounds.

I’ve made this recipe so many times, and it never fails to hit the spot. The rich, garlicky Alfredo sauce pairs beautifully with the savory, spiced steak, while the rotini noodles trap all that creamy goodness in their little spirals. The result? A meal that feels restaurant-quality, but with all the cozy vibes of home-cooking. So, grab your favorite steak and let’s dive in!

A steak and Alfredo sauce love story

This dish is one of those unexpected pairings that really works. Alfredo is traditionally an Italian sauce, usually paired with chicken or seafood. But steak? That’s what takes it to the next level. My first time trying steak with Alfredo sauce was at a little family-run restaurant while on vacation, and I remember being totally surprised by how much I loved it. It felt decadent but comforting at the same time. Naturally, I had to experiment with my own version at home, and after a few tweaks, this recipe became a regular on my dinner rotation. Now, it’s the perfect go-to when I’m in the mood for something that feels both special and satisfying.

A little backstory on Alfredo sauce

Alfredo sauce has its origins in early 20th-century Rome, created by Alfredo di Lelio. Originally, the sauce was a simple mix of butter and Parmesan cheese. Heavy cream wasn’t added until the dish made its way to the U.S., where it became the creamy, rich sauce we know and love today. What I love about this version is the balance—garlic and Parmesan create depth, while the cream smooths everything out into a luscious, silky sauce. Adding steak to the equation just elevates everything.

Let’s talk ingredients: the stars of the show

Rotini noodles: These little spirals are perfect for trapping all the Alfredo sauce. I’ve also tried this with fettuccine and penne, but rotini remains my favorite because it holds onto the sauce so well. If you’re out of rotini, any other pasta will work fine.
Eye of round steak: This cut is lean and cooks quickly, making it ideal for this dish. However, you can easily swap it for ribeye, sirloin, or even a filet mignon if you’re feeling fancy! If you want a more budget-friendly option, flank steak also works well.
Montreal steak spices: These add that bold, savory crust to the steak, infusing it with flavor before it even hits the pan. If you don’t have Montreal steak spice, a simple mix of salt, pepper, garlic powder, and paprika works beautifully too.
Garlic puree: Oh, garlic. This is where the Alfredo sauce gets most of its depth and warmth. If you don’t have garlic puree, minced fresh garlic will work, though it’ll have a slightly sharper flavor.
Heavy cream: The cream is what gives Alfredo sauce its luxurious, velvety texture. If you’re looking to lighten things up, you can substitute half-and-half, though the sauce won’t be quite as thick and rich.
Parmesan cheese: The salty, nutty flavor of Parmesan is essential here. For best results, use freshly shredded Parmesan, as the pre-grated kind doesn’t melt as smoothly.

Kitchen tools: what you’ll need (and what you can totally skip)

For this recipe, you don’t need anything too fancy—just some reliable basics:

A large nonstick skillet: This will help you get a nice sear on the steak without sticking or burning. Plus, it’ll be used for the Alfredo sauce as well.
Instant-read thermometer: This is optional, but I highly recommend it for perfectly cooked steak. I like mine medium-rare, so I pull it off the heat at 130-135°F.
A good pair of tongs: Tongs make it so much easier to flip the steak and stir the pasta without making a mess.
A pot for boiling the pasta: Any medium-sized pot will do the trick here.

Step-by-step: let’s make Steak Alfredo!

1. Cook the pasta

Start by bringing a large pot of salted water to a boil and toss in your rotini noodles. Let them cook according to the package directions (usually about 8-10 minutes), then drain them and set them aside. Don’t forget to save a little pasta water—just in case you need to loosen up the sauce later. Pro tip: Give your pasta a quick toss in olive oil to prevent it from sticking while it waits.

2. Prep and cook the steak

While the pasta cooks, brush your steak with oil and generously season both sides with Montreal steak spice. Heat your skillet over medium-high heat until it’s good and hot. Now, lay the steak down in the pan—you should hear a nice sizzle. Cook for about 3-4 minutes per side, depending on how thick your steaks are and how you like them done. For medium-rare, I aim for 130-135°F with my trusty thermometer. Once done, transfer the steaks to a cutting board and cover them with foil to rest.

3. Make the Alfredo sauce

Now for the sauce. Turn the heat down to medium, wipe out the skillet with a paper towel (getting rid of any burnt bits), and melt the butter. Once melted, stir in the garlic puree and let it cook for about 30 seconds until fragrant—just long enough for the garlic to work its magic. Pour in the heavy cream, salt, and pepper, stirring everything together. Let it come to a gentle boil, then keep it simmering for a few minutes to thicken up. You’ll know it’s ready when the sauce can coat the back of a spoon.

4. Add the pasta and cheese

With your sauce bubbling gently, stir in the cooked rotini noodles until they’re fully coated in the creamy Alfredo. Finally, sprinkle in the Parmesan cheese, stirring until it’s melted and the sauce is smooth and glossy.

5. Slice the steak and serve

Uncover your rested steak and slice it into thin, bite-sized strips. To serve, scoop a generous portion of the Alfredo pasta onto each plate and top with the steak slices. A little extra sprinkle of Parmesan on top never hurts, right?

Variations and adaptations: let’s get creative

This recipe is incredibly versatile, so feel free to experiment! Here are some variations I’ve tried:

Gluten-free: Swap the rotini for your favorite gluten-free pasta. The Alfredo sauce is naturally gluten-free, so you’re all set!
Lighter version: You can make a lighter Alfredo by using half-and-half or even a mix of milk and chicken broth in place of the heavy cream. It won’t be as rich, but it’s still delicious.
Vegetarian: Want to skip the steak? You can easily make this a vegetarian meal by swapping the steak for sautéed mushrooms, spinach, or even roasted vegetables. Trust me, a mushroom Alfredo is just as indulgent!
Spicy twist: If you like a little heat, try adding a pinch of red pepper flakes to the Alfredo sauce or marinating your steak in a spicy rub before cooking.

How to serve and plate like a pro

When it comes to serving, I like to keep it simple. Plate the pasta in shallow bowls, letting the sauce pool around the noodles. Layer the steak slices on top, and if you’re feeling fancy, garnish with a little chopped parsley or basil. A drizzle of extra virgin olive oil and a crack of black pepper over everything ties it all together.

For sides, a crisp Caesar salad or some roasted vegetables (like asparagus or broccoli) would be perfect to balance out the richness of the Alfredo. You can also serve some crusty bread on the side to mop up any extra sauce—because you don’t want to waste a single drop.

Drink pairings

Since this dish is rich and creamy, a nice glass of white wine is my go-to. A chilled Chardonnay or a Sauvignon Blanc works beautifully here, cutting through the richness with a bit of acidity. If you’re more of a red wine person, a light Pinot Noir or a medium-bodied Merlot would also pair well. For non-alcoholic options, try a sparkling water with lemon or even an iced tea with a splash of citrus.

Storing and reheating leftovers

If you somehow end up with leftovers, you’re in luck—this dish reheats pretty well. Store the pasta and steak in separate containers in the fridge for up to 3 days. When reheating, I recommend adding a splash of milk or cream to the Alfredo sauce before microwaving it to prevent it from drying out. As for the steak, a quick zap in the microwave or a few minutes in a skillet should bring it back to life without overcooking it.

Adjusting for different serving sizes

This recipe makes about 4 servings, but it’s easy to scale up or down. If you’re cooking for two, you can simply halve the ingredients. Just be mindful that when cooking smaller steaks, they’ll cook faster, so keep an eye on them. Likewise, if you’re feeding a crowd, you can easily double the recipe—just make sure you have a large enough skillet to handle all that sauce!

Common issues and fixes

If your Alfredo sauce is too thin, just let it simmer a little longer—it’ll thicken up as it cooks. On the flip side, if it’s too thick, add a splash of reserved pasta water or more cream to loosen it up.

If your steak turns out a little overcooked, don’t panic! You can slice it thinly and mix it directly into the pasta for a more forgiving, stew-like dish. The sauce will help bring back some of the moisture.

Give it a try!

So, are you ready to dive into this Steak Alfredo? It’s creamy, savory, and just the right amount of indulgent. Plus, it’s a fantastic way to take a break from the usual chicken Alfredo routine. I guarantee once you try this recipe, it’ll become a regular in your dinner lineup. Enjoy, and don’t be afraid to make it your own!

FAQs

Can I use a different cut of steak? Absolutely! Ribeye, sirloin, or even flank steak work great in this recipe.
What if I don’t have heavy cream? You can substitute with half-and-half or a mix of milk and chicken broth for a lighter version.
Can I make the Alfredo sauce ahead of time? Sure! You can make the sauce a day ahead and store it in the fridge. Just reheat it gently before adding the pasta.
What’s the best way to reheat this dish? Add a splash of milk or cream to the Alfredo sauce when reheating to keep it from drying out.
Can I freeze Steak Alfredo? I wouldn’t recommend freezing, as the creamy sauce can separate when thawed. It’s best enjoyed fresh!