Creamy Steak Fettuccine Pasta That Make You Forget Luxury Restaurants!

Have you ever thought of having your favorite steak and pasta in a single dish? Yes! Creamy Steak Fettuccine is the perfect duo in this debate. Steak pasta is a mystic union of creamy and cheesy fettuccine base topped with succulent ribeye steak.

The pasta is prepared by swirling the al dente fettuccine in garlic, butter, tomatoes, and cheese sauce. The perfect steak is prepared by searing the seasoned ribeye steak, cutting it into thin strips, and placing it on top of cheesy fettuccine pasta. 

Why will you Love Creamy Steak Pasta?

• Fancy Dinner at Home! Steak at a restaurant can be pretty expensive, but you can make it at home. steak fettuccine alfredo layers give the dish a fancy and luxurious meal. The most important thing is the perfect combination that even picky eaters will love! 
• Superb for Celebrations: Whether you serve this creamy fettuccine steak pasta at parties or date night dinner, this pasta will never disappoint you!
• Loaded with a Lot of Protein and Creaminess: Ribeye steak is a great way to load your pasta with protein. It is so finger-licking delicious!
• Replace with Your Favorite Pasta: This recipe is most appreciable because it can be delicious with your favorite pasta, like spaghetti or penne.

Ingredients for Fettuccine with Steak Pasta Recipe

this …

• Ribeye Steak _ Ribeye steak is the best choice for a juicy and tender steak. Take one ribeye steak. If not available, you can use Rump steak, flank steak, or Sirloin.  
• Olive Oil _ A tablespoon of oil to season and enhance the flavor of your steak. 
• Thyme _ Few sprigs of thyme to fragrant the steak.
• Garlic Clove _ Three will be enough to give aroma to the steak. You can be open-handed if you love garlicky flavors!
• Seasoning for Steak: Add one tablespoon of onion and garlic powder. Pinch (more precisely half a teaspoon) sea salt (or even kosher salt) and 1 tablespoon of ground pepper. 
• Fettuccine Pasta _ Any shape is acceptable! The best choice is pasta, which holds the sauce well. I am taking 12 ounces of fettuccine pasta. 

• Butter _ I prefer unsalted, as we are adding the salt separately. 
• Parmesan Cheese _ I am a big rooter of parmesan. Take one and a quarter cup of parmesan or as much as you want your pasta cheesy. 
• Minced Garlic _ A tablespoon of minced garlic will surely complement the flavor of the cheesy sauce. 
• Cream Cheese and Heavy Cream _ Four ounces of cream cheese with a pint of heavy cream are the star ingredients in making the velvety, creamy, and extra-luxurious sauce.
• Cherry Tomatoes _ Cherry Tomatoes? Oh, I love-em! A cup of sliced cherry tomatoes tastes like heaven in creamy fettuccine pasta. Don’t worry if you don’t have these tomatoes, as you can use regular tomatoes. 
• Fresh Spinach _ A cup of fresh baby spinach will make a beautiful presentation. You can skip spinach if you don’t like it. 
• Seasonings for Pasta _ Half a teaspoon of Creole seasoning and ½ tablespoons of Italian seasoning will work like magic! Including ground black pepper will not cost you much.

Instructions

1.Season the Steak

Season the steak ahead of time because we want a bold steak flavor. Polish the steak with olive oil on both sides and then season both sides with a mixture of onion powder, garlic powder, sea salt, and black pepper. Remember, we go with heavy seasonings because the steak loses some of the seasoning while searing. Set the seasoned steak aside.

2.Boil the Pasta

Put the water and salt in a pot and bring it to a boil. Incorporate the fettuccine pasta carefully in boiling water and cook for 7-10 minutes or until it is al dente.

Once it is al dente, remove it from the heat and drain the pasta. 

3.Cook the Pasta in Sauce

Put two tablespoons of unsalted butter in a pan. Once the butter is no longer solid, toss minced garlic and cook till fragrant. 

Add the sliced cherry tomatoes and cook for about 2 minutes or until the tomatoes are a bit softer.

Mix the heavy cream and cream cheese to make it a velvety sauce. Season the sauce with black pepper, creole, and Italian seasonings.

Mix the parmesan to make it extra creamy. Once your sauce is thick, add spinach and stir it in. If you don’t like it, just leave it out.

Toss the fettuccine pasta and stir it a little. Simmer it for about 2-3 minutes on low flame so that the pasta absorbs some sauce. Creamy fettuccine pasta is done.

4.Sear the Steak

The most awaited step of the recipe is preparing the steak. Add one tablespoon of the butter to a hot cast iron skillet. Once the butter is melted, add your steak to it.

Flip the steak and sear it on the other side as well. Add the thyme sprigs along with whole garlic cloves and sear with the steak. Add spoonfuls of melted butter from the skillet over the steak and sear it for about 4-5 minutes on each side. Cook it to your liking (rare, medium, or fully done). I like medium done.

Once you have cooked the steak as you like it, please remove it from the skillet and let it rest for 5 minutes.

5.Assemble the Steak and Pasta

Slice the steak with a sharp knife. Adorn your prepared creamy steak fettuccine recipe. Enjoy!

Tips for Perfect Creamy Steak Fettuccine Recipe

• Frozen Steak: Don’t cook frozen steak because it will leave water. Allow the steak to come to room temperature before further processing. 
• Dry the Steak: Dry the steak with a towel before seasoning and cooking. 
• Pan Selection is Important! The pan’s material is necessary for cooking the steak evenly. Choose a cast iron skillet because it will hold the heat and distribute it evenly. 
• Hot Skillet is Necessary! The skillet should be hot (but not have burning smoke) before searing steak. 
• Temperature Guide: Please make sure that you don’t overcook the steak. The perfect internal meat temperature for medium-rare steak should be between 125-130 degrees Fahrenheit to make the difference obvious. 
• Rest the Steak for a While: After cooking the steak, don’t slice it immediately. Let it rest for 5-10 minutes to evenly distribute the flavors and steak juice. 
• Cutting Technique: Cut the steak against the grain. Let me explain: The grain is the direction of the muscle fibers, and the cut should be perpendicular, as it makes the steak more tender. 

Variation and Substitution

1. Do you like something smoky? Paprika powder in sauce will give you an intense smoky flavor. Creamy chipotle sauce is another good sauce for achieving this flavor. 
2. Like something spicier? Include some red chili flakes.
3. Unique Additions: Add sautéed mushrooms or roasted bell peppers to pasta for a different twist. I love how roasted asparagus and sun-dried tomatoes add a distinctive touch to the classic dish!
4. Meat Selection: Although beef steak pasta is delicious, other meats will also work fine. You can pair the pasta with grilled chicken, Sautéed shrimp, and vegan with stir-fried soybean tofu.
5. Herbs: Rosemary herb can also be replaced with thyme. I don’t have rosemary at the moment, so I have used thyme (both work fine in short). 
6. Leftover Steak: If you have leftover steak, you can enjoy it with mashed potatoes, roasted asparagus, and broccoli. 
7. I don’t like Heavy Cream in my Pasta! A substitute for heavy cream in pasta is milk with cornstarch or Greek yogurt.

Make the Beef Steak Fettuccine Pasta Ahead of Time

If you have leftover steak and pasta, keep them in the refrigerator in an airtight vessel for up to 4-5 days. It is not recommended to freeze the creamy and cheesy pasta because the sauce’s texture may alter in the freezing process. Reheat the pasta with a splash of water or milk and cook on low flame till warm and fresh. 

Print

FAQ’s for This Creamy Steak Fettuccine