Steak Fettuccine Alfredo
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
4 -6 servings
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Calories
1406 kcal
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Course
Main Course
Steak Fettuccine Alfredo
Description
Steak Fettuccine Alfredo brings together marinated steak and freshly cooked fettuccine tossed in a rich Gorgonzola-infused Alfredo sauce. The steak is marinated with a mixture of Italian dressing, rosemary, and balsamic vinegar to impart herbaceous and tangy notes before cooking. Pasta is boiled with salt to a slightly firmer than usual al dente texture to hold the rich sauce well. The sauce itself is made by melting butter, gently blending in garlic and nutmeg, and adding heavy cream before mixing in Parmesan and Gorgonzola cheeses. This combination offers a balance between creamy mildness and the distinctive flavor of blue cheese while baby spinach and sun-dried tomatoes add freshness and subtle acidity.
The dish assembles with warm cooked steak slices folded into the sauce and pasta, lending protein and a hearty texture. It is served with an optional balsamic glaze drizzle that adds a sweet acidity finishing touch. Suggestions for enjoying this dish include pairing it with a light salad or steamed vegetables to balance the richness.
Advice from the notes highlights making sure the steak is at room temperature before cooking to ensure even doneness. Nutmeg is recommended for the sauce to complement the cheeses. If the sauce thickens too much, reserved pasta water can be added gradually to reach the desired consistency. Leftover balsamic glaze can be stored for other uses.
Ingredients
Steak Marinade
- 1-2 pounds steak I used tenderloin; ribeye, butterflied filet mignon, sirloin, eye of round, medallions all work
- 1/2 cup Italian dressing use your favorite
- 1 tablespoon rosemary chopped, fresh
- 2 tablespoons balsamic vinegar
Cooking the steaks
- 1-2 tablespoons butter
- 1-2 tablespoons olive oil more or less depending on how much steak you are cooking
- salt kosher salt, to taste
- black pepper kosher salt, to taste
Toppings/Garnish
- balsamic glaze
- 2 ounces gorgonzola cheese or more
- sun-dried tomatoes chopped, extra
Gorgonzola Alfredo Sauce
- ½ cup butter unsalted (1 stick) May use salted, just reduce salt
- 2 cups heavy whipping cream
- 1 clove garlic smashed and minced (or replace with ½ teaspoon garlic powder)
- ¼ teaspoon nutmeg try fresh grated!
- kosher salt
- black pepper
- 1 cup Parmesan Cheese fresh grated is best
- 1 tablespoon flat-leaf parsley chopped (curly parsley may be used, Italian
- 4 ounces gorgonzola cheese crumbled
- 2 cups baby spinach
- 1 poud Fettuccine pasta or similar, cooked and drained
- 1/4 cup sun-dried tomatoes in oil or no oil
Instructions
- Mix together Italian dressing, balsamic vinegar, rosemary and whisk or place in jar shaking well to combine. Pat the steaks dry with paper towels and salt and pepper to taste.
- Place the steaks in gallon size baggie or in shallow glass baking dish* and pour marinade over the steaks, marinate on the counter for 30 minutes or in the fridge up to 4 hours. *If placing in shallow dish, be sure to lift steaks to get marinade under and flip in 15 minutes. If steaks have been in fridge for longer than 1 hour, remove and allow to come to room temperature for 30 minutes.
- Cook fettuccine according to package directions; do not add oil or butter to the water, but please add some salt. Cook to the lower side of al dente, the minimum number of minutes on the package. Drain* and set aside (reserve ½-1 cup pasta water to add to the sauce).
- While the pasta is cooking make the sauce. In a large (high sided) skillet or medium saucepan, add butter and melt, tossing the garlic in the last minute, stirring constantly until fragrant. Add the heavy cream over medium heat, stirring to combine. Reduce heat to medium-low then stir in nutmeg (garlic powder, if not using fresh garlic) and parsley. Don’t skip the nutmeg, it compliments the cheese sauce beautifully!
- Stir in the parmesan and gorgonzola cheeses, stirring until melted and combined. Taste, then add additional salt and pepper as needed. Bring to a low simmer, then remove from heat.
- Heat a large skillet (I love my Staub All Day Pan) to medium-high heat, add butter and olive oil to pan and melt.
- Remove steaks and allow excess marinade to drip off, add steaks and cook 2-4 minutes per side, depending on desired doneness. Remove steaks and place on warmed plate and cover with foil, allowing to rest 5 minutes.
- Add the cooked pasta, sun-dried tomatoes and spinach to the sauce; tossing until pasta is coated and spinach has wilted and sun-dried tomatoes are bright red. If alfredo sauce is too thick, add a few tablespoons of pasta water at a time until desired thickness.
Notes
- Bring steak to room temperature before cooking for even heat distribution.
- Include nutmeg in the sauce to enhance the flavor profile.
- Add reserved pasta water a little at a time to thin the sauce if it becomes too thick.
- Store leftover balsamic glaze in a jar for future use as a versatile condiment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 1406 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 1406kcal | 70% |
| Carbohydrates | 44g | 15% |
| Protein | 51g | 102% |
| Fat | 116g | 178% |
| Saturated Fat | 65g | 325% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 35g | 175% |
| Trans Fat | 1g | 50% |
| Cholesterol | 354mg | 118% |
| Sodium | 1505mg | 63% |
| Potassium | 965mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 4683IU | 94% |
| Vitamin C | 9mg | 10% |
| Calcium | 661mg | 66% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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