Steak Pasta
User Reviews
5.0
12 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
6 people
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Calories
690 kcal
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Course
Main Course
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Cuisine
American
Steak Pasta
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This Steak Pasta recipe has fettuccine tossed in a creamy alfredo sauce with spinach, mushrooms, and perfectly cooked steak. You won't believe these flavors!
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Ingredients
- 2 tablespoon olive oil divided
- 10 oz. baby bella mushrooms cleaned and patted dry
- 2 cups spinach packed
- 1 lb. strip steak can also use: ribeye or top sirloin
- Salt/Pepper
- ½ cup sherry wine or dry white wine. See notes
- 3 tablespoons salted butter
- 2 tablespoons shallots minced
- 1 clove garlic minced
- 2 tablespoons flour
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard can sub mustard powder
- ¾ cup Parmesan Cheese grated
- ¾ lb. fettuccine
Seasonings
- 1 teaspoon dried parsley
- ½ teaspoon EACH: dried basil, onion powder
- ¼ teaspoon EACH: salt, dried oregano, thyme, ground sage
Instructions
Prep Work:
- Place saran wrap over the beef and use a meat tenderizer to pound it well on each side. Cut away any large areas of fat.
- Combine the heavy cream, chicken broth, Worcestershire sauce, Dijon, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
Cook Mushrooms/Spinach
- Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 4 minutes, then lightly sprinkle with salt to enhance their flavor. Add the spinach and sauté for 2 more minutes, until the mushrooms are brown and the spinach is wilted. Remove and set aside.
Cook the Steak
- Season each side of the steak with salt and pepper.
- Heat 1 tbsp. olive oil in the same skillet over medium-high heat. Add the steak and sear for about 3 minutes per side. (The exact amount of time depends on the thickness of the steak. The firmer it becomes, the more done it is. I sear for about 5 ½ minutes total.)
- Remove and let it rest for 10 full minutes, then slice into strips (against the grain).
Make the Sauce/Cook the Pasta
- Begin boiling a pot of water for the pasta. Once a boil is reached, stir in salt. (I use ½ tbsp. kosher salt.)
- Dab away any excess oil from the skillet but leave the brown bits. Add the wine, garlic, and shallots to and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. This will add more flavor to the sauce. Reduce the liquid by half, 3-4 minutes.
- Melt the butter and add the flour and cook until it begins to brown, about 2 minutes.
- Add the heavy cream mixture (from step 2 of prep work), in small splashes, stirring continuously. Bring it to a boil, then reduce to a simmer.
- Simmer, partially covered, while you cook the pasta to al dente according to package instructions. Drain once cooked.
- Reduce heat of the sauce to low. Gradually stir in the Parmesan cheese. Taste and add salt/pepper if desired.
- Use tongs to add the pasta gradually and toss to combine, until your desired sauce/pasta ratio is obtained (I use just under ¾ lb. as it continues to absorb the sauce upon standing).
- Add the spinach and mushrooms, followed by the steak.
- Cover partially to heat through for 1-2 minutes. Remove from heat and serve with freshly cracked pepper!
Notes
- Pro Tips
- Steak:
- More Tips:
- Storage
- Nutritional information is an estimate and is per serving. This recipe makes 6 servings.
- Strip Steak, Ribeye, and Top Sirloin are best for this recipe. Marbled meat yields juicier results. Leaner cuts without marbelization are more prone to becoming dry.
- Sear the edges of the steak using kitchen tongs as well, for a crisper outer crust.
- Internal Temp Guide: Rare: 120-130° | Medium Rare: 130-135° | Medium: 135-145° | Medium Well: 145°-155° |Well Done: 155°-160°
- ☝️ Don't overthink the internal temp, poking it will give you a good indication on how done it is. You can literally tell if it still feels "raw" vs. if it's firmer and more cooked.
- Wine: Dry white wine is a great option if you don't have sherry. Chardonnay and Sauvignon Blanc are the best options, followed by Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
- Shallots: 2 extra cloves of garlic can be used if you don't have shallots.
- This cream-based sauce is best if served fresh, but leftovers can be reheated in the microwave (I use "melt" mode which is lower power), or in a makeshift double boiler on the stovetop, which is an even better way to reheat.
Nutrition Information
Show Details
Calories
690kcal
(35%)
Carbohydrates
49g
(16%)
Protein
31g
(62%)
Fat
40g
(62%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
0.3g
Cholesterol
180mg
(60%)
Sodium
602mg
(25%)
Potassium
752mg
(21%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1842IU
(37%)
Vitamin C
4mg
(4%)
Calcium
202mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 690 kcal
% Daily Value*
| Calories | 690kcal | 35% |
| Carbohydrates | 49g | 16% |
| Protein | 31g | 62% |
| Fat | 40g | 62% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 180mg | 60% |
| Sodium | 602mg | 25% |
| Potassium | 752mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1842IU | 37% |
| Vitamin C | 4mg | 4% |
| Calcium | 202mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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