Steak Pasta Alfredo

I love a good alfredo dish, and while most of the time we think of chicken when it comes to this rich, creamy sauce, I'm here to tell you that you can't beat pairing it with steak!

Pasta and steak is a combination that I don't think gets enough love, to be honest. Of course, we all love steaks with baked potatoes, ribs, and that sort of thing, but the juicy, meaty, deep flavor of steak is absolutely perfect with pasta dishes, especially this alfredo steak pasta dish.

Now, before I go any further, using a quality pan is the key to searing your steaks just right. To make this easy, one-pan steak pasta alfredo, I used the 5-quart Circulon C1 saute pan to make this from start to finish, and it's a dream.

I love the Circulon C1 series because it holds and transfers heat well. It's also tough, with a stainless steel-clad exterior. I love that because I do a lot of cooking, and I need something that can keep up with me! I also love the super durable nonstick coating because it can stand up to repeated use.

These pans are oven safe, as well, which I love because many of my recipes go from the stovetop to the oven, and if you don't have the right pan, you're looking at a ruined recipe, a ruined pan, and possibly a ruined oven!

Why You'll Love This Recipe

• Simple Ingredients: From the steak to the pasta and sauce, everything you need for this recipe is found at any grocery store or in your pantry.
• Easy: This is a one-pan meal that comes together quickly, and cleanup is easy thanks to the superior nonstick coating of the Circulon C1 series.
• Satisfying: This recipe is loaded with juicy, tender strips of beef, a super rich and cheesy alfredo sauce, and pasta. It's impossible to be hungry after you eat it!
• Flavorful: The combination of tender steak and seasoned alfredo sauce is loaded with flavor.

Ingredients

For the Steak

• New York Strip Steak: New York strip steak has the perfect amount of marbling to create tender, juicy steak strips without being overly fatty.
• Seasonings: Smoked sweet paprika, oregano, garlic powder, and thyme add plenty of flavor to the steak.

For the Alfredo Sauce

• Gluten-Free Farfalle Pasta: I find this shape holds the sauce the best.
• Gluten-Free Flour: I prefer Bob's Red Mill 1:1 gluten free flour because it's incredibly high quality and easy to use.
• Heavy Cream and Chicken Broth: Chicken broth adds more flavor to the sauce, and heavy cream gives it that rich, decadent texture.
• Parmesan Cheese: Parmesan adds an earthy, nutty, cheesy flavor to the sauce.
• Seasonings: Italian seasoning, minced onion, and garlic powder add classic Italian flavor to the sauce.

See the recipe card at the end of the post for a full list of ingredients and their exact amounts.

Flavor Variations

• Steak: You can use New York strip, fillet, or any of your favorite slightly marbled steak cuts.
• Spicy: Try adding a little red pepper for a spicy kick.
• Dairy-Free: Use plant-based butter and cream for a gluten and dairy-free version of this recipe.
• Pasta: Any short, textured pasta will work for this recipe.

Instructions

1: Boil your pasta according to the package directions of al dente. Drain it, reserving ¼ cup of the water, and set it aside.

2: Mix all the steak seasonings in a small bowl, then season both sides of each steak liberally with the mixture. Really work it in for the best flavor.

3: Sear the steaks in medium-hot olive oil on both sides until they hit 165 degrees. This is the sweet spot that gives them a good sear and a lovely pink center. Set your steaks aside on a cutting board to rest before slicing.

4: After you take the steaks out to rest, melt the butter in the same pan. Then, add the sauce seasonings and whisk while simmering. Don't worry about using a special whisk. The Circulon C1's nonstick coating can stand up to metal utensils!

5: Add the flour and stir well, scraping the pan as you go. Then, add the chicken broth and heavy cream and whisk while cooking until a smooth, creamy sauce forms. Then, stir in the parmesan cheese and cook until completely melted and the sauce is as thick as you'd like.

6: Finally, add the pasta to the sauce and toss until evenly coated. Add a tablespoon of pasta water if necessary to thin it out. Add a bit more pasta water and stir until you reach your desired consistency.

7: When the sauce is done, slice the steak into strips, gently stir it into the pasta and sauce, and enjoy!

8: If you want this extra cheesy, sprinkle it with mozzarella and pop it in the oven for a few minutes. The C1 series is oven-safe, so there are no worries there.

Hint

I recommend removing your pasta a couple of minutes before the cooking time on the box. It will cook a bit more when you add it to the sauce.

Storage

Refrigerate this steak alfredo for up to 4 days in an air-tight container. I don't recommend freezing it. Cream-based sauces like this will break when defrosted and create a grainy, watery mess.

Pairing Suggestions

This is a super-hearty, filling meal that's best served with simple sides. I recommend something light and flavorful, like asparagus or a zucchini squash medley.

For a sweet finish to your meal, try creamy mini Oreo mint cheesecakes, sweet, nutty almond vanilla cake, or these easy slutty brownies.

Expert Tips

• Cook your pasta a couple of minutes less than what's called for on the box. It will continue to cook to al dente perfection when you mix it into the sauce.
• Be gentle when stirring in the pasta and later, the steak. You don't want to break up the pasta!
• Whisk continuously when making the alfredo sauce to ensure it cooks evenly and nothing sticks.
• Medium heat is the sweet spot for perfectly seared steak that has a nice crust on the outside and a tender, juicy center.
• I HIGHLY recommend investing in a Circurlon C1 5-quart saute pan for easy cooking, cleanup, and long-lasting durability.

Frequently Asked Questions

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