This steak pasta alfredo is a rich, hearty meal that will satisfy even your hungriest family members! Perfectly seared and juicy New York strip steak and a rich, creamy alfredo sauce loaded with parmesan cheese come together in just 30 minutes over gluten-free al dente pasta to create a meal that leaves everyone full and satisfied.

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!
Jump to:
- Why You'll Love This Alfredo Steak Pasta Dish
- Steak Pasta Alfredo Video
- Ingredients
- Flavor Variations
- How to Make This Steak Alfredo Pasta
- Hint
- Storage
- What to Serve with This Steak Alfredo Pasta Recipe
- Tips for the Best Steak Alfredo Recipe
- More Cream Pasta Recipes
- Frequently Asked Questions
- Related
- 📖 Recipe
- 💬 Comments
Why You'll Love This Alfredo Steak Pasta Dish
- 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.
Steak Pasta Alfredo Video
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.

How to Make This Steak Alfredo Pasta
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, water mess.

What to Serve with This Steak Alfredo Pasta Recipe
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.
Tips for the Best Steak Alfredo Recipe
- 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.
More Cream Pasta Recipes

Frequently Asked Questions
To get the same deep, meaty flavor and marbling you find in New York strip steak, try ribeye, flatiron, top sirloin, or porterhouse.
It's important to cook your roux for at least a minute or until it begins to smell nutty and take on a golden color. This cooks the flour and eliminates the raw flour flavor.
Alfredo sauce is rich and thick, so the best roux is one that's been minimally cooked. Only cook it long enough to get a bit of a golden color and a nutty aroma, then add your liquids. The longer a roux cooks, the less thickening power it has, so don't overdo it!
Let your steak rest for about 10 minutes before slicing it so the juices can redistribute. Any sooner, and all that delicious juice will seep out all over the plate.
Related
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📖 Recipe

Steak Pasta Alfredo
Equipment
Ingredients
Steak
- 1.5 pounds New York strip steak
- 2 tablespoon olive oil
- 2 teaspoon smoked sweet paprika
- 2 teaspoon oregano
- 2 teaspoon garlic powder
- 1 teaspoon thyme
- ½ teaspoon black pepper
- ¾ teaspoon salt
Alfredo Sauce
- 12 ounce gluten free farfalle pasta
- 4 tbsp butter
- 2 tablespoon minced onion
- 2 teaspoon Italian seasoning
- ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ cup chicken broth
- 2 tablespoon gluten free flour
- 3 cups heavy cream
- ¼ cup pasta water reserved
- 8 oz parmesan cheese shredded
Instructions
For the Pasta
- Cook the pasta in a large pot of boiling water according to the package directions for al dente.
- Drain the pasta, reserving ¼ cup of the pasta water, and set it aside.
For the Steak
- Mix the paprika, salt, oregano, garlic powder, thyme, and black pepper in a small bowl.
- Season both sides of the steaks liberally with the mixture.
- Add the olive oil to a large skillet and preheat to medium. Then, sear the steaks for about 4 minutes on both sides until their internal temperature reaches 165 degrees.
- Set the steaks aside to rest on a cutting board.
For the Sauce
- Reduce the heat to medium-low and melt the butter in the same pan. Then, cook the minced onion, Italian seasoning, salt, and garlic powder for about a minute.
- Add the flour and whisk well, scraping the bottom of the pan.
- Pour the chicken broth and heavy cream into the skillet and whisk, cooking for 3 to 5 minutes until a thick sauce forms.
- Add the parmesan cheese and stir until completely melted. Then, cook, stirring occasionally, until the sauce reaches your desired consistency.
- Add the pasta to the skillet and toss gently to coat evenly.
- If the sauce is too thick, add 1 tablespoon of pasta water and gently stir. Continue until the sauce is your desired consistency.
- Slice the steak and carefully stir it into the pasta. Enjoy!
Anonymous says
This worked exactly as written, thanks!
Carmy says
This steak pasta alfredo was so hearty and comforting! So easy!
Ashley says
Talk about comfort food! This is a dinner the whole family loved--love the steak and alfredo combo!
Criss says
I tried the Steak Pasta Alfredo recipe, and it was amazing! The creamy sauce perfectly complemented the tender steak. Definitely a must-try for anyone looking to elevate their pasta game!
Swathi says
Steak pasta alfredo is delicious I have tried it, my family enjoyed it.
JC says
what a perfect saturday night dinner. YUM!
Katherine says
Can i substitute for lactose free half and half and if so, how would that affect the recipe since It calls for heavy cream?
NKendrick says
Yes you can. If the sauce is not thick enough you can always add flour or corn starch to thicken the sauce with the half and half.
Nancy says
This recipe was perfect. It was sooooo flavorful and very easy to follow. Definitely recommend. 5 stars all around
NKendrick says
thank you!