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Steak Fettuccine Alfredo Recipe with Creamy Garlic Parmesan Sauce

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Steak Fettuccine Alfredo

A rich and creamy fettuccine Alfredo topped with grilled sirloin, sweet cherry tomatoes, fresh baby spinach, and a drizzle of balsamic glaze. Simple to prepare and perfect for a satisfying weeknight dinner or a special meal.
Course: Entrée
Cuisine: American, Italian
Servings: 6

Ingredients

  • 1 (16 oz. box) fettuccine
  • 1 lb. sirloin steak
  • Salt and freshly ground black pepper
  • 2 T. vegetable oil
  • 2 T. butter
  • 2 cloves garlic pressed
  • 2 T. all-purpose flour
  • 2 c. milk (I use 1% milk)
  • 1/2 c. freshly grated Parmesan cheese
  • 1 T. freshly chopped flat-leaf parsley
  • 1 1/2 c. halved cherry tomatoes
  • 4 c. baby spinach
  • 2 T. balsamic glaze (made by simmering 1/3 cup balsamic vinegar for 8–10 minutes)

Instructions

  • Bring a large pot of salted water to a boil and cook the fettuccine according to package directions. Before draining, reserve 1/2 cup of the pasta cooking water. Drain and return the pasta to the pot.
  • While the pasta cooks, season the sirloin generously with salt and freshly cracked black pepper. Heat the vegetable oil in a large skillet over medium heat (a cast-iron skillet works well). Cook the steak about 4 minutes per side for medium-rare, or until it reaches your preferred doneness. Transfer to a plate, tent loosely with foil, and rest for 10 minutes. Slice thinly against the grain.
  • In a Dutch oven or large saucepan, melt the butter over medium heat. Add the pressed garlic and cook until fragrant, about 1–2 minutes. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk, breaking up any lumps, and simmer until the sauce thickens, about 3–5 minutes. Stir in the grated Parmesan and chopped parsley, then season with salt and pepper to taste. Add the halved cherry tomatoes and cook just until they begin to burst, about 1–2 minutes.
  • Add the cooked fettuccine and 1/4 cup of the reserved pasta water to the sauce. Gently toss to coat the pasta, adding more reserved pasta water as needed to reach a silky consistency. Fold in the baby spinach and stir until wilted.
  • Transfer the fettuccine to a serving platter. Arrange the sliced steak on top and finish with a drizzle of balsamic glaze. Serve immediately and enjoy.