Steak Alfredo
From Blue Highlands · Public · On Public Aug 2026
Prep 15 min · Cook 25 min · 4 servings · ~400 cal / serving
With tender, juicy steak and cheesy cream sauce, this steak Alfredo with pasta is a rich, restaurant-quality meal that's easy to make at home.
Ingredients
- 8 oz ribeye steak
- 3 tbsp olive oil (to taste)
- 8 oz fusilli (uncooked)
- 2 tbsp unsalted butter
- 3 clove garlic (finely chopped)
- 1 shallot (finely chopped)
- ⅔ cup heavy cream
- 2 tbsp milk
- ¾ cup Parmesan cheese, grated (plus more for garnish)
- 3 tbsp cream cheese, chopped (for garnish)
- parsley
Method
Steps show what you need as you go — cook-assist built into the recipe.
- 1
Season the steak
8 oz ribeye steak3 tbsp olive oil (to taste) - 1a
Rub about 1/2 tablespoon olive oil on the steak
8 oz ribeye steak3 tbsp olive oil (to taste) - 1b
Season it with salt and pepper on all sides, and set it aside
- 2
Boil the pasta
- 2a
Cook the pasta according to package instructions
- 2b
Drain it and set it aside
- 3
Cook the garlic and shallot
3 clove garlic (finely chopped)1 shallot (finely chopped) - 3a
Meanwhile, melt the butter in a large skillet set over medium heat
2 tbsp unsalted butter - 3b
Add the garlic and shallot
3 clove garlic (finely chopped)1 shallot (finely chopped) - 3c
Let them cook for 2 minutes, and stir frequently
- 4
Make the sauce. To the skillet, add the heavy cream and milk
⅔ cup heavy cream2 tbsp milk¾ cup Parmesan cheese, grated (plus more for garnish)3 tbsp cream cheese, chopped (for garnish) - 4a
Then, whisk in the cream cheese and parmesan
⅔ cup heavy cream¾ cup Parmesan cheese, grated (plus more for garnish)3 tbsp cream cheese, chopped (for garnish) - 4b
Whisk the sauce for 5 minutes or until the cheese has melted and the sauce is smooth and creamy. The sauce should thicken slightly
¾ cup Parmesan cheese, grated (plus more for garnish)3 tbsp cream cheese, chopped (for garnish) - 4c
Season with salt and pepper to taste
- 4d
Let it simmer for 5 minutes
- 5
Combine the pasta and sauce
8 oz fusilli (uncooked) - 5a
Reduce the heat to low and gently stir the fusilli into the sauce until it' s completely coated
8 oz fusilli (uncooked) - 5b
Let it cook for 2 to 3 minutes or until warm
- 5c
Remove it from the heat and set aside
- 6
Cook the steak
8 oz ribeye steak3 tbsp olive oil (to taste) - 6a
Add the remaining olive oil to a cast iron skillet (or to the same skillet you used for the sauce) and set over medium-high heat
3 tbsp olive oil (to taste) - 6b
Add the ribeye and let it cook for 4 to 6 minutes on each side or until done to taste. The internal temperature should read 130˚F to 135˚F for a medium-rare steak
8 oz ribeye steak - 7
Let it rest
- 7a
Remove the steak from the heat and transfer it to a plate
8 oz ribeye steak - 7b
Let it rest for 5 minutes, then cut it into 1-inch thick slices
- 8
Finish and serve
¾ cup Parmesan cheese, grated (plus more for garnish)parsley - 8a
Taste the pasta and adjust the seasoning with more salt and pepper if needed
- 8b
Serve the pasta topped with slices of steak, chopped parsley, and parmesan cheese
8 oz ribeye steak¾ cup Parmesan cheese, grated (plus more for garnish)3 tbsp cream cheese, chopped (for garnish)parsley
Nutrition
Estimated per serving
Protein
9.1 g
Carbs
3.4 g
Fat
39 g
Sat. fat 20 g · Fiber 0 g · Sugar 2.1 g · Sodium 382 mg · Cholesterol 89 mg
Based on 7 of 11 ingredients