Steak Fettuccine Alfredo

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Steak Fettuccine Alfredo


1 lb. fettuccine pasta
2 tablespoons canola oil
1 lb. boneless steaks (i.e. sirloin, NY strip)
1/2 cup butter
1/2 cup half and half or heavy whipping cream
1 cup fresh parmesan cheese, grated
3 tablespoons fresh or dried chives
Salt and Pepper, to taste


Cook pasta according to package instructions.

Season steaks with salt and pepper on each side. In a large skillet over medium heat, cook steaks to desired doneness. Let rest on a cutting board for 5 minutes. Cut into strips or bite size pieces.

In the same skillet the steaks were cooked in, bring up to medium heat. Add butter, half and half or heavy whipping cream, salt and pepper. Cook for 3-4 minutes, stirring frequently. Whisk in parmesan cheese. Mix in the cooked pasta. Remove from heat. Stir in steak pieces; completely coat pasta and steak in sauce. Garnish with chives. Serve immediately.

Sponsor: UT Beef Council

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.