Name: Steak Pasta Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian‑American
Ingredients: 1–1.5 lb New York strip steak (or ribeye, sirloin, filet); 1 teaspoon smoked sweet paprika; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1/2 teaspoon dried thyme; Salt, to taste; Black pepper, to taste; 2 tablespoons olive oil; 12–16 oz gluten‑free farfalle pasta; 2 tablespoons butter; 1/4 cup minced onion; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder (for sauce); 2 tablespoons gluten‑free flour; 1 cup chicken broth; 1 1/2 cups heavy cream; 1/2 cup reserved pasta water; 1 1/2–2 cups freshly shredded parmesan cheese

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I love making this steak pasta alfredo when I want a rich, comforting dinner that feels special but doesn’t take all night. I put together juicy, well-seasoned steak with tender pasta and a creamy parmesan alfredo sauce that coats every bite. This dish comes together quickly, feels hearty and indulgent, and always leaves me completely satisfied after dinner. Steak Pasta Alfredo

Why You’ll Love This Recipe

I like this recipe because it uses simple ingredients that I usually already have on hand. I also enjoy that it’s mostly a one-pan meal, which keeps cleanup easy and stress-free. The combination of seared steak and creamy alfredo sauce makes the dish incredibly filling, and I always feel like it’s a restaurant-quality meal made right at home. The flavors are bold, savory, and comforting without being complicated.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the steak, I use New York strip steak seasoned with smoked sweet paprika, oregano, garlic powder, thyme, salt, and black pepper, along with olive oil for searing.

For the alfredo sauce and pasta, I use gluten-free farfalle pasta, butter, minced onion, Italian seasoning, garlic powder, salt, gluten-free flour, chicken broth, heavy cream, reserved pasta water, and freshly shredded parmesan cheese.

Directions

I start by cooking the pasta in salted boiling water until just al dente, then I drain it and reserve some of the pasta water before setting it aside.

While the pasta cooks, I mix the steak seasonings together and rub them generously over both sides of the steaks. I heat olive oil in a large skillet over medium heat and sear the steaks on both sides until they develop a nice crust and reach the desired doneness. Once cooked, I remove them from the pan and let them rest before slicing.

In the same skillet, I melt the butter and add the minced onion and seasonings, stirring until fragrant. I sprinkle in the flour and stir well to form a roux, scraping up any flavorful bits from the pan. I slowly pour in the chicken broth and heavy cream, whisking until a smooth, creamy sauce forms.

Once the sauce thickens, I stir in the parmesan cheese until melted and silky. I add the cooked pasta to the sauce and toss gently to coat, using a bit of reserved pasta water if needed to loosen the sauce. Finally, I slice the rested steak into strips and gently fold it into the pasta before serving.

Servings And Timing

I usually make this recipe to serve about 8 people. It takes me roughly 10 minutes to prep, 20 minutes to cook, and about 30 minutes total from start to finish, which makes it perfect for a satisfying weeknight dinner.

Variations

I like switching things up by using ribeye, sirloin, or filet instead of New York strip when I have them available. Sometimes I add red pepper flakes to the sauce when I want a little heat. If I need a dairy-free option, I swap in plant-based butter and cream alternatives. I also change the pasta shape depending on what’s in my pantry, sticking with short pasta that holds sauce well.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to four days. I don’t freeze this dish because cream-based sauces tend to separate. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of cream or broth if the sauce needs loosening.

FAQs

What Cut Of Steak Works Best For This Recipe?

I prefer New York strip because it has great marbling, but I also like using ribeye, top sirloin, or flat iron steak.

How Do I Keep The Alfredo Sauce Creamy?

I keep the heat at medium-low and whisk continuously so the sauce thickens smoothly without breaking.

Can I Make This Gluten-Free?

I make this gluten-free by using gluten-free pasta and a 1:1 gluten-free flour, and the texture turns out just as creamy.

Why Should I Let The Steak Rest Before Slicing?

I always let the steak rest for about 10 minutes so the juices redistribute and stay in the meat instead of spilling out.

Can I Add Extra Cheese?

I often add extra parmesan or even mozzarella when I want an extra cheesy finish, especially if I pop it briefly into the oven.

Conclusion

I keep coming back to this steak pasta alfredo because it’s rich, comforting, and surprisingly easy to make. I love how the creamy sauce, tender pasta, and juicy steak come together into one satisfying dish that feels both indulgent and familiar. It’s one of those meals I enjoy making again and again, especially when I want to impress without overcomplicating dinner.