This Steak Pasta is a rich and indulgent dish, combining tender steak with fettuccine and a velvety alfredo sauce. The addition of sautéed mushrooms and spinach enhances the flavors, creating a well-rounded, comforting meal.

The creamy sauce, infused with the depth of sherry wine and Parmesan cheese, perfectly complements the juicy, perfectly seared steak. Each bite offers a satisfying mix of textures and savory notes that will leave you craving more.

Ideal for a weeknight dinner or special occasion, this recipe promises to impress. It’s an irresistible fusion of steak and pasta, guaranteed to be a hit with anyone who loves hearty, flavorful meals.

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Steak Pasta Ingredients

The rich, tender steak is the star of this dish, offering a savory depth of flavor that pairs perfectly with the creamy sauce. A marbled cut like strip steak ensures juicy, melt-in-your-mouth bites.

Fettuccine provides a satisfying, chewy base that holds the creamy Alfredo sauce, making every forkful a rich indulgence.

Baby bella mushrooms contribute an earthy, umami flavor that enhances the dish’s depth, while spinach adds a fresh, vibrant balance to the richness.

Sherry wine infuses the sauce with subtle, complex notes, enhancing the overall flavor profile without overpowering the other ingredients. Parmesan cheese brings a sharp, savory finish, elevating the creaminess and adding a satisfying richness to each bite.

Steak Pasta Recipe Tips, Serving Suggestions, and FAQ

Recipe Tips

1. Perfecting the Steak
   For the juiciest steak, choose marbled cuts like strip steak, ribeye, or top sirloin. The marbling ensures tenderness and flavor. When cooking, don’t skip the resting time after searing to allow the juices to redistribute, ensuring every slice is as juicy as possible.
2. Balancing the Sauce
   To prevent the sauce from becoming too thick, gradually add the heavy cream mixture to the skillet, stirring constantly. If needed, thin it with a little extra chicken broth. Taste as you go, adjusting the seasoning with salt and pepper to ensure a well-balanced flavor.
3. Enhancing the Flavor
   The brown bits left in the skillet after searing the steak and vegetables are packed with flavor. Don’t wipe them away—incorporating them into the wine reduction will add richness and depth to the sauce. For a finishing touch, sprinkle freshly cracked black pepper over the pasta before serving.

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What to Serve with Steak Pasta

1. Garlic Bread
   A warm, crispy loaf of garlic bread is the perfect sidekick to this creamy and rich pasta. The garlic butter and crunchy texture provide a delicious contrast to the smooth, decadent sauce, making each bite even more satisfying.
2. Roasted Vegetables
   Roasted vegetables, like carrots, bell peppers, or asparagus, complement the richness of the steak pasta while adding a touch of sweetness and crunch. The caramelized flavors from roasting enhance the dish’s depth, balancing out the creaminess of the sauce.
3. Simple Green Salad
   Pair the pasta with a light green salad made with mixed greens, a squeeze of lemon, and a drizzle of olive oil. This fresh and acidic salad cuts through the richness of the pasta, providing a refreshing contrast and helping to cleanse the palate between bites.

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FAQ

1. Can I use a different type of steak for this recipe?
   Yes, ribeye or top sirloin are excellent alternatives to strip steak. The key is to choose a well-marbled cut for optimal tenderness and flavor. Leaner cuts might become dry during cooking.
2. Can I substitute the wine in the sauce?
   If you prefer not to use wine, chicken broth can be used as a substitute. For an added touch of acidity and flavor, you can try a splash of apple cider vinegar or lemon juice.
3. How do I store leftovers?
   This creamy pasta is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in the microwave or on the stovetop with a little added cream or broth to restore the sauce’s consistency.
4. Can I make the sauce ahead of time?
   Yes, you can prepare the alfredo sauce ahead of time and store it in the refrigerator. Reheat it gently over low heat, adding a splash of broth or cream to maintain the smooth consistency before tossing with freshly cooked pasta.

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Steak Pasta

This recipe presents a rich and flavorful Steak Pasta, featuring fettuccine tossed in a decadent, creamy Alfredo sauce, complemented by sautéed spinach, mushrooms, and tender strips of perfectly cooked steak. A true delight for the senses, this dish combines savory ingredients for a meal that will impress any palate.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Pasta

Cuisine American

Servings 6 People

Ingredients

  

• 2 tablespoons olive oil divided
• 1 lb. strip steak can substitute with ribeye or top sirloin
• 10 oz. baby bella mushrooms cleaned and patted dry
• 2 cups packed spinach
• Salt and pepper to taste
• ½ cup sherry wine or dry white wine
• 3 tablespoons salted butter
• 2 tablespoons minced shallots
• 1 clove garlic minced
• 2 tablespoons flour
• 1 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard substitute with mustard powder, if desired
• ¾ cup grated Parmesan cheese
• ¾ lb. fettuccine
• Seasonings
• 1 teaspoon dried parsley
• ½ teaspoon each: dried basil onion powder
• ¼ teaspoon each: salt dried oregano, thyme, ground sage

Instructions

 

• Prep Work:
• Place plastic wrap over the steak and use a meat tenderizer to pound it evenly on both sides. Remove any excess fat.
• In a large measuring cup with a spout, combine the heavy cream, chicken broth, Worcestershire sauce, Dijon mustard, and seasonings. Set aside.
• Cooking Mushrooms and Spinach:
• In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and cook for 4 minutes. Season with a pinch of salt. Add the spinach and cook for an additional 2 minutes until the mushrooms are browned and the spinach is wilted. Remove from the skillet and set aside.
• Cooking the Steak:
• Season both sides of the steak with salt and pepper.
• In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the steak and sear for approximately 3 minutes per side (adjust the time based on steak thickness).
• Remove the steak from the skillet and allow it to rest for 10 minutes before slicing it into strips against the grain.
• Preparing the Sauce and Cooking the Pasta:
• Bring a pot of water to a boil for the pasta. Once boiling, add kosher salt (½ tablespoon).
• Dab off any excess oil from the skillet, but keep the brown bits. Add the wine, garlic, and shallots, and cook over medium heat, stirring to incorporate the flavorful bits from the pan. Reduce the liquid by half (about 3–4 minutes).
• Add the butter to the skillet, followed by flour. Cook for 2 minutes, allowing the flour to brown.
• Gradually pour in the cream mixture from step 2, stirring constantly. Bring the mixture to a boil, then lower the heat to a simmer.
• While the sauce simmers, cook the pasta to al dente according to the package instructions. Drain the pasta once cooked.
• Reduce the heat to low and slowly stir in the Parmesan cheese. Taste and adjust with salt and pepper, if necessary.
• Using tongs, add the pasta to the sauce and toss to combine until you achieve the desired sauce-to-pasta ratio.
• Add the sautéed mushrooms and spinach to the pasta, followed by the sliced steak.
• Cover the skillet partially and allow it to heat through for 1–2 minutes before serving. Garnish with freshly cracked pepper.

Notes

Notes on Steak:
Ideal cuts for this recipe are strip steak, ribeye, or top sirloin. Marbled meat will provide a juicier and more flavorful result compared to leaner cuts.
Don’t forget to sear the edges of the steak using kitchen tongs for a crispier outer crust.
Internal Temperature Guide:
Rare: 120-130°F
Medium Rare: 130-135°F
Medium: 135-145°F
Medium Well: 145-155°F
Well Done: 155-160°F
Avoid overthinking the internal temperature; by gently pressing the steak, you can tell how cooked it is by its firmness.
Storage:
This dish is best served fresh, but if you have leftovers, store them in an airtight container. The creamy sauce can be reheated either in the microwave on low heat or gently on the stovetop using a makeshift double boiler for even heating.

Keyword Steak Pasta