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.
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.
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.