If you’re craving something creamy and comforting, you’ve found it. This Creamy Steak Fettuccine is the ultimate weeknight luxury. It feels fancy but takes very little effort.
It’s 6pm and you need dinner fast. This recipe delivers a restaurant-quality meal in your own kitchen. You will love how simple the process is.
WHY YOU’LL MAKE THIS AGAIN
You will love this for a quick weeknight dinner. It is perfect for those cold Winter nights. The sauce is rich and the steak is tender.
You get restaurant quality at home without the price. It is truly a comfort food masterpiece. Best of all, it is ready in 35 minutes.
HOW THIS COMES TOGETHER
This recipe uses one skillet for the sauce and steak. You boil the pasta while you sear the meat. Everything finishes at the exact same time. It is a very efficient way to cook. Even beginners can master this dish easily.
WHAT YOU’LL NEED
Most of these items are likely in your pantry right now. Simple ingredients make the best flavors.
- 1 lb sirloin steak, sliced into thin strips
- 12 oz fettuccine pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/2 cup reserved pasta water
- 1 teaspoon dried parsley
- Salt to taste
- Black pepper to taste
STEP-BY-STEP DIRECTIONS
- Cook fettuccine in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- Season steak strips with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear steak strips for 2-3 minutes per side until browned. Remove steak from skillet and set aside.
- Reduce heat to medium. In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer, whisking constantly.
- Whisk in Parmesan cheese and dried parsley until the sauce thickens.
- Add the cooked fettuccine to the skillet and toss to coat. Use reserved pasta water if the sauce is too thick.
- Incorporate the steak strips back into the pasta and serve immediately.
HOW TO SERVE IT
Serve this in large, warm bowls immediately. Add a side of crusty garlic bread for dipping. A simple green salad cuts through the richness nicely. This is a great meal for a cozy date night too.
LEFTOVERS & STORAGE
Store leftovers in an airtight container. It stays fresh in the fridge for three days. Reheat it slowly on the stove. Add a splash of milk to loosen the sauce. Avoid the microwave to keep the steak tender. This dish does not freeze well.
MAKE IT EVEN BETTER (PRO TIPS)
- Do not skip the reserved pasta water for the sauce.
- Avoid overcooking the steak strips during the searing step.
- Use ribeye instead of sirloin for a richer flavor.
- Slice the steak while it is slightly frozen for thin strips.
- Serve with a glass of red wine for guests.
- Add red pepper flakes for a spicy kick.
- Ensure the cream is at room temperature before adding.
EASY WAYS TO CHANGE IT UP
- Use chicken breast instead of steak for a lighter meal.
- Add fresh baby spinach at the very end.
- Substitute fettuccine with gluten-free pasta if needed.
- Swap dried parsley for fresh basil for a summer twist.
QUICK QUESTIONS
Can I use milk instead of heavy cream?
You can use whole milk if needed. The sauce will be much thinner. Add a tablespoon of flour to thicken it.
What is the best cut of steak for this?
Sirloin is lean and easy to slice. Flank steak or ribeye also work very well. Just ensure you slice against the grain.
I hope you enjoy this easy, decadent meal. It is one of my favorite ways to treat myself. Let me know how it turns out!
— Ethan
Creamy Steak Fettuccine with Garlic Parmesan Sauce
Ingredients
Method
- Cook fettuccine in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- Season steak strips with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear steak strips for 2-3 minutes per side until browned. Remove steak from skillet and set aside.
- Reduce heat to medium. In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer, whisking constantly.
- Whisk in Parmesan cheese and dried parsley until the sauce thickens.
- Add the cooked fettuccine to the skillet and toss to coat. Use reserved pasta water if the sauce is too thick.
- Incorporate the steak strips back into the pasta and serve immediately.
