Creamy Steak Fettuccine

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The method to my madness is to blog the recipes I’ve tried that have had relative success. Some do flop. I haven’t any of those lately, thank god. Some are loved by one, but not the other. But this one got two thumbs up. I suspect it’s because steak is always a welcomed favorite in this household, especially after soooo many chicken dishes. What can I say? I like chicken.

I didn’t change up the recipe too much so let’s give credit to Delish. They have reliable recipes and great videos so I like their recipes a lot.

First, boil a pot of water. Add salt like it’s the sea. Do not add oil to prevent the noodles from sticking. This also prevents your sauce from sticking, which is not a good thing. Throw your pasta in and let it do its thing.

While this is going on, work on your sirloin steak. Season it well with salt and pepper. Don’t be afraid to use plenty of salt. I know…between the pasta water and the steak, you would think you’re going to do some serious damage, but unless you’re on a salt-restrictive diet, you can handle this. Mine practically has a crust on it and you’ll notice the payoff. It takes steak up a notch. If you are really uncomfortable with this much salt, skip it.

Cook the steak for about 4 minutes on each side for medium rare. You can cook it longer if you want it completely dead, but I’m sort of opinionated about the doneness of my steak. It should be somewhere between mooing and pink. I would have sliced this to show you, but the steak was still resting (it was exhausted!), which is really important. Never slice into a steak for at least 5-10 minutes after you’re done cooking it. Some magical science happens here. Letting it sit allows it to continue to cook slightly and prevents the steak from oozing every where. Don’t I have a way with words? But that’s really the truth of it. If you complain of bloody steaks, it’s because it didn’t rest before you cut into it.

While the steak is resting, work on your sauce. The seasonings are pretty simple: Parmesan cheese, parsley, salt, and pepper. I used fresh parsley, but dried works too. The recipe calls for freshly grated cheese, which is always best, but you can use the pre-grated stuff form the store.

Half your cherry tomatoes. I used both red and yellow, but it’s up to you.

I have to be honest. I’m a little intimated by sauces. I’ve never made an alfredo sauce from scratch. I like my trusty friend, Rao’s alfredo sauce from a jar. But for purposes of this recipe, we’re going to be brave. Take charge. Melt your butter, add some garlic, whisk in some flour, pour in the milk, and tell it who’s boss. Simmer for about 5 minutes. It will thicken. Add your plate of seasonings, and then add the halved tomatoes.

It’s sort of hard to gauge by the picture, but I tried to show how thick your sauce should be. The tomatoes don’t sink to the bottom. There’s substance. Not to thin, not too thick.

Add your cooked pasta and then spinach. Toss until the spinach is wilted. To be honest, with the spinach and tomatoes, it’s practically a salad, right?

Don’t get too frustrated with the spinach. Four cups seems like a lot, but it’s just the right amount. It took longer to wilt than I liked so this was really testing my patience. Putting a lid on it will help a lot.

Pile it on a plate, top with sliced steak (note doneness), and drizzle a little balsamic vinegar if you have some. It makes for a colorful plate that will impress your family, causing them to think you are some sort of gourmet chef. I’m ok with that.

Creamy Steak Fettuccine

Servings 6


  • 12 ounces fettuccine
  • 1 pound sirloin steak
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and pepper to season steak
  • 2 tablespoon butter
  • 2 cloves garlic minced
  • 2 tablespoon all-purpose flour
  • 2 cups milk
  • 1 tablespoon freshly chopped parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups cherry tomatoes halved
  • 4 cups baby spinach
  • Balsamic vinegar


  • In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
  • Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, and then thinly slice.
  • Meanwhile, make alfredo sauce: Add butter to skillet and let melt. Add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more. Add milk and simmer until thickened, 5 minutes. Add parsley, Parmesan, salt, and pepper. Add tomatoes and cook down 2 minutes.
  • Add cooked pasta to sauce and toss until coated. Then, add spinach and toss until wilted.
  • Top with sliced steak and drizzle with balsamic vinegar.
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