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Creamy Steak Fettuccine

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.