Tender, juicy steak served over silky, creamy Parmesan fettuccine makes an irresistible restaurant-style dinner you can easily prepare at home. The rich garlic cream sauce coats every strand of pasta, while the perfectly seared steak adds a delicious, savory finish.
Ingredients
For the Steak
- 2 boneless ribeye or sirloin steaks
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, smashed
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
For the Creamy Fettuccine
- 12 oz fettuccine
- 2 tbsp butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- ¼ tsp salt, or to taste
- ½ cup reserved pasta water
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Steak
Remove the steaks from the refrigerator about 20–30 minutes before cooking.
Pat them dry with paper towels, then season both sides with salt, black pepper, paprika, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat until hot.
Place the steaks in the skillet and sear for about 3–5 minutes per side, depending on thickness and desired doneness.
Add the butter and smashed garlic during the final minute of cooking. Spoon the melted garlic butter over the steaks several times.
Transfer the steaks to a plate and let them rest for 5–10 minutes before slicing.
2. Cook the Fettuccine
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente.
Before draining, reserve about ½ cup of pasta water.
Drain the pasta and set aside.
3. Make the Creamy Garlic Sauce
Using the same skillet, reduce the heat to medium.
Add the butter and minced garlic. Cook for about 30 seconds, stirring constantly, until fragrant.
Pour in the heavy cream and add the Italian seasoning and black pepper.
Bring the sauce to a gentle simmer and cook for about 3–4 minutes, stirring occasionally.
4. Add the Parmesan
Lower the heat and gradually stir in the Parmesan cheese.
Continue stirring until the cheese has completely melted and the sauce is smooth and creamy.
If the sauce is too thick, add reserved pasta water a little at a time until it reaches the desired consistency.
5. Combine the Pasta
Add the cooked fettuccine directly to the skillet.
Toss well until every strand is coated in the creamy Parmesan sauce.
Taste and adjust the seasoning if needed.
6. Slice and Serve the Steak
Slice the rested steak into thin strips.
Pile the creamy fettuccine onto serving plates and arrange the sliced steak on top.
Finish with fresh parsley and a generous sprinkle of Parmesan cheese.
Tips for the Best Steak Fettuccine
- Let the steak rest: This keeps the juices inside the meat and makes it more tender.
- Don’t overcrowd the pan: Sear the steaks in batches if necessary.
- Use freshly grated Parmesan: It melts more smoothly into the cream sauce.
- Save the pasta water: Its starch helps create a smooth, silky sauce.
- Don’t boil the cream sauce aggressively: Gentle heat helps prevent the sauce from becoming grainy.
- Slice against the grain: This makes the steak easier to chew.
Optional Additions
For even more flavor, try adding:
- Sautéed mushrooms
- Spinach
- Caramelized onions
- Roasted cherry tomatoes
- Crushed red pepper flakes
- Extra garlic
- Crispy bacon
Serving Suggestions
Serve this creamy steak pasta with garlic bread, a crisp green salad, roasted asparagus, or steamed broccoli for a complete dinner.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Category: Dinner
Cuisine: Italian-American