Elevate your pasta night with this rich and indulgent Creamy Steak Alfredo. Tender, juicy Cajun-spiced steaks pair beautifully with a luxurious, cheesy Alfredo sauce enhanced by sun-dried tomatoes and a touch of Gorgonzola. This dish combines hearty comfort with gourmet flair, making it perfect for impressing your guests or treating yourself to a lavish dinner.
Ingredients
Steak & Pasta
- 4 (6- to 8-ounce) steaks (ribeye, sirloin, or filet mignon)
- 1-2 tablespoons Cajun or blackened seasoning
- 12 ounces fettuccine pasta
- 2 tablespoons salted butter
Alfredo Sauce
- 2 tablespoons olive oil
- 6 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons canned sun-dried tomatoes, chopped
- ½ cup salted butter
- 2 cups heavy cream
- 3 ounces Parmesan cheese, grated (about ½ cup)
- 3 ounces Gorgonzola cheese, grated
- 1 can diced tomatoes, drained
- 1 teaspoon coarse black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon coarse kosher salt
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
Instructions
- Prepare the Steak : Pat the steaks dry with a paper towel and season generously with Cajun or blackened seasoning on both sides. Heat a large skillet over medium-high heat and melt the butter. Sear the steaks for 3–5 minutes per side for medium-rare, adjusting for preferred doneness. Remove the steaks, cover with foil, and let rest while preparing the pasta and sauce.
- Cook the Pasta : Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- Make the Alfredo Sauce : In the same skillet used for the steaks, heat olive oil over medium heat. Add garlic and sun-dried tomatoes, sautéing until fragrant, about 1–2 minutes. Add the butter and melt completely. Stir in heavy cream and bring to a simmer. Gradually whisk in Parmesan and Gorgonzola cheeses until melted and smooth. Stir in diced tomatoes, black pepper, Italian seasoning, and kosher salt. Adjust the thickness with reserved pasta water if needed.
- Combine and Serve : Add the cooked fettuccine to the sauce, tossing to coat evenly. Slice the steaks into strips and serve on top of the pasta. Garnish with fresh parsley and additional Parmesan if desired.
Conclusion
This Creamy Steak Alfredo is the ultimate indulgence, blending the bold flavors of seasoned steak with a velvety Alfredo sauce enriched by sun-dried tomatoes and Gorgonzola. With its balance of rich, creamy textures and savory depth, this dish is sure to become a dinner favorite. Pair it with a crisp salad or garlic bread for a complete meal that dazzles every time.
Creamy Steak Alfredo with Sun-Dried Tomatoes
A decadent fusion of perfectly seasoned steak andcreamy Alfredo pasta, enriched with sun-dried tomatoes, Parmesan, andGorgonzola for a flavorful twist.
Ingredients
Steak & Pasta
- 4 6- to 8-ounce steaks (ribeye, sirloin, or filet mignon)
- 1-2 tablespoons Cajun or blackened seasoning
- 12 ounces fettuccine pasta
- 2 tablespoons salted butter
Alfredo Sauce
- 2 tablespoons olive oil
- 6 cloves garlic minced (about 2 tablespoons)
- 2 tablespoons canned sun-dried tomatoes chopped
- ½ cup salted butter
- 2 cups heavy cream
- 3 ounces Parmesan cheese grated (about ½ cup)
- 3 ounces Gorgonzola cheese grated
- 1 can diced tomatoes drained
- 1 teaspoon coarse black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon coarse kosher salt
- 2 tablespoons fresh parsley chopped (plus extra for garnish)
Instructions
- Prepare the Steak : Pat the steaks dry with a paper towel and season generously with Cajun or blackened seasoning on both sides. Heat a large skillet over medium-high heat and melt the butter. Sear the steaks for 3–5 minutes per side for medium-rare, adjusting for preferred doneness. Remove the steaks, cover with foil, and let rest while preparing the pasta and sauce.
- Cook the Pasta : Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- Make the Alfredo Sauce : In the same skillet used for the steaks, heat olive oil over medium heat. Add garlic and sun-dried tomatoes, sautéing until fragrant, about 1–2 minutes. Add the butter and melt completely. Stir in heavy cream and bring to a simmer. Gradually whisk in Parmesan and Gorgonzola cheeses until melted and smooth. Stir in diced tomatoes, black pepper, Italian seasoning, and kosher salt. Adjust the thickness with reserved pasta water if needed.
- Combine and Serve : Add the cooked fettuccine to the sauce, tossing to coat evenly. Slice the steaks into strips and serve on top of the pasta. Garnish with fresh parsley and additional Parmesan if desired.