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Steak Pasta Alfredo Recipe

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4 from 60 reviews

This Steak Pasta Alfredo is a rich and comforting dish combining tender New York strip steak with creamy homemade Alfredo sauce tossed with gluten-free farfalle pasta. Seasoned with smoked paprika and herbs, the steak is pan-seared to perfection and served over luscious, cheesy Alfredo, making it a perfect meal to impress family or guests with savory flavors and creamy textures.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Steak

  • 1.5 pounds New York strip steak
  • 2 tablespoons olive oil
  • 2 teaspoons smoked sweet paprika
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon thyme
  • ½ teaspoon black pepper
  • ¾ teaspoon salt

Alfredo Sauce & Pasta

  • 12 ounces gluten free farfalle pasta
  • 4 tablespoons butter
  • 2 tablespoons minced onion
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • ½ cup chicken broth
  • 2 tablespoons gluten free flour
  • 3 cups heavy cream
  • ¼ cup reserved pasta water
  • 8 ounces shredded Parmesan cheese

Instructions

  1. Prepare the Steak: Pat the New York strip steak dry and rub it evenly with olive oil, smoked sweet paprika, oregano, garlic powder, thyme, black pepper, and salt. Let it rest at room temperature for about 10-15 minutes to absorb the flavors.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the gluten-free farfalle pasta and cook according to package instructions until al dente. Reserve ¼ cup of pasta water before draining the pasta, then set aside.
  3. Sear the Steak: Heat a large skillet over medium-high heat. Once hot, add the seasoned steak and sear for about 4-5 minutes per side or until your desired doneness is reached (medium-rare is ideal for tender steak). Remove steak from skillet, let it rest for 5 minutes, then slice thinly against the grain.
  4. Prepare the Alfredo Sauce: In the same skillet, reduce heat to medium, add butter and melt it. Add minced onion and cook until softened, about 2-3 minutes. Stir in Italian seasoning, salt, and garlic powder.
  5. Make the Roux and Sauce: Sprinkle gluten-free flour over the butter and onion mixture and stir continuously for 1-2 minutes to cook out the raw flavor. Gradually whisk in chicken broth and heavy cream, stirring constantly until sauce thickens, about 5-7 minutes.
  6. Add Cheese and Adjust Sauce: Stir in shredded Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Adjust seasoning if necessary.
  7. Combine Pasta and Sauce: Add the cooked pasta to the Alfredo sauce, tossing gently to coat thoroughly and heat through.
  8. Serve: Plate the coated pasta and top with the sliced steak. Garnish with additional Parmesan or fresh herbs if desired. Serve immediately.

Notes

  • Make sure to rest the steak after cooking to keep it juicy and tender.
  • Reserve pasta water to loosen the Alfredo sauce as needed without diluting flavor.
  • For a thicker sauce, simmer a little longer; for thinner, add more chicken broth or pasta water gradually.
  • Use freshly grated Parmesan cheese for best melting and flavor.
  • This recipe is gluten-free by using gluten-free pasta and flour, suitable for those with gluten intolerance.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/steak-pasta-alfredo-recipe/