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Creamy Steak Alfredo Recipe is a must-try dish!

A luxurious twist on a comfort food classic! Tender, seasoned steak slices meet creamy, garlicky Alfredo sauce and rotini pasta in this decadent dish. Perfect for steak night or when you're craving something indulgent and satisfying—all in one skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12 oz rotini noodles uncooked
  • 1 lb eye of round steaks or your preferred steak cut
  • 1 tablespoon olive oil or vegetable oil
  • 1 tablespoon Montreal steak spice or your favorite steak seasoning blend
  • ¼ cup butter
  • 3 tablespoons garlic puree
  • 2½ cups heavy cream
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ⅔ cup shredded parmesan cheese

Method
 

  1. Cook the Pasta:Bring a large pot of salted water to a boil. Cook rotini according to package directions. Drain and set aside.
  2. Season and Prep the Steak:Brush both sides of the steaks with oil and sprinkle evenly with steak spice or seasoning.
  3. Sear the Steak:Heat a non-stick skillet over medium-high heat. Sear the steaks for a few minutes per side until they reach your desired doneness (130–135°F for medium-rare). Remove from the pan and let rest under foil.
  4. Make the Alfredo Sauce:Wipe out the skillet and lower the heat to medium. Melt butter, then stir in the garlic puree and cook for 1–2 minutes until fragrant.
  5. Add the Cream and Seasoning:Pour in the heavy cream. Add salt and pepper. Stir well and bring to a gentle boil, letting the sauce thicken for 3–4 minutes.
  6. Toss the Pasta:Reduce heat to low. Add the cooked pasta into the sauce and stir to coat evenly. Mix in the parmesan cheese until melted and the sauce is creamy.
  7. Plate and Serve:Slice the rested steak and serve it over the creamy Alfredo pasta. Garnish with additional parmesan or fresh parsley if desired.

Notes

  • You can substitute ribeye, striploin, or sirloin for the eye of round steak if you prefer a more tender cut.
  • For extra flavor, finish the dish with a sprinkle of crushed red pepper flakes or a drizzle of truffle oil.
  • Garlic puree can be swapped with minced garlic (about 3 cloves).
  • Leftovers reheat well—add a splash of cream or milk when reheating to loosen the sauce.