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Why You’ll Love This Steak Fettuccine Alfredo
This Steak Fettuccine Alfredo recipe is the ultimate comfort food, combining tender, marinated steak with a rich and creamy gorgonzola Alfredo sauce. Perfect for a cozy date night, a special family dinner, or even an indulgent weeknight treat. With melt-in-your-mouth steak, velvety sauce, and savory sun-dried tomatoes, this dish is sure to impress.
Why You’ll Love This Recipe
Key Benefits
- Easy to prepare with simple steps and minimal effort
- Rich and indulgent, making it perfect for special occasions or when you crave something decadent
- Customizable with different steak cuts or pasta varieties
- Make-ahead friendly by marinating the steak in advance for effortless cooking
Taste & Texture
This dish delivers a delightful balance of savory, tangy, and creamy flavors. The balsamic-marinated steak pairs perfectly with the rich, cheesy sauce, creating a decadent bite every time. The fettuccine is silky and coated in the velvety sauce, while the steak provides a satisfying chewiness with crispy edges.
Dietary Attributes
- High in protein, thanks to the steak and cheese
- Can be made gluten-free by using gluten-free pasta
Ingredients & Substitutions
Ingredient List
Steak Marinade
- 1-2 lbs steak (tenderloin, ribeye, sirloin, or filet mignon)
- ½ cup Italian dressing (your favorite brand)
- 1 tbsp fresh rosemary, chopped
- 2 tbsp balsamic vinegar
Cooking the Steaks
- 1-2 tbsp butter
- 1-2 tbsp olive oil
- Kosher salt and black pepper (to taste)
Gorgonzola Alfredo Sauce
- ½ cup (1 stick) unsalted butter
- 2 cups heavy whipping cream
- 1 clove garlic, minced (or ½ tsp garlic powder)
- ¼ tsp freshly grated nutmeg
- Kosher salt and black pepper (to taste)
- 1 cup freshly grated Parmesan cheese
- 1 tbsp chopped Italian parsley
- 4 oz crumbled gorgonzola cheese
- 2 cups baby spinach
- 1 lb fettuccine pasta, cooked and drained
- ¼ cup sun-dried tomatoes, chopped
Garnishes
- Balsamic glaze
- 2 oz gorgonzola cheese, crumbled
- Extra sun-dried tomatoes, chopped
Notes on Quality
For the best flavor, opt for tender cuts of steak like filet mignon or ribeye. Freshly grated Parmesan and gorgonzola cheese elevate the dish, while high-quality Italian dressing enhances the marinade. Use fresh baby spinach for a vibrant touch.
Possible Substitutions
- Substitute chicken or shrimp for steak if desired
- Swap heavy cream for half-and-half for a lighter sauce
- Use gluten-free pasta for a gluten-friendly version
Step-by-Step Instructions
- Mix together Italian dressing, balsamic vinegar, and rosemary in a bowl or shake well in a jar to combine.
- Pat the steaks dry with paper towels and season with salt and pepper to taste.
- Place steaks in a gallon-size bag or shallow dish and pour the marinade over them. Let marinate on the counter for 30 minutes or in the fridge for up to 4 hours. If refrigerated for more than 1 hour, let them come to room temperature for 30 minutes before cooking.

- Cook fettuccine according to package instructions, adding salt to the water. Drain and set aside, reserving ½-1 cup of pasta water.
- In a large skillet, melt butter and sauté garlic until fragrant. Pour in heavy cream and stir over medium heat. Reduce heat to medium-low and add nutmeg, parsley, Parmesan, and gorgonzola cheese, stirring until melted and combined.
- Heat butter and olive oil in a pan over medium heat. Sear steaks for 2-4 minutes per side, depending on desired doneness. Remove from heat, cover with foil, and rest for 5 minutes.
- Add cooked pasta, sun-dried tomatoes, and spinach to the Alfredo sauce, tossing until coated. If sauce is too thick, add pasta water gradually.
- Slice the steak and serve over the pasta. Garnish with balsamic glaze, extra gorgonzola, and sun-dried tomatoes.
Expert Tips & Tricks
Best Practices
- Allow steaks to rest after cooking to retain juices
- Use freshly grated cheese for the creamiest Alfredo sauce
- Toss pasta in sauce immediately to absorb flavors better
Common Mistakes
- Overcooking the steak can result in toughness; use a meat thermometer for precision
- Avoid adding oil to pasta water to ensure the sauce adheres properly
- Don’t skip the nutmeg; it enhances the depth of flavor
Time-Saving Tips
- Marinate the steak overnight for deeper flavor
- Prepare the sauce in advance and reheat gently before serving
- Use pre-cooked pasta for a quicker meal
Serving Suggestions
Pairings
- Serve with a fresh arugula salad or roasted vegetables for a well-rounded meal
- Complement with crusty garlic bread to soak up the rich sauce
Presentation Ideas
- Plate pasta in a wide bowl, topped with sliced steak and a drizzle of balsamic glaze
- Garnish with fresh parsley and additional crumbled gorgonzola
Beverage Pairings
- A glass of red wine, such as Cabernet Sauvignon, pairs beautifully
- For a non-alcoholic option, serve with sparkling water and a lemon twist
Storage & Reheating
Leftover Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze the Alfredo sauce separately for up to 2 months.
Reheating Methods
Gently reheat on the stovetop over low heat, adding a splash of cream or reserved pasta water to loosen the sauce. Microwave in short intervals, stirring in between.
Frequently Asked Questions
Substitutions & Adjustments
Can I use a different cheese? Yes, blue cheese or feta can be substituted for gorgonzola.
Can I make this dish ahead of time? Yes, you can prepare the components separately and combine them before serving.
Troubleshooting
Why is my Alfredo sauce grainy? Use freshly grated cheese and avoid overheating the sauce.
What if my sauce is too thick? Add reserved pasta water gradually until the desired consistency is reached.
Variations & Customizations
Dietary Adaptations
Make it gluten-free by using gluten-free pasta and double-checking the dressing ingredients.
Flavor Twists
Add crushed red pepper for a spicy kick or incorporate sautéed mushrooms for an earthy flavor.
Seasonal/Holiday Versions
Incorporate butternut squash in the fall for a seasonal touch or serve with heart-shaped garnishes for Valentine’s Day.
Conclusion
This Steak Fettuccine Alfredo is a decadent, crowd-pleasing dish that’s packed with rich flavors and creamy textures. Whether you’re making it for a special occasion or just indulging in a cozy night in, it’s a recipe worth savoring. Try it out and let me know how it turns out in the comments.
Looking for more delicious recipes? Check out these tasty ideas:
Valentine’s Day Stuffed Mushrooms
Heart-Shaped Caprese Skewers
Mini Spinach and Feta Puffs
For more inspiration, follow me on Pinterest: Cooking with Callie



Steak Fettuccine Alfredo Recipe – Creamy, Indulgent, and Flavor-Packed
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Diet: Low Lactose
Description
This Steak Fettuccine Alfredo recipe is the perfect combination of tender, juicy steak and creamy, rich gorgonzola Alfredo sauce. With perfectly cooked fettuccine, sun-dried tomatoes, and baby spinach, this dish offers a delicious balance of flavors and textures. Whether it’s for a special dinner or a weeknight treat, this recipe is sure to impress.
Ingredients
Steak Marinade:
- 1–2 lbs steak (tenderloin, ribeye, filet mignon, or sirloin)
- ½ cup Italian dressing
- 1 tbsp fresh rosemary, chopped
- 2 tbsp balsamic vinegar
Cooking the Steaks:
- 1–2 tbsp butter
- 1–2 tbsp olive oil
- Kosher salt and black pepper (to taste)
Gorgonzola Alfredo Sauce:
- ½ cup (1 stick) unsalted butter
- 2 cups heavy whipping cream
- 1 clove garlic, minced (or ½ tsp garlic powder)
- ¼ tsp freshly grated nutmeg
- Kosher salt and black pepper (to taste)
- 1 cup freshly grated Parmesan cheese
- 1 tbsp chopped Italian parsley
- 4 oz crumbled gorgonzola cheese
- 2 cups baby spinach
- 1 lb fettuccine pasta, cooked and drained
- ¼ cup sun-dried tomatoes, chopped
Toppings/Garnish:
- Balsamic glaze
- 2 oz gorgonzola cheese, crumbled
- Extra sun-dried tomatoes, chopped
Instructions
- Marinate the Steak: In a bowl, whisk together Italian dressing, balsamic vinegar, and rosemary. Pat the steaks dry, season with salt and pepper, and place in a gallon-sized bag or shallow dish. Pour marinade over the steaks and let sit for 30 minutes at room temperature or refrigerate up to 4 hours.
- Cook the Pasta: Boil the fettuccine according to package directions, salting the water. Drain and set aside, reserving ½-1 cup of pasta water.
- Make the Sauce: In a large skillet, melt butter and sauté garlic until fragrant. Stir in the cream, nutmeg, parsley, Parmesan, and gorgonzola cheese. Simmer gently until melted and smooth. Season to taste.
- Cook the Steak: Heat butter and olive oil in a pan. Sear steaks for 2-4 minutes per side until desired doneness. Rest under foil for 5 minutes.
- Combine Everything: Toss the pasta, sun-dried tomatoes, and spinach into the sauce. Stir until the spinach wilts and pasta is fully coated. Add pasta water if needed.
- Serve: Slice the steak and serve over pasta. Garnish with balsamic glaze, extra cheese, and chopped sun-dried tomatoes. Enjoy!
Equipment

Notes
- Use freshly grated Parmesan for the best flavor.
- Let the steaks rest before slicing to retain juices.
- If the sauce gets too thick, gradually add reserved pasta water.
- Prep Time: 15 minutes
- Marinade Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx.)
- Calories: 1406 kcal
- Sugar: 5g
- Sodium: 1020mg
- Fat: 96g
- Saturated Fat: 55g
- Unsaturated Fat: 38g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 5g
- Protein: 60g
- Cholesterol: 275mg