Steak Pasta

This Steak Pasta recipe has fettuccine tossed in a creamy alfredo sauce with spinach, mushrooms, and perfectly cooked steak! It’s a restaurant-quality meal that’s easy to make at home!

Be sure to try my Pepper Steak and Steak Bites recipes next!

Steak Pasta

If you’re looking for the ultimate restaurant quality meal, this Steak Pasta is it. This recipe uses chef inspired techniques to build layers upon layers of flavor for a gourmet meal like you’ve never made before. (The cream sauce is to die for!)

Despite having a few different components, (veggies, protein, and pasta), it’s actually pretty simple to pull off- especially if you measure everything out ahead of time (“mise en place”). Don’t miss my PRO tips below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sauté the mushrooms, then add the spinach and cook until wilted. Set aside. Tenderize the steak with a meat mallet and season with salt/pepper.

Sear the steak in olive oil until desired doneness is obtained, 5-6 minutes total. Deglaze the skillet with white wine and “clean” the bottom/sides of the skillet to add more flavor to the sauce. Add the garlic/shallots and reduce the liquid by half.

Melt the butter and add the flour. Cook for 2 minutes. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, reduce to a simmer. Cook pasta to al dente. Sprinkle Parmesan cheese into the sauce over low heat.

Add the cooked pasta and toss to combine. Add the spinach and mushrooms. Top with sliced steak. Cover and let it heat through for 1-2 minutes. Serve!

Pro Tips

Steak:

• Strip Steak, Ribeye, and Top Sirloin are best for this recipe. Marbled meat yields juicier results. Leaner cuts without marbelization are more prone to becoming dry.
• Pounding the steak with a meat mallet makes a big difference in how tender it is, so be sure to do that. I use the textured side for leaner cuts, and the smooth side for more marbled cuts (like Ribeye). 
• Sear the edges using kitchen tongs as well, for a crisper outer crust.
• Give the steak sufficient time to rest. (It rises a few more degrees during resting time too.) Be sure to slice against the grain for authentic steakhouse presentation. This also breaks up the muscle fibers instead of keeping them intact, which makes the steak more tender.
• Internal Temp Guide: Rare: 120-130° | Medium Rare: 130-135° | Medium: 135-145° | Medium Well: 145°-155° |Well Done: 155°-160°
• ☝️ Don’t overthink the internal temp, poking it will give you a good indication on how done it is. You can literally tell if it still feels “raw” vs. if it’s firmer and more cooked.

More Tips:

• Wine: Dry white wine is a great option if you don’t have sherry. Chardonnay and Sauvignon Blanc are the best options, followed by Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
• Shallots: 2 extra cloves of garlic can be used if you don’t have shallots.
• Pasta Water: Always feel free to reserve pasta water as a precaution for creamy sauces. If the sauce becomes thick/clumpy, a small splash of pasta water will smooth it out.

Storage

• This sauce is best if served fresh, but leftovers can be reheated in the microwave (I use “melt” mode which is lower power), or in a makeshift double boiler on the stovetop, which is an even better way to reheat.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 12-inch Stainless Steel Skillet– The same one as pictured in this recipe.
• Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
• 8-inch Chef’s Knife– This is the one I have, I love it.
• Pasta Strainer– I have this one and love it.
• Meat Thermometer & Meat Tenderizer
• Kitchen Tongs– makes it easy to handle the steak when searing.
• Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
• Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.

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Steak Pasta

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

5 from 4 ratings

Servings: 6 people

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This Steak Pasta recipe has fettuccine tossed in a creamy alfredo sauce with spinach, mushrooms, and perfectly cooked steak. You won't believe these flavors!

Ingredients

US Customary - Metric

• ▢ 2 tablespoon olive oil, divided
• ▢ 10 oz. baby bella mushrooms, cleaned and patted dry
• ▢ 2 cups spinach, packed
• ▢ 1 lb. Strip steak, can also use: ribeye or top sirloin
• ▢ Salt/pepper
• ▢ ½ cup sherry wine, or dry white wine. See notes
• ▢ 3 tablespoons salted butter
• ▢ 2 tablespoons shallots, minced
• ▢ 1 clove garlic, minced
• ▢ 2 tablespoons flour
• ▢ 1 cup heavy cream
• ▢ 1 cup chicken broth
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 1 teaspoon Dijon mustard, can sub mustard powder
• ▢ ¾ cup Parmesan cheese, grated
• ▢ ¾ lb. fettuccine

Seasonings

• ▢ 1 teaspoon dried parsley
• ▢ ½ teaspoon EACH: dried basil, onion powder
• ▢ ¼ teaspoon EACH: salt, dried oregano, thyme, ground sage

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Instructions

Prep Work:

• Place saran wrap over the beef and use a meat tenderizer to pound it well on each side. Cut away any large areas of fat.
• Combine the heavy cream, chicken broth, Worcestershire sauce, Dijon, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.

Cook Mushrooms/Spinach

• Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 4 minutes, then lightly sprinkle with salt to enhance their flavor. Add the spinach and sauté for 2 more minutes, until the mushrooms are brown and the spinach is wilted. Remove and set aside.

Cook the Steak

• Season each side of the steak with salt and pepper.
• Heat 1 tbsp. olive oil in the same skillet over medium-high heat. Add the steak and sear for about 3 minutes per side. (The exact amount of time depends on the thickness of the steak. The firmer it becomes, the more done it is. I sear for about 5 ½ minutes total.)
• Remove and let it rest for 10 full minutes, then slice into strips (against the grain).

Make the Sauce/Cook the Pasta

• Begin boiling a pot of water for the pasta. Once a boil is reached, stir in salt. (I use ½ tbsp. kosher salt.)
• Dab away any excess oil from the skillet but leave the brown bits. Add the wine, garlic, and shallots to and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. This will add more flavor to the sauce. Reduce the liquid by half, 3-4 minutes.
• Melt the butter and add the flour and cook until it begins to brown, about 2 minutes.
• Add the heavy cream mixture (from step 2 of prep work), in small splashes, stirring continuously. Bring it to a boil, then reduce to a simmer.
• Simmer, partially covered, while you cook the pasta to al dente according to package instructions. Drain once cooked.
• Reduce heat of the sauce to low. Gradually stir in the Parmesan cheese. Taste and add salt/pepper if desired.
• Use tongs to add the pasta gradually and toss to combine, until your desired sauce/pasta ratio is obtained (I use just under ¾ lb. as it continues to absorb the sauce upon standing).
• Add the spinach and mushrooms, followed by the steak.
• Cover partially to heat through for 1-2 minutes. Remove from heat and serve with freshly cracked pepper!

Notes

Pro Tips

Steak:

• Strip Steak, Ribeye, and Top Sirloin are best for this recipe. Marbled meat yields juicier results. Leaner cuts without marbelization are more prone to becoming dry.
• Sear the edges of the steak using kitchen tongs as well, for a crisper outer crust.
• Internal Temp Guide: Rare: 120-130° | Medium Rare: 130-135° | Medium: 135-145° | Medium Well: 145°-155° |Well Done: 155°-160°
• ☝️ Don't overthink the internal temp, poking it will give you a good indication on how done it is. You can literally tell if it still feels "raw" vs. if it's firmer and more cooked.

More Tips:

• Wine: Dry white wine is a great option if you don't have sherry. Chardonnay and Sauvignon Blanc are the best options, followed by Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
• Shallots: 2 extra cloves of garlic can be used if you don't have shallots.

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Storage

• This cream-based sauce is best if served fresh, but leftovers can be reheated in the microwave (I use "melt" mode which is lower power), or in a makeshift double boiler on the stovetop, which is an even better way to reheat.

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Nutritional information is an estimate and is per serving. This recipe makes 6 servings.

Nutrition

Calories: 690kcal, Carbohydrates: 49g, Protein: 31g, Fat: 40g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 180mg, Sodium: 602mg, Potassium: 752mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1842IU, Vitamin C: 4mg, Calcium: 202mg, Iron: 3mg

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Course: Main Course

Cuisine: American

Author: Stephanie