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!
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 oilfrom 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 TipsSteak:
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.
Searthe 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.
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.
Nutritional information is an estimate and is per serving. This recipe makes 6 servings.