When it comes to preparing a special dish that feels like a restaurant-style experience, creamy steak fettuccine is the perfect solution. This classic favorite is ideal for special occasions, like date nights, when you want to add a bit of a fancy factor without spending too much time in the kitchen.
The rich, creamy sauce, combined with tender medium-rare steak, makes this dish an extraordinary choice. Best of all, it’s ready in just under 30 minutes.
A Flavorful, Shared Experience
This dish is one that’s meant to be shared. Whether you’re planning a romantic dinner or a family gathering, this is a meal everyone will love. The steak is perfectly cooked, and the cream sauce is paired with fresh cherry tomatoes, spinach, and earthy mushrooms. The different layers of flavors—from the seared meat to the slightly sweet tomatoes—create a combination that is both delicious and unforgettable.
Easy and Fast for Any Night
This dish is not just for special moments; it’s also a great go-to weeknight recipe. You can have it on the table in under thirty minutes, making it a last-minute dinner option when you need something quick. The skillet steak, cooked to a medium-rare perfection, compliments the creamy, peppercorn-infused sauce beautifully.
With a touch of garlic and a little salty bite from the broth, the sauce ties together all the flavors in the pasta. Plus, by using some of the starchy water from the pasta, the sauce gets a smooth, silky finish.
Fancy Enough for Any Occasion
This main course brings the fancy factor without the heavy cost or time investment. It’s great for a special weekend dinner or even a more laid-back night at home. Serve the fettuccine with some crusty bread or a fresh salad to add more elements to the meal. For a restaurant-style experience at home, this creamy steak fettuccine has everything you need. The meat, tender and juicy, is the perfect highlight, and the peppercorn sauce adds that extra touch of sophistication. It’s sure to become a hit that will be requested again and again.
Why Do You Use a Boneless Steak?
When I prepare a creamy steak fettuccine, I always choose a boneless steak. The reason is simple: it’s much easier to cut into thin, uniformly sized pieces, making it perfect for laying across the top of the fettuccine. While grilling a steak with a bone does add extra flavour, I find that for this meal, the boneless option is more convenient.
Plus, it still brings all the rich, juicy goodness you expect. A New York striploin works beautifully for this dish, giving just the right amount of tenderness. Once it’s grilled to perfection, I like to have it sliced thinly and layered neatly over the creamy pasta, adding a touch of elegance and balance.
Ingredients (for 8 servings)
- 2 lbs sirloin steak (boneless)
- 4 tbsp olive oil (for searing steak)
- 4 tbsp unsalted butter
- 2 lbs fettuccine (approximately two boxes, or 1kg)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 4 cloves garlic (minced)
- 4 tbsp all-purpose flour
- 4 cups whole milk (or a 50:50 mix of milk and chicken broth for richer flavor)
- 1 cup grated Parmesan cheese
- 2 tbsp freshly chopped parsley (plus more for garnish)
- 3 cups crimini mushrooms (sliced)
- 3 cups baby spinach (fresh)
- 3 cups halved cherry tomatoes
- ½ cup reserved pasta water
- 2 tbsp balsamic glaze (or reduce 1/3 cup balsamic vinegar as a substitute)
Method
Cook the fettuccine:
- In a large pot of salted boiling water, cook the fettuccine according to package directions until al dente. Reserve ½ cup pasta water, drain the rest, and set the pasta aside.
Prepare the steak:
- Pat the sirloin steaks dry and season both sides generously with kosher salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the steaks for about 3-4 minutes on each side (for medium-rare). Adjust based on desired doneness. Transfer the steak to a plate and let it rest for 10 minutes before thinly slicing it.
Make the creamy sauce:
- In the same skillet (without cleaning it), add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant. Add the flour, whisking continuously to form a roux. Cook for another minute to remove the raw flour taste.
Thicken the sauce:
- Gradually whisk in the milk (or milk and chicken broth combo) and simmer for about 5-6 minutes until the sauce thickens. Stir in the grated Parmesan and parsley, and season with salt and pepper to taste.
Cook the veggies:
- Add the sliced mushrooms and cherry tomatoes to the sauce, cooking for 3-4 minutes until the tomatoes are slightly softened and mushrooms are tender. Add the spinach and toss until it wilts, about 1-2 minutes.
Combine pasta with sauce:
- Add the cooked fettuccine and reserved pasta water to the sauce and toss to coat. Allow the sauce to thicken and coat the pasta well, cooking for another 2-3 minutes.
Serve:
- Plate the fettuccine with the sauce and top it with the thinly sliced steak. Drizzle with balsamic glaze for an extra layer of flavor. Garnish with freshly chopped parsley.
Time:
- Prep time: 15 minutes
- Cooking time: 30 minutes
- Resting time: 10 minutes
Additional Info About Creamy Steak Fettuccine Recipe
Here is some additional information that you may have to know about Creamy Steak Fettuccine Recipe.
Health Benefits:
- Protein: From the steak, aiding in muscle repair and growth.
- Calcium: Provided by the milk and Parmesan, essential for bone health.
- Vitamins & Fiber: Spinach, cherry tomatoes, and mushrooms contribute essential vitamins (A, C, and K) and fiber, supporting digestion and immunity.
Notes:
- Use Parmesan cheese that suits your dietary preferences.
- Adjust the steak’s cook time based on your preferred doneness.
- For a lighter dish, you can substitute some of the cream with more chicken broth or opt for low-fat milk.
Nutrition (Per Serving):
- Calories: ~550 kcal
- Protein: 32g
- Fat: 24g
- Carbohydrates: 48g
- Fiber: 4g
- Sodium: 720mg
Equipments:
- Skillet
- Tongs and spatula
- Whisk
Make ahead and Storage
When making creamy steak fettuccine, it’s always handy to think about storage. This delicious pasta can be easily prepared in advance. You can slice your mushrooms ahead of time and keep them in the fridge until you are ready to cook. The best part is that you can enjoy the dish fresh or store the leftovers. It stays good in the fridge for up to four days and can even be frozen in an airtight container if you need to keep it longer. This makes meal planning so much easier, as you can have a comforting bowl of creamy fettuccine ready whenever you want!
Ingredient Substitutions
When making a creamy steak fettuccine, it’s great to know about possible substitutions to fit your taste and available ingredients. If you can’t find a good cut of boneless steak, you can use other cuts that work well in this recipe.
For those who might not have chicken broth, using vegetable broth or a bullion cube dissolved in water can be a great alternative that still adds flavour. If you’re looking for something zesty, a bit of lemon juice can replace wine without losing that fresh taste.
In terms of mushrooms, you can use any variety you love, such as oyster, portobello, or even simple white button mushrooms. If you want a hint of nuttiness, consider using cremini mushrooms. In an emergency, you might substitute plain water for pasta water, but remember that pasta water adds both flavor and starch.
When it comes to seasoning, you can use ground pepper if you prefer it less spicy. I strongly recommend using full fat cream for a richer taste and to avoid any negative effects on the dish’s texture. The right balance of ingredients equals a lovely and creamy sauce that beautifully coats your twirled pasta.
What are Cremini mushrooms?
Cremini mushrooms are a wonderful addition to many dishes, especially when you want to add a rich and earthy flavor. These small gems are actually the juvenile version of Portobello mushrooms, which is why they share a similar texture but offer a more subtle taste. Personally, I prefer using cremini over the common white mushrooms when I cook because they have a unique ability to impart a beautiful and slightly nutty flavor to any dish. Whether in a creamy pasta or sautéed on the side, they truly elevate the meal with their distinct taste.
Do I Have to Use Wine?
When making creamy steak fettuccine, many people wonder if they need to include wine in the recipe. While some recipes use it to balance the richness of heavy cream and brighten up the overall dish, you can absolutely skip it to keep your meal alcohol-free. By choosing a simple alternative like a splash of lemon juice or vinegar, you can easily offset the heaviness of the cream without changing the flavor too much. This small tweak allows you to enjoy a delicious and family-friendly version of this comfort food without any alcohol, while still maintaining that creamy, satisfying taste.
Why Do You Use Whole Peppercorns?
Using whole peppercorns in your creamy steak fettuccine brings a fresh and mild peppery flavor to the sauce without overwhelming it. When you infuse the sauce with these whole peppercorns, it allows the flavor to develop slowly, creating a perfect balance. If you’re looking for a touch more heat, you can always add a mix of ground and whole pepper. This combination gives a more complex and slightly spicier taste, without being overpowering. The ground pepper complements the whole ones by blending smoothly into the sauce, making each bite flavorful but never too strong.
Creamy Steak Fettuccine Recipe
Delicious creamy steak fettuccine with rich sauce, tender sirloin, spinach, and cherry tomatoes. Perfect for cozy dinners, this easy recipe serves 8. Try it tonight!
Ingredients
Method
-
Cook the fettuccine
In a large pot of salted boiling water, cook the fettuccine according to package directions until al dente. Reserve ½ cup pasta water, drain the rest, and set the pasta aside. -
Prepare the steak
Pat the sirloin steaks dry and season both sides generously with kosher salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the steaks for about 3-4 minutes on each side (for medium-rare). Adjust based on desired doneness. Transfer the steak to a plate and let it rest for 10 minutes before thinly slicing it. -
Make the creamy sauce
In the same skillet (without cleaning it), add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant. Add the flour, whisking continuously to form a roux. Cook for another minute to remove the raw flour taste. -
Thicken the sauce
Gradually whisk in the milk (or milk and chicken broth combo) and simmer for about 5-6 minutes until the sauce thickens. Stir in the grated Parmesan and parsley, and season with salt and pepper to taste. -
Cook the veggies
Add the sliced mushrooms and cherry tomatoes to the sauce, cooking for 3-4 minutes until the tomatoes are slightly softened and mushrooms are tender. Add the spinach and toss until it wilts, about 1-2 minutes. -
Combine pasta with sauce
Add the cooked fettuccine and reserved pasta water to the sauce and toss to coat. Allow the sauce to thicken and coat the pasta well, cooking for another 2-3 minutes. -
Serve
Plate the fettuccine with the sauce and top it with the thinly sliced steak. Drizzle with balsamic glaze for an extra layer of flavor. Garnish with freshly chopped parsley.
Servings 8
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 24g37%
- Sodium 720mg30%
- Total Carbohydrate 48g16%
- Dietary Fiber 4g16%
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Parmesan cheese that suits your dietary preferences.
- Adjust the steak’s cook time based on your preferred doneness.
- For a lighter dish, you can substitute some of the cream with more chicken broth or opt for low-fat milk.
