Creamy Steak Alfredo with Mushrooms and Fettuccine

A creamy, cheesy, garlicky combination of fettuccine pasta, mushrooms plus slices of juicy steak - this Steak Alfredo recipe has got the lot!

This recipe for steak alfredo is a favourite pasta dish of mine when I want something quick and easy but a little indulgent. With tender, juicy slices of steak and a no-fuss cream sauce, you can't wrong. It's even got mushrooms to up the veg intake and make me feel like I'm eating healthy!

I've also got a couple of tips and tricks up my sleeve to ramp up the flavour of this creamy steak fettuccine dish using only a few ingredients.

With valentines day just around the corner, this would be the perfect dish for a romantic dinner for 2 - just halve the recipe.

Ingredients you will need for this recipe

• steak
• fettuccine
• pure cream
• mushrooms
• garlic cloves
• fresh rosemary
• fresh parmesan
• butter
• salt & pepper
• olive oil for frying

*Please see the recipe card below for exact quantities and detailed instructions

How to make steak alfredo

1. Generously season both sides of the steaks with salt and pepper, then sprinkle evenly with finely chopped fresh rosemary as well.
2. In a large frying pan, heat the olive oil and fry the steaks until they are cooked to your liking, then remove from the pan and set aside.
3. Add sliced mushrooms to the pan and fry until golden.
4. Add butter and garlic to the mushrooms in the pan, and continue to fry for 30 seconds.
5. Add cream to the mushroom mixture, and scrape any flavour spots up from the base of the pan.
6. Then mix grated fresh parmesan into the cream, allowing it to simmer and thicken slightly.
7. Add cooked fettuccine pasta to the cream mixture and turn to coat.
8. Thinly slice the steak and then add it to the creamy pasta to serve.

My top tips for making this recipe

• The cut of steak you use for this is really up to you and what you prefer. In the photos you see here I have used beef rump steak medallions. My recommendation is for a nice thick cut of steak, this means that you can get a good sear on both sides of the steak without overcooking it in the middle. Which brings me to my second top tip...
• One of the ways I achieve extra flavour in this dish is to sear your steak really well on each side to get some good caramelization and colour on both the steak and in the pan - this equals flavour!
• I am also generous when seasoning the steak with salt and pepper along with the finely chopped fresh rosemary.
• Another flavour tip of mine is if you use a cut of beef with some fat (strip loin/sirloin/porterhouse) leave the fat on when frying the steak, and don't wipe out the pan after you remove the steak unless there is a large amount of fat - extra flavour! You can cut the fat off (or not!) when you slice the steak at the end.
• For me, the two large garlic cloves in the recipe is a minimum, but I really like my garlic!
• Remember that the sauce also thickens on standing/cooling when you are deciding if it's thickened up enough in the pan.
• If you don't like rosemary or don't have it you could substitute fresh thyme leaves.

Serving suggestions and ideas for add-ins

• Bacon is a nice addition to this steak alfredo pasta. You could use smaller steaks and substitute the rest with bacon, or just use it as an added extra - no judgement!
• Another favourite add-in of mine is sliced shallots (green onions/scallions). I add them into the mushrooms a minute or so before I would add the butter and garlic.
• Mustard also goes really well with both the beef and the creamy alfredo sauce. Just use your favourite type.
• If you don't have fettuccine pasta on hand you could use another shape.
• A sprinkle of fresh parsley on top is good too, and I always top mine off with some more grated fresh parmesan!

Other recipes you may enjoy

Oven-Baked Pasta Carbonara - a luscious, creamy baked version of pasta carbonara loaded with parmesan cheese and traditional pancetta.

Creamy Chicken Pasta Bake - leftover chicken, smoky bacon and pasta all coated in a simple 2 ingredient cheese sauce.

Creamy Steak Alfredo with Mushrooms and Fettuccine

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Steak Alfredo - a creamy combination of your favourite cut of steak plus fettuccine alfredo with mushrooms as well.

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Total Time: 20 minutes

Servings: 4

Calories: 834kcal

Author: Lee-Ann Grace

Ingredients

• 250 g fettuccine pasta
• 4 beef steaks I used rump medallions approx 175g each (see my notes)
• 2 tablespoon olive oil
• 500 g button mushrooms sliced
• 1 tablespoon fresh rosemary leaves finely chopped
• 300 ml cream pure cream - 35% milk fat with no thickeners
• 30 g grated fresh parmesan approx ½ cup (plus some extra to serve)
• 2 large garlic cloves crushed
• 2 tablespoon butter
• salt and pepper

Instructions

• Cook pasta (250g) according to packet directions.
• Meanwhile, generously season both sides of the steaks (4) with salt and pepper and fresh rosemary (1 tablespoon of leaves - finely chopped).
• In a large frying pan, heat the olive oil and fry the steaks on both sides until they are cooked to your liking. Then remove the steaks from the pan and set it aside and cover to keep warm.
• Add sliced mushrooms (500g) to the pan and fry until golden. Then add butter (2 tbsp) and crushed garlic (2 cloves) to the mushrooms in the pan, and continue to fry for 30 seconds.
• Add cream (300ml) to the mushroom mixture making sure to scrape up any flavour spots from the base of the pan, then add the grated fresh parmesan (30g/approx ½ cup) and mix to combine. Bring the cream mixture to a simmer, and simmer until it thickens slightly.
• Add cooked fettuccine pasta to the cream mixture, turning to coat the pasta in the sauce.
• Thinly slice the steaks and then add it to the creamy pasta to serve.

Notes

• The cut of steak you use for this is really up to you and what you prefer. In the photos you see here I have used beef rump steak medallions. My recommendation is for a nice thick cut of steak, this means that you can get a good sear on both sides of the steak without overcooking it in the middle. Which brings me to my second top tip...
• One of the ways I achieve extra flavour in this dish is to sear your steak really well on each side to get some good caramelization and colour - this equals flavour!
• I am also generous when seasoning the steak with salt and pepper along with the finely chopped fresh rosemary.
• Another flavour tip of mine is if you use a cut of beef with some fat (strip loin/sirloin/porterhouse) leave the fat on when frying the steak, and don't wipe out the pan after you remove the steak unless there is a large amount of fat - extra flavour! You can cut the fat off (or not!) when you slice the steak at the end.
• For me, the two large garlic cloves in the recipe is a minimum, but I really like my garlic!
• Remember that the sauce also thickens on standing/cooling when you are deciding if it's thickened up enough in the pan.
• If you don't like rosemary or don't have it you could substitute fresh thyme leaves.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*