Steakhouse Fettuccine Alfredo
Bring the steakhouse home with this creamy fettuccine alfredo loaded with tender steak tips, broccoli, and red bell peppers. Rich, savory, and satisfying, this dish delivers all the bold flavors and textures you’d expect from a night out.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 Lb NY strip steak (cut into cubes)
- 3 Tbsp steak seasoning (to taste)
- 1 Tsp Worcestershire sauce
- 2 Tbsp olive oil (divided)
- 3 Tbsp salted butter
- 1 medium shallot (minced)
- 4 Tbsp all-purpose flour
- 1/2 C beef broth
- 3 1/2 C heavy cream
- 2 Tsp kosher salt (to taste)
- 1/2 C parmesan (grated)
- 1/2 C aged asiago (grated)
- 1 Lb dry fettuccine
- 1/2 Lb broccoli florets
- 2 large red bell peppers (diced)
- 1 Tbsp minced garlic
Instructions
- 1
Preheat your oven to warm (around 175°F). Toss the steak cubes in a bowl with steak seasoning, Worcestershire sauce, and 1 tablespoon of olive oil. Set aside to marinate at room temperature for 10–15 minutes. (If you plan to marinate longer, refrigerate it.)
- 2
Heat a large sauté pan over medium-high heat with the remaining olive oil. Once hot, add the steak in batches, leaving space between pieces. Sear for 3 minutes undisturbed, then flip and cook for an additional 2 minutes. For a more well-done steak, sear additional sides briefly. Transfer the seared steak to an oven-safe dish and place it in the warm oven to rest. Turn off the oven to keep it warm without further cooking.
- 3
Lower the pan heat to medium, add butter, and allow it to melt. Add minced shallot, stirring for about 2 minutes until softened. Sprinkle the flour over the shallot, stirring until a thick paste forms.
- 4
Pour in the beef broth, using a spatula to scrape up any browned bits from the pan. Stir into a thick slurry. Begin heating a large pot of salted water for the pasta.
- 5
Whisk in the heavy cream, one cup at a time, until the sauce is smooth and creamy. Season with kosher salt and black pepper, letting it gently simmer as you prepare the pasta.
- 6
When the pasta is about 3 minutes from al dente, add broccoli florets to the boiling water. Cook until pasta is al dente, then drain well. Return the pasta and broccoli to the pot and toss in the diced red bell peppers to steam slightly in the residual heat.
- 7
Stir in the grated parmesan and asiago until fully melted and smooth. Taste and adjust the salt if needed.
- 8
Pour the finished sauce over the pasta, broccoli, and peppers, tossing with tongs to coat everything evenly. Serve in bowls, topping each with a generous portion of steak tips. Dassit!