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–+ servings
Cheesy Garlic Steak

Cheesy Garlic Steak

Savor tender steak and fettuccine in a rich Cheesy Garlic Steak Alfredo sauce. Perfect for family dinners and special occasions. Easy and delicious!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound fettuccine pasta
  • 1.5 pounds steak (sirloin or ribeye), sliced into strips
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1.5 cups heavy cream
  • 4 ounces cream cheese, softened
  • 1 cup shredded provolone cheese
  • 1 cup grated Parmesan cheese
  • to garnish fresh parsley, for garnish

Equipment

  • Large heavy-bottomed skillet
  • Large pot
  • Tongs or large serving spoon
  • Sharp knife
  • Whisk

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente, then drain and set aside.
  2. Season the steak strips with salt, pepper, thyme, and rosemary. Heat olive oil and 2 tablespoons of butter in a skillet over medium-high heat, then sear the steak for 3-4 minutes per side until browned. Remove and set aside.
  3. In the same skillet, reduce heat to medium, add the remaining butter, and sauté the onion until soft. Stir in the garlic and cook for 30 seconds.
  4. Sprinkle flour over the onion mixture and stir for 1 minute to cook the flour. Whisk in beef broth and heavy cream until smooth. Let it thicken slightly.
  5. Add cream cheese, stirring until melted. Then, add provolone and Parmesan, stirring until the cheeses melt and the sauce is smooth.
  6. Return the steak and fettuccine to the skillet and toss until coated in the sauce. Simmer for 2-3 minutes until heated through.
  7. Adjust seasoning, transfer to serving dishes, and garnish with parsley before serving.

Nutrition

Calories: 680kcalCarbohydrates: 60gProtein: 45gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 850mgPotassium: 780mgFiber: 3gSugar: 3gVitamin A: 20IUVitamin C: 2mgCalcium: 30mgIron: 10mg

Notes

For variations, use chicken or mushrooms in place of steak. Any long pasta can be substituted for fettuccine. Reserve some pasta water for adjusting the sauce's thickness if needed. Leftovers can be stored in an airtight container for up to 3 days; reheat gently with added broth or milk to revive the creaminess. For a lighter version, consider using half-and-half instead of heavy cream.
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