This easy Steak Alfredo recipe is a copycat version of the Olive Garden favorite with perfectly seared steak served over a bed of creamy fettuccine pasta topped with a homemade gorgonzola alfredo sauce. It's incredible and restaurant-quality, but easy enough to make on a weeknight in just about 30 minutes.
This recipe is about as sophisticated as we get here at Easy Dinner Recipes. It's just like something you would get at a restaurant because, well, it's inspired by the super popular Olive Garden Steak Gorgonzola. Except we think that our version is even more delicious and it's definitely faster, easier, and cheaper than driving to a restaurant to eat.
This is not just our standard alfredo sauce, either. It's extra incredible thanks to the addition of some punchy Gorgonzola cheese and sundried tomatoes.
Here's a list of what you'll need to make this creamy steak alfredo recipe. See the printable recipe card below for exact amounts and full instructions.
- Steak: You can use any kind of steak you like, but we recommend looking for one with good marbling like a New York Strip or flat iron steak. For an economical option, look for rump medallions, which is what we used here. A porterhouse or ribeye steak would also work well, as would filet mignon for a steak that is melt-in-your-mouth tender.
- Cheese: A combination of freshly grated parmesan and gorgonzola cheese makes the alfredo sauce extra decadent and pairs perfectly with the savory sliced steak. Gorgonzola is a milder type of bleu cheese that even those with a bleu cheese aversion can usually enjoy. You can leave it out entirely though if you don't like it.
- Pasta: We love fettuccine for this creamy steak alfredo recipe, but penne or orechiette pasta will work well here too.
- Sundried tomatoes: Don't skip these! They add such a unique flavor and texture to this dish. You can get sundried tomatoes in oil or use the dried ones.
- Heavy cream: This is what makes the alfredo sauce extra rich, silky, and indulgent.
- Cajun seasoning: This is one of our favorite seasoning blends and gives major depth to the sauce without making it spicy. Or you can just use your favorite steak seasoning.
How to Make Steak Alfredo
This is a brief overview with step-by-step photos to help you visualize the process of making this dish. Be sure to see the recipe card for full ingredients and instructions.
Because this recipe has three elements (the pasta, the meat, and the sauce), it helps to have everything pulled out and ready to go before you start cooking. Get a large pot of salted water boiling on the stove and go ahead and grate the cheeses and mince the garlic and sundried tomatoes first.
- Season the steaks: Start by letting the steaks come to room temperature so they will cook more evenly. Then brush with a little olive oil and sprinkle with blackened or cajun seasoning. This will help the steaks develop an incredibly flavorful crust.
- Sear the steaks: Preheat a large oven-safe cast iron skillet or other heavy duty pan over medium-high heat. Add olive oil and butter to the skillet and heat until the butter is melted, then add the steaks and sear for 2 minutes on each side without moving except to flip them. Immediately transfer to a 450 degrees F oven to finish cooking for about 5 minutes until medium-rare (130-135 degrees F when tested with a digital meat thermometer). Remove from the oven and transfer the steaks to a cutting board to rest for 5-10 minutes before slicing. Keep in mind that the internal temperature of the steaks will continue to rise by about 5 degrees while they rest.
- Boil the pasta: While the steaks cook, add your dried fettuccine noodles to the boiling water. Cook according to package directions, stirring occasionally, then remove ½ cup of the pasta water and set it to the side before draining.
- Saute the garlic & sundried tomatoes: In another large skillet, melt the butter for the sauce over medium-high heat, then add the sundried tomatoes and garlic. Cook for 30-60 seconds, until fragrant.
- Whisk in heavy cream & milk: Whisk in the cream and milk, a little at a time, until combined. Reduce the heat to low, then stir in the tomatoes. Let the sauce simmer gently for 5-10 minutes to thicken a bit while the steaks and pasta finish cooking.
- Add seasonings & cheese to the sauce: Stir in the grated Parmesan and Gorgonzola cheese along with Cajun seasoning, garlic powder, chopped parsley, and salt. Taste and adjust seasonings as needed.
- Toss pasta in the sauce: Add the cooked and drained fettuccine noodles to the alfredo sauce and toss to evenly coat the pasta. If needed add some of the reserved pasta water to thin out the sauce if it is looking too thick.
- Slice steak: Once the steak has rested, thinly slice it against the grain into thin strips. Lay the steak on top of the pasta and sauce (either in the pan served family style or swirled on to individual plates) and sprinkle with freshly chopped parsley or parmesan to serve.
Absolutely! It won't be steak alfredo without the steak, but you could certainly use the same seasonings with chicken breasts, salmon, or shrimp. All of them would be delicious with the same pasta and gorgonzola alfredo sauce.
Alfredo sauce tends to separate in the fridge and doesn't always reheat well, but I've got a trick to bring the sauce back together. Add the pasta and sauce (heat any leftover steak separately in the microwave) to a baking dish with a splash of milk or heavy cream and give it a good stir. Cover with foil and heat for 10-15 minutes in a 350 degree F oven, stirring once or twice while it's reheating. The sauce comes back together like a dream!
- Let the meat rest. Giving the steaks a chance to rest after cooking them allows the meat juices to redistribute and actually makes for a much better tasting, more tender bite.
- Use a digital meat thermometer. If you want perfectly cooked meat every time, a reliable digital meat thermometer is the way to go. It lets you know when the steak reaches the perfect temperature and takes away any guesswork.
- Cook the pasta until al dente. You don't want to overcook the pasta or it will be mushy.
- Save some of the pasta water. Keep in mind that the sauce will thicken as it sits and cools. Plus, adding a little pasta water adds flavor and helps the sauce stick to the pasta better.
What to Serve with Steak Alfredo
Green veggies like roasted or steamed broccoli, green beans, or our air fryer asparagus are our favorite choices to serve with this dish. Crusty bread with an olive oil dipping sauce or garlic bread would also go well with this Italian meal.
- Add 2 cups of fresh baby spinach to the cooked sauce along with the pasta. It will wilt quickly from the heat of the pasta and sauce as your turn it to coat everything.
- If you have balsamic glaze on hand, you can drizzle it over the finished dish for a burst of punchy flavor.
Storage & Reheating
Leftovers will keep for up to 3 days in the fridge in an airtight container. To reheat, add a splash of milk or cream to the pasta to help the sauce come back together.
We don't recommend freezing and reheating leftovers of this dish.
More Pasta Recipes
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Steak & Pasta
- 4 (6- to 8-ounce) steaks (see note)
- 1-2 Tablespoons cajun or blackened seasoning
- 12 ounces fettuccine pasta
- 2 Tablespoons salted butter
- 2 Tablespoons olive oil
- 6 garlic cloves, minced (about 2 Tablespoons)
- 2 Tablespoons canned sun dried tomatoes, chopped
- ½ cup salted butter
- 2 cups heavy cream
- 3 ounces parmesan cheese, grated (about ½ cup)
- 3 ounces Gorgonzola cheese, grated
- 1 can diced tomatoes, drained
- 1 teaspoon coarse black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon coarse kosher salt
- 2 Tablespoons chopped fresh parsley, plus extra for garnish
- Allow the steaks to come to room temperature. Generously season all sides of the meat with the cajun or blackened seasoning.
- Bring a large pot of salted water to a boil for the fettuccine. Cook the fettuccine until al dente according to package instructions, typically about 12 minutes. Reserve ½ to 1 cup of the pasta water, then drain the pasta and set aside.
- While the pasta cooks, preheat a cast iron skillet over high heat. Add the butter to the pan. Once the butter has melted, add the steaks and sear for 2-4 minutes per side until medium-rare (130 to 135 degrees F) when tested with a digital meat thermometer. Remove and rest on a cutting board. **Keep in mind the steaks temperature will rise about 5 degrees as it rests.**
- Heat another skillet with a stick of butter over medium-high heat. Add in the sun dried tomatoes and minced garlic. Sauté for 30-60 seconds until fragrant. Slowly add the heavy cream while whisking. Lower the heat to a simmer and cook for 5 to 10 minutes until thickened a bit, stirring occasionally. Stir in the diced tomatoes along with the grated parmesan and Gorgonzola cheese. Add pepper, Italian seasoning, and salt.
- Add the cooked fettuccine noodles to the sauce and toss to coat. If the sauce looks too thick, add some of the pasta water to loosen it up a bit.
- Use a sharp knife to slice steak into thin strips. Top the pasta with the steak and garnish with chopped fresh parsley and additional grated parmesan cheese, if desired. Enjoy!
- Steaks: We have used steak medallions, New York strip, ribeye, and even filet mignon for this dish.