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Steak Pasta on a white plate with a creamy alfredo sauce, spinach, and mushrooms.
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Steak Pasta

This Steak Pasta recipe has fettuccine tossed in a creamy alfredo sauce with spinach, mushrooms, and perfectly cooked steak. You won't believe these flavors!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 690kcal
Author: Stephanie

Ingredients

  • 2 tablespoon olive oil divided
  • 10 oz. baby bella mushrooms cleaned and patted dry
  • 2 cups spinach packed
  • 1 lb. Strip steak can also use: ribeye or top sirloin
  • Salt/pepper
  • ½ cup sherry wine or dry white wine. See notes
  • 3 tablespoons salted butter
  • 2 tablespoons shallots minced
  • 1 clove garlic minced
  • 2 tablespoons flour
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard can sub mustard powder
  • ¾ cup Parmesan cheese grated
  • ¾ lb. fettuccine

Seasonings

  • 1 teaspoon dried parsley
  • ½ teaspoon EACH: dried basil, onion powder
  • ¼ teaspoon EACH: salt, dried oregano, thyme, ground sage
US Customary - Metric

Instructions

Prep Work:

  • Place saran wrap over the beef and use a meat tenderizer to pound it well on each side. Cut away any large areas of fat.
  • Combine the heavy cream, chicken broth, Worcestershire sauce, Dijon, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.

Cook Mushrooms/Spinach

  • Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 4 minutes, then lightly sprinkle with salt to enhance their flavor. Add the spinach and sauté for 2 more minutes, until the mushrooms are brown and the spinach is wilted. Remove and set aside.

Cook the Steak

  • Season each side of the steak with salt and pepper.
  • Heat 1 tbsp. olive oil in the same skillet over medium-high heat. Add the steak and sear for about 3 minutes per side. (The exact amount of time depends on the thickness of the steak. The firmer it becomes, the more done it is. I sear for about 5 ½ minutes total.)
  • Remove and let it rest for 10 full minutes, then slice into strips (against the grain).

Make the Sauce/Cook the Pasta

  • Begin boiling a pot of water for the pasta. Once a boil is reached, stir in salt. (I use ½ tbsp. kosher salt.)
  • Dab away any excess oil from the skillet but leave the brown bits. Add the wine, garlic, and shallots to and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. This will add more flavor to the sauce. Reduce the liquid by half, 3-4 minutes.
  • Melt the butter and add the flour and cook until it begins to brown, about 2 minutes.
  • Add the heavy cream mixture (from step 2 of prep work), in small splashes, stirring continuously. Bring it to a boil, then reduce to a simmer.
  • Simmer, partially covered, while you cook the pasta to al dente according to package instructions. Drain once cooked.
  • Reduce heat of the sauce to low. Gradually stir in the Parmesan cheese. Taste and add salt/pepper if desired.
  • Use tongs to add the pasta gradually and toss to combine, until your desired sauce/pasta ratio is obtained (I use just under ¾ lb. as it continues to absorb the sauce upon standing).
  • Add the spinach and mushrooms, followed by the steak.
  • Cover partially to heat through for 1-2 minutes. Remove from heat and serve with freshly cracked pepper!

Notes

Pro Tips
Steak:
  • Strip Steak, Ribeye, and Top Sirloin are best for this recipe. Marbled meat yields juicier results. Leaner cuts without marbelization are more prone to becoming dry.
  • Sear the edges of the steak using kitchen tongs as well, for a crisper outer crust.
  • Internal Temp Guide: Rare: 120-130° | Medium Rare: 130-135° | Medium: 135-145° | Medium Well: 145°-155° |Well Done: 155°-160°
  • ☝️ Don't overthink the internal temp, poking it will give you a good indication on how done it is. You can literally tell if it still feels "raw" vs. if it's firmer and more cooked.
More Tips:
  • Wine: Dry white wine is a great option if you don't have sherry. Chardonnay and Sauvignon Blanc are the best options, followed by Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
  • Shallots: 2 extra cloves of garlic can be used if you don't have shallots.
Storage
  • This cream-based sauce is best if served fresh, but leftovers can be reheated in the microwave (I use "melt" mode which is lower power), or in a makeshift double boiler on the stovetop, which is an even better way to reheat.
Nutritional information is an estimate and is per serving. This recipe makes 6 servings.

Nutrition

Calories: 690kcal | Carbohydrates: 49g | Protein: 31g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 180mg | Sodium: 602mg | Potassium: 752mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1842IU | Vitamin C: 4mg | Calcium: 202mg | Iron: 3mg