Creamy Steak Fettuccine

Whenever we crave steak, this dish is always what we want to make. It comes together quickly and is so full of flavor. It makes us forget chicken ever existed.

If you want the steak without the pasta, may I suggest Cajun Butter Steak?

Made this for date night and fell in love over the dish? Let us know in the comments below and don’t forget to rate it!


  • Kosher salt
  • 12 oz. fettuccine
  • 1 lb. sirloin steak
  • 2 tbsp. vegetable oil
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 2 cloves garlic, minced
  • 2 tbsp. all-purpose flour
  • 2 c. milk
  • 1/2 c. freshly grated Parmesan
  • 1 tbsp. freshly chopped parsley
  • 1 1/2 c. halved cherry tomatoes
  • 4 c. baby spinach
  • 2 tbsp. balsamic glaze (1/3 c. balsamic vinegar simmered for about 10 minutes)


  1. Step 1In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining. Return pasta to pot.
  2. Step 2Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak to desired doneness, 4 minutes per side for medium-rare. Transfer to a plate to let rest for 10 minutes. Thinly slice steak.
  3. Step 3In skillet, melt butter over medium heat. Add garlic and cook until softened and fragrant, 1 to 2 minutes. Whisk in flour and cook 1 minute more, then slowly add milk, whisking to break up lumps, and simmer until thickened, 5 minutes. Add Parmesan and parsley and season with salt and pepper. Add tomatoes and cook until bursting, 2 to 3 minutes.
  4. Step 4Add cooked pasta and ¼ cup reserved pasta water to skillet and toss to combine, adding more pasta water as needed. Add spinach and toss until wilted.
  5. Step 5Top with sliced steak and drizzle with balsamic glaze.

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