Description
This High Protein Garlic Parmesan Steak Alfredo Pasta combines tender, seared steak bites with a creamy, lighter Alfredo sauce that coats every strand of pasta. The garlic and parmesan bring deep, savory flavor while keeping the dish balanced and satisfying. It is a reliable weeknight dinner that feels indulgent without being overly heavy.
Ingredients
- 800 g raw steak, cubed (topside or top round, trimmed of excess fat)
- 1.5 tsp salt (fine sea salt)
- 1.5 tsp black pepper (freshly ground)
- 2 tsp Italian herbs (dried blend)
- 1.5 tsp parsley (dried or fresh chopped)
- 1.5 tsp garlic powder
- 1.5 tsp smoked paprika
- 2 tsp olive oil (extra virgin preferred)
- 35 g light butter (divided, for cooking and finishing)
- 2 tsp garlic paste (or minced fresh garlic)
- 20 g grated Parmigiano Reggiano (finely grated)
- 80 g white onion (finely chopped)
- 1 tbsp chopped garlic (fresh)
- 1 tsp salt (for sauce)
- 1 tsp black pepper (for sauce)
- 1 tsp Italian herbs (for sauce)
- 1 tsp parsley (for sauce)
- 1 tsp smoked paprika (for sauce)
- 275 ml light evaporated milk (or whole milk)
- 130 g light cream cheese (softened, cubed)
- 40 g grated Parmigiano Reggiano
- 210 g uncooked pasta (penne or fettuccine)
- 60 ml reserved pasta water (as needed)
Instructions
- Season Steak (Room Temp, 10 minutes): Toss cubed steak with salt, pepper, Italian herbs, parsley, garlic powder, and smoked paprika. Let sit at room temperature for 10 minutes until slightly tacky.
- Preheat Pan (Medium-High, 400°F surface, 2 minutes): Heat a large skillet with olive oil and half the butter until shimmering and just starting to foam.
- Sear Steak (Medium-High, 400°F, 4 minutes): Add steak in a single layer. Cook 2 minutes per side without moving until a deep golden crust forms and edges look browned.
- Finish Steak (Medium, 350°F, 2 minutes): Lower heat, add remaining butter, garlic paste, and parmesan. Toss for 1 minute until glossy and coated; steak should feel firm but still slightly springy. Remove and set aside.
- Boil Pasta (Rolling boil, 212°F, 10 minutes): Cook pasta in salted water until al dente (tender with slight bite). Reserve 60 ml pasta water before draining.
- Sauté Aromatics (Medium-Low, 300°F, 6 minutes): In the same pan, cook onion and garlic until soft, translucent, and lightly golden at the edges.
- Add Seasoning (Medium-Low, 300°F, 1 minute): Stir in salt, pepper, Italian herbs, parsley, and smoked paprika until fragrant.
- Build Sauce (Low, 250°F, 5 minutes): Add milk and cream cheese. Stir continuously until fully melted and smooth with a gentle simmer and no lumps.
- Add Cheese (Low, 250°F, 2 minutes): Mix in parmesan until the sauce thickens slightly and coats the back of a spoon.
- Combine Pasta (Low, 250°F, 2 minutes): Add drained pasta and a splash of reserved water if needed. Toss until evenly coated and glossy.
- Finish Dish (Low, 250°F, 1 minute): Return steak to pan and fold gently. Heat until warmed through; steak should remain juicy and not overcooked.
Notes
- Swap steak for chicken breast or shrimp if preferred; adjust cook time until internal temperature reaches 165°F for chicken.
- Make ahead by cooking everything and storing in airtight containers for up to 4 days in the refrigerator.
- Freeze portions for up to 2 months; thaw overnight before reheating.
- Reheat on stovetop over low heat (250°F) for 5–7 minutes with a splash of milk to restore creaminess.
- Serve with a simple green salad or garlic bread for a complete meal; for another hearty option, try Baked Chicken Drumsticks.
Nutrition
- Array