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Steak & Roasted Mushroom Alfredo Bake

This Steak & Roasted Mushroom Alfredo Bake is a rich, comforting casserole combining tender steak, roasted mushrooms, and creamy alfredo sauce for an irresistible dinner.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Italian
Keyword: Alfredo, Baked, Comforting, Easy, Mushrooms, Steak
Servings: 4 servings

Ingredients

  • 1 pound steak sirloin or ribeye, cut into bite-sized pieces
  • 8 ounces fettuccine pasta
  • 2 cups mushrooms sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente (about 10 minutes). Drain and set aside, reserving a little pasta water.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season steak pieces with salt, pepper, and half of the Italian seasoning. Sear steak for 2-3 minutes per side until browned but not fully cooked. Remove and set aside.
  • Add remaining tablespoon olive oil to the skillet. Cook sliced mushrooms over medium heat, stirring occasionally, for 7-8 minutes until browned and tender. Add minced garlic and cook for 1 minute until fragrant.
  • Lower heat to medium-low. Pour in heavy cream and stir to combine with mushrooms and garlic. Add grated Parmesan cheese and remaining Italian seasoning. Stir continuously until cheese melts and sauce thickens, about 3-5 minutes. Season with salt and pepper.
  • Add seared steak back to skillet with sauce and mushrooms. Toss in cooked pasta and stir gently to coat. Add reserved pasta water if sauce is too thick.
  • Transfer mixture to a greased baking dish and spread evenly. Bake at 350°F (175°C) for 15-20 minutes until top is golden and bubbly.
  • Remove from oven and let rest a few minutes. Garnish with chopped fresh parsley. Serve warm and enjoy!

Equipment

  • Large Pot
  • Skillet or frying pan
  • Baking Dish
  • Mixing spoon
  • Grater

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently with a splash of cream or milk to loosen sauce if thickened.
  • Freeze in a freezer-safe container for up to 2 months; thaw overnight before reheating.