Steak & Roasted Red Pepper Alfredo
This Steak & Roasted Red Pepper Alfredo is an indulgent, creamy pasta dish with juicy ribeye steak and smoky roasted red peppers that elevate classic comfort food.
Servings: 4 servings
Ingredients
- 2 ribeye steaks about 8 ounces each, seasoned with salt and pepper
- 1 tablespoon olive oil
- 1 cup roasted red peppers chopped (you can use jarred or homemade)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic minced
- 8 ounces fettuccine pasta
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain the pasta and set aside, reserving about ½ cup of the pasta water for the sauce.
- Season the ribeye steaks generously with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes per side for medium-rare, or longer if you prefer your steak more done. Remove the steaks from the skillet and let them rest while you prepare the sauce.
- In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it. Add the chopped roasted red peppers and stir for another minute. Pour in the heavy cream and bring to a gentle simmer. Slowly whisk in the grated Parmesan cheese until melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.
- Slice the rested ribeye steaks into thin strips. Add the cooked fettuccine to the skillet with the Alfredo sauce and toss gently to coat the pasta evenly. Plate the pasta and top with slices of ribeye steak. Garnish with chopped fresh parsley for a burst of color and freshness.
Equipment
- Large Pot
- Large skillet or frying pan
- Colander
- Chef’s knife
- Cutting Board
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Tongs
- Grater
Notes
- Rest the steak after cooking to allow juices to redistribute for maximum tenderness.
- Use freshly grated Parmesan cheese for a richer, creamier sauce.
- Adjust sauce thickness with reserved pasta water to ensure perfect coating on pasta.
- Chop parsley finely and add just before serving to keep its bright color and fresh flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of cream or milk.