And another one bites the dust (AKA is moved out from its original home in my ebook We Got Food At The House directly here to the site)! I think you’ll love this Steakhouse Fettuccine Alfredo recipe. It’s pretty commonly
Steakhouse Fettuccine Alfredo Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Steakhouse Fettuccine Alfredo recipe:
- NY strip steak, fettuccine noodles: This recipe will work great with any cut of steak you like, and any shape of noodle. I think fettuccine makes for my favorite eating experience.
- Broccoli florets, red bell peppers, shallot, garlic: I purchase broccoli florets in a bag to make it easier to prepare. Onion will work in place of shallot, in a true pinch. If you’d like the bell peppers to have less of a bite I suggest adding them to the sauce just after you’ve whisked in all the heavy cream.
- Heavy cream, beef broth: Half-and-half is a good substitute for heavy cream, and any type of broth will work in place of beef broth.
- Parmesan, Asiago: I like to make sure both are aged, so the flavor is more pungent. Use your favorites!
- Butter, flour, olive oil: Butter and flour for building the roux to thicken, oil for searing the steak.
- Steak seasoning, Kosher salt, Worcestershire sauce: I’ve seasoned the steak for this Steakhouse Fettuccine Alfredo with cajun seasoning, a coffee rub, Montreal steak seasoning, woodfired garlic rub — the sky is the limit!
How to Make Steakhouse Fettuccine Alfredo
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Steakhouse Fettuccine Alfredo recipe:
- Start with the Steak. Preheat your oven to warm, or 175°F. Season the steak pieces with the steak seasoning, Worcestershire sauce, and one tablespoon of olive oil. Stir together until all the pieces are evenly coated. Set aside to marinate at room temperature for 10–15 minutes (pop them in the fridge if you’re gonna go for any longer). Place a large sauté pan over medium-high heat. Add the remaining olive oil to the pan and allow it to heat for 2–3 minutes. Add the steak pieces to the pan, keeping a couple of inches between them. Don’t crowd the pan; go in batches if needed. Let the steak sear undisturbed for 3 minutes, then flip and cook the opposite side for an additional 2 minutes. As written, the recipe will produce medium-rare steak tips. If you’d like the steak cooked through more, go ahead and sear the other sides, too, for about a minute or two more. Once seared, transfer to an oven safe dish to rest. Continue until all the steak is seared. Transfer the plate to the oven and turn the oven off. The residual heat should be enough to keep the steak warm without cooking it more.
- Begin Building The Sauce. Reduce the heat to medium and add your butter to the pan. Once the butter has melted toss in the shallots and cook for 2 minutes, stirring the whole time. Sprinkle the flour over the top of the shallots. Use a spatula to stir them together until a thick, dry paste forms. Pour in your broth. Use it to deglaze the plan – loosening anything stuck to the bottom – and work the liquid into the flour paste. Switch to a whisk if that makes it easier for you to work them together into a thick slurry. Around this point, go ahead and boil the salted water you’ll use to cook your noodles and broccoli. After the beef from and flour slurry are well combined, whisk in your heavy cream, one cup at a time, whisking out all the lumps before you add the next one. After all of the cream has been incorporated, add the kosher salt and black pepper. Allow to simmer, stirring occasionally, while you work on the pasta.
- Prepare the Pasta. About 3 minutes before your pasta is al dente (about 8 minutes into the cook time) add the broccoli florets. Cook together until the pasta is al dente, then drain thoroughly. Transfer the broccoli and pasta to the drained pot, and stir in the red bell pepper. The residual heat from the pasta will steam the pepper pieces a bit while we finish up the sauce. After draining your pasta go ahead and stir the grated cheeses into the sauce. Whisk until it’s thoroughly combined. Give it a taste and add more salt if you think it needs it. Pour the sauce directly into the pot of pasta, broccoli, and peppers. Use tongs to combine, coating all the ingredients in the sauce. To serve, ladle the pasta into serving bowls, and top with the desired amount of steak tips. Dassit!