Creamy Steak Fettuccine Recipe

I absolutely love this Creamy Steak Fettuccine Recipe because it feels like a restaurant-quality dish you can whip up on a weeknight without breaking a sweat. The creamy sauce clings perfectly to the fettuccine while tender, seared steak adds that irresistible meaty richness. Whenever I make this, my family goes crazy for the balance of flavors and textures-it s both comforting and a little indulgent.

You’ll find that this Creamy Steak Fettuccine Recipe is great for those evenings when you want something special but don t have hours to cook. Plus, it s a fantastic way to impress guests or treat yourself after a busy day. Once you master this, it ll probably become one of your go-to dishes too!

this Recipe

Ingredients You’ll Need

The ingredients for this Creamy Steak Fettuccine Recipe come together seamlessly to create a sauce that s silky without being heavy, paired with nicely seared steak for texture. When shopping, look for a good quality NY strip steak and fresh mushrooms for the best flavor.

• Extra virgin olive oil: Adds a fruity base for searing the steak; quality matters here.
• Unsalted butter: Balances richness and helps develop that beautiful sauce.
• Boneless NY strip steak: Tender and flavorful, perfect for quick searing and slicing.
• Kosher salt: Use it generously to season steak and mushrooms for flavor depth.
• Fettuccine: Wide pasta that holds creamy sauces well-don t skip on the pasta shape.
• Crimini mushrooms: Earthy and meaty, they add umami and texture to the sauce.
• Whipping cream: The source of creaminess that makes the sauce luscious and smooth.
• Chicken broth: Lightens the richness while adding savory undertones.
• Garlic cloves, crushed: Aromatic and flavorful; fresh always wins here.
• White wine: Adds acidity and brightness that balances creamy and meaty notes.
• Whole peppercorns: Infuse gentle spice and aroma throughout the sauce.
• Pasta water reserved: Helps thicken and bind the sauce perfectly to the fettuccine.

Variations

I love how flexible this Creamy Steak Fettuccine Recipe can be, so I encourage you to play around with it based on your family s tastes or what s in your fridge. It s great to customize while still keeping that rich, creamy base everyone adores.

• Swap steak cuts: I once used ribeye for extra marbling, which made the dish even juicier-definitely worth trying if you want a richer bite.
• Make it veggie-forward: For a lighter version, replace some of the steak with sautéed zucchini or asparagus; it adds freshness without losing creaminess.
• Dairy-free option: I experimented with coconut cream instead of whipping cream and it gave a subtle tropical twist while keeping things creamy.
• Add a kick: Throw in a pinch of red pepper flakes when cooking the garlic for a subtle heat boost my family actually loves.

How to Make Creamy Steak Fettuccine Recipe

Step 1: Sear the Steak to Perfection

Heat your olive oil and butter in a heavy-bottomed pan over medium-high heat-this combo creates a rich base and prevents burning. Lightly salt your NY strip steak, then place it in the pan. Sear for 2 minutes on one side, flip and sear another 2 minutes, then flip once more and sear for 1 minute before removing it to rest. This method locks in those savory juices and gives you a gorgeous crust, which makes all the difference. Resting is key here to keep the steak tender and juicy when you slice it later.

Step 2: Build the Creamy Sauce

After removing the steak, deglaze the pan with white wine for about a minute-this loosens and lifts all those tasty browned bits from the steak. Then, add your chicken broth, whipping cream, and whole peppercorns; let it cook for another minute to start blending those flavors. Stir in the steak juices that have collected from resting and add the sliced crimini mushrooms with a pinch of salt. Let everything simmer on medium heat for around 8 minutes while your pasta cooks, so the sauce thickens and mushrooms soften perfectly.

Step 3: Combine Pasta and Sauce

Cook the fettuccine in salted boiling water until al dente, about 10-12 minutes depending on your pasta. Reserve about half a cup of the pasta water before draining-this starchy water works wonders to thicken the sauce and help it cling to the noodles. Toss the drained pasta into the pan with your sauce, pour in the reserved pasta water, then cook together for an additional 3 minutes. This step is magic for developing a cohesive, creamy texture that coats every strand of fettuccine.

Step 4: Serve and Enjoy

Slice your rested steak against the grain and pile it right on top of the creamy fettuccine. I like to drizzle a little extra sauce over the steak for a final glossy look. Grab a fork, maybe some crusty bread on the side, and dig into one of my favorite comfort meals. Trust me, you ll want to make this Creamy Steak Fettuccine Recipe again and again.

How to Serve Creamy Steak Fettuccine Recipe

Garnishes

I always top this Creamy Steak Fettuccine Recipe with freshly chopped parsley for a pop of color and brightness. Sometimes I grate a little Parmesan cheese right before serving, which adds that nutty, salty edge I can t resist. A little cracked black pepper on top never hurts either!

Side Dishes

For sides, I like something simple like a crisp green salad with lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for sopping up the leftover sauce. Roasted or steamed veggies like asparagus or broccoli also pair nicely and add a healthy balance.

Creative Ways to Present

For special occasions, I ve served this dish in individual shallow bowls with the steak slices fanned out on top and a sprinkle of microgreens for an elegant touch. Drizzling a bit of truffle oil over the finished plates kicks up the flavor if you want to impress your guests even more.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Steak Fettuccine in an airtight container in the fridge for up to 2 days. It s best to keep the steak slices separate if you can, then combine when reheating to keep the meat tender and the pasta from getting soggy.

Freezing

Freezing this dish isn t my first choice because cream sauces can sometimes separate, but if needed, freeze just the pasta and sauce portion separately from the steak. Thaw overnight in the fridge for best results.

Reheating

I gently reheat leftovers in a skillet over low heat with a splash of cream or broth to bring back that creamy texture. Microwaving works too, but stirring every 30 seconds helps prevent curdling or uneven heating.

FAQs

Final Thoughts

This Creamy Steak Fettuccine Recipe has become one of my all-time favorites because it s the perfect blend of simple ingredients and impressive flavor. Whether you re cooking for your family or hosting friends, it s a reliable crowd-pleaser that feels comforting yet special. Give it a try-you’ll be amazed at how easy it is to create something so delicious in less than half an hour!

Creamy Steak Fettuccine Recipe

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• Author: Jessica
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American

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Description

This Creamy Steak Fettuccine recipe combines tender seared NY strip steak with fettuccine pasta, bathed in a rich, velvety cream sauce infused with white wine, whole peppercorns, and sautéed crimini mushrooms. Perfectly balanced with savory and creamy flavors, this dish makes for an indulgent yet approachable meal.

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Ingredients

Units USM Scale 1x2x3x

Steak

• 2 tbsp Extra virgin olive oil
• 2 tbsp Unsalted butter
• 1 lb Boneless NY strip steak
• Kosher salt to taste

Fettuccine

• 1 box Fettuccine (~500g)

Steak with Fettuccine and Cream Sauce

• 1/2 lb Crimini mushrooms
• Kosher salt to taste
• 1 cup Whipping cream
• 1 cup Chicken broth
• 4 cloves Garlic, crushed
• 1/2 cup White wine
• 1 tbsp Whole peppercorns
• 1/2 cup Pasta water reserved

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Instructions

1. Heat fat and sear steak: Heat the extra virgin olive oil and unsalted butter in a large heavy-bottomed pan over medium-high heat. Lightly season the steak with kosher salt. Place the steak in the hot pan and sear for 2 minutes on one side.
2. Flip and sear steak: Flip the steak and sear on the other side for 2 minutes. Flip once more and sear for an additional 1 minute to achieve an even crust. Remove the steak from the heat and let it rest to maintain juiciness.
3. Deglaze pan with wine: Pour the white wine into the pan to deglaze it, scraping up any browned bits from the bottom. Let it simmer for 1 minute to reduce slightly.
4. Add cream, broth, and spices: Add the chicken broth, whipping cream, and whole peppercorns to the pan. Stir and cook for 1 minute to combine and start thickening the sauce.
5. Add steak juices and mushrooms: Pour any resting juices from the steak back into the pan. Add the crimini mushrooms and a pinch of kosher salt. Simmer on medium heat for 8 minutes while the pasta cooks, allowing the mushrooms to soften and sauce to thicken.
6. Cook pasta and combine: Meanwhile, cook the fettuccine according to package instructions. Reserve 1/2 cup of pasta water before draining.
7. Finish sauce with pasta: Add the cooked fettuccine and reserved pasta water to the sauce in the pan. Toss and cook for an additional 3 minutes, letting the sauce thicken and coat the pasta perfectly.
8. Serve: Slice the rested steak thinly and arrange on top of the creamy fettuccine. Serve immediately while warm.

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Notes

• Resting the steak after searing is essential to retain juices and ensure tenderness.
• Reserving pasta water helps to emulsify the sauce, making it creamy and smooth.
• Adjust seasoning with kosher salt as needed throughout cooking to balance flavors.
• For a stronger punch, freshly cracked peppercorns can be added instead of whole peppercorns.
• This dish pairs excellently with a simple green salad or steamed vegetables.

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Nutrition

• Serving Size: 1 serving (approx. 1/6 of recipe)
• Calories: 620 kcal
• Sugar: 3 g
• Sodium: 480 mg
• Fat: 36 g
• Saturated Fat: 18 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.5 g
• Carbohydrates: 44 g
• Fiber: 3 g
• Protein: 34 g
• Cholesterol: 110 mg