Steak Alfredo Spaghetti with Creamy Parmesan and Roasted Red Peppers
Print recipe
Steak Alfredo Spaghetti with Creamy Parmesan and Roasted Red Peppers combines juicy seared steak, rich Alfredo sauce, and roasted peppers for a 30-minute dinner that’s creamy, balanced, and restaurant-level delicious.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Total time
- 30 minutes
- Yield
- 4 servings
Ingredients
12 oz spaghetti 1 lb sirloin or ribeye steak, cut into bite-size pieces Salt and black pepper, to taste 1 tsp garlic powder 2 tbsp olive oil 4 tbsp unsalted butter 3 cloves garlic, minced 1 cup roasted red peppers, sliced 1 cup heavy cream ½ cup grated Parmesan cheese ½ tsp Italian seasoning ½ tsp red pepper flakes (optional) 1 tbsp chopped parsley, for garnishInstructions
- Step 1: Fill a large pot with salted water and bring to a boil. Add spaghetti and cook until al dente. Reserve ½ cup of pasta water before draining.
- Step 2: Pat steak pieces dry and season with salt, pepper, and garlic powder. Heat olive oil in a skillet and sear steak on all sides for 1–2 minutes. Remove and set aside.
- Step 3: In the same skillet, melt butter and sauté minced garlic for 30 seconds until fragrant.
- Step 4: Pour in heavy cream, scraping up browned bits. Add Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until smooth.
- Step 5: Add roasted red peppers, then return steak and pasta to the skillet. Toss to coat evenly in sauce.
- Step 6: Adjust consistency with reserved pasta water. Garnish with parsley and serve hot.
Notes
Use freshly grated Parmesan cheese for the smoothest sauce. Avoid boiling after adding cheese to prevent curdling. Add a small splash of pasta water when reheating to revive the sauce.Nutrition
- Calories
- 680
- Fat
- 35g
- Saturated fat
- 18g
- Sugar
- 4g
- Sodium
- 640mg
- Protein
- 38g
- Carbohydrates
- 52g
- Fiber
- 3g