Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water before draining; the starch helps the sauce cling to the noodles.
Season the steak with salt and pepper. In a hot skillet, sear the steak in a splash of olive oil for 1-2 minutes per side until browned but juicy. Transfer to a plate and let rest 3-5 minutes, then slice thinly against the grain.
In the same skillet, reduce heat to medium and melt the butter with a touch of olive oil. Add minced garlic (and mushrooms, if using) and sauté until fragrant, about 1 minute. If using wine, splash it in and let it reduce by half, about 1-2 minutes.
Pour in the heavy cream and simmer gently for 3-4 minutes, until it thickens slightly. Whisk in the Parmesan until the sauce is smooth and glossy. If the sauce seems thick, loosen it with a little reserved pasta water, a spoonful at a time, until you reach your desired consistency. Season with salt and pepper to taste.
Return the drained pasta to the skillet and toss to coat with the sauce. Add the sliced steak and any optional greens; warm through for 1-2 minutes, then finish with parsley.
Serve immediately with extra grated Parmesan and a crack of black pepper. A pinch of red pepper flakes adds a welcome kick if you like a little heat.
Notes
A weeknight-friendly, creamy Steak Pasta Alfredo featuring quick seared steak, velvety Parmesan Alfredo, and al dente fettuccine, finished with parsley and garlic.
Prep Time:15 minutes
Cook Time:15 minutes
Category:Main course
Cuisine:Italian-American
Nutrition
Serving Size:4 servings
Calories:860 kcal
Sugar:6 g
Fat:52 g
Carbohydrates:60 g
Fiber:3 g
Protein:40 g
Keywords: Steak Pasta Alfredo, Steak Pasta, Creamy Alfredo, Weeknight dinner, Pasta with steak, Italian-American
