Ingredients
- Steak:
- 8 oz ribeye steak
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- Pasta:
- 8 oz fusilli pasta, uncooked
- Alfredo Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, finely chopped
- 1 small shallot, finely chopped
- ⅔ cup heavy whipping cream
- 2 tablespoons whole milk
- ¾ cup freshly grated Parmesan cheese, plus more for garnish
- 3 tablespoons cream cheese, softened
- Garnish:
- Chopped fresh parsley, for garnish
Instructions
- Season the Steak: Rub ½ tablespoon olive oil over the ribeye steak and season generously with salt and pepper. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook fusilli according to package directions. Drain and set aside.
- Sauté Garlic and Shallot: In a large skillet, melt butter over medium heat. Add garlic and shallot and sauté for 2 minutes, stirring frequently.
- Make Alfredo Sauce: Stir in heavy cream and milk. Whisk in cream cheese and Parmesan until fully melted and smooth. Simmer for 5 minutes until slightly thickened. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Reduce heat to low, add cooked fusilli to the sauce, and stir to coat. Let it warm through for 2–3 minutes. Remove from heat and set aside.
- Cook the Steak: In a separate skillet (or same one, wiped clean), heat remaining olive oil over medium-high heat. Cook ribeye for 4–6 minutes per side or until it reaches 130–135°F for medium-rare. Let rest 5 minutes, then slice into 1-inch strips.
- Serve: Plate the creamy pasta, top with sliced steak, and garnish with parsley and additional Parmesan.
Notes
- For a creamier sauce, you can add a bit more cream cheese or Parmesan to taste.
- For a more flavorful steak, marinate it in olive oil, garlic, and herbs for 30 minutes before cooking.
- Serve with a side of garlic bread or a simple salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
