Alfredo Beef Sandwiches Recipes

BEEF AND BOWTIE ALFREDO

Steps:

• Prepare pasta according to package directions, reserving 3/4 cup pasta water.
• Meanwhile, season round steak strips with salt and pepper. Heat vegetable oil in large sauté pan; brown steak strips over medium-high heat for 2 to 3 minutes, remove. Add red pepper and mushrooms to pan; sauté 3 to 5 minutes or until mushrooms are tender. Stir in asparagus and pasta.
• Stir in Alfredo sauce, Parmesan and reserved pasta water. Bring just to a boil, reduce heat and simmer 2 to 3 minutes, stirring occasionally. Stir in steak strips and season with additional salt and pepper to taste.

CHICKEN ALFREDO SANDWICHES

Steps:

• Combine the Italian seasoning, salt and pepper; sprinkle over chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or a thermometer reads 170°, topping with red pepper strips during the last 3 minutes. , Meanwhile, in a small bowl, combine the butter, parsley, onion powder and garlic powder; brush over cut sides of rolls. Place cut side up on an ungreased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until lightly browned. , On each roll bottom, layer 1/4 cup spinach, 1 tablespoon Alfredo sauce, a chicken breast half and another tablespoon of Alfredo sauce. Replace roll tops.

ALFREDO BEEF SANDWICHES

Steps:

• Preheat oven to 350 degrees F. In a large bowl combine egg, bread crumbs, garlic salt, and pepper. Add ground beef; mix well. Shape mixture into twenty-four 1 1/4-inch meatballs. Arrange in a 9 x 13-inch baking pan. Bake, uncovered, for 15 minutes.
• Split hoagie buns nearly all the way through but leave a long side attached. Spread 2 tablespoons of Classico® Light Creamy Alfredo pasta sauce over the bottom of each bun. Fill buns with meatballs and cheese.
• Place sandwiches on a large baking sheet. Bake, uncovered, for 6 to 8 minutes or until buns are toasted and cheese is melted. Meanwhile, heat the remaining Classico® Light Creamy Alfredo pasta sauce and serve with sandwiches for dipping.

ALFREDO SAUCE

Steps:

• Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

STEAK ALFREDO

Steps:

• Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whip in Parmesan and Romano cheeses and remove from heat. Whisk egg yolks together in a heat-proof bowl and slowly add about 1/4 cup of the hot sauce to temper eggs. Whisk egg mixture into the saucepan slowly. Season with salt and pepper. Allow Alfredo sauce to cool and refrigerate until needed.
• Combine salad dressing, rosemary, and lemon juice in a large bowl. Add steak and stir to coat. Marinate in the refrigerator for 4 hours.
• When ready to prepare the meal, preheat an outdoor grill for medium heat and lightly oil the grate.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.
• Remove steak from marinade and cook on the preheated grill to desired doneness, 5 to 10 minutes.
• Pour hot Alfredo sauce into a large serving bowl. Add cooked pasta and mix to combine. Sprinkle remaining Gorgonzola cheese on top. Add grilled steak and drizzle the meat with balsamic glaze. Garnish with parsley.