STEAK ALFREDO
I've been looking for a good recipe for steak alfredo for a long time, My BF's cousin made this for us while up north on vakay and it was really good...
Provided by Melissa S.
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Fry the Steak in large pan.
- Add vegetables.
- Make sure the vegetables are cooked and nice and soft.
- Add cans of Alfredo and Spaghetti Sauce.
- Add salt and Pepper if needed.
- Cook Noodles
- Pour Alfredo sauce for noodles.
- Enjoy!
Nutrition Facts : Calories 858.1, Fat 39.9, SaturatedFat 14.7, Cholesterol 211.9, Sodium 508.9, Carbohydrate 66, Fiber 3.5, Sugar 9.5, Protein 55.9
STEAK ALFREDO
Very rich fettuccine Alfredo with steak. Super good, if slightly fattening.
Provided by Elissa
Categories Main Dish Recipes Pasta
Time 5h30m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1140.8 calories, Carbohydrate 70.1 g, Cholesterol 491 mg, Fat 71.8 g, Fiber 3.4 g, Protein 56.4 g, SaturatedFat 30.5 g, Sodium 1475.5 mg, Sugar 10.8 g
CREAMY STEAK ALFREDO WITH MUSHROOMS AND FETTUCCINE
Steak Alfredo - a creamy combination of your favourite cut of steak plus fettuccine alfredo with mushrooms as well.
Provided by Lee-Ann Grace
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Cook pasta (250g) according to packet directions.
- Meanwhile, generously season both sides of the steaks (4) with salt and pepper and fresh rosemary (1 tbsp of leaves - finely chopped).
- In a large frying pan, heat the olive oil and fry the steaks on both sides until they are cooked to your liking. Then remove the steaks from the pan and set it aside and cover to keep warm.
- Add sliced mushrooms (500g) to the pan and fry until golden. Then add butter (2 tbsp) and crushed garlic (2 cloves) to the mushrooms in the pan, and continue to fry for 30 seconds.
- Add cream (300ml) to the mushroom mixture making sure to scrape up any flavour spots from the base of the pan, then add the grated fresh parmesan (30g/approx ½ cup) and mix to combine. Bring the cream mixture to a simmer, and simmer until it thickens slightly.
- Add cooked fettuccine pasta to the cream mixture, turning to coat the pasta in the sauce.
- Thinly slice the steaks and then add it to the creamy pasta to serve.
Nutrition Facts : Calories 834 kcal, ServingSize 1 serving
STEAK ALFREDO
Steak Alfredo is a full-flavored dish. A smooth and creamy sauce and pan-seared steaks, cooked perfectly to your liking. Delicious.
Provided by Kelly Anthony
Categories Dinner Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Pat the excess moisture away from the fillets using paper towels, set them aside on a work surface, and allow them to sit at room temperature for about 20 minutes to remove the chill. In the meantime, preheat the oven to 450°F.
- Have ready a large pot of boiling water, salted, and bring the water to a roaring boil. Then, cook the fettuccini according to the package directions. While you are waiting on the water to boil, begin on your sauce.
- In a large saute pan over medium-low heat, melt the butter and add garlic. Saute for 1-2 minutes. Sprinkle flour over the garlic and stir until coated.
- Increase heat to medium and begin to add the cream a splash at a time, stirring after each addition. Once all of the half and half has been incorporated, stream in the milk, whisking all the while, and simmer 5 minutes. Stir occasionally until slightly thickened.
- Add the Parmesan, salt, and pepper, and stir once more. Set the sauce aside.
- Once the oven is fully preheated, add Kosher salt and pepper to a small bowl and mix together. Drizzle the steaks with the oil and rub all over. Add half of the seasoning mix to one side of the steaks, gently pat, turn them over, and add the remaining seasoning mix. Rub seasoning all over to adhere.
- Place a cast-iron skillet over high heat and allow it to get screaming hot. Add 2 tablespoons of oil and place the steaks down on the skillet. Sear for 3 minutes, without jostling or moving. Turn and sear for 3 minutes more on the other side.
- Transfer the skillet to the oven and cook for 3 minutes for rare, 4 minutes for medium-rare, 5 minutes for medium, and 6-7 minutes for well-done.
- Remove from the oven and immediately transfer the steaks from the skillet to a clean work surface and allow to rest for 10 minutes. Slice the steaks into strips, cutting against the grain.
- Add the pasta to the fettucini sauce and toss until coated. Serve in pasta bowls or on plates. Top off your pasta with the steak strips. Serve and enjoy!
Nutrition Facts : Calories 689 kcal, Carbohydrate 14 g, Protein 30 g, Fat 57 g, SaturatedFat 28 g, TransFat 1 g, Cholesterol 138 mg, Sodium 1884 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 25 g, ServingSize 1 serving
STEAK ALFREDO
This easy Steak Alfredo recipe is a copycat version of the Olive Garden favorite with perfectly seared steak served over a bed of creamy fettuccine pasta topped with a homemade gorgonzola alfredo sauce. It's incredible and restaurant-quality, but easy enough to make on a weeknight in just about 30 minutes.
Provided by Amy Nash
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Allow the steaks to come to room temperature. Generously season all sides of the meat with the cajun or blackened seasoning.
- Bring a large pot of salted water to a boil for the fettuccine. Cook the fettuccine until al dente according to package instructions, typically about 12 minutes. Reserve 1/2 to 1 cup of the pasta water, then drain the pasta and set aside.
- While the pasta cooks, preheat a cast iron skillet over high heat. Add the butter to the pan. Once the butter has melted, add the steaks and sear for 2-4 minutes per side until medium-rare (130 to 135 degrees F) when tested with a digital meat thermometer. Remove and rest on a cutting board. **Keep in mind the steaks temperature will rise about 5 degrees as it rests.**
- Heat another skillet with a stick of butter over medium-high heat. Add in the sun dried tomatoes and minced garlic. Sauté for 30-60 seconds until fragrant. Slowly add the heavy cream while whisking. Lower the heat to a simmer and cook for 5 to 10 minutes until thickened a bit, stirring occasionally. Stir in the diced tomatoes along with the grated parmesan and Gorgonzola cheese. Add pepper, Italian seasoning, and salt.
- Add the cooked fettuccine noodles to the sauce and toss to coat. If the sauce looks too thick, add some of the pasta water to loosen it up a bit.
- Use a sharp knife to slice steak into thin strips. Top the pasta with the steak and garnish with chopped fresh parsley and additional grated parmesan cheese, if desired. Enjoy!
Nutrition Facts : Calories 1252 kcal, Carbohydrate 76 g, Protein 29 g, Fat 95 g, SaturatedFat 55 g, TransFat 1 g, Cholesterol 317 mg, Sodium 1338 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 33 g, ServingSize 1 serving
STEAK TORTELLINI ALFREDO
This dish requires a bit of multitasking but the end result--a filet mignon nestled over mushrooms and tortellini coated with Alfredo sauce--is worth it! Psst... after you get the photo, please cut the filet mignon into strips. Serves 2 hungry people or 3 with smaller appetites.
Provided by thedailygourmet
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 25m
Yield 3
Number Of Ingredients 13
Steps:
- Season filet mignon on both sides with garlic salt, granulated onion, and pepper. Set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
- Meanwhile, set a grill pan over medium high-heat. Melt butter in the hot pan. Add filet and quartered mushrooms. Cook the filet for 3 minutes per side. Cook mushrooms for 1 to 2 minutes. Remove filet, cover, and allow to rest.
- Meanwhile, for the sauce, melt butter in a saucepan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Push garlic to the side of the pan and stir in flour until smooth. Slowly add half-and-half, stirring until sauce thickens. Stir in Parmesan cheese and nutmeg.
- Cut filet into strips. Distribute tortellini among the plates, drizzle with sauce, and top with steak strips and mushrooms.
Nutrition Facts : Calories 753 calories, Carbohydrate 55.1 g, Cholesterol 174.9 mg, Fat 33.2 g, Fiber 3.6 g, Protein 59 g, SaturatedFat 17.4 g, Sodium 1275.1 mg, Sugar 8.1 g
ALFREDO PASTA CASSEROLE
I got this recipe from my mother-in-law. I believe she may have gotten it out of Southern Living magazine. It's a quick weeknight main meal for those that need dinner in a hurry, but tastes like good old fashioned comfort food. Enjoy!
Provided by Valkey
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef with onion, drain & return to pan.
- Add red sauce to pan.
- Add water to jar and swish to get all the sauce loose & add to meat mixture.
- Add salt, pepper, garlic and bay leaf.
- Let simmer and thicken.
- Cook noodles according to pkg directions.
- Drain noodles & put back in the pot.
- Add alfredo sauce to the pot of noodles, stir gently to coat all the noodles.
- Add milk to alfredo jar and swish to loosen rest of the sauce, adding to the noodle pot.
- Spray 9 x 13 dish with cooking spray.
- Add 1/2 meat mixture to bottom of dish.
- Add 1/2 noodle mixture, then 1/2 of parmesan.
- Repeat layers ending with shredded parmesan.
- Cover and bake at 400 degrees for 40 minutes.
ALFREDO RICE CASSEROLE
Rice lovers won't be able to get enough of this creamy, comforting casserole. Substitute a mushroom Alfredo or three-cheese sauce for equally delicious results.-Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine all ingredients. Transfer to a greased 8-in. square baking dish., Bake, uncovered, 20-25 minutes or until bubbly.
Nutrition Facts : Calories 418 calories, Fat 32g fat (11g saturated fat), Cholesterol 42mg cholesterol, Sodium 1191mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
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