Indulge in the rich, creamy flavors of this Steak Pasta Alfredo, featuring perfectly seared New York strip steak paired with gluten-free pasta and a velvety Alfredo sauce. This easy-to-make recipe combines tender steak, a luscious garlic-infused Alfredo sauce, and gluten-free farfalle pasta for a hearty, comforting meal. Perfect for dinner parties or special occasions, this steak pasta dish is guaranteed to satisfy both pasta lovers and steak enthusiasts alike. With simple ingredients like heavy cream, Parmesan cheese, and olive oil, this gluten-free Alfredo recipe is sure to become a family favorite!

Ingredients
For the Steak:
- 1.5 pounds New York strip steak
- 2 tablespoons olive oil
- 2 teaspoons smoked sweet paprika
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¾ teaspoon salt
For the Alfredo Sauce:
- 12 ounces gluten-free farfalle pasta
- 4 tablespoons butter
- 2 tablespoons minced onion
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ cup chicken broth
- 2 tablespoons gluten-free flour
- 3 cups heavy cream
- ¼ cup reserved pasta water
- 8 ounces shredded Parmesan cheese
Instructions
For the Pasta:
- Cook the gluten-free farfalle pasta in a large pot of boiling water according to the package instructions, until al dente.
- Drain the pasta, reserving ¼ cup of the pasta water, and set aside.
For the Steak:
- In a small bowl, mix together the smoked paprika, oregano, garlic powder, thyme, black pepper, and salt.
- Season both sides of the steaks generously with the spice mixture.
- Heat the olive oil in a large skillet over medium heat. Add the steaks and sear for about 4 minutes on each side until the internal temperature reaches 165°F.
- Transfer the steaks to a cutting board to rest.
For the Alfredo Sauce:
- Reduce the heat to medium-low and melt the butter in the same skillet.
- Add the minced onion, Italian seasoning, salt, and garlic powder. Cook for about 1 minute until fragrant.
- Stir in the gluten-free flour and whisk to combine, scraping any browned bits from the pan.
- Pour in the chicken broth and heavy cream, whisking continuously. Cook for 3-5 minutes, until the sauce thickens.
- Stir in the shredded Parmesan cheese and continue cooking, stirring occasionally, until the sauce reaches your desired consistency.
- Add the cooked pasta to the skillet and toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a tablespoon of the reserved pasta water and stir to adjust the consistency.
- Slice the rested steak and gently stir the slices into the pasta. Serve and enjoy!
Why You’ll Love This Recipe
This Steak Pasta Alfredo is a luxurious combination of perfectly seared steak, creamy Alfredo sauce, and gluten-free pasta. The smoky seasoning on the steak complements the rich, velvety sauce, creating a mouthwatering dish that’s hearty and satisfying. Whether you’re looking for a delicious dinner to impress guests or just a comforting meal, this recipe delivers on both flavor and texture.
Tips
- Rest the Steak: After cooking, allow the steak to rest for a few minutes before slicing. This helps retain the juices and keeps the steak tender.
- Pasta Consistency: Always reserve some pasta water before draining. It helps adjust the sauce’s thickness and helps the sauce adhere better to the pasta.
- Adjust the Sauce: If you prefer a lighter sauce, you can reduce the amount of heavy cream and increase the chicken broth.
- Seasoning the Steak: Don’t skip the seasoning step! A well-seasoned steak adds depth and flavor to the dish.
Variations and Substitutions
- Different Cuts of Steak: While New York strip is used here, other cuts like ribeye or sirloin will also work well in this recipe.
- Non-Dairy Option: For a dairy-free version, use a non-dairy butter substitute and coconut milk or almond milk in place of heavy cream. You can also use dairy-free Parmesan cheese.
- Pasta Substitutes: You can use any gluten-free pasta of your choice, such as penne or spaghetti, if you prefer.
FAQs
Can I make this dish ahead of time? While the pasta and steak are best served fresh, you can prepare the Alfredo sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently before combining with the pasta and steak.
Can I use a different type of pasta? Yes! Feel free to substitute any gluten-free pasta you prefer, such as penne, spaghetti, or fusilli. Adjust the cooking time according to the pasta you choose.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a little bit of milk or cream to restore the sauce’s creaminess.
Serving
Serve this Steak Pasta Alfredo with a side of garlic bread and a crisp green salad for a complete, satisfying meal. For added flavor, garnish with extra Parmesan cheese, fresh herbs, or a sprinkle of crushed red pepper flakes for a hint of heat.
Suggestions
Pair this dish with a glass of red wine, such as a Cabernet Sauvignon or Merlot, to complement the rich flavors of the steak and creamy Alfredo sauce. If you’re serving this for a special occasion, consider adding some roasted vegetables, like asparagus or Brussels sprouts, to round out the meal.
Steak Pasta Alfredo
8
servings10
minutes19
minutesIngredients
For the Steak:
1.5 pounds New York strip steak
2 tablespoons olive oil
2 teaspoons smoked sweet paprika
2 teaspoons dried oregano
2 teaspoons garlic powder
1 teaspoon dried thyme
½ teaspoon black pepper
¾ teaspoon salt
For the Alfredo Sauce:
12 ounces gluten-free farfalle pasta
4 tablespoons butter
2 tablespoons minced onion
2 teaspoons Italian seasoning
½ teaspoon salt
1 teaspoon garlic powder
½ cup chicken broth
2 tablespoons gluten-free flour
3 cups heavy cream
¼ cup reserved pasta water
8 ounces shredded Parmesan cheese
Directions
- For the Pasta:
- Cook the gluten-free farfalle pasta in a large pot of boiling water according to the package instructions, until al dente.
- Drain the pasta, reserving ¼ cup of the pasta water, and set aside.
- For the Steak:
- In a small bowl, mix together the smoked paprika, oregano, garlic powder, thyme, black pepper, and salt.
- Season both sides of the steaks generously with the spice mixture.
- Heat the olive oil in a large skillet over medium heat. Add the steaks and sear for about 4 minutes on each side until the internal temperature reaches 165°F.
- Transfer the steaks to a cutting board to rest.
- For the Alfredo Sauce:
- Reduce the heat to medium-low and melt the butter in the same skillet.
- Add the minced onion, Italian seasoning, salt, and garlic powder. Cook for about 1 minute until fragrant.
- Stir in the gluten-free flour and whisk to combine, scraping any browned bits from the pan.
- Pour in the chicken broth and heavy cream, whisking continuously. Cook for 3-5 minutes, until the sauce thickens.
- Stir in the shredded Parmesan cheese and continue cooking, stirring occasionally, until the sauce reaches your desired consistency.
- Add the cooked pasta to the skillet and toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a tablespoon of the reserved pasta water and stir to adjust the consistency.
- Slice the rested steak and gently stir the slices into the pasta. Serve and enjoy!
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