Steak Fettucine

Steak Fettucine

An exceptional calorie splurge! Worth every bite.
Peep Pretzel Sticks Reading Steak Fettucine 2 minutes Next Lemon Sheet Cake


  • Kosher salt
  • Freshly ground black pepper
  • Onion powder
  • 12 ounces fettuccine
  • 1 pound steak of your choice
  • 2 tablespoons vegetable oil
  • 4 tablespoons butter, divided
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan
  • 1 tablespoon freshly chopped parsley
  • 1 1/2 cups sundried tomatoes
  • 1/3 cup balsamic vinegar


Cook pasta according to pasta directions. Reserve 1 cup of pasta water before draining.

While the pasta is cooking pour the balsamic vinegar in a simmer pot and simmer for 10 minutes to make a glaze.  Set aside. 

Coat both sides of steak with oil and season generously with salt, pepper, and onion powder.  In a large cast iron skillet heat to medium-high heat.  Toss in 2 tablespoons butter and cook each steak 4 minutes per side for medium rare.  Transfer steaks to a plate and let rest 10 minutes.  Thinly slice steak.

In the same skillet melt remaining 2 tablespoons butter.  Add garlic and cook 1 minute.  Whisk in flour and cook 1 more minute. Slowly add milk and cream whisking to break up lumps and simmer until thickened, about 5 minutes.  Add Parmesan, parsley, and sun dried tomatoes . Cook 3 more minutes. 

Add cooked pasta and 1/4 cup reserved pasta water.  Toss to combine.  Add more pasta water if needed. 

Top with sliced steak and drizzle with balsamic glaze.