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Creamy Steak Fettuccine

Creamy Steak Fettuccine 

Olive Oil

24 oz. fettuccine

Salt and pepper

2 lb. Sirloin steak

4 tablespoons butter

4 cloves garlic, minced

4 tablespoons all-purpose flour

4 cups milk

2 tablespoons dried parsley

1 cup grated parmesan cheese

3 cups cherry or grape tomatoes

1 bag baby spinach 

In a large pot of salted boiling water, cook pasta about 8 minutes, or until al dente.  Drain and set aside. 

Rub a little olive oil on both sides of steak.  Season steak with salt and pepper.  In a large skillet over medium-high heat, cook steak until your desired doneness, 3 minutes per side for medium-rare.  Transfer to a plate to let rest, 10 minutes, then thinly slice. 

Now make your alfredo sauce.  Add butter to the skillet and let melt, then add garlic and cook until fragrant, 1 minutes.  Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes, then add parsley and parmesan.  Add tomatoes and cook down 2 minutes. 

 Add cooked pasta to sauce and toss to coat, then add spinach and toss until wilted. 

Top with steak slices and serve. 

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