Creamy Steak Fettuccine

Dinner · Meat & Poultry Mains

Creamy Steak Fettuccine

Sliced sirloin tops fettuccine in a Parmesan milk sauce with cherry tomatoes and spinach. A drizzle of balsamic glaze finishes each portion.
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Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
4 people

Bring it to the table

About this recipe.

Fettuccine with sliced sirloin, a Parmesan milk sauce, cherry tomatoes, spinach, and balsamic glaze.

Creamy Steak Fettuccine

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • Kosher salt (to taste)
  • 12 oz Fettuccine
  • 1 lb Sirloin steak (raw, about 1 inch thick)
  • 2 Tbsp Olive Oil
  • Ground Black Pepper (to taste)
  • 2 Tbsp Butter
  • 2 Cloves Garlic (minced)
  • 2 Tbsp All-Purpose Flour
  • 2 Cups Milk (whole milk)
  • ½ Cup Parmesan Cheese (freshly grated)
  • 1 Tbsp Parsley (freshly chopped)
  • 1½ Cups Cherry Tomatoes (halved)
  • 4 Cups Baby Spinach
  • 2 Tbsp Balsamic glaze

The cooking plan

How to make Creamy Steak Fettuccine.

  1. Cook fettuccine in boiling salted water according to its package directions until al dente. Reserve 1/2 cup pasta water before draining.

  2. While the pasta cooks, pat the sirloin dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the steak about 4 minutes per side as a guide, continuing until the center reaches at least 145°F (63°C) on a food thermometer. Transfer to a clean board and rest about 10 minutes while preparing the sauce; rest at least 3 minutes before slicing thinly across the grain.

  3. Reduce the skillet to medium heat. Melt the butter, stir in garlic for about 30 seconds, then whisk in flour and cook 1 minute. Gradually whisk in the milk until smooth. Bring to a gentle simmer and stir about 5 minutes until thickened. Add cherry tomatoes and cook 2–3 minutes until softened.

  4. Reduce the heat to low. Stir in Parmesan and parsley, then add the pasta and spinach. Toss until the spinach wilts, using reserved pasta water a little at a time to loosen the sauce. Taste and adjust salt and pepper.

  5. Divide pasta among four plates and top with the sliced steak. Drizzle with the measured balsamic glaze and serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Creamy Steak Fettuccine

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Fettuccine with sliced sirloin, a Parmesan milk sauce, cherry tomatoes, spinach, and balsamic glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian American
Ingredients Instructions Notes

Ingredients
  

  • Kosher salt to taste
  • 12 oz Fettuccine
  • 1 lb Sirloin steak raw, about 1 inch thick
  • 2 Tbsp Olive Oil
  • Ground Black Pepper to taste
  • 2 Tbsp Butter
  • 2 Cloves Garlic minced
  • 2 Tbsp All-Purpose Flour
  • 2 Cups Milk whole milk
  • ½ Cup Parmesan Cheese freshly grated
  • 1 Tbsp Parsley freshly chopped
  • 1½ Cups Cherry Tomatoes halved
  • 4 Cups Baby Spinach
  •  
    2 Tbsp Balsamic glaze

Instructions
 

  1. Cook fettuccine in boiling salted water according to its package directions until al dente. Reserve 1/2 cup pasta water before draining.
  2. While the pasta cooks, pat the sirloin dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the steak about 4 minutes per side as a guide, continuing until the center reaches at least 145°F (63°C) on a food thermometer. Transfer to a clean board and rest about 10 minutes while preparing the sauce; rest at least 3 minutes before slicing thinly across the grain.
  3. Reduce the skillet to medium heat. Melt the butter, stir in garlic for about 30 seconds, then whisk in flour and cook 1 minute. Gradually whisk in the milk until smooth. Bring to a gentle simmer and stir about 5 minutes until thickened. Add cherry tomatoes and cook 2–3 minutes until softened.
  4. Reduce the heat to low. Stir in Parmesan and parsley, then add the pasta and spinach. Toss until the spinach wilts, using reserved pasta water a little at a time to loosen the sauce. Taste and adjust salt and pepper.
  5. Divide pasta among four plates and top with the sliced steak. Drizzle with the measured balsamic glaze and serve promptly.

Notes

Original ingredient amounts and four-serving yield are retained. The sauce uses milk, butter, and flour, followed by Parmesan; no heavy cream is needed. Timing is an estimate with pasta cooking while the steak and sauce are prepared. Steak thickness affects cooking time; use the thermometer endpoint and rest before slicing. No nutrition calculation is supplied.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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