Steak Alfredo Casserole Food

STEAK FETTUCCINE ALFREDO

Steps:

• While you cook the steaks, boil pasta in salted water until al dente. Drain and set aside.
• Preheat a cast iron skillet or other heavy-bottomed skillet over medium high heat. Add butter.
• Generously season steaks with salt and pepper. Add to the hot skillet and cook until caramelized and golden brown, 2-4 minutes.
• Flip and cook the other side. Cook steak to your desired doneness. I like to use an instant read thermometer and cook to 145-155 degrees F, or medium.
• Remove steaks from skillet, cover with foil and let rest while you prepare the sauce.
• Return skillet to medium heat. Add remaining butter, heavy whipping cream, and parmesan cheese. Season with salt and pepper.
• Bring sauce to a simmer and cook until cheese is melted and sauce is slightly thickened, stirring frequently, about 5 minutes.
• Add drained pasta to the sauce and toss to coat.
• Slice steaks and serve over pasta. Top with more parmesan cheese, if desired.

ALFREDO SEAFOOD CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli.
• In large bowl, mix Alfredo sauce, milk and pepper. Stir in shrimp, crabmeat, parsley and 2 tablespoons of the cheese. Add pasta and broccoli; toss gently to mix well. Spoon into baking dish. Cover baking dish with foil.
• Bake 35 to 40 minutes or until hot in center.
• Meanwhile, in small bowl, mix remaining 2 tablespoons cheese, the butter and bread crumbs. Sprinkle over casserole. Bake 10 to 15 minutes longer or until top is light golden brown.

STEAK ALFREDO

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.

TORTELLINI ALFREDO WITH STEAK AND SAUSAGE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
• Meanwhile, 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 tortellini float to the top and the filling is hot, about 3 minutes.
• Heat olive oil in a large skillet over medium heat. Add sausage and steak; cook and stir until starting to brown, about 5 minutes. Stir in 1 tablespoon basil and 2 teaspoons thyme. Add spinach, mushrooms, and 1 clove garlic; cook until mushrooms are softened and sausage is no longer pink, about 5 minutes more.
• Remove and discard skins from the cooled peppers; mince the flesh. Melt butter in a medium nonstick saucepan over medium heat. Add peppers, remaining garlic, and cream cheese; whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese, salt, pepper, and remaining basil and thyme.
• Mix sausage into the sausage and steak mixture. Toss in drained tortellini.

OLIVE GARDEN STEAK GORGONZOLA ALFREDO

Steps:

• Season steak with salt and pepper, place 2 teaspoons of vegetable oil into a hot skillet. Cook steak until the desired level of doneness. Allow steak to rest.
• Cook pasta according to package directions.
• To make Alfredo sauce place butter and heavy cream into a medium-sized pot. Heat cream and butter on medium until the butter and cream just begin to bubble. Add Parmesan cheese and garlic powder. Stir continuously until the cheese melts. Reduce the temperature to low, and allow the sauce to reduce.
• To assemble place pasta on to a plate, add washed spinach and toss in. Add Alfredo sauce to the bowl, and then place on a serving plate. Add portions of steak onto the pasta. Top with cut sundried tomatoes and gorgonzola. Place the steak and pasta under the broiler until the cheese just begins to brown.

STEAK ALFREDO

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!

CREAMY STEAK ALFREDO WITH MUSHROOMS AND FETTUCCINE

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.

TUNA ALFREDO CASSEROLE

Steps:

• Cook pasta according to package directions; drain and return to the pan.
• In a bowl, mix together pesto, Alfredo sauce, and milk.
• Add to the pasta, stirring to coat.
• Fold in the tuna.
• Add salt and pepper to taste.
• Pour into an ungreased 2 quart casserole dish.
• Sprinkle with Parmesan cheese.
• Bake at 425 degrees for 10-15 minutes or until thoroughly heated and cheese is melted.

STEAK ALFREDO CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Prepare pasta according to package directions.
• 3. In a medium saucepan over medium heat,combine alfredo sauce,cream cheese,half and half,1 cup white cheddar cheese and parmesan cheese,whisk together,about 3 to 5 minutes or until thickened.
• 4. Add cooked pasta,sliced steaks,carrots and bacon bits,stir together,pour into a 13- x 9-inch baking dish,sprinkle with remaining white cheddar cheese.
• 5. Bake for 30 minutes or until bubbly.

BEEF AND BOWTIE ALFREDO

Steps:

• Prepare pasta according to package directions, reserving 3/4 cup pasta water.
• Meanwhile, season round steak strips with salt and pepper. Heat vegetable oil in large sauté pan; brown steak strips over medium-high heat for 2 to 3 minutes, remove. Add red pepper and mushrooms to pan; sauté 3 to 5 minutes or until mushrooms are tender. Stir in asparagus and pasta.
• Stir in Alfredo sauce, Parmesan and reserved pasta water. Bring just to a boil, reduce heat and simmer 2 to 3 minutes, stirring occasionally. Stir in steak strips and season with additional salt and pepper to taste.

STEAK CASSEROLE

Steps:

• Preheat oven to 350°. In a large resealable plastic bag, combine flour, seasoning blend and pepper; add beef cubes and shake to coat. In a skillet over medium heat, brown beef in oil. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish. , To skillet, add water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, 5 minutes; stir in mushrooms. Pour over meat; mix well. , Cover and bake 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Bake 15-20 minutes longer.