Steak Alfredo 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.

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.

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 GORGONZOLA ALFREDO (OLIVE GARDEN COPYCAT)

Steps:

• Bring a large pot of water to a boil on top of the stove and cook the fettuccine al dente. Drain and add the pasta back to the pot.
• Grill the steak until desired doneness. Remove from heat and set aside.
• Add the prepared alfredo sauce to the cooked pasta; then add the spinach. Stir until the spinach wilts and place the pasta in a large serving bowl.
• Top the pasta with the sun dried tomatoes, Gorgonzola cheese and cooked steak; then drizzle the balsamic glaze on top.

MARINATED STEAK WITH ALFREDO PENNE PASTA

Steps:

• Place soy sauce, olive oil, lime juice, Worcestershire sauce, garlic powder, basil, parsley and roughly chopped garlic cloves in a blender or food processor. Blend on high for 30 seconds or until thoroughly mixed. Pour over steak, cover and marinate for 4 to 6 hours. Grill steak or pan sear it, whichever you prefer. It is delicious both ways.
• Cook penne according to package directions, salting the water liberally before boiling. Drain but do not rinse.
• In a large skillet melt butter over medium heat. Add minced garlic and saute for a few minutes, careful not to burn it. Add cream and milk, turn heat to medium high and simmer for 5 to 10 minutes. Lower heat and whisk in parmesan cheese and black pepper. Serve over penne and alongside marinated steak.

CAJUN SHRIMP CHICKEN AND STEAK ALFREDO PASTA

Steps:

• Place the steak pieces inside of a ziploc bag. Set aside.
• Combine 1/2 cup extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun seasoning, hot sauce, brown sugar and ground black pepper in a small bowl.
• Pour the marinade inside of the ziploc bag, covering the meat. Seal tightly and refrigerate for 6-8 hours or preferably overnight.
• Fill a large pot with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.
• Add the pasta to the boiling water and cook according to package directions. Drain the pasta water and set the noodles aside.
• Heat oil in a large skillet or a large pot over medium heat.
• Meanwhile, season the chicken pieces with salt, pepper and Cajun spice.
• Once skillet is hot, add the chicken pieces and cook, stirring constantly until chicken is no longer pink. Scrape into a separate bowl and set aside. Keep the stove on.
• In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.
• Add shrimp to hot skillet and cook, stirring constantly until shrimp is pink. Scrape shrimp into a separate bowl and set aside.
• Heat 1 tablespoon of olive oil in the hot skillet.
• Remove steak marinade from refrigerator. Remove the steak chunks from the marinade and place in the same skillet in a single layer.
• Cook for 2-4 minutes, stirring occasionally until golden brown.
• Add butter, minced garlic and crushed red pepper flakes and continue to cook for 1-2 minutes, stirring and tossing to coat the steak. Scrape into a separate bowl and set aside.
• In the same skillet, melt the butter over medium-low heat. Once the butter is melted, add the cream cheese and heat until softened.
• Pour in heavy cream and season with Cajun spice, salt and pepper. Whisk to combine.
• Bring to a low boil. Once boiling, decrease the heat to low and allow the sauce to simmer for 8-10 minutes, whisking occasionally. The sauce should be thick enough to coat a spoon.
• Once sauce has thickened, turn off the heat and add the parmesan. Stir until cheese is melted and combined. Taste the sauce and adjust the seasonings to your preference.
• Add the pasta and toss around to coat in the Alfredo. Toss in the steak, chicken and shrimp and stir to combine. Serve and enjoy!

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.

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!

STEAK TORTELLINI ALFREDO

Steps:

• Season filet mignon on both sides with garlic salt, granulated onion, and pepper. Set aside.
• 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 the tortellini float to the top and the filling is hot, about 3 minutes.
• Meanwhile, set a grill pan over medium high-heat. Melt butter in the hot pan. Add filet and quartered mushrooms. Cook the filet for 3 minutes per side. Cook mushrooms for 1 to 2 minutes. Remove filet, cover, and allow to rest.
• Meanwhile, for the sauce, melt butter in a saucepan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Push garlic to the side of the pan and stir in flour until smooth. Slowly add half-and-half, stirring until sauce thickens. Stir in Parmesan cheese and nutmeg.
• Cut filet into strips. Distribute tortellini among the plates, drizzle with sauce, and top with steak strips and mushrooms.

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.