Go Back
Gourmet Steak Alfredo breakfast on a rustic table.

Steak Alfredo

A rich and creamy dish combining tender steak with Alfredo sauce, reimagined as a delightful breakfast option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Breakfast, Main Course
Cuisine: American, Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 lb Premium steak cuts (ribeye, sirloin, or flank) Choose well-marbled cuts for the best flavor.
  • 1 tbsp Olive oil For searing the steak.
  • 1 tsp Salt To season the steak.
  • 1 tsp Black pepper To season the steak.
For the Alfredo Sauce
  • 1 cup Heavy cream For a rich and creamy sauce.
  • 1/2 cup Grated Parmesan cheese Add for flavor and creaminess.
  • 3 cloves Garlic, minced For flavor enhancement.
  • 2 tbsp Unsalted butter To start the sauce preparation.
  • 1/4 tsp Nutmeg Enhances the flavor of the sauce.
  • 1 pinch Fresh parsley, chopped For garnish.
Optional Add-Ins
  • 1 cup Mushrooms, sliced Sautéed for added flavor.
  • 2 cups Fresh spinach Toss into the sauce for nutrition.
  • 1 cup Asparagus, cut into pieces Lightly steamed for texture.

Method
 

Cooking the Steak
  1. Rub the steak generously with salt, pepper, and olive oil.
  2. Heat a cast-iron skillet over high heat and sear the steak until a caramelized crust forms.
  3. Finish cooking to the desired doneness, using an oven or stovetop, and let it rest for 5 minutes before slicing.
Crafting the Alfredo Sauce
  1. Melt butter over low heat in a saucepan.
  2. Add minced garlic and heavy cream, stirring until slightly thickened.
  3. Whisk in grated Parmesan cheese until fully melted and creamy.
  4. Add nutmeg and stir to combine.
Combining Steak and Sauce
  1. Toss your cooked fettuccine or preferred pasta in the Alfredo sauce.
  2. Arrange sliced steak on top of the pasta and garnish with fresh parsley.

Notes

Serve with a side of eggs or fresh fruit for a balanced breakfast. Use a meat thermometer for precise doneness.