Creamy Steak and Baby Broccoli Alfredo Spaghetti

Introduction

This Creamy Steak and Baby Broccoli Alfredo Spaghetti is a rich and comforting pasta dish that brings steakhouse flavors straight to your kitchen. Tender seared steak, fresh baby broccoli, and perfectly cooked spaghetti come together in a velvety garlic-Parmesan Alfredo sauce. It’s an indulgent yet approachable weeknight dinner that feels truly special.

Why You’ll Love This Recipe

  • Combines juicy steak with a rich, creamy Alfredo sauce
  • Fresh baby broccoli adds color, texture, and balance
  • Restaurant-quality flavors with simple, everyday ingredients
  • Ready in about 40 minutes from start to finish
  • Kid-friendly and crowd-pleasing
  • Easily customizable with spices, herbs, and toppings
  • One-skillet sauce for minimal cleanup
  • Comfort-food pasta that still feels elegant and elevated

Ingredients

Pasta and Veggies

  • 12 oz spaghetti
  • 2 cups baby broccoli (broccolini), trimmed

Steak

  • 1 lb steak (sirloin or ribeye), cut into bite-sized cubes
  • Salt, to taste
  • Black pepper, to taste
  • Garlic powder, to taste
  • Smoked paprika, to taste
  • 2 tablespoons olive oil

Alfredo Sauce

  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup whole milk
  • 1¼ cups freshly grated Parmesan cheese
  • Salt and black pepper, to taste

Optional Garnishes

  • Red pepper flakes
  • Fresh parsley, chopped
  • Cracked black pepper

Directions

Step 1: Cook the Pasta and Broccoli

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. During the last 2–3 minutes of cooking, add the baby broccoli to the pot. Drain well and reserve ½ cup of pasta water for later.

Step 2: Sear the Steak

Season the steak cubes generously with salt, black pepper, garlic powder, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat. Sear the steak for 3–5 minutes until browned and cooked to your preferred doneness. Transfer the steak to a plate and set aside.

Step 3: Make the Alfredo Sauce

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and whole milk, stirring well. Let the mixture simmer for 3–4 minutes until slightly thickened. Add the Parmesan cheese and stir until the sauce becomes smooth and creamy. Season with salt and black pepper to taste.

Step 4: Combine Everything

Add the cooked spaghetti, baby broccoli, and seared steak back into the skillet. Toss gently to coat everything evenly with the Alfredo sauce. Add some reserved pasta water as needed to loosen the sauce to your desired consistency.

Step 5: Garnish and Serve

Top with chopped parsley, cracked black pepper, and red pepper flakes if you like a hint of heat. Serve immediately while everything is hot and creamy.

Tips for Best Results

  • Use freshly grated Parmesan for a smooth, silky sauce that melts properly.
  • Cut the steak into evenly sized cubes for consistent cooking.
  • Avoid overcooking the baby broccoli to maintain its bright color and crisp-tender texture.
  • Simmer the sauce gently to prevent the dairy from separating.
  • Add pasta water gradually—just enough to loosen the sauce without thinning it too much.
  • Pat the steak dry before seasoning to help it sear properly.

Variations & Substitutions

  • Chicken version: Substitute steak with chicken breast or thigh pieces.
  • Shrimp Alfredo: Sear shrimp instead of steak for a lighter seafood option.
  • Low-carb: Replace spaghetti with zucchini noodles or low-carb pasta.
  • Extra veggies: Add mushrooms, spinach, or roasted bell peppers.
  • Spicy Alfredo: Add red pepper flakes or a pinch of cayenne to the sauce.
  • Lighter version: Use half-and-half instead of heavy cream.

Serving Suggestions

  • Serve with garlic bread, toasted baguette, or a simple green salad.
  • Pair with sparkling water, iced tea, or a crisp white wine.
  • Garnish with extra Parmesan for a restaurant-style touch.
  • Add a squeeze of lemon over the finished dish to brighten the flavors.

Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Not ideal due to dairy separation, but can freeze up to 1 month if needed.
  • Reheating: Warm in a skillet over low heat with a splash of milk or water to rehydrate the sauce. Microwave in 30-second intervals, stirring between each.

Nutrition Information

Per Serving (approximate):

  • Calories: 720 kcal
  • Carbohydrates: 60g
  • Protein: 40g
  • Total Fat: 36g
    • Saturated Fat: 18g
    • Polyunsaturated Fat: 3g
    • Monounsaturated Fat: 12g
    • Trans Fat: 0g
  • Cholesterol: 165mg
  • Sodium: 540mg
  • Potassium: 650mg
  • Fiber: 4g
  • Sugar: 5g
  • Vitamin A: 1000 IU
  • Vitamin C: 30mg
  • Calcium: 350mg
  • Iron: 4mg

Nutritional values are approximate and based on typical ingredients.

FAQ

Can I use a different type of pasta?
Yes. Fettuccine, linguine, penne, or rigatoni all work well with Alfredo sauce.

What cut of steak is best for this recipe?
Sirloin and ribeye give the best tenderness and flavor, but flank steak or strip steak also work.

Can I make the sauce ahead of time?
It’s best made fresh, but you can prepare it a few hours ahead and reheat gently before serving.

How can I make the sauce extra creamy?
Add an extra tablespoon of butter or a splash of pasta water to help the sauce emulsify.

Can I add cheese besides Parmesan?
A mix of Parmesan and Pecorino Romano adds extra depth and saltiness.

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