This Garlic Parmesan Steak Fettuccine is one of those dinners that feels way fancier than the effort required. A juicy ribeye cooked in butter and rosemary, tossed with creamy garlic parmesan fettuccine, and finished with an extra sprinkle of parmesan because there’s no such thing as too much cheese.
It’s rich, comforting, and exactly the kind of meal you make when you want something that feels a little special without spending hours in the kitchen.
If you’re looking for an easy date-night dinner or just want to treat yourself on a random Tuesday, this recipe delivers every single time.
⭐ Why You’ll Love This Recipe
- Rich, creamy garlic parmesan sauce
- Tender, buttery ribeye steak
- Ready in about 30 minutes
- Restaurant-quality dinner at home
- Perfect for date nights or special occasions
🧄 Ingredients (Serves 2)
- 1 ribeye steak (12–14 oz)
- 2 tbsp butter, divided
- 1 sprig fresh rosemary
- Salt and black pepper, to taste
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 8 oz fettuccine noodles
- Extra parmesan, for serving
🍳 How to Make It
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions. Reserve ½ cup of pasta water before draining.
- Season the ribeye generously with salt and pepper.
- Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the steak and rosemary and cook until the steak reaches your desired doneness, basting with the melted butter as it cooks.
- Remove the steak from the pan and let it rest for 5–10 minutes before slicing.
- Reduce the heat to medium and add the remaining butter to the skillet. Add the garlic and cook for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the parmesan cheese until melted and smooth. If the sauce becomes too thick, add a splash of the reserved pasta water.
- Add the cooked fettuccine to the sauce and toss until evenly coated.
- Slice the steak and place it over the pasta.
- Finish with extra parmesan and serve immediately.
Garlic Parmesan Steak Fettuccine (Restaurant-Worthy Pasta at Home)
2
servings10
minutes20
minutes980
kcalIngredients
1 ribeye steak (12–14 oz)
2 tbsp butter, divided
1 sprig fresh rosemary
Salt and black pepper, to taste
3 garlic cloves, minced
1 cup heavy cream
1 cup freshly grated parmesan cheese
8 oz fettuccine noodles
Extra parmesan, for serving
Directions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions. Reserve ½ cup of pasta water before draining.
- Season the ribeye generously with salt and pepper.
- Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the steak and rosemary and cook until the steak reaches your desired doneness, basting with the melted butter as it cooks.
- Remove the steak from the pan and let it rest for 5–10 minutes before slicing.
- Reduce the heat to medium and add the remaining butter to the skillet. Add the garlic and cook for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the parmesan cheese until melted and smooth. If the sauce becomes too thick, add a splash of the reserved pasta water.
- Add the cooked fettuccine to the sauce and toss until evenly coated.
- Slice the steak and place it over the pasta.
- Finish with extra parmesan and serve immediately.
Recipe Notes
- Ribeye gives the best flavour, but striploin works well too.
- Freshly grated parmesan melts much better than pre-shredded cheese.
- Save some pasta water—it helps create a silky sauce.
- Add sautéed mushrooms for an extra steakhouse feel.
- A little cracked black pepper on top goes a long way.
🔢 Recipe Details & Nutrition (Estimated)
- Servings: 2
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories: ~980 kcal
- Protein: ~58 g per serving
❓ FAQs
Can I use a different cut of steak?
Absolutely. Striploin, New York strip, or sirloin are all great options.
Can I make this ahead of time?
The pasta is best served fresh, but leftovers reheat well with a splash of cream.
What should I serve with it?
A simple Caesar salad, roasted asparagus, or garlic bread pair perfectly.
Can I use half-and-half instead of heavy cream?
You can, but the sauce won’t be quite as rich or creamy.
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If you love quick, protein-packed meals, check out my Bang Bang Salmon Bites – another easy recipe with bold flavour.
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