Recipe: Steak & Mushroom Alfredo
Make a weeknight meal feel extra special with this alfredo pasta topped with Mt. Massive steak and sauteed veggies.
- 1 lb. fettuccine noodles (or favorite regular or gluten-free pasta)
- 1 lb. tri-tip steak
- 1/2 tsp. Salt & Pepper Tableside Seasoning
- 2 Tbsp. Mt. Massive Steak Seasoning, divided
- 2 Tbsp. vegetable oil, divided
- 8 oz. mushrooms, sliced
- 8 Tbsp. (1 stick) unsalted butter
- 1 cup heavy cream
- 1/4 cup sour cream
- 1/4 tsp. Roasted Granulated Garlic
- 1 green bell pepper, sliced
- 1/2 red onion, sliced
- 1 cup shredded Parmesan cheese, plus more for garnish
Bring a large pot of salted water to a boil and cook pasta according to package directions. Season steak all over with Salt & Pepper Tableside and 1 Tbsp. Mt. Massive. Set aside while you prep remaining ingredients. Once pasta is cooked and drained, start cooking steak & veggies. Heat 1 Tbsp. oil in a large skillet over medium high heat (cast iron works great for this). Sear steak 4 min. per side (for medium doneness) then transfer to a plate to rest. Add remaining 1 Tbsp. oil and mushroom to skillet. Saute mushrooms for 5 to 8 min. until softened and starting to brown. Meanwhile, in a separate saucepan, melt butter over medium heat. Whisk in cream, sour cream, garlic, and remaining 1 Tbsp. Mt. Massive. Bring just barely to a simmer, then reduce heat to low and keep warm while finishing steak & veggies. Once mushrooms are browned, add bell pepper and onion to the skillet and cook for 1 min. Slice rested steak into strips and add to the skillet. Cook for 1 to 3 more min., depending on how done you want the steak, then remove from heat. Pour warm sauce into a large bowl. Add Parmesan cheese and pasta, toss to coat. Serve as a bed of sauced pasta with steak & mushroom medley on top. Garnish with more Parmesan cheese to taste.