Beef Broccoli Fettuccine Alfredo Pasta Recipe video

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in fat and adds a cheesy flavor.

Chop half of a yellow onion.

Cut three cloves of garlic in half and press them using a garlic press.

Rinse fresh parsley and chop it until minced.

Rinse broccoli with cold water and cut off the stems to separate the florets.

Place top sirloin steak in a mesh strainer and rinse with cold water to remove blood or particles; pat dry with napkins.

Tenderize the steak using a meat mallet on both sides, then sprinkle salt on both sides.

Cut the steak into strips, trimming any long pieces in half.

In a medium-sized pot, bring 2.5 to 3 quarts of water to a simmer and add 1.5 teaspoons of salt; stir.

Add fettuccine pasta to the pot and stir; let simmer for 12 to 14 minutes, stirring occasionally.

Taste a piece of pasta to check for desired texture, then drain in a mesh strainer and let cool.

In another medium-sized pot, bring 1.5 to 2 quarts of water to a simmer and add 1 teaspoon of salt; stir.

Add broccoli to the pot and let simmer for 2 minutes, then drain in a mesh strainer and let cool.

In a large saucepan (not preheated), add 1 teaspoon of olive oil and preheat to medium heat for 1 minute.

Add steak strips to the hot saucepan and stir; let simmer for 2 to 3 minutes until juices are released.

Strain the steak juices into a bowl and add 1/2 teaspoon of Better Than Bouillon beef base; stir until dissolved.

In the same saucepan used for the steak, add 5 tablespoons of cubed salted butter and let melt.

Add 1/2 cup of chopped yellow onion and sauté for 3 to 4 minutes, stirring occasionally.

Add 3 cloves of pressed garlic and stir.

Pour in 2.5 cups of heavy whipping cream, 1/4 cup of white wine, and the reserved steak pan juices; stir to combine.

Season with 1/8 to 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, 1/4 teaspoon of Tony Chachere's seasoning, 1/4 teaspoon of Chef Paul Prudhomme's seasoning, 1/2 teaspoon of granulated onion, and 1/2 teaspoon of granulated garlic; stir well.

Let the sauce simmer for 3 minutes, stirring occasionally.

Add 1/3 to 1/2 cup of shredded parmesan cheese and stir until melted; let simmer for another 3 minutes, stirring occasionally.

Add the cooked steak strips and broccoli to the sauce; stir to combine and let simmer for 1 to 2 minutes.

Turn off the heat and add the cooked fettuccine pasta; stir to combine all ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens