Creamy Steak Fettuccine for #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

Today I am hosting our #SundayFunday group and in honor of National Milk Day on January 11th I asked everyone to join me in celebrating dairy however they wanted to! Milk, butter, sour cream, cheese, yogurt, etc. Or if they had dairy allergies in their household, I suggested any favorite non-dairy substitutes as well. Dairy is such a huge and all encompassing food category - and a very essential one in my household. My daughter would probably loose about 50% of what she consumes if butter, milk, and cheese were removed from her diet! Heck... I probably would too for that matter! Where would my mornings be without my beloved creamer?

Like most pasta dishes, this one comes together pretty much in the amount of time it takes you to bring the pot of water to boil, and cook the noodles. Creamy, garlicky, saucy, and comforting - which I don't know about you but especially this time of year those things all sound extra good to me! 

Tender bites of steak surrounded by a creamy sauce infused with softened tomatoes and hearty bites of spinach. It all works together for a wonderful all-in-one meal that we really enjoyed recently! 

See all of our delicious dairy recipes that we're sharing with you today!

Creamy Steak Fettuccine

8 oz fettuccine
1 lb skirt steak
1 TBS extra virgin olive oil 
2 TBS butter
1 TBS minced garlic (jarred)
2 TBS all-purpose flour
2 cup milk
2-3 TBS freshly chopped parsley
1/2 cup grated Parmesan
2 medium tomatoes, diced
1/2 tsp salt (more to taste)
1/2 tsp black pepper
4 cups baby spinach

  1. Bring a large pot of salted water to a boil and cook the noodles according to package directions until al dente (about 12 minutes). Drain and set aside.
  2. Meanwhile, generously season both sides of the steak with salt and pepper. Heat oil in a large nonstick skillet and sear and cook the steak - about 3-4 minutes per side (depending on thickness) to medium-rare or medium (as preferred). Set aside on a cutting board to rest at least 10 minutes.
  3. Melt the butter in the same skillet, and when melted whisk in the flour. Whisk in the minced garlic and allow to cook for about 1 minute. Whisk in the milk until smooth and creamy, bring to a low simmer and allow mixture to thicken. 
  4. Stir in the parsley, grated parmesan, and tomatoes. Simmer on low for about 2 minutes. Stir in salt and pepper. Taste, and adjust seasonings if desired.
  5. Stir in the cooked noodles and the spinach, and stir gently until spinach has wilted and noodles are coated.
  6. Slice steak. You can add the steak to the pasta dish and toss to evenly coat in the sauce / combine, or serve arranged over the top of the noodles as desired.
  7. Sprinkle with additional parsley and / or Parmesan if desired.

Recipe adapted from Delish


  1. YUM! I never think to do steak with fettuccine, but this looks beyond delicious. I am definitely putting this on our menu asap.

  2. I love skirt steak and never thought about pairing it with pasta. This looks so GOOD!

  3. My daughter would love this. Seriously.

  4. What a great recipe to adapt to using up leftover steak. Thanks for sharing and for hosting Rebekah.

  5. Now I 'm going to be craving this all week! Perfect winter recipe!

  6. What a comforting meal this is, yum!

  7. Who can refuse a nice creamy plate of pasta. A wholesome and filling meal. I'd skip the steak though.


Post a Comment

Thanks for stopping by Making Miracles - I love to hear from my visitors, so please take a moment to say hello! :)

Popular Posts