Creamy Garlic Steak & Broccoli Alfredo Spaghetti
Serves: 4
🧾 Ingredients
12 oz (340 g) spaghetti
1 lb (450 g) sirloin or ribeye steak, cut into bite-sized pieces
2 tbsp olive oil
3 tbsp butter
4 cloves garlic, minced
2 cups fresh broccoli florets
1 cup (240 ml) heavy cream
3/4 cup (180 ml) whole milk
1 cup (100 g) grated Parmesan cheese
1 tsp Italian seasoning
Salt & black pepper, to taste
Optional: red pepper flakes (for heat)
Fresh parsley, chopped (for garnish)
👩🍳 Instructions
- Cook the pasta & broccoli
Bring a large pot of salted water to a boil.
Add spaghetti and cook according to package instructions.
In the last 2–3 minutes, add broccoli to the same pot.
Drain and set aside. - Cook the steak
Season steak pieces with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear steak for 2–3 minutes per side until browned and cooked to your liking.
Remove from skillet and set aside. - Make the Alfredo sauce
In the same skillet, reduce heat to medium.
Add butter and let it melt.
Stir in garlic and cook for about 1 minute until fragrant.
Pour in heavy cream and milk, stirring well.
Add Italian seasoning, salt, and pepper.
Let simmer for 3–5 minutes until slightly thickened. - Add cheese
Stir in Parmesan cheese gradually until melted and smooth.
If sauce is too thick, add a splash of milk. - Combine everything
Add cooked spaghetti and broccoli to the skillet.
Toss well to coat in sauce.
Add steak back in and mix gently. - Serve
Garnish with fresh parsley and extra Parmesan.
Add red pepper flakes if you like a little heat.
✨ Tips
Don’t overcook the steak—keep it juicy and tender
Use freshly grated Parmesan for the smoothest sauce
For extra flavor, deglaze the pan with a splash of broth before adding cream