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Steak Alfredo pasta with creamy white sauce in a bowl
Sherryl Jenkins's avatarSherryl Jenkins

AIP Steak Alfredo Pasta

Creamy Alfredo meets juicy steak in this indulgent pasta dish. It is hearty, satisfying, and surprisingly simple to make for a restaurant-worthy Italian dinner at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

Steak

1 lb steak such as sirloin or ribeye, cut into strips

1 tbsp coconut oil (or avocado oil — olive oil is AIP reintroduction)

Sea salt, to taste

1–2 tsp garlic-infused olive oil (instead of garlic powder — FODMAP friendly)

1 tsp dried rosemary (AIP Stage 1 reintro — optional)

Pasta

12 oz cassava pasta (AIP elimination)

OR hearts of palm pasta (AIP elimination)

OR zucchini noodles (AIP elimination)

Dairy-Free Alfredo-Style Sauce2 tbsp coconut oil

1–2 tsp garlic-infused olive oil

1 cup coconut cream

2 tbsp- 4 tbsp nutritional yeast

1/2 tsp sea salt

Pinch turmeric (optional)

Pinch nutmeg (AIP reintroduction — optional)

Equipment

  • 1 Large skillet
  • Large pot for pasta
  • Tongs
  • Chef’s knife
  • Cutting board

Method
 

  1. Cook chosen pasta according to package instructions and drain. (For zoodles: lightly sauté 1–2 minutes or serve raw.)
  2. Season steak strips with rosemary and sea salt.
  3. Heat coconut oil + garlic-infused olive oil in a large skillet over medium-high heat. Sear steak 3–4 minutes per side. Remove and set aside.
  4. In the same skillet, melt coconut oil over medium heat. Add coconut cream and simmer 3–4 minutes.
  5. Whisk in 2 tbsp nutritional yeast until creamy. Season to taste. You can add up to 4 tbsp, is needed. Whisking after each additional tbsp.
  6. Add pasta into the sauce, tossing to coat evenly.
  7. Serve topped with steak strips and garnish with fresh herbs (optional).

Notes

Recipe Notes
• Steak options: Ribeye, sirloin, or New York strip work great. Slice against the grain for maximum tenderness.
• Pasta swaps: Fettuccine is traditional, but penne or linguine hold the sauce well too.
• Sauce thickness: If the Alfredo feels too thick, add a splash of pasta water to loosen it up.
• Make ahead tip: Cook the pasta and steak separately, then toss everything with warmed sauce right before serving.
• Flavor boost: Add garlic, red pepper flakes, or a squeeze of lemon juice to brighten the richness.
 
Protein: ~30g | Fat: ~42g | Carbs: ~45g | Fiber: ~3g
Nutrition values are estimates and may vary based on ingredient brands and portion sizes.