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Roasted Red Pepper Beef Alfredo

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Roasted Red Pepper Beef Alfredo is a rich and comforting pasta dish featuring tender strips of seasoned beef tossed in a creamy roasted red pepper Alfredo sauce. The smoky sweetness of red peppers blends with garlic, Parmesan, and cream for a velvety, flavor-packed meal perfect for weeknights or special occasions.

Ingredients

  • 12 oz fettuccine or penne pasta
  • 1 lb beef sirloin or flank steak, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup roasted red peppers (jarred or freshly roasted)
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
  2. Season the sliced beef with 1/2 teaspoon salt, black pepper, garlic powder, and onion powder.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the beef strips for 2–3 minutes per side until browned and cooked to preferred doneness. Remove and set aside.
  4. Reduce heat to medium. Add butter to the same skillet and sauté minced garlic for about 30 seconds until fragrant.
  5. Blend the roasted red peppers until smooth, then pour the puree into the skillet and stir.
  6. Add heavy cream and cream cheese, stirring until smooth and creamy.
  7. Mix in grated Parmesan cheese, Italian seasoning, and remaining salt. Simmer gently for 3–5 minutes until slightly thickened.
  8. Return the cooked beef to the skillet and stir to coat in the sauce.
  9. Add the drained pasta and toss until fully combined. Add reserved pasta water as needed to loosen the sauce.
  10. Garnish with fresh parsley and red pepper flakes if desired. Serve warm.

Notes

  • Use jarred roasted red peppers for convenience and consistent flavor.
  • Do not overcook the beef to keep it tender.
  • Add sautéed mushrooms or spinach for extra vegetables.
  • Thin the sauce with pasta water or milk if it becomes too thick.
  • Store leftovers in the refrigerator for up to 3 days; freezing is not recommended.

Nutrition

Find it online: https://thefamilycooking.com/roasted-red-pepper-beef-alfredo/