Grilled Sirloin Alfredo Elegant and Easy Recipe

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Lodge Cast Iron Nation Great American Cooking from Coast to Coast

  • Yield: 4 Servings


  • 1 tablespoon extra virgin olive oil
  • ½ pound baby bella mushrooms, thickly sliced
  • 2 cups sliced (¼-inch-thick) green onions
  • 1 cup sun-dried tomatoes, cut into strips
  • 2 pounds leftover grilled sirloin, thinly sliced
  • ¼ cup dried garlic
  • 2 tablespoons seasoning sauce or steak sauce
  • 1 (16-ounce) jar alfredo sauce, heated
  • 1 pound fettuccine, cooked al dente according to package directions
  • 1 cup grated Parmesan cheese
How to Make It
  1. Heat the oil in a Lodge 12-inch cast iron skillet over medium-high heat. Add the mushrooms, green onions, and tomatoes, and cook, stirring, until the onions soften, about 5 minutes. Add the steak, garlic, and seasoning sauce, reduce the heat to medium, and cook just until heated through.
  2. Add the alfredo sauce to the hot drained fettuccine, and toss until coated. Arrange the noodles on a warm serving platter, and top with the steak mixture. Sprinkle with the Parmesan, and serve.

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