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Mushroom Balsamic Beef Fettuccine Alfredo

Creamy mushroom balsamic alfredo sauce and juicy beef transform this fettuccine alfredo into a massively flavorful dinner that will quickly become a regular on your dinner rotation!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8 servings


  • 1 tablespoon olive oil
  • 2 cups fresh sliced mushrooms
  • 1 medium onion thinly sliced
  • 2 cloves garlic minced
  • 1 lb thinly sliced top round beef
  • Salt and pepper to taste
  • 1/4 cup balsamic vinegar
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3/4 cup half-and-half cream
  • 3/4 cup milk
  • 1/2 cup grated Parmesan cheese
  • 12 oz hot cooked fettuccine pasta
  • 2 tablespoons minced fresh parsley


  • In a large skillet over medium-high heat, heat olive oil until shimmery. Add mushrooms, onion, garlic, beef, and salt and pepper to taste. Stir occasionally over medium-high heat until beef is no longer pink and veggies are cooked. Reduce heat to medium and add balsamic to pan. Let beef cook an additional 5 minutes then remove from pan and keep warm. Wipe skillet clean.
  • In cleaned skillet over medium-high heat, melt butter. Whisk flour into butter then slowly add half-and-half, and milk. Bring sauce to a simmer over medium-high heat, stirring occasionally until sauce is thickened.
  • Remove sauce from heat and stir in Parmesan cheese until melted. Add cooked beef mixture, fettuccine, and salt and pepper to taste. Toss fettuccine until coated and garnish with minced parsley and additional grated Parmesan. Serve hot and enjoy!