Description
A rich and indulgent dish featuring tender steak slices served over fettuccine pasta tossed in creamy Gorgonzola Alfredo sauce.
Ingredients
Scale
- 12 oz fettuccine pasta
- 1 lb steak (sirloin or ribeye), thinly sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup crumbled Gorgonzola cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
- 1 tbsp butter
Instructions
- Cook fettuccine according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Season steak slices with salt and pepper, then sear in the skillet for 2-3 minutes per side until desired doneness. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
- Reduce heat to medium-low, add heavy cream and bring to a simmer.
- Stir in Gorgonzola and Parmesan cheeses until melted and smooth.
- Season the sauce with salt and pepper to taste.
- Add cooked pasta and steak slices to the sauce; toss gently to combine and heat through.
- Garnish with fresh parsley and serve immediately.
Notes
- Use a good-quality Gorgonzola for best flavor.
- Adjust steak cooking time based on thickness and preferred doneness.
- For a lighter sauce, substitute half the heavy cream with milk or half-and-half.
- Add sautéed mushrooms or spinach for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 3g
- Sodium: 630mg
- Fat: 48g
- Saturated Fat: 28g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 160mg