Description
This indulgent dish features tender steak paired with a rich Gorgonzola Alfredo sauce, accented with creamy Parmesan, creating the perfect combination of savory and creamy flavors. The steak adds a bold touch to the classic Alfredo, making it an unforgettable meal!
Ingredients
Scale
- For the Steak
- 2 boneless ribeye or sirloin steaks (about 8 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or rosemary
- For the Alfredo Sauce
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup Gorgonzola cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- For the Pasta
- 8 oz fettuccine or your favorite pasta
- Salt for the pasta water
Instructions
- Cook the Steak:
- Heat a large skillet over medium-high heat. Rub both sides of the steaks with olive oil, then season generously with salt, pepper, garlic powder, and dried thyme or rosemary.
- Once the skillet is hot, add the steaks and cook for 4-5 minutes per side for medium-rare (adjust time for desired doneness).
- Remove the steaks from the pan and let them rest for 5 minutes before slicing thinly against the grain.
- Cook the Pasta:
- While the steak rests, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
- Make the Alfredo Sauce:
- In the same skillet you used for the steak, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring it to a simmer, stirring occasionally.
- Add the Gorgonzola and Parmesan cheese, continuing to stir until both cheeses melt and the sauce becomes creamy.
- Season with salt, pepper, and a pinch of red pepper flakes for a slight kick.
- If the sauce is too thick, add some reserved pasta water until the desired consistency is reached.
- Combine Steak, Pasta, and Sauce:
- Add the cooked pasta to the sauce, tossing to coat the noodles evenly.
- Gently fold in the sliced steak, making sure it’s evenly distributed throughout the pasta.
- Serve:
- Divide the creamy steak Gorgonzola Alfredo into serving bowls. Garnish with fresh parsley and extra grated Parmesan if desired. Serve immediately.
Notes
- If you prefer a milder cheese flavor, you can reduce the amount of Gorgonzola and increase the Parmesan cheese.
- This dish pairs wonderfully with a side of garlic bread or a fresh green salad.
- For a lighter version, you can substitute the heavy cream with half-and-half, though the sauce may be less rich and creamy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared, Stove-top
- Cuisine: Italian, American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 750
- Sugar: 3g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 105mg