Description

Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce is a rich, indulgent dish combining steak, Gorgonzola, and a velvety cream sauce over fettuccine pasta. Perfect for a special dinner or a weekend treat.

Ingredients

1 lb steak (sirloin or ribeye, cut into strips)
12 oz fettuccine pasta
2 tbsp olive oil
3 cloves garlic (minced)
1 cup heavy cream
½ cup Gorgonzola cheese (crumbled)
½ cup grated Parmesan cheese
1 tbsp butter
Salt and pepper to taste
Fresh parsley (chopped, for garnish)

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Instructions

Cook the fettuccine according to package instructions. Drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat.
Season the steak strips with salt and pepper, then sear them in the skillet for about 3-4 minutes per side until browned and cooked to your desired doneness. Remove from the skillet and set aside.
In the same skillet, melt the butter and add the minced garlic. Sauté for 1-2 minutes, or until fragrant.
Pour in the heavy cream, stirring to combine with the garlic. Bring the mixture to a simmer.
Add the Gorgonzola and Parmesan cheeses, stirring until the cheeses melt into the sauce and it becomes creamy. Season with salt and pepper to taste.
Add the cooked pasta and steak back into the skillet, tossing to coat in the creamy sauce.
Garnish with fresh parsley and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stove over low heat, adding a splash of milk or cream to restore the sauce’s creaminess.
Use chicken or shrimp for a lighter version of the dish.
Swap Gorgonzola for blue cheese if preferred.
Add sautéed mushrooms for extra flavor.
Use gluten-free pasta for a gluten-free version.