Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce
Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce is a rich and comforting dish that combines tender steak with a creamy Alfredo sauce, bold Gorgonzola cheese, and perfectly cooked fettuccini for a delightful meal.
Ingredients
- 8 ounces fettuccini pasta
- 1 pound steak (such as sirloin or ribeye), sliced thinly
- 1 cup Gorgonzola cheese, crumbled
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- Fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Cook the fettuccini pasta according to package instructions in salted water. Drain and set aside.
- In a large skillet over medium heat, add olive oil and heat until shimmering. Season the sliced steak with salt and pepper. Cook the steak for about 4-5 minutes until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
- In the same skillet, lower the heat and add butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant.
- Slowly pour in the heavy cream, stirring to combine. Increase the heat slightly and bring the cream to a gentle simmer.
- Add the crumbled Gorgonzola cheese to the cream sauce and stir until melted and smooth. Then incorporate the grated Parmesan cheese. Mix well to create a rich, creamy sauce.
- Combine the cooked fettuccini and steak with the sauce, tossing everything gently to coat. Adjust seasoning with more salt and pepper if needed.
- Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.
Notes
Ensure steak is at room temperature before cooking. For ultra-creamy sauce, avoid boiling the heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.