Description
An indulgent, restaurant-worthy pasta dish featuring tender steak, a silky Parmesan Alfredo sauce, and tangy Gorgonzola, perfect for a cozy yet elegant meal.
Ingredients
- 1 lb steak (sirloin or ribeye), cut into strips
- Salt and black pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary or thyme
- 1 Tbsp olive oil
- 12 oz fettuccine or other wide pasta
- 2 Tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup crumbled Gorgonzola cheese
- ¼ tsp ground nutmeg (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Season steak strips with salt, pepper, garlic powder, and rosemary or thyme.
- Boil a pot of salted water, cook fettuccine until al dente, drain, and set aside.
- Heat olive oil over medium-high heat, sear steak strips 3–4 minutes per side until browned, then transfer to a plate.
- In the same skillet, melt butter, sauté garlic for 1 minute, pour in heavy cream, and bring to a gentle simmer.
- Gradually whisk in Parmesan until smooth and thickened.
- Stir in crumbled Gorgonzola until melted. Add nutmeg, salt, and pepper to taste if desired.
- Toss cooked pasta into the sauce to coat. Add a splash of pasta water if the sauce is too thick.
- Plate the pasta, top with steak, garnish with extra Gorgonzola and parsley, and serve immediately.
Notes
- Swap steak with grilled chicken or shrimp for variation.
- Use sautéed mushrooms or roasted veggies for a vegetarian version.
- Adding fresh herbs like thyme enhances flavor.
- Include a splash of white wine before the cream for added depth.
- Store leftovers in the fridge for up to 3 days, reheat gently with a splash of cream.
- Freeze for up to one month, thaw in the fridge and reheat slowly.
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 3g
- Sodium: 690mg
- Fat: 48g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg
