Description
A rich and indulgent dish featuring tender steak and sharp Gorgonzola cheese served over fettuccine pasta with a creamy Parmesan Alfredo sauce.
Ingredients
- 2 ribeye or sirloin steaks (about 8 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 12 oz fettuccine pasta
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ cup crumbled Gorgonzola cheese
- Fresh parsley, chopped (optional for garnish)
Instructions
- Season the steaks generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the steaks for 4-5 minutes per side for medium-rare or longer for preferred doneness. Remove steaks and let rest.
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In the same skillet, reduce heat to medium and sauté minced garlic until fragrant (about 1 minute).
- Pour in heavy cream and bring to a gentle simmer. Whisk in grated Parmesan cheese until sauce thickens and is smooth.
- Stir in crumbled Gorgonzola cheese until melted. Adjust seasoning with salt and pepper if needed.
- Toss the cooked fettuccine into the skillet with the sauce, coating the pasta evenly.
- Slice the rested steak thinly against the grain and arrange on top of the creamy pasta. Garnish with additional Gorgonzola, black pepper, and chopped parsley if desired.
Notes
- Use a meat thermometer to check steak doneness: 130°F (54°C) for medium-rare.
- For a lighter sauce, substitute half-and-half for heavy cream (sauce will be less rich).
- Leftovers keep up to 3 days refrigerated; reheat gently adding cream or milk if sauce thickens.
- Steak can be frozen with pasta and sauce for up to one month, but fresh is best.
- Optional variations: swap filet mignon for leaner steak, add sautéed mushrooms, or omit Gorgonzola for milder flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 2g
- Sodium: 650mg
- Fat: 50g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg
