Description
Succulent steak gorgonzola alfredo delivers Italian-inspired comfort on a plate, blending rich flavors with creamy elegance. Parmesan sauce and tender beef create a luxurious dining experience you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound steak (sirloin or tenderloin), sliced
Cheese:
- 1 cup gorgonzola cheese, crumbled
- 1 cup grated parmesan cheese
Other Ingredients:
- 2 cups heavy cream
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 pound fettuccine pasta
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare fettuccine according to package directions, ensuring al dente texture. Drain and reserve.
- Generously season steak slices with salt and freshly ground black pepper.
- Heat olive oil in a skillet over medium-high heat (approximately 400°F). Sear steak slices until golden brown and reached desired doneness, about 2-3 minutes per side.
- Remove steak and let rest. In the same skillet, reduce heat to medium and melt butter.
- Add minced garlic to melted butter, sautéing until aromatic and slightly golden, approximately 30-45 seconds.
- Pour heavy cream into skillet, bringing to a gentle simmer. Whisk continuously to prevent scorching.
- Gradually incorporate parmesan cheese, stirring until completely melted and sauce becomes smooth and velvety.
- Crumble gorgonzola cheese into the cream sauce, stirring until fully integrated and sauce develops a rich, tangy flavor.
- Gently fold cooked fettuccine into the creamy sauce, ensuring each pasta strand is evenly coated.
- Arrange seared steak slices atop the pasta, creating an elegant presentation.
- Sprinkle freshly chopped parsley for a vibrant garnish and added flavor dimension.
- Serve immediately while sauce remains warm and steak retains its juicy texture.
Notes
- Use high-quality steak cuts like ribeye or sirloin for maximum flavor and tenderness.
- Let the steak rest at room temperature for 15-20 minutes before cooking to ensure even searing.
- Pat the steak dry with paper towels to achieve a perfect golden-brown crust and prevent steaming.
- Choose aged gorgonzola for a more intense and complex cheese flavor in the sauce.
- For a lighter version, swap heavy cream with half-and-half or whole milk to reduce calories.
- Replace regular fettuccine with gluten-free pasta made from rice or chickpea flour.
- Substitute steak with grilled portobello mushrooms or roasted eggplant slices.
- Add red pepper flakes for a subtle kick of heat in the creamy alfredo sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 1025 kcal
- Sugar: 2 g
- Sodium: 630 mg
- Fat: 81 g
- Saturated Fat: 44 g
- Unsaturated Fat: 32 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 48 g
- Cholesterol: 230 mg