Description
Recreate the flavors of your favorite restaurant at home with this Creamy Steak Gorgonzola Alfredo! Juicy, seared steak combined with fettuccine pasta and a luxurious Parmesan-Gorgonzola cream sauce makes for a romantic, indulgent dinner that’s ready in just 35 minutes.
Ingredients
Units
Scale
Meat:
- 1 lb ribeye or sirloin steak (thinly sliced)
Produce:
- 2 cloves garlic (minced)
- 1 tsp garlic powder
- 1 tsp dried rosemary
- Fresh parsley (chopped, for garnish)
Pasta & Grains:
- 12 oz fettuccine pasta
Baking & Spices:
- 1/4 tsp ground nutmeg
- Salt and black pepper (to taste)
Oils & Vinegars:
- 1 tbsp olive oil
Dairy:
- 2 tbsp unsalted butter
- 1/2 cup Gorgonzola cheese (crumbled)
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
Instructions
Cook the Pasta:
- Boil the Pasta:
- Cook the fettuccine in a large pot of salted boiling water until al dente (about 10–12 minutes). Reserve 1/2 cup of pasta water before draining.
Prepare the Steak:
- Season and Sear:
- Season the steak slices with salt, black pepper, garlic powder, and dried rosemary. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 2–3 minutes per side until browned and cooked to your desired doneness. Remove from the skillet and set aside.
Make the Alfredo Sauce:
- Sauté Garlic:
- In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
- Create the Cream Sauce:
- Stir in the heavy cream and bring it to a gentle simmer. Add the Parmesan and Gorgonzola cheeses, whisking until melted and smooth. Add the ground nutmeg and adjust seasoning with salt and pepper to taste.
Combine and Serve:
- Toss the Pasta:
- Add the cooked fettuccine to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Add the Steak:
- Slice the steak into thin strips (if not already done) and arrange it on top of the pasta.
- Garnish and Serve:
- Garnish with fresh parsley and additional Parmesan cheese if desired. Serve warm.
Notes
- For extra flavor, drizzle a balsamic glaze over the finished dish.
- Substitute ribeye or sirloin with filet mignon for an even more luxurious meal.
- Add sautéed spinach or mushrooms for extra vegetables.
