Description

Elevate your dinner game with Steak Gorgonzola Alfredo! Tender, seared ribeye or sirloin steak served over fettuccine pasta and coated in a creamy, cheesy Parmesan and Gorgonzola Alfredo sauce. Perfect for date night, special occasions, or whenever you’re craving indulgent comfort food.

Ingredients

Units Scale

Meat:

1 lb ribeye or sirloin steak, sliced thin

Produce:

2 cloves garlic, minced
1 tsp garlic powder
1 tsp dried rosemary
Fresh parsley (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 cup heavy cream
1 cup Parmesan cheese, grated
1/2 cup Gorgonzola cheese, crumbled

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Instructions

Step 1: Cook the Pasta

Cook the fettuccine according to package instructions in salted water until al dente. Reserve 1 cup of pasta water, drain, and set aside.

Step 2: Prepare the Steak

Season the steak slices with salt, pepper, garlic powder, and rosemary.
Heat olive oil in a large skillet over medium-high heat. Sear the steak slices for 2-3 minutes per side until browned. Remove from the skillet and set aside.

Step 3: Make the Alfredo Sauce

In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese, Gorgonzola cheese, and nutmeg. Stir until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.

Step 4: Combine Pasta and Sauce

Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat, adding reserved pasta water as needed to reach your desired consistency.

Step 5: Assemble the Dish

Top the pasta with the seared steak slices. Garnish with fresh parsley and additional Parmesan cheese.

Step 6: Serve

Serve immediately with a side of crusty bread or a fresh salad. Enjoy your restaurant-quality meal at home!

Notes

Substitutions: Use blue cheese if Gorgonzola isn’t available.
Vegetarian Option: Replace steak with sautéed mushrooms or roasted vegetables.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid curdling the sauce.