Description
Rich, creamy Steak Gorgonzola Alfredo blends Italian luxury with hearty American steakhouse flavors. Succulent grilled beef nestles in velvety sauce, promising a luxurious dining experience that satisfies deep comfort food cravings.
Ingredients
Scale
Protein:
- 1 pound steak (such as sirloin or ribeye, cut into strips)
Seasoning for Steak:
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- Salt (to taste)
- Black pepper (to taste)
Pasta and Sauce Ingredients:
- 12 ounces (340 grams) fettuccine or favorite pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 teaspoon ground nutmeg
- Salt (to taste)
- Black pepper (to taste)
Garnish:
- Fresh parsley (chopped, optional)
- Extra crumbled Gorgonzola cheese (optional)
Instructions
- Prepare a large pot with salted water, bringing it to a rolling boil. Add fettuccine and cook until al dente, approximately 8-10 minutes. Drain pasta, reserving a small amount of pasta water for potential sauce adjustment.
- Season steak strips with salt, pepper, garlic powder, and dried rosemary. Heat olive oil in a skillet over medium-high heat. Cook steak strips 3-4 minutes per side, achieving desired doneness. Remove steak and set aside.
- In the same skillet, melt butter over medium heat. Sauté minced garlic until aromatic, approximately 1 minute. Pour in heavy cream and simmer gently. Incorporate Parmesan and Gorgonzola cheeses, stirring until completely melted and smooth. Season with salt, pepper, and a hint of nutmeg.
- Transfer cooked pasta directly into the sauce, thoroughly coating each strand. If sauce appears too dense, incorporate reserved pasta water to achieve desired consistency.
- Plate the creamy Alfredo pasta, arranging seared steak strips on top. Finish with fresh parsley and additional Gorgonzola crumbles for enhanced flavor and visual appeal.
Notes
- Keep a small cup of starchy pasta water to help create a silky, smooth sauce that clings perfectly to the fettuccine.
- Let steak rest for 5 minutes after cooking to redistribute juices, ensuring each bite remains tender and flavorful.
- Grate cheeses at room temperature and add gradually to prevent clumping and create a smoother, more luxurious sauce.
- Swap steak with grilled chicken or plant-based protein for lighter versions; use gluten-free pasta for a celiac-friendly alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 850
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 25 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 150 mg