Description
Succulent Steak Gorgonzola Alfredo delivers Italian-inspired comfort with perfectly grilled beef and creamy blue cheese sauce. Rich flavors blend seamlessly, promising a restaurant-quality meal you’ll savor from first bite to last.
Ingredients
Scale
Main Protein:
- 1 pound sirloin steak, cut into strips
Pasta:
- 8 ounces (226 grams) fettuccine pasta
Dairy and Cheese:
- 1 cup heavy cream
- 1 cup Gorgonzola cheese, crumbled
- 1/2 cup grated Parmesan cheese
Seasonings and Herbs:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Optional:
- Red pepper flakes for added spice
Instructions
- Prepare the fettuccine in a generously salted water bath, cooking until perfectly tender yet firm. Carefully drain and reserve the pasta, allowing it to rest momentarily.
- Transform the steak strips with a robust seasoning of salt and cracked black pepper. Ignite a skillet with olive oil over robust heat, searing the meat until a golden-brown crust develops, roughly 3-4 minutes. Achieve desired doneness, then transfer the meat to a waiting plate.
- Reduce the skillet’s temperature and introduce minced garlic, allowing its aromatic essence to bloom for half a minute. Pour in rich heavy cream, coaxing it to a gentle simmer. Incorporate Gorgonzola and Parmesan cheeses, whisking methodically until the mixture transforms into a luxurious, velvety sauce.
- Seamlessly fold the reserved fettuccine into the creamy mixture, ensuring each strand becomes lavishly coated. Gently reintroduce the seared steak strips, integrating them throughout the sauce.
- Artfully plate the dish, creating an inviting presentation. Sprinkle freshly chopped parsley across the surface and optionally dust with red pepper flakes for a subtle heat accent. Serve immediately to preserve the sauce’s perfect consistency and temperature.
Notes
- Use high-quality steak cuts like ribeye or sirloin for maximum tenderness and flavor.
- Pat the steak dry before seasoning to ensure a perfect golden-brown sear and prevent steaming.
- Allow the steak to rest for 5 minutes after cooking to retain juicy internal moisture.
- For a lighter version, substitute heavy cream with half-and-half or whole milk to reduce calories.
- Replace regular fettuccine with zucchini noodles or gluten-free pasta.
- Swap steak with grilled portobello mushrooms or roasted cauliflower for protein.
- Control the Gorgonzola’s intensity by adjusting the quantity based on personal cheese preference.
- Keep the sauce smooth by adding cheese gradually and stirring constantly to prevent clumping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 760
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 48 g
- Saturated Fat: 24 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 150 mg