Description
Tender strips of steak served over fettuccine coated in a rich and creamy Parmesan-Gorgonzola Alfredo sauce. This savory and indulgent pasta dish is perfect for a cozy dinner or special occasion meal.
Ingredients
Steak
- 1 pound steak such as sirloin or ribeye, cut into strips
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
Pasta
- 12 oz fettuccine or your 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 and black pepper, to taste
Garnish
- Fresh parsley, chopped (optional)
- Extra crumbled Gorgonzola cheese (optional)
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Prepare the Steak: While the pasta is cooking, season the steak strips with salt, black pepper, garlic powder, and dried rosemary.
Cook the Steak: In a large skillet, heat olive oil over medium-high heat. Add the seasoned steak strips and cook for 3–4 minutes per side until browned and done to your liking. Remove from skillet and set aside.
Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute. Pour in heavy cream and bring to a simmer. Stir in Parmesan and Gorgonzola cheeses until melted and smooth. Add ground nutmeg and season with salt and pepper to taste.
Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat evenly with sauce.
Assemble the Dish: Serve pasta topped with the cooked steak strips. Garnish with parsley and extra Gorgonzola, if desired.
Notes
For extra flavor, sear the steak in a hot cast-iron pan. You can also substitute blue cheese for Gorgonzola if preferred. This dish is best served immediately for the creamiest texture.
Nutrition
- Serving Size: 1 plate
- Calories: 720 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 160 mg