Description
A rich and savory pasta dish featuring tender steak, creamy Gorgonzola Alfredo sauce, and Parmesan for a luxurious and indulgent meal.
Ingredients
- 1 lb sirloin steak or ribeye, sliced into thin strips
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Gorgonzola cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook fettuccine pasta according to package instructions. Drain and set aside, reserving some pasta water.
- Season steak slices with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Add steak to the skillet and cook for 3–4 minutes until browned and cooked through. Remove steak from the skillet and set aside.
- In the same skillet, melt butter over medium heat and sauté garlic for 1–2 minutes until fragrant.
- Lower the heat to medium-low. Add heavy cream to the skillet, stirring to combine. Bring to a simmer and cook for 3–4 minutes until the sauce thickens slightly.
- Stir in the Gorgonzola and Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth.
- Add cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a bit of reserved pasta water to reach the desired consistency.
- Return steak to the skillet, tossing it with the pasta and sauce until well combined and heated through.
- Serve immediately, garnished with fresh thyme and parsley if desired.
Notes
- For a richer flavor, add a splash of white wine or balsamic vinegar to the sauce as it simmers.
- For a gluten-free version, use gluten-free pasta.
- For an extra creamy texture, add a little extra heavy cream or a spoonful of mascarpone cheese to the sauce.
- If you prefer a milder sauce, reduce the amount of Gorgonzola cheese or substitute with blue cheese.
- Pair with a crisp salad and crusty bread for a complete meal.