Description
Succulent steak gorgonzola alfredo delivers Italian-inspired comfort on a plate, blending robust beef with creamy parmesan sauce. Pasta enthusiasts and meat lovers will relish this indulgent dish that promises rich flavors and satisfying textures.
Ingredients
Scale
Protein:
- 12 ounces (340 grams) steak (sirloin or ribeye), thinly sliced
Pasta:
- 1 pound (454 grams) fettuccine pasta
Sauce and Cheese:
- 1 cup (240 milliliters) heavy cream
- 1/2 cup (50 grams) grated parmesan cheese
- 1/2 cup (60 grams) crumbled gorgonzola cheese
- 2 tablespoons (30 grams) unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon (15 milliliters) olive oil
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the steak by generously coating with salt, black pepper, and Italian herbs, ensuring even seasoning across all surfaces.
- Preheat a skillet with olive oil over medium-high heat until shimmering, then sear steak slices for 2-3 minutes per side until achieving desired internal temperature.
- Remove steak from skillet and let rest on a cutting board while preparing remaining components.
- Bring a large pot of salted water to rolling boil and cook fettuccine until al dente, approximately 8-9 minutes.
- Before draining pasta, carefully extract and reserve one cup of starchy cooking liquid for potential sauce adjustment.
- Using the same skillet from searing steak, reduce heat and melt butter, allowing it to become fragrant with minced garlic for 30-45 seconds.
- Pour heavy cream into skillet, allowing mixture to simmer gently for 2 minutes, creating a rich base for the sauce.
- Gradually incorporate parmesan and gorgonzola cheeses, whisking consistently until sauce transforms into a smooth, creamy consistency.
- Adjust sauce thickness by introducing reserved pasta water, stirring until desired texture is achieved.
- Fold cooked fettuccine into cheese sauce, ensuring each strand is evenly coated.
- Gently layer seared steak slices over pasta, creating an elegant presentation.
- Finish by sprinkling fresh chopped parsley across the dish and serve immediately while hot.
Notes
- Choose high-quality steak cuts like ribeye or sirloin for maximum tenderness and flavor.
- Use freshly grated parmesan cheese instead of pre-packaged for a more authentic, rich taste.
- Pat steak dry before seasoning to ensure a perfect golden-brown sear and develop a delicious crust.
- Balance gorgonzola’s strong flavor by using a moderate amount, allowing it to complement without overpowering the dish.
- Substitute regular fettuccine with zucchini noodles or gluten-free pasta for dietary needs.
- Replace heavy cream with half-and-half or Greek yogurt to reduce calories and fat content.
- Swap steak with grilled portobello mushrooms or roasted cauliflower for a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 747 kcal
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 46 g
- Saturated Fat: 22 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 140 mg