Tender seared steak meets creamy Alfredo tossed with fettuccine and crumbled gorgonzola — it’s a luxurious dish that tastes like it came straight from your favorite Italian bistro!
Ingredients:
For the Steak:
- 1 lb sirloin steak (or ribeye), trimmed
- 1 tbsp olive oil
- Salt & black pepper, to taste
- 1 tsp garlic powder (optional)
For the Alfredo Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup grated Parmesan cheese
- Salt & pepper, to taste
- 1/2 tsp Italian seasoning (optional)
- 1/4 cup crumbled Gorgonzola cheese (plus more for garnish)
For Serving:
- 12 oz fettuccine or pasta of choice
- Fresh parsley, chopped
- Balsamic glaze (optional for drizzle)
Instructions:
1️⃣ Cook the Steak:
Pat steak dry and season with salt, pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat. Sear steak 3–4 minutes per side or until desired doneness (medium rare = 130°F).
Let rest for 5 minutes, then slice thinly against the grain.
2️⃣ Make the Pasta:
Cook fettuccine according to package instructions. Drain and set aside.
3️⃣ Make the Alfredo Sauce:
In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
Pour in heavy cream and milk. Simmer for 2–3 minutes, then stir in Parmesan, salt, pepper, and Italian seasoning.
Once smooth and thickened, stir in the gorgonzola until melted.
4️⃣ Combine:
Add cooked pasta to the sauce and toss to coat. Add steak slices on top.
Garnish with extra gorgonzola, parsley, and a drizzle of balsamic glaze if desired.
Quick Info:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2–4
- Calories: ~650 per serving
Tips & Variations:
- For extra richness, add a splash of white wine before the cream.
- Substitute Gorgonzola with blue cheese for a bolder kick.
- Add sautéed spinach or mushrooms to the sauce for depth.
- Use filet mignon or NY strip for an even more luxurious twist.
