Description
This indulgent dish features tender strips of steak atop a bed of fettuccine Alfredo, enriched with the bold flavors of Gorgonzola and Parmesan cheese.
Ingredients
Scale
For the 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
For the Pasta:
- 12 ounces fettuccine pasta (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
For Garnish (Optional):
- Fresh parsley, chopped
- Extra crumbled Gorgonzola cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and set it aside.
- Prepare the Steak: While the pasta is cooking, season the steak strips generously with salt, black pepper, garlic powder, and dried rosemary.
- Cook the Steak: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned steak strips and cook until browned and cooked to your desired level of doneness, about 3-4 minutes per side for medium-rare. Remove the steak from the skillet and set aside.
- Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and crumbled Gorgonzola cheese until melted and the sauce is smooth. Stir in the ground nutmeg and season with salt and black pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly.
- Assemble and Serve: Serve the pasta immediately, topped with the cooked steak strips. Garnish with fresh chopped parsley and extra crumbled Gorgonzola cheese, if desired.
Notes
- Steak Doneness: Adjust the cooking time for the steak according to your preference.
- Pasta Shape: You can use any type of pasta you like, but fettuccine is a classic choice for Alfredo.
- Gorgonzola: If you’re not a fan of Gorgonzola, you can substitute it with another blue cheese or omit it altogether.
- Serving Suggestions: Serve this dish with a side salad and crusty bread for a complete meal.