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
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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.
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Prepare the Steak: While the pasta is cooking, season the steak strips with salt, black pepper, garlic powder, and dried rosemary.
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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.
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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.
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Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat evenly with sauce.
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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