Description
A cozy comfort dish featuring creamy fettuccine twirled with tender seared steak strips in a rich Gorgonzola Alfredo sauce.
Ingredients
Scale
- 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
- 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
- Chopped fresh parsley (optional, for garnish)
- Extra crumbled Gorgonzola cheese (optional, for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Once done, drain and set aside.
- Prepare the Steak: While the pasta is cooking, season the steak strips with salt, black pepper, garlic powder, and dried rosemary, allowing the flavors to coat the meat.
- Cook the Steak: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned steak strips and cook, turning occasionally, until browned and cooked to your desired level of doneness, about 3-4 minutes per side. 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. Gradually stir in the grated Parmesan cheese and crumbled Gorgonzola cheese until the cheese melts and the sauce is smooth. Sprinkle in 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, tossing to coat the pasta evenly in the creamy goodness.
- Assemble the Dish: Serve the cheesy pasta topped with the cooked steak strips. Feel free to garnish with fresh parsley and extra crumbled Gorgonzola cheese if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Add a splash of cream when reheating to restore the sauce’s creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg