Description
This recipe combines tender steak with a rich and creamy gorgonzola alfredo sauce, served over pasta.
Ingredients
Scale
- 1 pound fettuccine pasta
- 1 tablespoon olive oil
- 1 pound sirloin steak, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup crumbled gorgonzola cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
Instructions
- Cook fettuccine according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sliced steak, salt, and pepper. Cook until browned and cooked through, about 3-5 minutes. Remove steak from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer.
- Stir in gorgonzola cheese and Parmesan cheese until melted and smooth.
- Return cooked steak to the skillet with the sauce. Toss to coat.
- Add cooked fettuccine to the skillet and toss with the steak and sauce until well combined.
- Serve immediately, garnished with fresh parsley.
Notes
- Adjust the amount of gorgonzola cheese to your preference.
- For a thinner sauce, add a splash of pasta water.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 5g
- Sodium: 950mg
- Fat: 65g
- Saturated Fat: 40g
- Unsaturated Fat: 20g
- Trans Fat: 2g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 200mg
Keywords: steak, gorgonzola, alfredo, pasta, fettuccine, creamy, beef