Steak Gorgonzola Alfredo with Fettuccine: A Creamy Delight!
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Tender seared steak over creamy gorgonzola Alfredo and glossy pasta ribbons.
Ingredients
Scale
- 400 g fettuccine
- 300–400 g steak (sirloin or ribeye)
- 1 cup heavy cream
- ½ cup gorgonzola cheese, crumbled
- 2 tbsp butter
- 2 tbsp grated parmesan
- 1–2 cloves garlic, minced
- 1 cup sliced mushrooms (optional)
- Salt & black pepper
- Fresh parsley for garnish
Instructions
- Cook fettuccine until al dente; reserve ½ cup pasta water.
- Season steak with salt and pepper; sear in a hot pan 2–3 min per side. Rest, then slice.
- In the same pan, sauté mushrooms and garlic in butter for 2 minutes.
- Pour in heavy cream; simmer gently, then add parmesan and gorgonzola until melted and creamy.
- Toss cooked pasta into the sauce; add pasta water as needed for silkiness.
- Plate pasta, top with sliced steak, spoon extra gorgonzola sauce over the meat.
- Finish with chopped parsley and cracked black pepper.
Notes
- For a richer flavor, use ribeye steak.
- Adjust the amount of gorgonzola cheese to taste.
- Adding mushrooms is optional but enhances the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
