Decadent Pasta: Steak in Gorgonzola Alfredo Sauce
Creamy, juicy, and indulgent, this pasta dish features tender steak and a rich Gorgonzola Alfredo sauce.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Cutting Board
- Whisk
- Tongs
Ingredients
Ingredients
- 1 lb Sirloin steak Cooked and sliced, seasoned with salt and pepper before searing.
- 2 tbsp Olive oil For searing steak and sautéing garlic.
- 1 clove Garlic Minced (about 1 tsp).
- 1 cup Heavy cream Room temperature.
- 1/2 cup Gorgonzola cheese Crumble, soft and room temperature for easier melting.
- 1/2 cup Parmesan cheese Freshly grated preferred.
- 2 tbsp Butter Unsalted, room temperature.
- 12 oz Fettuccine pasta Dry.
- Salt & pepper To taste.
- 2 tbsp Fresh parsley Chopped for garnish.
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the sirloin steak with salt and pepper and sear for 3–4 minutes per side for medium-rare, or longer to your preference. Remove steak to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
- In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant — do not let it brown.
- Pour in the heavy cream and bring to a gentle simmer, stirring frequently to prevent scorching. Simmer for 2–3 minutes until it starts to thicken slightly.
- Stir in the crumbled Gorgonzola a little at a time, whisking until fully melted and integrated into the cream. Add the grated Parmesan and continue stirring until the sauce is smooth and coats the back of a spoon.
- Add the butter and season the sauce with salt and pepper to taste. If the sauce seems too thick, stir in a splash of reserved pasta water until you reach the desired consistency.
- Toss the drained fettuccine in the sauce until evenly coated, using tongs to mix thoroughly and heat through, about 1 minute.
- Plate the sauced pasta and top with sliced steak. Garnish with chopped fresh parsley and a sprinkle of extra Parmesan if desired. Serve immediately and enjoy!
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream.