Steak Gorgonzola Alfredo Pasta (Print Version)
Sirloin and fettuccine tossed in creamy Gorgonzola-Parmesan sauce, topped with parsley.
# Ingredients:
→ Beef and Dairy
01 -
2 sirloin steaks
02 -
1 tablespoon olive oil
03 -
1 tablespoon unsalted butter
04 -
2 cloves garlic, minced
05 -
1 cup heavy cream
06 -
1/2 cup Gorgonzola cheese, crumbled
07 -
1/4 cup Parmesan cheese, grated
→ Pasta and Seasonings
08 -
1 pound fettuccine pasta
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Cook fettuccine in a large pot of salted boiling water according to package directions. Drain and set aside.
02 -
Season both sides of the sirloin steaks evenly with salt and black pepper. Heat olive oil in a heavy skillet over medium-high heat. Sear steaks for 4 to 5 minutes per side, or until desired doneness is reached. Transfer to a plate, cover loosely, and let rest for several minutes before slicing.
03 -
In the same skillet used for steaks, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and stir in Gorgonzola and Parmesan cheeses. Cook, stirring frequently, for 3 to 4 minutes until the sauce thickens and cheese is fully melted.
04 -
Add cooked fettuccine to the skillet with the Gorgonzola cream sauce. Toss well to coat the pasta evenly.
05 -
Arrange sliced steak atop the pasta. Garnish with chopped fresh parsley before serving.
# Notes:
01 -
For optimal tenderness, let the steaks rest after searing to retain juices before slicing.