Description
A hearty pasta dish featuring tender steak strips in a rich and creamy Alfredo sauce, enhanced with Gorgonzola cheese.
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
- Fresh parsley (chopped, optional)
- Extra crumbled Gorgonzola cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Season the steak strips with salt, black pepper, garlic powder, and dried rosemary.
- In a large skillet, heat the olive oil over medium-high heat. Add the seasoned steak strips and cook until browned, about 3-4 minutes per side. Remove from the skillet and set aside.
- 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. Stir in the grated Parmesan cheese and crumbled Gorgonzola cheese until melted and smooth. Season with ground nutmeg, salt, and black pepper to taste.
- Add the cooked pasta to the Alfredo sauce, tossing to coat evenly.
- Serve topped with cooked steak strips and garnish with fresh parsley and extra crumbled Gorgonzola, if desired.
Notes
You can prepare the sauce and steak in advance to save time during dinner. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup pasta with steak
- Calories: 620
- Sugar: 1g
- Sodium: 920mg
- Fat: 41g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 100mg