Description
The Steak Gorgonzola Alfredo is a rich and hearty dish that combines tender steak, creamy Alfredo sauce, and the bold flavor of Gorgonzola cheese. This recipe is perfect for a special occasion or when you want to indulge in a comforting, satisfying meal.
Ingredients
Scale
- 1 lb steak (sirloin, ribeye, or your favorite cut)
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup crumbled Gorgonzola cheese
- 4 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: red pepper flakes for a kick of heat
Instructions
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Prepare the Steak:
- Season the steak with salt, pepper, and a drizzle of olive oil.
- Heat a grill or grill pan over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Remove from the grill and let it rest for a few minutes before slicing.
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Cook the Pasta:
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
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Make the Alfredo Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Add the crumbled Gorgonzola cheese and stir until it’s well incorporated into the sauce. Season with salt and pepper to taste.
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Assemble the Dish:
- Add the cooked fettuccine to the Alfredo sauce and toss to coat evenly.
- Slice the steak against the grain into thin strips and add it to the pasta mixture. Stir to combine.
- Transfer the steak and pasta mixture to a serving dish. Garnish with fresh parsley and a sprinkle of red pepper flakes if desired.
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Serve:
- Serve the Steak Gorgonzola Alfredo hot and fresh. Enjoy with a side of garlic bread or a crisp salad.
Notes
- Make Ahead: You can prepare the Alfredo sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the cooked steak and pasta mixture in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 dish
- Calories: 750
- Sodium: 1200mg
- Fat: 45g
- Carbohydrates: 50g
- Protein: 40g
- Cholesterol: 150mg
Keywords: Steak Gorgonzola Alfredo