This creamy, indulgent meal captures the essence of Italian-American cuisine while being easy enough for a quick weeknight dinner. The combination of tender steak, rich gorgonzola cheese, and a velvety homemade alfredo sauce creates a comforting experience.
Ingredients
Scale:
12 ounces Fettuccine pasta
1 pound Steak (sirloin or ribeye)
1 cup Gorgonzola cheese, crumbled
1 cup Heavy cream
4 tablespoons Butter
3 cloves Garlic, minced
½ cup Parmesan cheese, grated
Salt to taste
Pepper to taste
Instructions
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
Season the steak with salt and pepper. In a large skillet, heat 2 tablespoons of butter over medium-high heat.
Add the steak to the skillet and cook for 4-5 minutes on each side, or until it reaches your desired doneness. Remove from the pan and let it rest.
In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute, or until fragrant.
Pour in the heavy cream and bring to a simmer, stirring constantly. Cook for 3-4 minutes until the cream thickens slightly.
Add the gorgonzola cheese and grated Parmesan to the sauce, stirring until melted and smooth.
Toss the cooked fettuccine in the sauce until well coated. Slice the steak and add it on top of the pasta.
Serve immediately, garnished with extra gorgonzola and freshly cracked black pepper if desired.
