Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce
– Ingredients:
– For the Steak:
– 2 ribeye steaks (about 8 ounces each)
– Salt and pepper to taste
– 2 tablespoons olive oil
– For the Alfredo Sauce:
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– 1/2 cup crumbled Gorgonzola cheese
– Salt and pepper to taste
– For the Pasta:
– 12 ounces fettuccine pasta
– 2 tablespoons chopped fresh parsley
– Additional Gorgonzola crumbles for garnish
–
Directions:
1. Season the steaks with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the steaks to the skillet and cook for 4-5 minutes on each side for medium-rare, or until desired doneness.
4. Remove the steaks from the skillet and let them rest for a few minutes before slicing into thin strips.
5. In the same skillet, melt the butter over medium heat and add the minced garlic. Sauté for 1 minute until fragrant.
6. Pour in the heavy cream, stirring occasionally, until it begins to simmer.
7. Reduce the heat to low and gradually stir in the Parmesan cheese and Gorgonzola cheese until the sauce is smooth and creamy.
8. Season the sauce with salt and pepper to taste.
9. Cook the fettuccine pasta according to the package instructions. Drain and add to the Alfredo sauce, tossing to coat the pasta evenly.
10. Serve the pasta topped with sliced steak, fresh parsley, and additional Gorgonzola crumbles.
– Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
– Kcal: 700 kcal per serving | Servings: 4 servings
