Description
Succulent steak gorgonzola alfredo elevates Italian-American comfort cuisine with rich, tangy flavors dancing across premium beef and silky pasta. Creamy parmesan sauce and bold blue cheese create a luxurious culinary experience that satisfies deep cravings for indulgent dining.
Ingredients
Scale
Protein:
- 1 pound (454 grams) sirloin or filet mignon, sliced
Pasta and Cheese:
- 12 ounces (340 grams) fettuccine pasta
- 1 cup (100 grams) grated Parmesan cheese
- 1/2 cup (60 grams) crumbled Gorgonzola cheese
Sauce and Seasonings:
- 1 cup (240 milliliters) heavy cream
- 1 cup (240 milliliters) whole milk
- 1/4 cup (60 milliliters) beef broth
- 1/4 cup (60 milliliters) white wine (optional)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped parsley
Instructions
- Bring a large pot of salted water to a rolling boil and cook fettuccine until tender yet firm, approximately 8-10 minutes. Drain pasta and reserve.
- Season steak slices with salt and pepper. Heat olive oil in a cast-iron skillet over high heat until smoking.
- Quickly sear steak pieces for 2-3 minutes on each side, creating a golden-brown exterior. Transfer meat to a plate and let rest.
- Reduce skillet heat to medium-low. Melt butter and sauté minced garlic until fragrant, about 30 seconds.
- Pour heavy cream and milk into the skillet. Gradually whisk in Parmesan and Gorgonzola cheeses until the sauce transforms into a silky, smooth consistency.
- Introduce red pepper flakes, additional seasoning, beef broth, and white wine. Simmer the sauce for 3-4 minutes, allowing flavors to meld and slightly reduce.
- Gently fold cooked fettuccine into the creamy sauce, ensuring each strand is evenly coated.
- Return seared steak to the skillet, delicately mixing to warm the meat without overcooking.
- Plate the pasta and steak, garnishing with fresh chopped parsley and a sprinkle of extra Parmesan cheese. Serve immediately while hot.
Notes
- Choose a high-quality cut of steak like ribeye or sirloin for maximum tenderness and flavor.
- Ensure the steak is at room temperature before searing to promote even cooking and beautiful caramelization.
- Pat the steak dry with paper towels to remove excess moisture, which helps achieve a perfect golden-brown crust.
- Use freshly grated Parmesan cheese for a more robust and authentic taste compared to pre-packaged options.
- Control the heat when making the sauce to prevent curdling and maintain a smooth, creamy consistency.
- For a lighter version, substitute heavy cream with half-and-half or whole milk and reduce the amount of cheese.
- Add red pepper flakes gradually to adjust the spice level according to personal preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 700 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg