Description
This Steak Alfredo with Gorgonzola and Creamy Parmesan Sauce is the ultimate indulgence! Juicy, perfectly cooked steak is served over tender fettuccine tossed in a rich, velvety sauce made with Gorgonzola and Parmesan. Ready in just 30 minutes, it’s a luxurious yet easy dinner that’s sure to impress!
Ingredients
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2 ribeye steaks (or preferred cut), about 1 inch thick
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2 tablespoons olive oil
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Salt and pepper, to taste
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1 tablespoon garlic, minced
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1/2 cup Gorgonzola cheese, crumbled
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1 cup heavy cream
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1/2 cup Parmesan cheese, grated
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1 tablespoon unsalted butter
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12 oz fettuccine pasta (or pasta of choice)
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1/4 teaspoon garlic powder
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Fresh parsley, chopped (for garnish)
Instructions
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Preheat grill or skillet over medium-high heat. Brush steaks with olive oil and season with salt and pepper. Cook for 4–5 minutes per side, or until desired doneness. Let rest 5 minutes, then slice thinly.
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While steaks cook, prepare pasta according to package directions. Drain and set aside.
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In a large skillet, melt butter over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant.
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Stir in heavy cream, Parmesan, and Gorgonzola. Cook, stirring, until the sauce thickens and becomes smooth, about 4–5 minutes.
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Toss cooked pasta in the sauce until evenly coated.
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Top with sliced steak. Sprinkle with garlic powder, parsley, and extra Gorgonzola if desired. Serve immediately.
Notes
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For extra flavor, add a splash of white wine to the sauce before adding the cream.
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Ribeye can be swapped for sirloin, New York strip, or filet.
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Great with a side of roasted vegetables or a crisp green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American