Steak Gorgonzola Alfredo
Ingredients:
For the Steak:
1 pound sirloin steak, cut into bite-sized pieces
2 tablespoons olive oil
Salt and black pepper to taste
1 teaspoon garlic powder
For the Alfredo Sauce:
4 tablespoons unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 cup crumbled Gorgonzola cheese
Salt and black pepper to taste
For the Pasta:
12 ounces fettuccine or your favorite pasta
1 cup baby spinach (optional)
Balsamic glaze (for drizzling)
Fresh parsley, chopped (for garnish)
Directions:
Step 1: Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
Step 2: Cook the Steak:
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
Season the steak pieces with salt, black pepper, and garlic powder.
Add the steak to the skillet and cook for 3-4 minutes on each side until browned and cooked to your desired level of doneness. Remove from the skillet and set aside.
Step 3: Prepare the Alfredo Sauce:
In the same skillet, melt the butter over medium heat.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Stir in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened.
Stir in the crumbled Gorgonzola cheese until melted and well combined.
Season with salt and black pepper to taste.
Step 4: Combine and Serve:
Add the cooked pasta and baby spinach (if using) to the skillet with the Alfredo sauce. Toss to coat the pasta evenly with the sauce.
Divide the pasta among serving plates and top with the cooked steak pieces.
Drizzle with balsamic glaze and garnish with freshly chopped parsley.
prep time: 15 minutes
cooking time: 20 minutes
total time: 35 minutes
servings: 4
Enjoy this creamy and indulgent Steak Gorgonzola Alfredo inspired by Olive Garden’s famous dish