Ingredients
Scale
- 1 pound steak (such as sirloin or ribeye, cut into strips)
- 12 oz fettuccine or your favorite pasta
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- Salt and black pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1/4 teaspoon ground nutmeg
- Fresh parsley (chopped, optional)
- Extra crumbled Gorgonzola cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- While the pasta is cooking, season the steak strips with salt, black pepper, garlic powder, and dried rosemary.
- In a large skillet, heat the olive oil over medium-high heat. Add the seasoned steak strips and cook until browned for about 3-4 minutes per side. Remove the steak from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese and crumbled Gorgonzola cheese until melted and smooth. Add ground nutmeg; season with salt and black pepper to taste.
- Add cooked pasta to the skillet with Alfredo sauce and toss to coat evenly.
- Serve topped with cooked steak strips, and garnish with fresh parsley and additional crumbled Gorgonzola cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 730
- Sugar: 3g
- Sodium: 820mg
- Fat: 45g
- Saturated Fat: 23g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg