Ingredients
For the Steak:
1 lb (450 g) sirloin or ribeye steak
Salt & pepper, to taste
1 tbsp olive oil
For the Alfredo Sauce:
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
3/4 cup grated Parmesan cheese
1/2 cup crumbled Gorgonzola cheese (plus more for garnish)
Salt & pepper, to taste
Extras:
8 oz fettuccine or linguine pasta
1/4 cup sun-dried tomatoes, chopped
Fresh spinach (optional, for color and balance)
Fresh parsley, for garnish
Directions
Cook the Steak:
Season steak generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear steak for 3–4 minutes per side (depending on thickness and preferred doneness).
Remove, let rest for 5 minutes, then slice thinly against the grain.
Cook the Pasta:
Boil pasta in salted water until al dente.
Drain, reserving about 1/2 cup of pasta water.
Make the Alfredo Sauce:
In the same pan, melt butter over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Whisk in Parmesan and Gorgonzola until melted and smooth.
Season with salt and pepper to taste.
Combine Everything:
Add sun-dried tomatoes and spinach (if using) to the sauce.
Toss in cooked pasta, adding a splash of pasta water to loosen if needed.
Top with sliced steak and a sprinkle of extra Gorgonzola.
Serve:
Garnish with chopped parsley and serve immediately.
Would you like me to include a restaurant-style version with a balsamic glaze drizzle like Olive Garden’s Steak Gorgonzola Alfredo?
Steak Gorgonzola Alfredo with Sun-Dried Tomatoes
