Creamy Parmesan Gorgonzola Steak Pasta Delight 🍝🧀
Ingredients:
- 2 tbsp olive oil
- 1 lb sirloin steak, thinly sliced
- Salt and pepper, to taste
- ½ cup crumbled Gorgonzola cheese
- 3 cloves garlic, minced
- 12 oz fettuccine pasta
- 1 cup heavy cream
- ¼ cup chopped fresh parsley
- ½ cup beef broth
- 1 tbsp butter
- ½ tsp red pepper flakes (optional)
- ¼ cup sundried tomatoes, chopped
- 1 cup grated Parmesan cheese
- ½ tsp Italian seasoning
Instructions:
1. Start by cooking the fettuccine pasta according to the package directions. Once done, drain and set aside.
2. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Once hot, season the sliced steak with salt and pepper, then sear for 2-3 minutes on each side until beautifully browned. Remove the steak from the skillet and set it aside to rest.
3. In the same skillet, add another tablespoon of olive oil along with the minced garlic. Sauté for about 1 minute or until the garlic becomes fragrant, stirring to prevent burning.
4. Deglaze the pan by pouring in the beef broth and scraping up any fond (browned bits stuck to the bottom). This step adds loads of flavor to your sauce!
5. Add the butter to the skillet, stirring until melted. Reduce the heat, then slowly pour in the heavy cream. Gradually whisk in the grated Parmesan and crumbled Gorgonzola cheese, ensuring the mixture becomes smooth and creamy.
6. If you're using red pepper flakes, sprinkle them in along with the Italian seasoning for some extra warmth. Mix well to combine.
7. Return the cooked steak to the creamy sauce and toss gently to coat each piece thoroughly.
8. Add the drained fettuccine to the skillet, mixing well to ensure every strand is covered in the heavenly sauce. Fold in the sundried tomatoes and chopped fresh parsley for a burst of flavor and color.
9. Serve your creamy Parmesan Gorgonzola steak pasta hot, garnished with additional Parmesan and parsley if desired.