Creamy Parmesan Gorgonzola Steak Pasta Delight
Ingredients:
12 oz fettuccine pasta
2 tbsp olive oil
1 lb sirloin steak, thinly sliced
Salt and pepper, to taste
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
½ cup crumbled Gorgonzola cheese
½ tsp red pepper flakes (optional)
1 tbsp butter
½ cup beef broth
¼ cup chopped fresh parsley
¼ cup sundried tomatoes, chopped
½ tsp Italian seasoning
Directions:
Cook the fettuccine pasta according to package instructions. Drain and set aside.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the sliced steak with salt and pepper, then sear for 2-3 minutes per side until browned. Remove from the skillet and set aside.
In the same skillet, add 1 tbsp olive oil and minced garlic. Sauté for 1 minute until fragrant.
Pour in the beef broth and deglaze the pan, scraping up any browned bits. Add the butter and stir until melted.
Lower the heat and add the heavy cream, Parmesan cheese, Gorgonzola cheese, red pepper flakes, and Italian seasoning. Stir continuously until the sauce is smooth and creamy.
Return the cooked steak to the skillet and toss to coat with the sauce.
Add the drained pasta and mix well until evenly coated.
Stir in sundried tomatoes and fresh parsley.
Serve hot, garnished with extra Parmesan and a sprinkle of parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 600 kcal | Servings: 4 servings