Creamy Parmesan Steak and Gorgonzola Alfredo Delight
Succulent Steak in a Rich Creamy Parmesan and Gorgonzola Alfredo Sauce
Ingredients:
2 ribeye steaks
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup crumbled Gorgonzola cheese
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Cooked fettuccine pasta (optional)
Directions:
Heat olive oil in a large skillet over medium-high heat. Season both sides of the steaks with garlic powder, salt, and pepper.
Cook the steaks for 4-5 minutes per side (or to your desired doneness). Remove the steaks from the skillet and let them rest.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream, stirring constantly. Bring to a simmer, then add the Parmesan and Gorgonzola cheeses, stirring until the sauce thickens and the cheese melts completely.
Add the red pepper flakes if using, and continue to simmer for 2-3 more minutes.
Return the steaks to the skillet and spoon the sauce over them. Allow the flavors to combine for 2 minutes.
Serve the steaks topped with more sauce, garnished with fresh parsley, and optionally alongside cooked fettuccine.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 680 kcal | Servings: 2 servings