Tuscan Steak Gorgonzola with Alfredo Fusion
Creamy Tuscan Steak with Gorgonzola and Alfredo Sauce
Ingredients:
4 ribeye steaks
2 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup Gorgonzola cheese, crumbled
1/4 cup Parmesan cheese, grated
1 cup baby spinach
1/2 cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
Salt and pepper to taste
1/4 tsp red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Directions:
Season the ribeye steaks with salt, pepper, and Italian seasoning. Set aside.
In a large skillet, heat olive oil over medium-high heat. Sear the steaks for 4-5 minutes on each side, or until they reach your desired level of doneness. Remove the steaks from the skillet and set aside to rest.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
Pour in the heavy cream, stirring to combine with the garlic. Add the Gorgonzola cheese and Parmesan cheese, stirring until melted and smooth.
Stir in the baby spinach and sun-dried tomatoes, cooking for 2-3 minutes until the spinach is wilted.
Return the steaks to the skillet, spooning the Alfredo sauce over them. Let the steaks warm through in the sauce for about 2 minutes.
Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 600 kcal | Servings: 4 servings