Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce

INGREDIENTS:

For the Steak:

1 pound steak (such as sirloin, ribeye, or filet mignon), cut into bite-sized pieces

1 tablespoon olive oil

1 tablespoon unsalted butter

3 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon smoked paprika

1/2 teaspoon dried rosemary or thyme

1/4 cup balsamic vinegar (optional, for deglazing)

1 tablespoon fresh parsley, chopped (for garnish)

For the Creamy Parmesan Alfredo Sauce:

2 tablespoons unsalted butter

2 cloves garlic, minced

1 1/2 cups heavy cream

1 cup grated Parmesan cheese

1/2 cup crumbled Gorgonzola cheese (plus extra for garnish)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg (optional, for added depth)

For the Pasta:

12 oz fettuccine, pappardelle, or your preferred pasta

Salt (for boiling pasta)

Freshly ground black pepper (for serving)

DIRECTIONS:

Step 1: Prepare the Steak

Season the Steak: In a bowl, season the steak pieces with salt, black pepper, smoked paprika, and dried rosemary or thyme. Mix well to coat evenly.

Heat the Skillet: In a large skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Allow the butter to melt and become slightly bubbly.

Cook the Steak: Add the seasoned steak pieces to the skillet in a single layer, being careful not to overcrowd the pan. Sear the steak for about 2-3 minutes per side, or until nicely browned and cooked to your desired level of doneness.

Deglaze (Optional): For added flavor, deglaze the skillet with balsamic vinegar, scraping up any browned bits from the bottom of the pan. Let it simmer for about 1 minute to reduce slightly.

Remove and Rest: Transfer the steak pieces to a plate and set aside to rest while you prepare the sauce.

Step 2: Make the Creamy Parmesan Alfredo Sauce

Melt the Butter: In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Allow it to melt completely.

Add the Garlic: Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn.

Pour in the Cream: Add the heavy cream to the skillet, stirring to combine. Bring the cream to a gentle simmer, allowing it to thicken slightly for about 3-4 minutes.

Add the Cheeses: Stir in the grated Parmesan cheese and crumbled Gorgonzola cheese, whisking until both cheeses are melted and the sauce is smooth. Add salt, black pepper, and nutmeg (if using). Taste and adjust seasoning as needed.

Simmer: Continue to simmer the sauce for another 2-3 minutes, until it reaches your desired thickness. If the sauce is too thick, you can thin it with a bit of pasta water or additional cream.

Step 3: Prepare the Pasta

Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

Combine Pasta and Sauce: Add the cooked pasta to the skillet with the Alfredo sauce, tossing to coat the pasta evenly in the creamy sauce. If needed, use a bit of the reserved pasta water to loosen the sauce to your desired consistency.

Step 4: Finish the Dish

Add the Steak: Return the seared steak pieces to the skillet, tossing gently to combine them with the pasta and sauce.

Garnish and Serve: Transfer the pasta to serving plates. Top with additional crumbled Gorgonzola cheese, fresh chopped parsley, and freshly ground black pepper. Serve immediately.