Ingredients (Serves 4)
For the Steak:
1 lb (450g) steak (sirloin, ribeye, or filet mignon), cut into bite-sized pieces
2 tbsp olive oil
1 tsp Italian seasoning
Salt and black pepper, to taste
For the Pasta:
12 oz (340g) fettuccine or penne pasta
2 tbsp butter
For the Creamy Parmesan Sauce:
2 tbsp unsalted butter
2 cloves garlic, minced
1 1/2 cups (360ml) heavy cream
1 cup (100g) freshly grated Parmesan cheese
1/4 tsp ground nutmeg (optional)
Salt and black pepper, to taste
For the Gorgonzola Topping:
1/2 cup (75g) crumbled gorgonzola cheese
1/4 cup (60ml) heavy cream (to help melt the cheese)
1 tbsp fresh parsley, chopped (for garnish)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, toss with 2 tablespoons of butter, and set aside.
Cook the Steak:
Season the steak pieces with Italian seasoning, salt, and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the steak pieces and sear for 2–3 minutes per side, or until browned and cooked to your desired doneness. Remove from the skillet and set aside.
Make the Creamy Parmesan Sauce:
In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg (if using). Cook, stirring frequently, until the sauce thickens slightly. Season with salt and black pepper to taste.
Prepare the Gorgonzola Topping:
In a small saucepan, heat 1/4 cup of heavy cream over low heat. Add the crumbled gorgonzola cheese and stir until melted and creamy. Remove from heat.
Assemble the Dish:
Add the cooked pasta to the Parmesan sauce, tossing to coat evenly.
Divide the pasta among serving plates or a large serving platter. Top with the seared steak pieces.
Drizzle the melted gorgonzola mixture over the steak and pasta.
Garnish and Serve:
Sprinkle with fre
