Copycat Steak Gorgonzola Alfredo
A rich and creamy dish featuring fettuccine, succulent steak, and tangy Gorgonzola cheese, perfect for any occasion.
Ingredients
For the Steak
- 1 pound steak medallions (eye of round recommended)
- 1 tablespoon balsamic vinegar
- to taste salt and pepper
For the Pasta
- 1 pound fettuccine
For the Sauce
- 1/4 pound unsalted butter
- 2 cups heavy cream
- 2 cups spinach
- 1/4 teaspoon nutmeg
- 1 cup Parmesan cheese, grated
- 4 ounces Gorgonzola crumbles
- 4 tablespoons balsamic glaze
- 1/4 cup sun-dried tomatoes, chopped
- 2 ounces Gorgonzola crumbles (for topping)
Instructions
Preparation
- Season the steak medallions with salt and pepper, then marinate them in a ziplock bag with balsamic vinegar for at least 30 minutes or up to 4 hours.
- Boil water for fettuccine and cook according to package directions until just shy of al dente, reserving 1 cup of pasta water.
Cooking
- Heat a large nonstick skillet over medium heat and cook the marinated steak to your preferred doneness. Transfer to a plate and cover with foil.
- In a large saucepan, melt butter with heavy cream over medium heat. Stir in nutmeg and spinach, cooking until wilted (about 5 minutes).
- Slowly add grated Parmesan cheese and adjust seasoning with salt and pepper. Add cooked fettuccine and toss well.
- Stir in Gorgonzola crumbles gently, allowing some pieces to remain chunky.
Serving
- Divide the creamy pasta among plates, top with steak medallions, drizzle with balsamic glaze, scatter sun-dried tomatoes, and add additional Gorgonzola crumbles.
Notes
Use high-quality ingredients for the best flavor. For a spicier kick, consider adding crushed red pepper flakes.