Signing you in…

Steak Gorgonzola Alfredo With Reduced Balsamic

Steak Gorgonzola Alfredo With Reduced Balsamic prepared dish

This rich and creamy steak gorgonzola alfredo features tender steak slices served over fettuccine pasta, topped with a decadent gorgonzola cheese sauce and finished with a drizzle of reduced balsamic vinegar. It's a perfect dish for a special dinner or a cozy night in.

This recipe is italian style, dinner, scaled for 4 servings, with 15 min prep and 25 min cook.

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 4

Quick cooking notes

  • Core ingredients include salt, balsamic vinegar, heavy cream, gorgonzola cheese.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 tsp salt
  • 1 cup balsamic vinegar
  • 1 cup heavy cream
  • 4 oz gorgonzola cheese (crumbled)
  • 2 tbsp butter
  • 12 oz fettuccine pasta (uncooked)
  • 2 tbsp parsley (chopped)
  • 1 lb sirloin steak (sliced)
  • 2 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1 tsp black pepper

Instructions

  1. Cook the fettuccine pasta according to package instructions until al dente, then drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat and add the sliced sirloin steak, seasoning it with salt and black pepper.
  3. Cook the steak for about 4-5 minutes on each side or until it reaches your desired doneness, then remove it from the skillet and let it rest.
  4. In the same skillet, melt the butter and add the minced garlic, cooking for about 1 minute until fragrant.
  5. Pour in the heavy cream and bring it to a simmer, then add the crumbled Gorgonzola cheese and stir until melted and smooth.
  6. Reduce the heat to low and combine the cooked fettuccine with the sauce, tossing to coat evenly.
  7. In a separate saucepan, bring the balsamic vinegar to a boil and then reduce the heat to low, allowing it to simmer until it thickens and reduces by half.
  8. Slice the rested steak and serve it over the creamy fettuccine, drizzling the reduced balsamic over the top and garnishing with chopped parsley.

Nutrition (per serving)

  • Calories: 688
  • Protein: 43 g
  • Fat: 43 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Sugar: 2 g
  • Sodium: 850 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

Related recipes by cuisine or ingredients