Ingredients:
For the Steak:
One-pound sirloin steak, sliced into small pieces
Salt and pepper to taste
2 tablespoons olive oil
For the Alfredo Sauce:
4 tablespoons unsalted butter
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup crumbled Gorgonzola cheese
1 teaspoon garlic powder
Salt and pepper to taste
For the Pasta:
12 ounces fettuccine pasta
Water for boiling
Salt for boiling water
For the Balsamic Glaze:
1/2 cup balsamic vinegar
2 tablespoons brown sugar
For Garnish:
1/4 cup crumbled Gorgonzola cheese
Fresh spinach leaves
Fresh parsley, chopped
Directions:
Prepare the Steak:
Add salt and pepper to the steak pieces for seasoning.
Heat the olive oil in a large pan over medium-high heat.
Add the steak pieces and heat for 4–5 minutes, or until browned and cooked to your preferred doneness. Remove from heat and set aside.
Prepare the Alfredo Sauce:
In a medium saucepan over medium heat, melt the butter.
After adding the heavy cream, boil the mixture.
Once melted and smooth, stir in the crumbled Gorgonzola and grated Parmesan cheese.
Season with salt and pepper to taste and add the garlic powder.
Keep the sauce warm over low heat.
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the fettuccine and cook until al dente, following the directions on the package.
After draining, add the spaghetti back to the saucepan.
Prepare the Balsamic Glaze:
In a small saucepan, combine the balsamic vinegar and brown sugar.
Bring it to a boil, then reduce the heat and simmer until the mixture thickens to a syrupy consistency, about 10 minutes. Set aside.
Assemble the Dish:
After the pasta is done, pour the Alfredo sauce over it and toss to cover it evenly.
Divide the pasta among serving plates.
Top with the cooked steak pieces.
Over the meat and noodles, drizzle with the balsamic glaze.
Add more crumbled Gorgonzola cheese, chopped parsley, and fresh spinach leaves as garnish..