Steak Gorgonzola Alfredo
Description
The ultimate decadent reward meal—this dish is reserved for nights when the crew deserves an exceptionally rich and restaurant-quality feast. Featuring tender slices of perfectly cooked steak draped over a bed of pasta, the star is the velvety, indulgent Alfredo sauce infused with the sharp, complex bite of Gorgonzola cheese. This is a full-flavor, high-satisfaction dinner designed to completely reset energy levels and provide deep comfort. While it requires attention to detail, the payoff is immense: a creamy, robust, and luxurious experience that easily beats any takeout and solidifies its status as a special occasion favorite in the firehouse.
- Cook Time: 2 hr 30 min
- Servings: 6-8
Ingredients
- 2-3 pounds steak rounds (or whatever steak can get a good strip cut that's on sale)
- 2 1/2 boxes of bowtie pasta
- 2 cups of spinach
- 1/4 cup sundried tomatoes
- 2 Tbsp olive oil
- 2 sticks of butter
- 3 cups heavy cream
- 2 cups parmesan cheese
- 1/2 cup mozzarella cheese
- 2 Tbsp minced garlic
- 1 Tbsp oregano
- 2 tsp crushed red pepper
- 1 tsp salt
- 1 tsp black pepper
- Gorgonzola cheese*
- Balsamic Glaze*
- *optional: gorgonzola cheese has a strong flavor that pairs well with balsamic glaze, leave on side for personal choice on garnish
Instructions
- Step 1- Marinate steak in balsamic vinegar, olive oil, salt, and pepper at room temperature; minimum 1 hour
- Step 2- After steak has marinated for allotted amount of time, bring water to boil, add pasta
- Step 3- In separate pot, add butter, heavy cream, parmesan and mozzarella cheeses, garlic, red pepper, oregano, salt, and black pepper, stir continuously
- Step 4- Remove and drain pasta, lightly cover with olive oil
- Step 5- Cook steak at high heat to desired temperature with sundried tomatoes and spinach
- Step 6- Remove steak from heat, let sit 3 minutes, cut into strips
- Step 7- Mix alfredo into pasta, top with steak and vegetables
- Step 8- Garnish with crumbled gorgonzola cheese and balsamic glaze