Directions

• Start by cutting your steak into strips and seasoning them with salt, pepper, garlic powder, and rosemary. Mince the garlic and measure out your cheese and cream to streamline your cooking process.
• Bring a large pot of salted water to a boil and cook the fettuccine until it is just shy of al dente, usually about 2 minutes less than package instructions. Drain and set aside for later.
• In a skillet, heat olive oil over medium-high heat. Add the seasoned steak strips and sauté them for 2-3 minutes until they are nicely browned. Remove the steak and set it aside, keeping all those delicious drippings in the pan.
• Lower the heat to medium in the same skillet, adding butter and minced garlic. Sauté briefly, then pour in the heavy cream, allowing it to come to a gentle simmer until it thickens slightly—about 3-4 minutes.
• Gradually mix in the grated Parmesan and Gorgonzola cheeses into the sauce. Stir continuously until both cheeses are melted and the sauce is smooth, then incorporate a pinch of nutmeg for warmth.
• Now, toss the cooked pasta and seared steak back into the skillet, ensuring every piece gets evenly coated in that luxurious sauce. Taste and adjust the seasoning, if needed.
• Plate the creamy pasta and top with fresh parsley and extra Gorgonzola if desired. Serve warm.