Steak Gorgonzola Alfredo

Season the steak strips with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the steak strips and cook for 3-4 minutes, or until browned and cooked to your desired doneness.
Remove the steak from the skillet and set aside.
2. Cook the Pasta:
While the steak is cooking, bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions. Drain and set aside.
3. Make the Alfredo Sauce:
In the same skillet, melt 4 tablespoons butter over medium heat. Add 2 cloves garlic and cook for 1 minute, until fragrant.
Add the heavy cream to the skillet, bring to a simmer, and cook for about 3-4 minutes, allowing it to thicken slightly.
Stir in 1 cup grated Parmesan cheese and 1/2 cup crumbled Gorgonzola cheese, and continue to stir until the cheese has melted and the sauce is smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
4. Combine the Steak and Pasta:
Add the cooked steak strips to the Alfredo sauce and toss to coat. Add the cooked pasta and stir to combine, ensuring everything is well coated in the creamy sauce.
Stir in the chopped spinach and sun-dried tomatoes (if using) and cook for another 2 minutes, allowing the spinach to wilt.
5. Serve:
Divide the Steak Gorgonzola Alfredo among serving plates.
Garnish with extra Gorgonzola cheese and a sprinkle of chopped parsley.
Serving and Storage Tips: