Instructions:
Season the thinly sliced steak with salt and pepper to taste.
Cook the fettuccine according to the package instructions until it reaches al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the seasoned steak slices and sauté for 3-4 minutes on each side until nicely browned. Once cooked, remove the steak from the skillet and keep it warm.
In the same skillet, add the minced garlic and sauté for about a minute until fragrant.
Gradually pour in the heavy cream, stirring continuously until the mixture begins to simmer.
Slowly incorporate the grated Parmesan cheese, mixing until the sauce is velvety and smooth.
Add the crumbled Gorgonzola cheese to the sauce and stir until it melts completely and blends into the mixture.
Return the cooked steak slices to the skillet, tossing them in the creamy sauce.
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