Sirloin and Gorgonzola Pasta Sirloin and Gorgonzola Pasta

Sirloin and Gorgonzola Pasta Image by: Sirloin and Gorgonzola Pasta Author: Canadian Living

Fetching top dollar in any restaurant, this meal is actually quite simple to make for yourself at home.

  • Portion size 4 servings
  • Credits : Pasta by the Season: 2004



In large nonstick skillet, heat oil over medium-high heat; cook steak, turning once, for 8 to 10 minutes or until browned outside and medium-rare inside. Transfer to cutting board; cut across the grain into thin strips. Cover and keep warm.

Add onion and mushrooms to skillet; cook, stirring often, for 8 minutes or until no mushroom liquid remains. Sprinkle with flour, salt and pepper; cook, stirring, for 1 minute.

Whisk milk into pan; bring to boil. Reduce heat and simmer, stirring often, for about 5 minutes or until slightly thickened and coats back of spoon.

Meanwhile, in large pot of boiling salted water, cook pasta for 6 to 8 minutes or until tender but firm; drain and return to pot. Add sauce and cheese; toss to coat. Transfer to serving bowl. Top with reserved steak; sprinkle with tomato and onion. Toss to serve.


Nutritional facts Per serving, about:

  • Sodium 735 mg
  • Protein 33 g
  • Total fat 17 g
  • Cholesterol 55 mg
  • Saturated fat 7 g
  • Total carbohydrate 83 g


  • Iron 31.0
  • Folate 75.0
  • Calcium 26.0
  • Vitamin A 13.0
  • Vitamin C 12.0
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Sirloin and Gorgonzola Pasta