Steak Gorgonzola Pasta

I'm not cooking Thanksgiving dinner... so I must be feeling guilty. (haha) I decided I should really make an effort to cook before Thursday, cuz I wanna be the one on the couch chillin and watchin football while... someone... is slaving in the kitchen. I'm joking... we can always watch football while chopping;o).

I had some flank steak sitting in my fridge for a while now. Rather than make my usual Beef Broccoli or Beef Fajitas, I thought I'd try something new--I've always wanted to try to make steak with gorgonzola. I remember when Pasta Pomodoro first opened and it was like the newest thing. They had this Steak Gorgonzola Pasta on the menu--mmm... I just remembered that it was made with shell pasta. Or was that something I created?! I'm not sure...

Here goes:
Steak Gorgonzola Pasta
2 cups heavy whipping cream
1/2 cup Parmesan cheese
2 pinches dried parsley
1/2 tsp salt
1/2 tsp pepper
14 oz. Gorgonzola cheese, crumbled
1/2 lb. flank steak, sliced thinly (like for beef stroganoff)
1/2 lb. spaghetti or fettuccini

1. Cook the pasta al dente (according to the box directions.) While the pasta is cooking, fry the steak with about a 1/2 teaspoon of oil, pinch of salt and pepper. Remove from heat when cooked, not too well done.
2. Heat the cream in a separate pot to just-a-boil.
3. Remove the cream from heat and add parmesan cheese, parsley, salt and pepper, stir to dissolve.
4. Stir in Gorgonzola cheese.
5. Pour over cooked pasta and put the steak pieces on top. (If you're looking at the picture, I actually just mixed the steak pasta and sauce all together. And I let it sit on the stove covered for a few minutes on low heat--that heat up everything and allowed the sauce to thicken a bit.)