Bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and add a drizzle of olive oil.

Season steak strips with salt, black pepper, garlic powder, and dried rosemary ensuring an even coat.

Heat olive oil in a skillet over medium-high heat. Add steak strips and cook for 3-4 minutes on each side until browned. Let rest after cooking.

In the same skillet, add unsalted butter and melt. Stir in minced garlic and cook for 1 minute until fragrant.

Whisk in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan and Gorgonzola cheese until melted and smooth, seasoning with nutmeg, salt and pepper.

Add cooked fettuccine to sauce and toss to coat. Add reserved pasta water if too thick.

Serve the pasta topped with steak strips and garnish with parsley and extra Gorgonzola if desired.