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Prepare the Pasta: Cook the fettuccine according to package instructions until al dente. Drain and set aside.
Cook the Steak: Season the steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the steaks to your preferred doneness, about 4-5 minutes per side for medium-rare. Remove from heat, let rest for a few minutes, then slice thinly.
Make the Alfredo Sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Add the white wine to the skillet and cook for 2 minutes, allowing it to reduce slightly.
Reduce heat to low and stir in the heavy cream. Cook for 2-3 minutes until the cream is heated through.
Mix in the Parmesan and Gorgonzola cheeses, stirring until melted and the sauce is smooth. Season with salt and pepper to taste.
Combine Pasta and Steak: Add the cooked fettuccine to the sauce and toss to coat evenly. Top with the sliced steak and gently mix.
Serve: Garnish with chopped parsley and serve immediately.