In a large pot, bring salted water to a vigorous boil. Add the fettuccine noodles and cook for 6-7 minutes, or until just under al dente. Reserve 2 cups of the pasta water before draining.

In a sauté pan over medium-high heat, add a drizzle of olive oil. Once shimmering, add the cubed steak and sear for 4-6 minutes until browned, then remove and cover to keep warm.

Add a splash of reserved pasta water to deglaze the sauté pan, scraping up any brown bits. Return to medium heat to allow moisture to evaporate.

Incorporate heavy cream and another cup of reserved pasta water into the pan. Bring to a gentle simmer while stirring for about 3-4 minutes until thickened.

Add the drained fettuccine, stirring to coat. Let it simmer for another 3 minutes, then add shredded Parmesan, torn spinach, and sundried tomatoes, stirring until well combined.

Plate the pasta into bowls, top with crumbled Gorgonzola, warm steak pieces, and a drizzle of balsamic glaze, then serve warm.