Pasta Gorgonzola Recipe

I find that in restaurants we go to often I tend to order the same thing pretty much every time. It is very difficult, sometimes I feel I should venture to have something new, but what if it is not as good and you have wasted an opportunity to have one of your favourite dishes? Hm hm what then? In Chamonix there were a few places we went back to many times and always had the same thing. One is Pasta Gorgonzola at Le Caveau (the review on the link doesn't do the place credit but they don't seem to have a website - not that they seem to need one as they are plenty busy without).
What I have come up with may not be exactly the same, but it is pretty yummy anyway - and it has to be eaten with chili oil. If you don't have any then make some - I know it sounds a bit much, all that pasta, cheese, cream and then oil on top, but the idea is you do something active (eg skiing) first and it is really tasty!

Ingredients (for 2 people)
100g Gorgonzola cheese
1 cup single cream
200-250g penne pasta
300g steak (one biggish steak. I use faux fillet - not sure what that is in English maybe sirloin but doesn't seem so expensive - anyway needs to be nice and tender fried)
Parmesan for on top

Method
Put the pasta on to boil
Put the cream in a pan and bring to the boil
Chop up the gorgonzola
Cut the steak in to small bite sized pieces and sprinkle with salt and pepper to taste.
About 5 mins before the pasta is ready add the gorgonzola to the cream and heat slowly until is just comes to the boil. Let it simmer slowly until the pasta is done.
Around the same time add the steak pieces to a hottish frying pan. You are aiming to just cook the steak through so it is still tender and juicy and maybe a bit bloody if you like it like that.
When the pasta is cooked drain it and add the steak and cheese sauce. Stir well.

Serve with parmesan and chili oil to top.