Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce is an indulgent dish combining tender, juicy steak with a rich, creamy pasta.

The tangy bite of Gorgonzola cheese perfectly complements the smooth Alfredo sauce, creating a flavor-packed meal that’s both comforting and elegant. It’s an excellent choice for date nights, special occasions, or whenever you’re in the mood for something decadent and satisfying.

Kitchen Equipment Needed:

Cast iron skillet or grill pan
Large pot for boiling pasta
Saucepan
Tongs
Whisk
Cutting board and knife

Ingredients:

For the steak:

1 lb sirloin steak or ribeye, cut into thin slices or cubes
2 tablespoons olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
Salt and pepper, to taste

For the pasta:

12 ounces fettuccine or pappardelle pasta
4 quarts water
2 teaspoons salt

For the Gorgonzola Alfredo sauce:

2 tablespoons unsalted butter
3 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 cup crumbled Gorgonzola cheese
1 teaspoon black pepper
1/2 teaspoon nutmeg (optional)

Optional toppings:

Chopped parsley
Additional crumbled Gorgonzola cheese
Shaved Parmesan

Directions:

1. Cook the pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. Prepare the steak:

Season the steak slices with salt, pepper, and rosemary. Heat olive oil and butter in a cast iron skillet over medium-high heat. Add the steak slices and sear for 2–3 minutes per side until browned and cooked to your desired doneness. Add garlic during the last minute of cooking, stirring to coat the steak. Remove from the skillet and set aside.

3. Make the Alfredo sauce:

In a saucepan over medium heat, melt the butter and sauté the garlic until fragrant (about 1 minute). Add the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and whisk until melted and smooth. Add Gorgonzola cheese and stir until combined. Season with black pepper and nutmeg, if using. Adjust the thickness of the sauce with reserved pasta water if needed.

4. Combine the pasta and sauce:

Toss the cooked pasta with the Alfredo sauce until well coated.

5. Assemble the dish:

Top the pasta with the seared steak slices. Garnish with parsley, additional Gorgonzola crumbles, and shaved Parmesan if desired.

Prep Time:

15 minutes

Cook Time:

25 minutes

Total Time:

40 minutes

Nutrition (per serving):

Calories: 720
Protein: 40g
Fat: 45g
Carbohydrates: 42g
Fiber: 2g
Sugar: 3g

Expert Tips:

Choose the right steak: Sirloin or ribeye are great options for their tenderness and flavor.
Don’t overcook the steak: Aim for medium-rare to medium for the best texture and flavor.
Balance the cheese: Gorgonzola is strong, so adjust the amount to suit your taste.
Reserve pasta water: This helps adjust the sauce’s consistency if it becomes too thick.

FAQs:

Can I use another type of cheese?
Yes, blue cheese or even goat cheese can substitute for Gorgonzola.

What can I use instead of heavy cream?
Half-and-half or whole milk can work, but the sauce will be less rich.

Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the components separately and reheat before combining.

Storing & Reheating:

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop, adding a splash of milk or cream to loosen the sauce.
Freezing: Avoid freezing, as cream-based sauces can separate when thawed.

Substitutions & Variations:

Protein options: Swap steak for grilled chicken, shrimp, or mushrooms for a vegetarian version.
Gluten-free: Use gluten-free pasta to accommodate dietary needs.
Herbs: Add fresh thyme or basil for extra flavor.
Wine enhancement: Deglaze the skillet with white wine after searing the steak for added depth.

Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce