Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce

This indulgent dish combines tender, juicy steak with a rich and creamy Parmesan Alfredo sauce, accented by the bold tang of Gorgonzola cheese.

Paired with perfectly cooked pasta, it’s a restaurant-quality meal you can easily make at home. Whether you’re hosting a dinner party or treating yourself, this decadent recipe is sure to impress!

Kitchen Equipment Needed

• Large skillet or grill pan
• Medium saucepan
• Tongs
• Whisk
• Measuring cups and spoons

Ingredients

For the Steak:

• 1 lb sirloin steak, cut into thin strips or bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

For the Alfredo Sauce:

• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 cup crumbled Gorgonzola cheese
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)

For the Pasta:

• 12 oz fettuccine or pappardelle
• 1 tablespoon salt (for pasta water)

For Garnish:

• Fresh parsley, chopped
• Extra Parmesan and Gorgonzola cheese

Directions

1. Prepare the Pasta

• Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.

2. Cook the Steak

• Heat olive oil in a large skillet or grill pan over medium-high heat. Season steak with salt, pepper, and garlic powder.
• Sear steak strips for 2–3 minutes per side, or until cooked to your desired doneness. Remove from skillet and set aside.

3. Make the Alfredo Sauce

• In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
• Slowly stir in the heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until melted and smooth.
• Add Gorgonzola cheese and stir until incorporated. Season with black pepper and nutmeg, if using.

4. Combine Pasta and Sauce

• Return the cooked pasta to the saucepan with the Alfredo sauce. Toss to coat evenly. Add reserved pasta water, a little at a time, to adjust the sauce’s consistency.

5. Assemble the Dish

• Plate the creamy pasta and top with cooked steak strips. Garnish with fresh parsley and additional Parmesan or Gorgonzola cheese. Serve immediately.

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Nutrition (Per Serving – Serves 4)

• Calories: 670
• Protein: 36g
• Carbohydrates: 45g
• Fat: 38g
• Fiber: 2g
• Sodium: 720mg

Expert Tips

• Cook Steak to Perfection: For a medium-rare steak, aim for an internal temperature of 130–135°F. Use a meat thermometer for accuracy.
• Creamy Sauce Consistency: Don’t skip reserving pasta water! The starch helps create a silky sauce that clings to the pasta.
• Choose Fresh Cheese: Always use freshly grated Parmesan for the best flavor and smooth melting.

FAQs

Can I use a different cut of beef?
Yes! Ribeye, strip steak, or filet mignon are great alternatives for an even more luxurious dish.

What if I don’t like Gorgonzola?
You can replace Gorgonzola with blue cheese or omit it entirely for a milder Alfredo sauce.

Can I make this ahead of time?
While it’s best served fresh, you can prepare the sauce and steak in advance and reheat gently before combining with pasta.

Storing & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Heat gently on the stove with a splash of milk or cream to loosen the sauce.

Substitutions & Variations

• Vegetarian Option: Replace steak with grilled portobello mushrooms or roasted vegetables.
• Lighter Version: Use half-and-half instead of heavy cream and reduce the cheese slightly.
• Add Veggies: Toss in spinach, sun-dried tomatoes, or roasted red peppers for extra flavor and color.

Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce

This indulgent dish combines tender, juicy steak with a rich and creamy Parmesan Alfredo sauce, accented by the bold tang of Gorgonzola cheese.

Print Recipe Pin Recipe

Equipment

• - Large skillet or grill pan
• - Medium saucepan
• Tongs
• Whisk
• Measuring cups and spoons

Ingredients

  

• **For the Steak:**
• - 1 lb sirloin steak cut into thin strips or bite-sized pieces
• - 2 tablespoons olive oil
• - 1 teaspoon salt
• - 1 teaspoon black pepper
• - 1 teaspoon garlic powder
• **For the Alfredo Sauce:**
• - 3 tablespoons unsalted butter
• - 3 garlic cloves minced
• - 2 cups heavy cream
• - 1 cup freshly grated Parmesan cheese
• - 1/2 cup crumbled Gorgonzola cheese
• - 1/2 teaspoon black pepper
• - 1/4 teaspoon nutmeg optional
• **For the Pasta:**
• - 12 oz fettuccine or pappardelle
• - 1 tablespoon salt for pasta water
• **For Garnish:**
• - Fresh parsley chopped
• - Extra Parmesan and Gorgonzola cheese

Instructions

 

• #### 1. Prepare the Pasta
• - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
• #### 2. Cook the Steak
• - Heat olive oil in a large skillet or grill pan over medium-high heat. Season steak with salt, pepper, and garlic powder.
• - Sear steak strips for 2–3 minutes per side, or until cooked to your desired doneness. Remove from skillet and set aside.
• #### 3. Make the Alfredo Sauce
• - In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
• - Slowly stir in the heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until melted and smooth.
• - Add Gorgonzola cheese and stir until incorporated. Season with black pepper and nutmeg, if using.
• #### 4. Combine Pasta and Sauce
• - Return the cooked pasta to the saucepan with the Alfredo sauce. Toss to coat evenly. Add reserved pasta water, a little at a time, to adjust the sauce’s consistency.
• #### 5. Assemble the Dish
• - Plate the creamy pasta and top with cooked steak strips. Garnish with fresh parsley and additional Parmesan or Gorgonzola cheese. Serve immediately.