Why You’ll Love This Recipe
Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce is a rich and indulgent dish that combines tender steak with a decadent, creamy sauce. The gorgonzola cheese adds a bold, tangy flavor that perfectly complements the rich parmesan sauce, making this a satisfying and elegant meal. Served over pasta, it’s a perfect option for a special dinner or when you want to treat yourself to something extraordinary.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
steak (ribeye or sirloin works well)fettuccine pastaunsalted buttergarlic (minced)heavy creamparmesan cheesegorgonzola cheeseblack pepperkosher saltolive oil
directions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- While the pasta is cooking, season the steak with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the steak to your desired level of doneness (about 4-5 minutes per side for medium-rare). Remove from the pan, let it rest for a few minutes, and then slice thinly against the grain.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Pour in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes, stirring frequently, until it begins to thicken.
- Stir in the parmesan and gorgonzola cheeses. Continue stirring until the cheeses melt and the sauce becomes smooth and creamy.
- Season the sauce with salt and pepper to taste.
- Toss the cooked pasta in the creamy sauce until well coated.
- Serve the pasta topped with the sliced steak and additional parmesan or gorgonzola, if desired.
Servings and timing
This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
- Use chicken or shrimp instead of steak for a different protein.
- Swap the fettuccine for any pasta of your choice, like penne or spaghetti.
- Add some fresh spinach or mushrooms to the sauce for extra flavor.
- For a spicier kick, include some red pepper flakes in the sauce.
storage/reheating
Store any leftover steak gorgonzola alfredo in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of milk or cream to bring back the creamy consistency.
FAQs
Can I use a different type of cheese?
Yes, you can use blue cheese instead of gorgonzola for a milder flavor.
Can I make the sauce ahead of time?
You can prepare the sauce ahead of time, but it’s best to cook the pasta and steak fresh to maintain their texture.
What type of steak is best for this recipe?
A tender cut like ribeye or sirloin works best because they’re flavorful and cook quickly.
Can I freeze this dish?
It’s not recommended to freeze the entire dish, as the cream sauce may separate when reheated. However, you can freeze the steak and sauce separately for up to 1 month.
Can I make this dish without gorgonzola cheese?
Yes, you can omit the gorgonzola and use all parmesan for a more traditional Alfredo flavor.
Conclusion
Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce is a luxurious dish that combines tender steak, rich cheese, and a creamy sauce for a truly indulgent meal. Perfect for special occasions or when you’re craving something indulgent, it’s sure to impress anyone who gets a taste. Whether for a dinner party or a quiet night in, this dish will be a hit.
Print
Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian-American
Description
A rich and savory pasta dish featuring tender steak, creamy Gorgonzola Alfredo sauce, and Parmesan for a luxurious and indulgent meal.
Ingredients
- 1 lb sirloin steak or ribeye, sliced into thin strips
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Gorgonzola cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook fettuccine pasta according to package instructions. Drain and set aside, reserving some pasta water.
- Season steak slices with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Add steak to the skillet and cook for 3–4 minutes until browned and cooked through. Remove steak from the skillet and set aside.
- In the same skillet, melt butter over medium heat and sauté garlic for 1–2 minutes until fragrant.
- Lower the heat to medium-low. Add heavy cream to the skillet, stirring to combine. Bring to a simmer and cook for 3–4 minutes until the sauce thickens slightly.
- Stir in the Gorgonzola and Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth.
- Add cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a bit of reserved pasta water to reach the desired consistency.
- Return steak to the skillet, tossing it with the pasta and sauce until well combined and heated through.
- Serve immediately, garnished with fresh thyme and parsley if desired.
Notes
- For a richer flavor, add a splash of white wine or balsamic vinegar to the sauce as it simmers.
- For a gluten-free version, use gluten-free pasta.
- For an extra creamy texture, add a little extra heavy cream or a spoonful of mascarpone cheese to the sauce.
- If you prefer a milder sauce, reduce the amount of Gorgonzola cheese or substitute with blue cheese.
- Pair with a crisp salad and crusty bread for a complete meal.