Creamy Steak Gorgonzola Alfredo Recipe

levate your dinner game with this luxurious Creamy Steak Gorgonzola Alfredo. Tender slices of steak, fettuccine pasta, and a rich Parmesan-Gorgonzola cream sauce come together for a restaurant-quality meal at home. Perfect for a romantic dinner or a special family meal, this recipe is both elegant and indulgent.

Why You’ll Love This Recipe

• Combines the rich flavors of steak and creamy Alfredo sauce.
• Easy to make in just 35 minutes.
• Perfect for date nights or special occasions.
• Customizable with your favorite herbs and spices.
• A complete, satisfying meal in one dish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Steak:

• 1 lb ribeye or sirloin steak, thinly sliced
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• Salt and black pepper, to taste
• 1 tablespoon olive oil

For the Alfredo Sauce:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup Gorgonzola cheese, crumbled
• 1/4 teaspoon ground nutmeg
• Salt and black pepper, to taste

For the Pasta:

• 12 oz fettuccine pasta
• Fresh parsley, chopped (for garnish)

Directions

Step 1: Cook the Pasta

1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2: Cook the Steak

2. Season the Steak: In a bowl, toss the thinly sliced steak with garlic powder, dried rosemary, salt, and black pepper.
3. Sear the Steak: Heat the olive oil in a large skillet over medium-high heat. Sear the steak for 2–3 minutes per side until cooked to your desired doneness. Remove the steak from the skillet and set aside.

Step 3: Make the Alfredo Sauce

4. Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
5. Create the Sauce: Stir in the heavy cream, Parmesan cheese, and Gorgonzola cheese. Cook, stirring constantly, until the cheese is melted and the sauce is smooth and creamy.
6. Season the Sauce: Add ground nutmeg, salt, and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 4: Combine and Serve

7. Toss with Pasta: Add the cooked fettuccine to the skillet and toss to coat in the Alfredo sauce.
8. Add the Steak: Slice the cooked steak into strips and place on top of the pasta. Gently toss or arrange the steak on top for presentation.
9. Garnish: Sprinkle with fresh parsley and additional Parmesan cheese, if desired.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Protein Options: Substitute steak with chicken, shrimp, or tofu for a different twist.
• Cheese Alternatives: Use blue cheese or Fontina if Gorgonzola isn’t available.
• Vegetarian Version: Omit the steak and add sautéed mushrooms or spinach.
• Spicy Kick: Add a pinch of red pepper flakes to the Alfredo sauce for heat.
• Herb Boost: Include fresh rosemary or thyme for an aromatic touch.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Avoid overheating to prevent the sauce from separating.

FAQs

1. Can I use a different type of pasta?

Yes, penne, linguine, or spaghetti all work well in this recipe.

2. What cut of steak is best for this dish?

Ribeye and sirloin are excellent choices for their tenderness and flavor, but flank steak or filet mignon also work well.

3. Can I make the sauce ahead of time?

Yes, prepare the Alfredo sauce ahead and store it in the refrigerator for up to 2 days. Reheat gently before serving.

4. Can I use half-and-half instead of heavy cream?

Yes, but the sauce may be slightly less rich and creamy.

5. How do I know when the steak is cooked?

For medium-rare, cook until the internal temperature reaches 130–135°F. Adjust cooking time for your preferred doneness.

6. Can I freeze the leftovers?

While freezing is not ideal for cream-based sauces, you can freeze the dish in an airtight container for up to 1 month. Thaw in the refrigerator and reheat gently.

7. What’s the best way to crumble Gorgonzola cheese?

Use a fork to break it into small pieces, or crumble it with your hands.

8. Can I use pre-shredded Parmesan?

Yes, but freshly grated Parmesan melts better and enhances the sauce’s texture.

9. Can I add vegetables?

Absolutely! Sautéed spinach, broccoli, or roasted cherry tomatoes make great additions.

10. What wine pairs well with this dish?

A creamy Chardonnay or a bold red like Cabernet Sauvignon pairs beautifully with the rich flavors.

Conclusion

Creamy Steak Gorgonzola Alfredo is a decadent dish that brings restaurant-quality flavor to your kitchen. With tender steak, rich Gorgonzola-Parmesan sauce, and perfectly cooked fettuccine, it’s an irresistible recipe for any special occasion or weeknight indulgence. Serve it with a side of garlic bread or a fresh salad, and enjoy an unforgettable meal!

Creamy Steak Gorgonzola Alfredo Recipe

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• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-Inspired
• Diet: Vegetarian

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Description

Recreate the flavors of your favorite restaurant at home with this Creamy Steak Gorgonzola Alfredo! Juicy, seared steak combined with fettuccine pasta and a luxurious Parmesan-Gorgonzola cream sauce makes for a romantic, indulgent dinner that’s ready in just 35 minutes.

 

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Ingredients

Units USM Scale 1x2x3x

Meat:

• 1 lb ribeye or sirloin steak (thinly sliced)

Produce:

• 2 cloves garlic (minced)
• 1 tsp garlic powder
• 1 tsp dried rosemary
• Fresh parsley (chopped, for garnish)

Pasta & Grains:

• 12 oz fettuccine pasta

Baking & Spices:

• 1/4 tsp ground nutmeg
• Salt and black pepper (to taste)

Oils & Vinegars:

• 1 tbsp olive oil

Dairy:

• 2 tbsp unsalted butter
• 1/2 cup Gorgonzola cheese (crumbled)
• 1 cup heavy cream
• 1 cup Parmesan cheese (grated)

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Instructions

Cook the Pasta:

1. Boil the Pasta:
   • Cook the fettuccine in a large pot of salted boiling water until al dente (about 10–12 minutes). Reserve 1/2 cup of pasta water before draining.

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Prepare the Steak:

2. Season and Sear:
   • Season the steak slices with salt, black pepper, garlic powder, and dried rosemary. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 2–3 minutes per side until browned and cooked to your desired doneness. Remove from the skillet and set aside.

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Make the Alfredo Sauce:

3. Sauté Garlic:
   • In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
4. Create the Cream Sauce:
   • Stir in the heavy cream and bring it to a gentle simmer. Add the Parmesan and Gorgonzola cheeses, whisking until melted and smooth. Add the ground nutmeg and adjust seasoning with salt and pepper to taste.

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Combine and Serve:

5. Toss the Pasta:
   • Add the cooked fettuccine to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
6. Add the Steak:
   • Slice the steak into thin strips (if not already done) and arrange it on top of the pasta.
7. Garnish and Serve:
   • Garnish with fresh parsley and additional Parmesan cheese if desired. Serve warm.

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Notes

• For extra flavor, drizzle a balsamic glaze over the finished dish.
• Substitute ribeye or sirloin with filet mignon for an even more luxurious meal.
• Add sautéed spinach or mushrooms for extra vegetables.