This Savory Steak Gorgonzola Alfredo is pure indulgence! It’s a restaurant-quality pasta dish that combines tender strips of steak, perfectly cooked fettuccine, and a creamy, decadent sauce made with both Parmesan and Gorgonzola cheeses. I love the bold flavors in this dish – the savory steak, the pungent Gorgonzola, and the hint of nutmeg in the creamy sauce. It’s a special occasion meal that’s surprisingly easy to make at home. Get ready to impress your taste buds (and your dinner guests!).
Why You’ll Love This Steak Gorgonzola Alfredo
- Restaurant-Quality Flavor: This dish tastes like something you’d order at a fancy Italian restaurant, but it’s made with simple ingredients.
- Rich and Creamy Sauce: The combination of heavy cream, Parmesan, and Gorgonzola creates an unbelievably rich and flavorful sauce.
- Tender Steak: Perfectly cooked steak strips add a satisfying protein element to the dish.
- Relatively Quick and Easy: Despite its elegant flavors, this recipe is surprisingly easy to make.
Ingredients for Steak Gorgonzola Alfredo
Here’s what you’ll need to make this decadent pasta. The full list with measurements is in the recipe card below.
Steak
- Steak (such as sirloin or ribeye), cut into strips (Meat)
- Olive oil (Oil)
- Salt (Seasoning)
- Black pepper (Spice)
- Garlic powder (Spice)
- Dried rosemary (Herb)
Pasta and Sauce
- Fettuccine or your favorite pasta (Pasta)
- Unsalted butter (Fat)
- Garlic, minced (Aromatic)
- Heavy cream (Dairy)
- Grated Parmesan cheese (Dairy)
- Crumbled Gorgonzola cheese (Dairy)
- Ground nutmeg (Spice)
Garnish
- Fresh parsley, chopped (optional) (Herb)
- Extra crumbled Gorgonzola cheese (optional) (Dairy)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this Steak Gorgonzola Alfredo recipe as is, but here are a few ways to change it up:
- Different Protein: Substitute chicken, shrimp, or Italian sausage for the steak.
- Add Vegetables: Toss in some sautéed mushrooms, spinach, or asparagus for added nutrients and flavor.
- Make it Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.
- Use Different Cheese: Substitute another blue cheese, like Roquefort or Stilton, for the Gorgonzola. You can also experiment with other cheeses in addition to or instead of the Parmesan.
- Add Wine: Deglaze the pan with a splash of dry white wine after cooking the steak for added depth of flavor.
How to Make Steak Gorgonzola Alfredo
Let me show you how to make this restaurant-worthy Steak Gorgonzola Alfredo:
Cook the Pasta
- First, I bring a large pot of salted water to a boil.
- I cook the pasta according to the package directions until it’s al dente. Then, I drain it and set it aside.
Prepare the Steak
- While the pasta is cooking, I season the steak strips generously with salt, black pepper, garlic powder, and dried rosemary.
Cook the Steak
- I heat the olive oil in a large skillet over medium-high heat.
- I add the seasoned steak strips and cook them until they’re browned and cooked to my desired level of doneness, about 3-4 minutes per side.
- Then, I remove the steak from the skillet and set it aside.
Make the Alfredo Sauce
- In the same skillet, I melt the butter over medium heat.
- I add the minced garlic and sauté for about a minute until it’s fragrant.
- I pour in the heavy cream and bring it to a simmer.
- Then, I stir in the grated Parmesan cheese and crumbled Gorgonzola cheese until the cheese is melted and the sauce is smooth.
- I add the ground nutmeg and season with salt and black pepper to taste.
Combine Pasta and Sauce
- I add the cooked pasta to the skillet with the Alfredo sauce and toss to coat the pasta evenly.
Assemble the Dish
- I serve the pasta topped with the cooked steak strips.
- Finally, I garnish with fresh parsley and extra crumbled Gorgonzola cheese, if desired.
Tips and Tricks for the BEST Steak Gorgonzola Alfredo
Here are a few of my secrets for making this dish truly exceptional:
- Use Good Quality Steak: Since the steak is a key component, choose a good quality cut, like sirloin or ribeye.
- Don’t Overcook the Steak: Cook the steak to your desired level of doneness, but be careful not to overcook it, or it will become tough.
- Freshly Grated Parmesan: Freshly grated Parmesan cheese melts better and has a more intense flavor than pre-grated.
- Adjust Sauce Consistency: If the sauce is too thick, add a little more heavy cream or pasta water. If it’s too thin, simmer it for a few more minutes.
How to Serve
This Steak Gorgonzola Alfredo is a rich and satisfying meal on its own, but here are a few serving suggestions:
- Side Salad: A simple green salad or a Caesar salad would complement the richness of the pasta.
- Garlic Bread: Serve with a side of warm, crusty garlic bread for dipping into the sauce.
- Wine Pairing: A full-bodied red wine, like a Cabernet Sauvignon or Merlot, would pair well with this dish.
Make Ahead and Storage
You can cook the steak and make the sauce ahead of time. Store them separately in the refrigerator. Reheat the sauce gently and toss with freshly cooked pasta and the steak just before serving. Leftovers can be stored in the refrigerator for up to 3 days.
FAQs about Steak Gorgonzola Alfredo
- Can I use a different type of pasta?
- Absolutely! Any type of pasta will work, but fettuccine, linguine, or pappardelle are particularly good choices for holding the creamy sauce.
- Can I make this without the Gorgonzola?
- Yes, you can omit the Gorgonzola, but it adds a distinctive flavor to the dish. You can substitute it with another blue cheese or simply use more Parmesan.
- What if I don’t have nutmeg?
- You can omit the nutmeg, but it adds a subtle warmth and complexity to the sauce.
Enjoy this decadent and flavorful Steak Gorgonzola Alfredo! It’s a special occasion meal that’s surprisingly easy to make at home.
Print
Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4-6 1x
- Category: Main Course, Pasta
- Cuisine: Italian-American
Description
This indulgent dish features tender strips of steak atop a bed of fettuccine Alfredo, enriched with the bold flavors of Gorgonzola and Parmesan cheese.
Ingredients
Scale
For the Steak:
- 1 pound steak (such as sirloin or ribeye), cut into strips
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
For the Pasta:
- 12 ounces fettuccine pasta (or your favorite pasta)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
For Garnish (Optional):
- Fresh parsley, chopped
- Extra crumbled Gorgonzola cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and set it aside.
- Prepare the Steak: While the pasta is cooking, season the steak strips generously with salt, black pepper, garlic powder, and dried rosemary.
- Cook the Steak: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned steak strips and cook until browned and cooked to your desired level of doneness, about 3-4 minutes per side for medium-rare. Remove the steak from the skillet and set aside.
- Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and crumbled Gorgonzola cheese until melted and the sauce is smooth. Stir in the ground nutmeg and season with salt and black pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly.
- Assemble and Serve: Serve the pasta immediately, topped with the cooked steak strips. Garnish with fresh chopped parsley and extra crumbled Gorgonzola cheese, if desired.
Notes
- Steak Doneness: Adjust the cooking time for the steak according to your preference.
- Pasta Shape: You can use any type of pasta you like, but fettuccine is a classic choice for Alfredo.
- Gorgonzola: If you’re not a fan of Gorgonzola, you can substitute it with another blue cheese or omit it altogether.
- Serving Suggestions: Serve this dish with a side salad and crusty bread for a complete meal.