Tender Steak Gorgonzola Alfredo: A Creamy Dinner Recipe

Steak lovers, prepare to indulge in a mouthwatering savory steak gorgonzola alfredo that promises pure culinary bliss.

Tender, juicy beef meets a rich, creamy parmesan sauce in this irresistible dish.

gorgonzola cheese adds a bold, tangy punch that elevates every single bite.

The combination of flavors creates a restaurant-worthy meal you can easily craft at home.

Melted cheese cascades over perfectly cooked steak, creating a symphony of textures and tastes.

Each forkful brings a decadent experience that will have you craving more.

This recipe transforms an ordinary dinner into an extraordinary dining adventure that’s sure to impress.

What Makes Steak Gorgonzola Alfredo So Good

• Transform your kitchen into a gourmet restaurant with this restaurant-quality dish that impresses without professional chef skills.
• Easily adjust steak doneness and cheese intensity to match personal preferences, making this recipe perfectly adaptable for different taste buds.
• Minimize kitchen cleanup by using the same skillet for cooking steak and preparing the creamy sauce, saving time and reducing dish washing.
• Combine bold Gorgonzola, tender steak, and rich Parmesan sauce for a mouthwatering meal that delivers complex, layered taste in every single bite.

Steak Gorgonzola Alfredo Ingredients

• Steak Strips: Tender cuts of beef that provide a rich and savory protein element to the dish.

• Fettuccine: Classic long, flat pasta that perfectly catches and holds the creamy sauce.

• Parmesan Cheese, Gorgonzola Cheese: Sharp and tangy cheeses that create a complex and luxurious sauce base with creamy texture.

• Heavy Cream: Provides rich, smooth foundation for the Alfredo sauce.
• Butter: Adds depth and silky richness to the sauce.
• Minced Garlic: Delivers aromatic and flavor-enhancing base notes.

• Salt, Black Pepper: Essential flavor enhancers that balance the dish.
• Garlic Powder, Dried Rosemary: Earthy and aromatic spices that complement the steak.
• Nutmeg: Warm spice that adds subtle depth to the sauce.

• Fresh Parsley: Bright herb that provides color and fresh flavor contrast.

Cooking Steak Gorgonzola Alfredo Made Easy

Step 1: Boil Pasta Perfectly

Start with a large pot of salted water.

Drop fettuccine and cook until al dente, typically 8-10 minutes.

Drain pasta, but keep a small amount of pasta water for later sauce adjustments.

Step 2: Season and Sear Steak

• Salt
• Black pepper
• Garlic powder
• Dried rosemary

Heat olive oil in a skillet over medium-high heat.

Cook steak strips 3-4 minutes per side for desired doneness.

Remove and set aside.

Step 3: Create Creamy Cheese Sauce

Melt butter in the same skillet.

Sauté minced garlic briefly.

Pour in heavy cream and simmer gently.

• Grated Parmesan cheese
• Gorgonzola cheese

Season with salt, pepper, and nutmeg.

Stir until sauce becomes smooth and velvety.

Step 4: Combine Pasta and Sauce

Add cooked fettuccine directly into the cheese sauce.

Toss thoroughly to coat every strand.

If sauce seems thick, incorporate reserved pasta water to achieve desired consistency.

Step 5: Plate and Garnish

Arrange creamy Alfredo pasta on serving plates.

Top with seared steak strips.

Sprinkle fresh parsley and additional Gorgonzola crumbles for enhanced flavor and presentation.

Tips for Creamy Gorgonzola Alfredo Perfection

• Select well-marbled steak cuts like ribeye or sirloin for maximum tenderness and flavor.
• Use a meat thermometer to achieve perfect steak texture – 125°F for rare, 135°F for medium-rare, 145°F for medium.
• Adjust Gorgonzola quantity based on personal preference; start with less and add gradually to prevent overpowering the sauce.
• Remove skillet from direct heat when adding cream and cheese to maintain smooth, creamy consistency.
• Reserve pasta water as a secret weapon to adjust sauce thickness and help sauce cling better to noodles.

How to Store Steak Gorgonzola Alfredo

• Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days. Cover tightly with plastic wrap or lid to prevent moisture loss and absorbing other food odors.
• Transfer cooled pasta and steak to freezer-safe containers. Separate sauce from pasta to maintain texture. Freeze for up to 2 months. Use freezer-safe bags to save space and prevent freezer burn.
• Warm gently in microwave with splash of milk or reserved pasta water. Stir every 30 seconds to distribute heat evenly. Avoid overheating to prevent sauce separation and pasta becoming dry.
• Warm steak strips in skillet over low heat with tiny bit of olive oil. Quick 1-2 minute warming prevents meat from becoming tough and dry. Add fresh herbs for renewed flavor.

Steak Gorgonzola Alfredo Pairings

• Pair with Bold Red Wine: Choose a robust Cabernet Sauvignon or Malbec to complement the rich, meaty steak and creamy Gorgonzola sauce. These full-bodied wines cut through the richness while enhancing the complex flavor profile.
• Create Crisp Green Salad Companion: Whip up a light arugula salad with lemon vinaigrette and toasted pine nuts. The peppery greens and bright acidity will beautifully balance the heavy, decadent pasta dish.
• Match with Roasted Vegetable Side: Prepare garlic-roasted asparagus or brussels sprouts with a balsamic glaze. These caramelized vegetables provide a delightful textural contrast and earthy undertones that harmonize with the steak's robust seasoning.
• Select Crusty Bread Pairing: Serve warm, crusty sourdough or rosemary focaccia bread. These rustic breads are perfect for soaking up the luxurious Gorgonzola Alfredo sauce and adding a delightful textural element to the meal.

Tasty Takes on Steak Gorgonzola Alfredo

• Vegetarian Gorgonzola Alfredo: Replace steak with grilled portobello mushrooms or crispy tofu strips, seasoned with the same spices for a hearty plant-based alternative.
• Gluten-Free Pasta Option: Swap traditional fettuccine with zucchini noodles or gluten-free pasta made from rice or chickpea flour to accommodate dietary restrictions.
• Low-Carb Keto Version: Use spiralized zucchini or cauliflower rice instead of pasta, and replace heavy cream with full-fat coconut cream for a lower-carb, high-fat option.
• Lighter Protein Swap: Substitute beef steak with grilled chicken breast or seared salmon for a different protein profile while maintaining the creamy Gorgonzola sauce's rich flavor.

FAQs

• What makes Gorgonzola different from other blue cheeses?

Gorgonzola is a specific Italian blue cheese from the Lombardy region, known for its creamy texture and milder, less sharp flavor compared to other blue cheeses. It has a distinctive green-blue veining and a rich, tangy taste that melts beautifully in sauces.

• How do I know if my steak is cooked to the right doneness?

Use a meat thermometer for precision: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well-done. If you don’t have a thermometer, check the steak’s firmness – the more firm it feels, the more well-done it is.

• Can I substitute ingredients if I can't find Gorgonzola?

Yes, you can use other blue cheeses like Roquefort or Stilton. If you’re not a fan of blue cheese, try using additional Parmesan or a mild goat cheese for a similar creamy texture.

• What's the best way to prevent the sauce from becoming grainy?

Always add cheese to the sauce off the heat and stir gently. Use freshly grated cheese and avoid pre-shredded varieties.

Savory Steak Gorgonzola Alfredo With Creamy Parmesan Sauce Recipe

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4.9 from 21 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Rich, creamy Steak Gorgonzola Alfredo blends Italian luxury with hearty American steakhouse flavors. Succulent grilled beef nestles in velvety sauce, promising a luxurious dining experience that satisfies deep comfort food cravings.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound steak (such as sirloin or ribeye, cut into strips)

Seasoning for Steak:

• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• Salt (to taste)
• Black pepper (to taste)

Pasta and Sauce Ingredients:

• 12 ounces (340 grams) fettuccine or 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 (to taste)
• Black pepper (to taste)

Garnish:

• Fresh parsley (chopped, optional)
• Extra crumbled Gorgonzola cheese (optional)

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Instructions

1. Prepare a large pot with salted water, bringing it to a rolling boil. Add fettuccine and cook until al dente, approximately 8-10 minutes. Drain pasta, reserving a small amount of pasta water for potential sauce adjustment.
2. Season steak strips with salt, pepper, garlic powder, and dried rosemary. Heat olive oil in a skillet over medium-high heat. Cook steak strips 3-4 minutes per side, achieving desired doneness. Remove steak and set aside.
3. In the same skillet, melt butter over medium heat. Sauté minced garlic until aromatic, approximately 1 minute. Pour in heavy cream and simmer gently. Incorporate Parmesan and Gorgonzola cheeses, stirring until completely melted and smooth. Season with salt, pepper, and a hint of nutmeg.
4. Transfer cooked pasta directly into the sauce, thoroughly coating each strand. If sauce appears too dense, incorporate reserved pasta water to achieve desired consistency.
5. Plate the creamy Alfredo pasta, arranging seared steak strips on top. Finish with fresh parsley and additional Gorgonzola crumbles for enhanced flavor and visual appeal.

Notes

• Keep a small cup of starchy pasta water to help create a silky, smooth sauce that clings perfectly to the fettuccine.
• Let steak rest for 5 minutes after cooking to redistribute juices, ensuring each bite remains tender and flavorful.
• Grate cheeses at room temperature and add gradually to prevent clumping and create a smoother, more luxurious sauce.
• Swap steak with grilled chicken or plant-based protein for lighter versions; use gluten-free pasta for a celiac-friendly alternative.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 850
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 50 g
• Saturated Fat: 25 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 70 g
• Fiber: 3 g
• Protein: 40 g
• Cholesterol: 150 mg