Description

Steak Gorgonzola Alfredo is a rich and creamy pasta dish that combines perfectly cooked steak slices with a luscious Alfredo sauce infused with tangy Gorgonzola cheese. Ideal for special dinners or indulgent weeknight meals, this recipe delivers bold, savory flavors with a comforting creamy texture.

Ingredients

Scale

Steak and Meat

1 lb ribeye or sirloin steak
2 tbsp butter (for searing the steak)
Salt and pepper to taste

Pasta

12 oz fettuccine pasta
Salt (for pasta water)
Reserved pasta water (as needed)

Alfredo Sauce

3 tbsp butter
2 cloves garlic, minced
1 ½ cups heavy cream
4 oz Gorgonzola cheese, crumbled
½ cup freshly grated Parmesan cheese
Salt and pepper to taste

Garnish

2 tbsp fresh parsley, chopped

Instructions

Prepare the Steak: Season your ribeye or sirloin steak generously with salt and pepper. Heat 2 tablespoons of butter in a pan over medium-high heat until hot. Sear the steak for about 3-4 minutes on each side, depending on thickness and preferred doneness (medium-rare to medium recommended). Remove the steak from the pan and let it rest to retain juices while you prepare the rest.
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain the pasta and set aside.
Make the Alfredo Sauce: In the same pan used for the steak, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring it to a gentle simmer. Gradually stir in the crumbled Gorgonzola and grated Parmesan cheeses, mixing until the cheeses melt and the sauce thickens slightly. Season with salt and pepper to taste.
Combine and Finish: Add the cooked fettuccine to the Alfredo sauce, tossing gently to coat each strand thoroughly. If the sauce is too thick, add reserved pasta water a little at a time until the sauce reaches your desired creaminess. Slice the rested steak thinly and arrange it over the pasta. Garnish with chopped fresh parsley before serving.

Notes

Choose quality steak cuts like ribeye or sirloin for the best flavor and tenderness.
Do not overcook the steak; medium-rare or medium ensures juicy results under the creamy sauce.
Temper the Gorgonzola cheese by adding it gradually to warm cream to prevent clumping and maintain smooth sauce texture.
Reserve pasta water to loosen the sauce without watering it down.
Serve the dish immediately to enjoy Alfredo sauce at its creamiest.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Searing and Simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1 plate (about 1/4 of recipe)
Calories: 700 kcal
Sugar: 2 g
Sodium: 600 mg
Fat: 50 g
Saturated Fat: 28 g
Unsaturated Fat: 18 g
Trans Fat: 1 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 140 mg

Keywords: Steak Alfredo, Gorgonzola Alfredo, creamy pasta, steak pasta, Italian pasta, fettuccine Alfredo, easy dinner, indulgent pasta recipe