This Savory Steak Gorgonzola Alfredo is an indulgent, restaurant-quality dish that’s perfect for a special dinner. Tender steak strips are seasoned and seared to perfection, then served over creamy, Parmesan-rich fettuccine with a touch of Gorgonzola for a flavorful twist. The combination of savory steak and the rich, tangy cream sauce is sure to impress anyone who tries it.
Ingredients:
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 oz fettuccine (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:
- Fresh parsley, chopped (optional)
- Extra crumbled Gorgonzola cheese (optional)
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine (or your preferred pasta) and cook according to the package instructions until al dente. Drain the pasta and set it aside, reserving 1/2 cup of the pasta water in case you need to thin the sauce later.
Step 2: Season and Cook the Steak
While the pasta is cooking, season the steak strips with salt, black pepper, garlic powder, and dried rosemary. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steak strips in a single layer, cooking for 2-3 minutes per side until they are browned and cooked to your preferred doneness. Remove the steak from the skillet and set it aside.
Step 3: Make the Alfredo Sauce
In the same skillet, lower the heat to medium and melt the unsalted butter. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Pour in the heavy cream and bring it to a simmer. Stir in the grated Parmesan cheese, whisking continuously until it melts into a smooth sauce. Add the crumbled Gorgonzola cheese and stir until it is fully incorporated and the sauce is creamy. Season with ground nutmeg, salt, and black pepper to taste. If the sauce is too thick, you can stir in a little of the reserved pasta water to reach your desired consistency.
Step 4: Combine the Pasta and Sauce
Add the drained fettuccine to the skillet with the Alfredo sauce, tossing gently to coat the pasta evenly. If the sauce becomes too thick, use a splash of the reserved pasta water to thin it out.
Step 5: Add the Steak
Return the cooked steak strips to the skillet, mixing them into the pasta and sauce. Let everything warm together for a minute or two until the steak is heated through.
Step 6: Serve and Garnish
Once the steak and pasta are combined, serve the dish immediately. Garnish with freshly chopped parsley and extra crumbled Gorgonzola cheese for added flavor and presentation, if desired.
Cooking Notes:
- Steak Substitutes: Sirloin and ribeye are ideal for this dish due to their tenderness and flavor, but you can also use flank steak or filet mignon for a more upscale version.
- Pasta Options: Fettuccine is a classic choice, but this dish also works well with other pasta shapes like penne, linguine, or even pappardelle.
- Gorgonzola: If you’re not a fan of Gorgonzola or prefer a milder flavor, you can use blue cheese or reduce the amount of Gorgonzola used in the sauce.
Variations:
1. Mushroom and Steak Gorgonzola Alfredo
For a heartier dish, sauté sliced mushrooms along with the garlic before adding the cream. Mushrooms add an earthy flavor that pairs perfectly with the steak and creamy sauce.
2. Spicy Steak Alfredo
Add a pinch of red pepper flakes to the sauce for a bit of heat, or drizzle some hot sauce on top for a spicy twist.
3. Vegetable-Loaded Alfredo
Toss in some fresh spinach, cherry tomatoes, or roasted red peppers when mixing the pasta with the sauce for added color, flavor, and nutrition.
Frequently Asked Questions (FAQs)
Q: Can I make this dish ahead of time?
A: While the Alfredo sauce is best served fresh, you can cook the steak and pasta ahead of time and store them separately. Reheat the pasta and steak gently in the sauce before serving.
Q: Can I use milk instead of cream for the Alfredo sauce?
A: You can substitute milk for heavy cream, but the sauce will be thinner and less rich. If using milk, you can add a tablespoon of flour to the melted butter to thicken the sauce.
Q: How should I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta gently on the stove with a splash of cream or milk to help loosen the sauce.
This Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce is a decadent and flavorful dish that’s perfect for a special dinner or when you want to treat yourself to something indulgent. The combination of tender steak, rich Alfredo sauce, and tangy Gorgonzola creates a memorable meal that’s sure to impress. With its simple preparation and restaurant-quality flavors, this recipe is a must-try for any pasta lover.
Try this recipe today for a creamy, delicious steak and pasta dish that will quickly become a favorite
