Steak Gorgonzola Alfredo with Creamy Parmesan Sauce

Table of Contents

1. Introduction
2. Ingredients
3. Instructions
4. Cooking Notes
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Steak Gorgonzola Alfredo with Creamy Parmesan Sauce combines tender steak medallions with a rich and creamy Alfredo sauce flavored with Parmesan cheese, tangy Gorgonzola, and hints of garlic and herbs. Served over fettuccine or your favorite pasta, this dish is luxurious and full of flavor, making it perfect for an impressive weeknight dinner or a romantic dinner at home. With bold flavors and a creamy texture, this dish will surely impress anyone lucky enough to enjoy it.

Ingredients

For the Steak:

• 1 lb sirloin steak or beef tenderloin, cut into 1-2 inch medallions
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder

For the Alfredo Sauce:

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 cup crumbled Gorgonzola cheese
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste

For the Pasta:

• 12 oz fettuccine or your favorite pasta
• Salt, for boiling water

Garnishes:

• Fresh baby spinach leaves (optional)
• Extra crumbled Gorgonzola cheese
• Freshly chopped parsley

Instructions

1. Prepare the Steak

• Season the Steak: Pat the steak medallions dry with paper towels. In a small bowl, mix the salt, pepper, thyme, and garlic powder. Rub this seasoning mixture evenly onto both sides of each steak medallion.
• Sear the Steak: In a large skillet over medium-high heat, heat the olive oil. Once hot, add the steak medallions. Sear for 3-4 minutes per side or until cooked to your desired doneness (medium-rare is recommended). Remove the steak from the skillet and let it rest on a plate, covered loosely with foil.

2. Make the Pasta

• Cook the Pasta: While the steak cooks, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.

3. Prepare the Alfredo Sauce

• Melt Butter and Sauté Garlic: In the same skillet used for the steak, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
• Add Cream: Pour in the heavy cream, stirring to combine with the butter and garlic. Bring the mixture to a gentle simmer.
• Add Cheese and Seasonings: Stir in the grated Parmesan cheese, crumbled Gorgonzola cheese, and Italian seasoning. Continue to stir until the cheeses have melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.

4. Combine and Finish

• Add Pasta to Sauce: Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss until the pasta is evenly coated in the sauce.
• Return the Steak: Place the rested steak medallions on top of the pasta in the skillet, allowing them to warm slightly in the sauce.

5. Garnish and Serve

• Garnish: Serve immediately, garnished with fresh baby spinach leaves, extra crumbled Gorgonzola cheese, and freshly chopped parsley if desired.

Cooking Notes

• Steak Doneness: Cook the steak to your preferred level of doneness. For medium-rare, cook until the internal temperature reaches 135°F (57°C). Let the steak rest before slicing or serving to allow the juices to redistribute.
• Avoid Boiling the Sauce: Make sure to only gently simmer the Alfredo sauce; boiling it can cause the cream to separate and the cheese to become grainy.
• Fresh Parmesan: Use freshly grated Parmesan cheese for the best flavor and texture in your sauce.

Variations

• Vegetable Addition: Add sautéed mushrooms or roasted red bell peppers to the pasta for extra flavor and texture.
• Creamy Spinach: Stir in a handful of fresh baby spinach into the Alfredo sauce just before adding the pasta for added color and a boost of nutrition.
• Blue Cheese Substitute: If you’re not a fan of Gorgonzola, you can substitute it with another blue cheese or omit it for a simple Parmesan Alfredo.

Frequently Asked Questions (FAQs)

Can I make Steak Gorgonzola Alfredo ahead of time?

It’s best to enjoy this dish fresh, as the creamy sauce can thicken when cooled. However, you can prepare the steak and sauce separately and store them in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of cream to loosen the sauce.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat, adding a little cream or milk to thin the sauce if necessary.

Can I use a different type of pasta?

Yes, you can use any type of pasta you prefer. Fettuccine works well because it holds the creamy sauce nicely, but spaghetti, penne, or linguine are also good options.

How can I make this dish lighter?

To lighten this dish, you can substitute half-and-half for the heavy cream and use less cheese in the Alfredo sauce. You could also serve it with zucchini noodles instead of regular pasta.

What can I serve with Steak Gorgonzola Alfredo?

This dish pairs well with a simple side salad, garlic bread, or roasted vegetables for a complete meal.

Steak Gorgonzola Alfredo with Creamy Parmesan Sauce is an indulgent, restaurant-style dish that’s surprisingly easy to make at home. With tender steak medallions, rich Alfredo sauce, and tangy Gorgonzola cheese, it’s a meal that’s perfect for special occasions or when you want to treat yourself to something truly delicious.

Try this recipe for a rich and flavorful experience that combines creamy, cheesy, and savory elements in every bite!