Name: Steak Gorgonzola Alfredo Recipe - Creamy, Savory, and Comforting
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: Steak: 1 to 1.25 lb strip steak or ribeye (about 1 inch thick), or 2 small sirloins; Salt and pepper: For seasoning the steak and sauce; Olive oil: 1–2 tablespoons for searing; Butter: 3 tablespoons, divided; Garlic: 3–4 cloves, finely minced; Heavy cream: 1.5 cups; Parmesan: 3/4 cup freshly grated; Gorgonzola cheese: 1/2 to 3/4 cup crumbled (mild or dolce style works well); Pasta: 12 ounces fettuccine or tagliatelle; Beef or chicken broth: 1/3 cup (optional, for loosening the sauce); Lemon zest: From 1/2 lemon (optional but recommended); Balsamic glaze or reduction: 1–2 teaspoons for drizzling (optional); Fresh spinach: 2 cups lightly packed (optional, for a classic touch); Fresh parsley: Chopped, for garnish; Red pepper flakes: A pinch, for gentle heat (optional)

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This Steak Gorgonzola Alfredo recipe brings together rich, creamy Alfredo sauce, tender seared steak, and the bold tang of Gorgonzola. It’s a restaurant-style dish that’s surprisingly doable at home with simple steps. The flavors are balanced: savory beef, buttery noodles, and a salty, blue-cheese finish.

It’s great for date night, a special family dinner, or when you just want something cozy and satisfying. You’ll get crisped steak edges, silky sauce, and a plate you’ll want to wipe clean.

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What Makes This Special

Close-up detail: Sliced medium-rare strip steak just rested and sliced against the grain, showing a

This dish pairs two beloved comfort foods: steak and Alfredo. The Gorgonzola cuts through the richness with a sharp, creamy bite, so the sauce never feels heavy.

Fresh lemon zest and a touch of balsamic add brightness and depth. It’s a flexible recipe you can scale up, and it works with multiple cuts of beef. Best of all, it’s ready in about 40 minutes, start to finish.

What You’ll Need

Steak: 1 to 1.25 lb strip steak or ribeye (about 1 inch thick), or 2 small sirloins
Salt and pepper: For seasoning the steak and sauce
Olive oil: 1–2 tablespoons for searing
Butter: 3 tablespoons, divided
Garlic: 3–4 cloves, finely minced
Heavy cream: 1.5 cups
Parmesan: 3/4 cup freshly grated
Gorgonzola cheese: 1/2 to 3/4 cup crumbled (mild or dolce style works well)
Pasta: 12 ounces fettuccine or tagliatelle
Beef or chicken broth: 1/3 cup (optional, for loosening the sauce)
Lemon zest: From 1/2 lemon (optional but recommended)
Balsamic glaze or reduction: 1–2 teaspoons for drizzling (optional)
Fresh spinach: 2 cups lightly packed (optional, for a classic touch)
Fresh parsley: Chopped, for garnish
Red pepper flakes: A pinch, for gentle heat (optional)

How to Make It

Cooking process: Alfredo sauce being built in the skillet—silky heavy cream whisked with freshly g

Prep the steak: Pat the steak dry.
Season both sides generously with salt and black pepper. Let it rest at room temperature for 20–30 minutes while you prep everything else.
Boil the pasta: Bring a large pot of salted water to a boil. Cook fettuccine until just shy of al dente.
Reserve 1 cup of pasta water, then drain.
Pan-sear the steak: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot and shimmering, add the steak.
Sear 3–4 minutes per side for medium-rare (adjust to your preference). Transfer to a plate, tent with foil, and rest 5–10 minutes.
Make the garlic base: Lower the heat to medium. In the same skillet, add 2 tablespoons butter.
Stir in the minced garlic and cook 30–60 seconds until fragrant. Don’t brown it.
Build the Alfredo sauce: Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan until smooth.
Add a splash of broth or pasta water if it’s too thick. Season with salt, pepper, and a pinch of red pepper flakes if using.
Melt in the Gorgonzola: Add the crumbled Gorgonzola and stir until creamy. Taste and adjust seasoning.
The sauce should be glossy, rich, and slightly tangy.
Add spinach (optional): Stir in spinach and cook 1–2 minutes until just wilted. Add lemon zest for brightness.
Toss with pasta: Add the drained pasta to the skillet. Toss to coat, loosening with reserved pasta water as needed for a silky texture.
Slice the steak: Slice against the grain into thin strips.
For extra flavor, pour any resting juices into the sauce.
Finish and serve: Plate the Gorgonzola Alfredo pasta. Top with sliced steak. Drizzle with a small amount of balsamic glaze, then garnish with parsley and a little extra Parmesan.
Serve immediately.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk, cream, or broth to loosen the sauce. Avoid high heat to prevent the sauce from breaking.

If storing steak separately, keep it in a separate container and warm briefly so it doesn’t overcook.

Tasty top view: Overhead shot of fettuccine tossed in creamy Gorgonzola Alfredo, sauce clinging to e

Benefits of This Recipe

Restaurant flavor at home: Big flavor without complicated steps or rare ingredients.
Customizable: Adjust Gorgonzola for a milder or bolder sauce, and swap in different pasta shapes.
Balanced richness: Lemon zest and balsamic keep the dish from feeling heavy.
Flexible proteins: Works with steak, chicken, or even mushrooms for a vegetarian twist.
Great for guests: Feels special and plates beautifully with minimal fuss.

Common Mistakes to Avoid

Overcooking the steak: Pull it off a little early and let carryover heat finish the job.
Boiling the sauce: High heat can split cream and make the cheese grainy. Keep it to a gentle simmer.
Skipping fresh Parmesan: Pre-shredded cheese doesn’t melt as smoothly. Freshly grated is worth it.
Undersalting the pasta water: Seasoned water is the foundation of flavorful pasta.
Adding all the pasta water at once: Add a little at a time to reach a silky, clinging sauce.

Alternatives

Different steaks: Sirloin for leaner, flank for budget-friendly (slice thinly), or filet for extra tender.
Protein swaps: Grilled chicken breast or thighs, shrimp, or seared portobello slices.
Cheese tweaks: Use dolce Gorgonzola for mild flavor, or mix with a little mascarpone for extra creaminess.
Pasta swaps: Try pappardelle, rigatoni, or gnocchi.
Gluten-free pasta works, too.
Add-ins: Sun-dried tomatoes, sautéed mushrooms, or roasted asparagus tips are great extras.
Lighter version: Use half-and-half and reduce Parmesan slightly, understanding it won’t be as rich.

FAQ

Can I make the sauce ahead of time?

It’s best fresh, but you can make it a few hours ahead and reheat gently over low heat. Add a splash of milk or broth and whisk to bring it back to a smooth consistency.

What’s the best cut of steak for this?

Strip steak and ribeye give the best flavor and texture. Sirloin is a good leaner option.

Whichever cut you choose, aim for about 1 inch thick and cook to your preferred doneness.

Will blue cheese make the sauce too strong?

Not if you use the right amount. Start with 1/2 cup Gorgonzola and taste. You can add more if you want a bolder flavor.

Dolce (mild) Gorgonzola is a safe bet.

Can I use milk instead of heavy cream?

Heavy cream is ideal for a lush sauce that won’t split. If you substitute milk or half-and-half, cook on very low heat and thicken gradually with Parmesan. The sauce will be lighter and more delicate.

How do I keep the sauce from getting grainy?

Use low heat when adding cheese, and add it gradually while whisking.

Freshly grated Parmesan melts better than pre-shredded. Avoid boiling once the dairy and cheese go in.

Is balsamic glaze necessary?

Not necessary, but a small drizzle adds sweetness and acidity that complements the Gorgonzola and steak. It’s a nice finishing touch.

Can I make it without garlic?

Yes.

The sauce will be milder, but still delicious. Consider adding a pinch of onion powder or shallot for a subtle savory note.

How do I reheat without drying the steak?

Warm the steak briefly in a skillet over low heat or add it to the hot pasta just before serving. Avoid microwaving the steak for too long, as it can turn tough.

In Conclusion

Steak Gorgonzola Alfredo is all about comfort and big flavor with simple techniques.

Sear a well-seasoned steak, whisk together a creamy sauce, and finish with a pop of Gorgonzola and lemon. The result is a plate that feels special without being fussy. Keep the heat gentle, use good cheese, and don’t forget the garnish.

You’ll have a cozy, restaurant-worthy dinner in under an hour.