Steak Gorgonzola Alfredo Recipe - Creamy, Savory, and Comforting
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.
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)
Instructions
- 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.