If you are a fan of rich, indulgent meals that feel both luxurious and comforting, then the Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe is about to become your new favorite. Imagine tender slices of perfectly seared steak nestled atop a bed of silky fettuccine, all drenched in a luscious sauce that marries the sharp tang of Gorgonzola with the velvety smoothness of Parmesan cream. This recipe strikes a flawless balance of bold flavors and smooth textures, making it an unforgettable dish that’s perfect for impressing guests or spoiling yourself after a long day.
Ingredients You’ll Need
These ingredients are all about creating layers of flavor and a satisfying texture, yet they’re simple and easy to find. Each one plays a crucial role in making this dish a creamy, cheesy, and savory delight—from the tender steak to the vibrant pops of sun-dried tomatoes and baby spinach adding freshness and color.
- 1 pound sirloin or ribeye steak: The star protein; pick a well-marbled cut for juicy, flavorful bites.
- Salt and pepper to taste: Essential seasonings that enhance the natural flavors of the steak and sauce.
- 1 tablespoon olive oil: For searing the steak to a golden brown crust.
- 1 tablespoon balsamic glaze (optional): Adds a sweet and tangy finish that pairs beautifully with steak.
- 12 ounces fettuccine or penne pasta: The perfect vehicle to soak up the creamy sauce.
- 2 tablespoons butter: Builds the buttery foundation of the Alfredo sauce.
- 3 cloves garlic (minced): Brings aromatic depth and a subtle kick to the sauce.
- 1 1/2 cups heavy cream: Key to achieving that irresistibly smooth and luxurious sauce.
- 1/2 cup whole milk: Lightens the cream slightly, keeping the sauce creamy but not too heavy.
- 1 cup grated Parmesan cheese: Adds sharp, nutty flavor and richness.
- 1/2 cup crumbled Gorgonzola cheese: Delivers a bold, tangy contrast that elevates the whole dish.
- 1/4 teaspoon black pepper: A subtle heat to balance the creamy cheese.
- 1 cup baby spinach (optional): Provides a pop of green and a burst of freshness.
- 1/4 cup sun-dried tomatoes (optional): Adds a chewy texture and sweet acidity.
- Chopped fresh parsley for garnish: Brightens and adds a lovely herbal note.
How to Make Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Cooking the pasta until it’s perfectly al dente is key—it should be tender but with a pleasant bite to hold up well under the creamy sauce. Once done, drain it thoroughly and set it aside, ready to soak up all that cheesy goodness.
Step 2: Sear the Steak
Generously season your sirloin or ribeye with salt and pepper. Heat olive oil over medium-high heat in a skillet until shimmering, then add the steak. Sear each side for about 3 to 4 minutes if you like it medium-rare, adjusting time for your preferred doneness. The goal is a beautiful crust outside and juicy tenderness inside. Remove from heat and let it rest for around 5 minutes before slicing thinly against the grain. This step keeps the steak juicy and easy to enjoy with the pasta.
Step 3: Make the Alfredo Sauce
In a large skillet, melt butter over medium heat. Add the minced garlic and cook just until fragrant—don’t let it brown, as that can introduce bitterness. Stir in the heavy cream and whole milk, gently simmering until the mixture thickens slightly. Lower the heat and whisk in the Parmesan and Gorgonzola until the sauce turns perfectly smooth and creamy. Season with black pepper, then fold in the baby spinach and sun-dried tomatoes if you’re using them—these ingredients add wonderful textures and vibrant flavors that contrast beautifully with the richness.
Step 4: Combine and Serve
Now for the best part—toss your cooked pasta into the creamy sauce, making sure every strand or piece is coated luxuriously. Plate the pasta and arrange the sliced steak on top. For an elegant touch, drizzle with balsamic glaze and sprinkle fresh parsley over all. This dish is as stunning as it is delicious.
How to Serve Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe
Garnishes
Fresh parsley is a must for a burst of color and freshness, but feel free to add a few extra crumbles of Gorgonzola just before serving to enhance that tangy punch. A light drizzle of balsamic glaze creates a subtle sweetness that complements the savory steak beautifully.
Side Dishes
This rich and fulfilling main pairs wonderfully with simple green salads or roasted vegetables like asparagus or Brussels sprouts. The freshness and slight bitterness of leafy greens balance the richness of the creamy Parmesan sauce perfectly.
Creative Ways to Present
For a stunning dinner party presentation, serve the pasta in shallow bowls and fan out the thinly sliced steak over the top. Adding edible flowers or microgreens can bring a gourmet flair. For a cozy family meal, simply heap it all on a warm platter and watch it disappear quickly!
Make Ahead and Storage
Storing Leftovers
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. The steak and pasta will soak up the sauce, so it’s normal if it thickens overnight.
Freezing
This dish is best enjoyed fresh, but you can freeze the sauce and pasta separately from the steak for up to 1 month. Avoid freezing the steak to prevent texture loss; instead, slice and add fresh steak when reheating.
Reheating
When ready to enjoy leftovers, gently reheat the pasta and sauce in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed. Warm the steak slices separately and add them just before serving to preserve their juiciness.
FAQs
Can I use a different type of cheese instead of Gorgonzola?
Absolutely! If you prefer a milder blue cheese, you could swap Gorgonzola for Roquefort or even a creamy blue cheese spread. Just remember that the cheese choice will impact the flavor intensity.
Is it possible to make this dish vegetarian?
Yes! Skip the steak and add extra veggies like mushrooms or roasted cauliflower to keep it hearty and satisfying while still enjoying the creamy Parmesan sauce.
Can I prepare the Alfredo sauce ahead of time?
You can make the sauce a few hours before serving and reheat gently, but it’s best freshly made for the creamiest texture. If reheating, add a bit of cream or milk to loosen it up.
How do I know when the steak is done perfectly?
For medium-rare, aim for about 3–4 minutes per side, but it depends on thickness. Using a meat thermometer is helpful—130°F (54°C) is ideal for medium-rare.
What pasta shapes work best for this recipe?
Fettuccine and penne are great choices because they hold onto the creamy sauce well. Feel free to experiment with spaghetti, linguine, or even pappardelle depending on your preference.
Final Thoughts
The Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe is a decadent delight that brings together bold cheeses, tender steak, and rich, creamy pasta in a way that feels both special and utterly comforting. Whether you’re cooking for a special occasion or simply craving an elevated weeknight dinner, this recipe is a guaranteed crowd-pleaser. Give it a try and watch it quickly become a beloved classic in your kitchen!
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Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
A rich and flavorful Steak Gorgonzola Alfredo featuring tender sirloin or ribeye steak slices atop creamy Parmesan and Gorgonzola cheese sauce tossed with fettuccine or penne pasta. This Italian-American main course combines the boldness of blue cheese with the smoothness of a buttery Alfredo sauce, enhanced by optional baby spinach and sun-dried tomatoes for added depth.
Ingredients
For the steak:
- 1 pound sirloin or ribeye steak
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon balsamic glaze (optional, for drizzling)
For the pasta and sauce:
- 12 ounces fettuccine or penne pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 teaspoon black pepper
- 1 cup baby spinach (optional)
- 1/4 cup sun-dried tomatoes (optional)
- Chopped fresh parsley for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside.
- Sear the steak: Season the steak with salt and pepper generously. Heat olive oil in a skillet over medium-high heat. Place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare doneness, or cook longer based on your preference. Remove the steak and let it rest for 5 minutes before slicing thinly against the grain.
- Make the Alfredo sauce: In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and whole milk, bringing the mixture to a gentle simmer. Lower the heat to low and whisk in the grated Parmesan and crumbled Gorgonzola cheeses until the sauce is smooth and creamy. Season with black pepper and fold in baby spinach and sun-dried tomatoes if using, allowing spinach to wilt slightly.
- Combine and serve: Add the cooked pasta directly to the sauce, tossing thoroughly to coat every strand with the creamy cheese sauce. Plate the pasta and arrange the sliced steak on top. Optionally drizzle with balsamic glaze and garnish with chopped fresh parsley before serving.
Notes
- For a stronger Gorgonzola flavor, add extra crumbles just before serving.
- You can grill the steak instead of pan-searing for an added charred flavor.
- Allow the steak to rest after cooking to retain juices and tenderness.
- Use whole milk for creaminess, but you can substitute with lower-fat milk if preferred, with a slight change to the sauce texture.
- Fresh parsley garnish adds a bright freshness balancing the rich sauce.
