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
Scale
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.
