Creamy, juicy, and unapologetically indulgent — Decadent Pasta: Steak in Gorgonzola Alfredo Sauce is the kind of comfort food that makes weeknights feel like a celebration. Picture tender slices of seared sirloin nestled atop ribbons of fettuccine, all bathed in a luxuriously rich sauce made from heavy cream, crumbled Gorgonzola, and a shower of Parmesan. Fun fact: Gorgonzola cheese has been made in Italy for nearly a thousand years, so you’re tapping into a long tradition of deliciousness with every forkful.
This recipe is special because it transforms simple ingredients into a restaurant-quality dish with minimal fuss. It’s quick to prepare, family-friendly, and perfect when you want to impress without the stress. If you enjoy bold, creamy flavors, you’ll find it as satisfying as other hearty pastas on the blog — and if you’re looking for a spicy twist next time, check out this Cajun Steak Penne with Ranch Honey Cheese Sauce for another crowd-pleasing option. Ready to dive in? You’re about to create a dinner that tastes rich and feels effortlessly elegant.
What is Decadent Pasta: Steak in Gorgonzola Alfredo Sauce?
What’s in a name? Decadent Pasta: Steak in Gorgonzola Alfredo Sauce sounds like an invitation to indulge — and it is. Why call it decadent? Because the sauce is luxuriously creamy, the steak is satisfyingly meaty, and the whole dish feels like a special occasion on a weekday. Who wouldn’t be curious about a plate that promises both comfort and bold flavor? Did someone once say the way to a man’s heart is through his stomach? Maybe that’s how this dish got its reputation — a cheeky reminder that great food draws people together. Give it a try and see if the name lives up to the delicious hype.
Why You’ll Love This
This recipe is irresistible for three big reasons. First, the star of the dish is the creamy Gorgonzola Alfredo sauce — tangy, savory, and silk-smooth — which coats each strand of fettuccine and pairs beautifully with seared steak. Second, making this at home saves money versus dining out; premium flavors without the premium price tag mean you can enjoy restaurant-caliber meals more often. Third, the finishing touches — freshly grated Parmesan and bright chopped parsley — add texture and freshness that make every bite pop.
If you like the rich flavor profile here, you might also enjoy the bold seasoning of the Cajun Steak Penne with Ranch Honey Cheese Sauce for a spicier night. Now pick up your skillet and let’s get cooking — this one’s worth the extra cheese.
How to Make: Quick Overview
Simple, elegant, and deeply satisfying, this recipe comes together quickly and delivers a creamy, indulgent sauce with tender steak slices on top. Preparation is straightforward: cook the pasta, simmer the cream and cheeses until silky, toss with pasta, and finish with seared steak and parsley. The standout element is the Gorgonzola that gives the Alfredo a tangy, sophisticated edge. Approximate time: 10 minutes prep, 15 minutes cooking, total about 25 minutes.
Ingredients
1 lb sirloin steak, cooked and sliced (seasoned with salt and pepper before searing)
2 tbsp olive oil (for searing steak and sautéing garlic)
1 clove garlic, minced (about 1 tsp)
1 cup heavy cream (room temperature)
1/2 cup Gorgonzola cheese, crumbled (soft, room temperature for easier melting)
1/2 cup grated Parmesan cheese (freshly grated preferred)
2 tbsp butter (unsalted, room temperature)
12 oz fettuccine pasta (dry)
Salt & pepper, to taste (start light; adjust after sauce reduces)
Fresh parsley, chopped for garnish (about 2 tbsp)
Directions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the sirloin steak with salt and pepper and sear for 3–4 minutes per side for medium-rare, or longer to your preference. Remove steak to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
- In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant — do not let it brown.
- Pour in the heavy cream and bring to a gentle simmer, stirring frequently to prevent scorching. Simmer for 2–3 minutes until it starts to thicken slightly.
- Stir in the crumbled Gorgonzola a little at a time, whisking until fully melted and integrated into the cream. Add the grated Parmesan and continue stirring until the sauce is smooth and coats the back of a spoon.
- Add the butter and season the sauce with salt and pepper to taste. If the sauce seems too thick, stir in a splash of reserved pasta water until you reach the desired consistency.
- Toss the drained fettuccine in the sauce until evenly coated, using tongs to mix thoroughly and heat through, about 1 minute.
- Plate the sauced pasta and top with sliced steak. Garnish with chopped fresh parsley and a sprinkle of extra Parmesan if desired. Serve immediately and enjoy!
What to Serve With
Pair this rich pasta with lighter sides to balance the meal. A crisp green salad with lemon vinaigrette or arugula with shaved fennel cuts through the creaminess. Garlic-roasted asparagus, sautéed spinach with a squeeze of lemon, or simple roasted cherry tomatoes work beautifully. For bread, serve warm crusty baguette or garlic knots to soak up the sauce. Drinks: a full-bodied red like Cabernet Sauvignon or a crisp Pinot Grigio if you prefer white — sparkling water with lemon is a refreshing non-alcoholic choice.
Top Tips for Perfecting
- Ingredient substitutions: If you can’t find Gorgonzola, blue cheese or Roquefort can be used in smaller amounts; adjust to taste because they may be stronger. For a milder option, use a soft blue cheese blend.
- Timing adjustments: Let the steak rest after searing to keep it juicy; slicing too soon will drain the juices.
- Flavor enhancements: Add a pinch of nutmeg to the Alfredo for warmth, or a splash of white wine before adding cream for acidity and depth.
- Common mistakes to avoid: Don’t let the cream boil aggressively — a gentle simmer prevents separation. Also, avoid overcooking the pasta; aim for al dente so it holds the sauce better.
- For a silkier sauce: Bring cheeses to room temperature and crumble/grate them finely so they melt evenly.
Storing and Reheating Tips
Refrigeration: Store leftover pasta and steak in an airtight container for up to 3 days in the refrigerator. Freezing: Sauces with cream don’t always freeze well; if you must freeze, separate pasta and sauce in airtight, freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating. Reheating: Gently reheat on the stovetop over low heat with a splash of milk or cream and a little butter to restore creaminess, stirring frequently. Microwaving is okay in short bursts, but finish on the stove for best texture.
FAQs
Can I use a different cut of steak?
Yes. Ribeye, strip steak, or flank steak work well. Adjust searing time depending on thickness and desired doneness.
Is Gorgonzola very strong?
Gorgonzola has a tangy, slightly pungent flavor. If you prefer milder tastes, use less Gorgonzola and more Parmesan, or choose a milder blue cheese.
Can I make this vegetarian?
Absolutely. Swap the steak for grilled mushrooms, roasted cauliflower, or seared tofu for a satisfying vegetarian version.
How can I make the sauce thinner or thicker?
For thinner sauce, add reserved pasta water or a splash of milk. For thicker sauce, simmer a bit longer or add an extra tablespoon of grated Parmesan.
Can I prepare any parts ahead of time?
You can cook and slice the steak ahead and reheat gently. Prepare the sauce just before serving for the best texture and flavor.
Conclusion
This Decadent Pasta: Steak in Gorgonzola Alfredo Sauce is a deliciously comforting recipe that elevates simple ingredients into a memorable meal. It’s easy enough for a weeknight yet impressive enough for guests, and the creamy, tangy sauce paired with tender steak makes it a winner every time. If you enjoyed the flavor profile here and want more ideas for steak-and-cheese pasta combinations, try this classic take on slow-braised beef with Gorgonzola: Crockpot Balsamic Steak with Gorgonzola Alfredo – Who Needs A … or explore a similar steak-and-Gorgonzola pasta twist at Steak Pasta with Gorgonzola – NeighborFood. Share this recipe with family or friends and enjoy every creamy, savory bite.
Decadent Pasta: Steak in Gorgonzola Alfredo Sauce
Equipment
- Large Pot
- Skillet
- Cutting Board
- Whisk
- Tongs
Ingredients
Ingredients
- 1 lb Sirloin steak Cooked and sliced, seasoned with salt and pepper before searing.
- 2 tbsp Olive oil For searing steak and sautéing garlic.
- 1 clove Garlic Minced (about 1 tsp).
- 1 cup Heavy cream Room temperature.
- 1/2 cup Gorgonzola cheese Crumble, soft and room temperature for easier melting.
- 1/2 cup Parmesan cheese Freshly grated preferred.
- 2 tbsp Butter Unsalted, room temperature.
- 12 oz Fettuccine pasta Dry.
- Salt & pepper To taste.
- 2 tbsp Fresh parsley Chopped for garnish.
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the sirloin steak with salt and pepper and sear for 3–4 minutes per side for medium-rare, or longer to your preference. Remove steak to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
- In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant — do not let it brown.
- Pour in the heavy cream and bring to a gentle simmer, stirring frequently to prevent scorching. Simmer for 2–3 minutes until it starts to thicken slightly.
- Stir in the crumbled Gorgonzola a little at a time, whisking until fully melted and integrated into the cream. Add the grated Parmesan and continue stirring until the sauce is smooth and coats the back of a spoon.
- Add the butter and season the sauce with salt and pepper to taste. If the sauce seems too thick, stir in a splash of reserved pasta water until you reach the desired consistency.
- Toss the drained fettuccine in the sauce until evenly coated, using tongs to mix thoroughly and heat through, about 1 minute.
- Plate the sauced pasta and top with sliced steak. Garnish with chopped fresh parsley and a sprinkle of extra Parmesan if desired. Serve immediately and enjoy!