If you’re craving a meal that’s creamy, luxurious, and packed with bold flavors, Steak Gorgonzola Alfredo is about to become your new favorite recipe. Imagine tender sirloin steak, perfectly seared, nestled atop silky fettuccine ribbons coated in a dreamy Gorgonzola Alfredo sauce — this dish is a restaurant-style treat you can whip up at home in under 40 minutes! I first tried a version of this recipe at a classic Italian-American eatery, and after my first bite, I was hooked. The tangy Gorgonzola cheese adds a beautiful depth that’s hard to forget. Fans of my popular Garlic Parmesan Chicken Pasta will find this steak pasta equally irresistible. If you’re looking for a dinner that’s comforting, impressive, and practically effortless, you’re in the right place. Let’s dive in and make something delicious!
What is Steak Gorgonzola Alfredo?
With a name like Steak Gorgonzola Alfredo, you may wonder if it’s an Italian masterpiece, a steakhouse favorite, or just pure cheesy pasta magic. Well, it’s all of the above! This dish combines classic steak with a creamy Gorgonzola Alfredo sauce atop pasta. Why is it called that? Maybe because “Melt-in-Your-Mouth Bliss on Fettuccine” was too long for the menu! They say the way to a man’s heart is through his stomach—this recipe is definite proof. Try it for yourself and see why it’s become a family favorite in kitchens everywhere.
Why You’ll Love This
Let’s start with the highlight: juicy, pan-seared steak meets a lusciously creamy Gorgonzola Alfredo sauce that clings to every strand of fettuccine. Making it yourself is not only simple, but you’ll save a bundle compared to restaurant prices (no reservations or tips required!). The combination of tangy Gorgonzola, nutty Parmesan, and rich cream creates a flavor profile that’s truly special. Add some freshly cracked pepper and a sprinkle of parsley and you’ve got a dish bursting with texture and taste. If you love my Creamy Mushroom Pasta, this recipe’s bold flavors and steak twist will have you coming back for seconds. Give it a try and enjoy a gourmet meal at home tonight!
How to Make
Quick Overview
Craving a delicious, hearty meal that feels restaurant-worthy but is simple enough for a busy weeknight? Steak Gorgonzola Alfredo has you covered. This recipe is easy to make, uses straightforward ingredients, and is ready in just 40 minutes. The standout is its rich, creamy Gorgonzola Alfredo sauce, paired with tender, seared steak — the perfect combo for pasta lovers!
Ingredients
2 sirloin steaks (6 oz each)
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup Gorgonzola cheese, crumbled
1/4 cup Parmesan cheese, grated
1 pound fettuccine pasta
Salt and pepper to taste
Fresh parsley for garnish
Step-by-Step
- Prep the Steak:
Pat the steaks dry with paper towels. Season both sides generously with salt and pepper. - Cook the Pasta:
Fill a large pot with salted water and bring to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside. - Sear the Steaks:
In a large skillet over medium-high heat, heat the olive oil. Add the steaks and sear for 3-4 minutes per side, or until they reach your desired doneness. For medium-rare, cook until the internal temperature hits 130-135°F (54-57°C). Remove the steaks, tent with foil, and rest for at least 5 minutes before slicing. - Make the Alfredo Sauce:
In the same skillet, reduce heat to medium and add butter. Sauté garlic until fragrant (about 30 seconds). Pour in the heavy cream and simmer for 2-3 minutes, stirring often. Add the Gorgonzola and Parmesan cheeses. Stir until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to reach your preferred consistency. Season with additional salt and pepper, if needed. - Toss Pasta and Plate:
Toss the cooked fettuccine in the skillet with the Alfredo sauce until thoroughly coated. - Serve:
Divide the creamy fettuccine among plates. Slice the rested steak thinly across the grain and lay atop the pasta. Garnish generously with fresh parsley and extra Gorgonzola crumbles.
What to Serve Steak Gorgonzola Alfredo With
Balance the richness of Steak Gorgonzola Alfredo with something fresh and light. A simple arugula or mixed greens salad with a tangy balsamic vinaigrette perfectly complements the creamy sauce. Roasted or steamed asparagus, broccoli, or green beans make excellent veggie sides. For bread lovers, a slice of warm, crusty garlic bread or a soft dinner roll will help soak up extra sauce. Round out your meal with a glass of bold red wine, like Cabernet Sauvignon or Merlot, and you’ll have a cozy, complete dinner.
Top Tips for Perfecting
- Let your steaks rest after cooking for maximum juiciness.
- Substitute ribeye or New York strip steak for sirloin if you prefer a richer cut.
- Don’t rush the sauce—let the Gorgonzola melt for a smooth, creamy texture.
- If Gorgonzola is too strong, swap for blue cheese or mild goat cheese.
- Avoid overcooking your steak; use a thermometer for best results.
- To prevent pasta from sticking, toss it with a bit of olive oil after draining.
These simple tips ensure restaurant-quality results every time, whether you’re a kitchen newbie or a seasoned home chef.
Storing and Reheating Tips
Store leftover Steak Gorgonzola Alfredo in an airtight container in the refrigerator for up to 3 days. For best results, keep the pasta and steak separate, but it’s fine to store them together if that’s easier. To reheat, add a splash of milk or cream to the pasta and warm gently in a saucepan over low heat, stirring often until hot and creamy. Reheat sliced steak separately in a skillet on low heat for just a minute or two—avoid microwaving, which can toughen the meat. If you want to freeze the sauce, store it in a freezer-safe bag for up to 1 month. Thaw in the fridge overnight before reheating gently and tossing with freshly cooked pasta and steak.
FAQs
Can I use a different cut of steak?
Absolutely! Ribeye, New York strip, or even filet mignon work beautifully in this recipe for a richer or more tender result.
What can I use instead of Gorgonzola cheese?
You can swap Gorgonzola for blue cheese, goat cheese, or a milder cheese like fontina if you prefer a subtler flavor.
Can I make this recipe ahead of time?
The sauce can be made ahead and reheated gently. For the best texture, cook the steak and pasta just before serving.
Is this dish gluten-free?
Use gluten-free fettuccine to make this recipe gluten-free. Check that your cheeses and other ingredients don’t contain hidden gluten.
How do I know when the steak is cooked?
Use an instant-read thermometer for accuracy: 130-135°F is medium-rare, 135-145°F is medium. Rest the steak before slicing to keep it juicy.
Conclusion
Steak Gorgonzola Alfredo is the ultimate comfort food — creamy, cheesy, and filled with satisfying steak flavor. With simple ingredients and easy instructions, this recipe is a fantastic way to elevate your weeknight dinner or impress guests without breaking a sweat. If you love bold flavors and hearty pastas, make this dish tonight and savor every bite. Don’t forget to check out other crowd-pleasing recipes on the blog for more delicious inspiration! Enjoy, and happy cooking!
Steak Gorgonzola Alfredo
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 pieces Sirloin steaks (6 oz each)
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup Parmesan cheese, grated
- 1 pound Fettuccine pasta
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the steaks dry with paper towels. Season both sides generously with salt and pepper.
- Fill a large pot with salted water and bring to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet over medium-high heat, heat the olive oil. Add the steaks and sear for 3-4 minutes per side, or until they reach your desired doneness. Remove the steaks, tent with foil, and rest for at least 5 minutes before slicing.
- In the same skillet, reduce heat to medium and add butter. Sauté garlic until fragrant (about 30 seconds). Pour in the heavy cream and simmer for 2-3 minutes, stirring often. Add the Gorgonzola and Parmesan cheeses. Stir until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to reach your preferred consistency. Season with additional salt and pepper, if needed.
- Toss the cooked fettuccine in the skillet with the Alfredo sauce until thoroughly coated.
- Divide the creamy fettuccine among plates. Slice the rested steak thinly across the grain and lay atop the pasta. Garnish generously with fresh parsley and extra Gorgonzola crumbles.