Savory Steak Gorgonzola Alfredo: A Dreamy Pasta Recipe

Crafting a mouthwatering steak gorgonzola alfredo sparks pure culinary excitement for anyone seeking restaurant-quality comfort.

Pasta lovers will adore this decadent combination of tender beef and rich cheese sauce.

creamy parmesan weaves through each delectable bite, creating an irresistible flavor profile.

Succulent steak chunks nestle perfectly against al dente noodles, promising an indulgent dining experience.

Robust blue cheese adds a tangy complexity that elevates the entire dish.

Professional chefs and home cooks alike can master this impressive recipe with simple techniques.

Grab your skillet and prepare for a truly memorable meal that’ll have everyone asking for seconds.

Savory Steak Gorgonzola Alfredo With Creamy Parmesan Sauce Notes

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Ingredients For Savory Steak Gorgonzola Alfredo

• Steak Strips: High-quality beef cut that adds robust flavor and protein to the dish.
• Parmesan Cheese, Gorgonzola Cheese: Rich, tangy cheeses that create a creamy and bold sauce.

• Fettuccine Pasta: Classic Italian pasta that perfectly captures and holds the creamy sauce.

• Salt, Black Pepper, Italian Seasoning: Essential spices that enhance the steak's natural flavor.
• Garlic: Aromatic ingredient that provides a deep, savory base for the sauce.

• Olive Oil, Butter, Heavy Cream: Ingredients that create a luxurious, smooth sauce with rich texture.
• Fresh Parsley: Bright green herb that adds a fresh garnish and subtle herbal note to the dish.

Cooking Directions For Savory Steak Gorgonzola Alfredo

Step 1: Cook Tender Pasta Noodles

Boil fettuccine in salted water until perfectly al dente. Drain pasta and set aside in a warm spot.

Step 2: Sear Juicy Steak Strips

• Salt
• Black pepper
• Italian herb blend

Heat olive oil in a large skillet over medium-high heat. Cook steak strips until golden brown and reach desired doneness.

Transfer steak to a separate plate.

Step 3: Create Creamy Cheese Sauce

In the same skillet, melt butter and sauté minced garlic until aromatic.

• Parmesan cheese
• Gorgonzola cheese

Stir continuously until sauce becomes smooth and velvety.

Step 4: Combine Pasta and Sauce

Toss cooked fettuccine into the rich cheese sauce, ensuring every noodle gets fully coated with the creamy mixture.

Step 5: Add Steak and Finish

Layer seared steak strips over sauced pasta.

Sprinkle freshly chopped parsley on top for a bright, fresh garnish.

Step 6: Serve and Savor

Plate the pasta immediately while hot and enjoy the luxurious combination of tender steak and creamy cheese sauce.

Helpful Hints For Steak Gorgonzola Alfredo Sauce

• Experiment with different cuts of steak like sirloin or ribeye for varied textures and flavors.
• Adjust cheese quantities to control the intensity of Gorgonzola and Parmesan in the sauce.
• Prevent sauce separation by using low heat and stirring continuously while adding cheese.
• Use gluten-free pasta for a celiac-friendly version of this delicious dish.
• Let steak rest for 5 minutes after cooking to retain maximum juiciness and tenderness.

Creative Twists On Steak Gorgonzola Alfredo Sauce

• Spicy Southwest Steak Alfredo: Replace Italian seasoning with chili powder, cumin, and smoked paprika. Add roasted red peppers and jalapeños to the sauce for a bold, fiery kick.
• Mediterranean Herb Steak Pasta: Incorporate fresh basil, oregano, and thyme into the sauce. Top with crumbled feta cheese and sun-dried tomatoes for a Mediterranean-inspired flavor profile.
• Blue Cheese Mushroom Steak Pasta: Swap Gorgonzola for blue cheese. Sauté sliced mushrooms with the garlic and add them to the creamy sauce for an earthy, rich dimension.

Pairings For Savory Steak Gorgonzola Alfredo Sauce

• Arrange the creamy fettuccine on a large wooden cutting board. Layer the steak strips diagonally across the pasta. Sprinkle extra Gorgonzola crumbles and fresh parsley for a rustic, homestyle presentation that feels warm and inviting.
• Create a smooth bed of fettuccine on a white porcelain plate. Carefully place seared steak strips at a 45-degree angle. Drizzle remaining sauce around the edges. Garnish with delicate parsley leaves for a sophisticated, high-end restaurant appearance.

Storage Instructions For Steak Gorgonzola Alfredo Sauce

• Store leftover Steak Gorgonzola Alfredo in an airtight container in the refrigerator for up to 3 days. Keep the pasta and steak separate from the sauce to prevent soggy texture.
• Warm the pasta and steak gently in a skillet over medium-low heat. Add a splash of cream or milk to restore the sauce's creamy consistency and prevent drying out.
• Freeze the sauce and steak separately in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the best quality and flavor.

FAQs

• How do I choose the right cut of steak for this recipe?

Choose tender cuts like sirloin, ribeye, or tenderloin that are easy to slice into strips and cook quickly without becoming tough.

• Can I make this dish gluten-free?

Yes, simply substitute regular fettuccine with gluten-free pasta made from rice, corn, or quinoa to maintain the same delicious flavor profile.

• What if I don't like Gorgonzola cheese?

You can replace Gorgonzola with blue cheese, goat cheese, or even a milder option like mild feta to still get a tangy flavor in the sauce.

• Is this recipe considered a low-calorie meal?

No, this dish is rich and indulgent with heavy cream, butter, and multiple cheeses, so it’s best enjoyed as an occasional treat rather than a regular diet meal.

Savory Steak Gorgonzola Alfredo With Creamy Parmesan Sauce Recipe

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4.6 from 12 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Hearty steak gorgonzola alfredo delights palates with rich Italian-inspired flavors blending tender beef and creamy sauce. Pasta enthusiasts discover a luxurious dining experience that satisfies deep culinary cravings.

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Ingredients

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• 1 lb (450 g) sirloin steak, cut into strips
• 12 oz (340 g) fettuccine pasta
• 1 cup (240 ml) heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup crumbled Gorgonzola cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter
• 1 teaspoon Italian seasoning
• Salt to taste
• Black pepper to taste
• Fresh parsley for garnish

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Instructions

1. Prepare fettuccine according to package directions, ensuring al dente texture. Drain and reserve.
2. Season steak strips generously with salt, pepper, and Italian herbs, creating a flavorful coating.
3. Sear steak in hot skillet over medium-high heat for 2-3 minutes per side until golden brown and reaching preferred doneness. Transfer to a separate plate.
4. Reduce skillet heat to medium and melt butter, releasing aromatic garlic until golden and fragrant.
5. Pour heavy cream into skillet, allowing gentle simmer to develop rich base for sauce.
6. Gradually whisk Parmesan and Gorgonzola cheeses into cream, creating smooth, velvety texture that coats the back of a spoon.
7. Fold cooked fettuccine into creamy sauce, ensuring each strand is luxuriously covered.
8. Arrange seared steak strips atop pasta, creating elegant presentation.
9. Sprinkle freshly chopped parsley for vibrant color and herbaceous finish.
10. Serve immediately while sauce remains warm and steak retains optimal temperature.

Notes

• Customize the meat’s doneness by using a meat thermometer for precise cooking, ensuring tender and juicy steak every time.
• Swap regular fettuccine with gluten-free pasta options to accommodate dietary restrictions without compromising flavor.
• Reserve some pasta water before draining to help create a smoother, silkier sauce if the mixture seems too thick.
• Allow gorgonzola and parmesan to reach room temperature before adding to the sauce, promoting faster and more even melting.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Italian-American

Nutrition

• Serving Size: 4
• Calories: 710 kcal
• Sugar: 2 g
• Sodium: 480 mg
• Fat: 48 g
• Saturated Fat: 23 g
• Unsaturated Fat: 22 g
• Trans Fat: 0.5 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 42 g
• Cholesterol: 145 mg