Quick and Simple Savory Steak Gorgonzola Alfredo With Creamy Parmesan Sauce

Save this recipe on:

Imagine sinking your fork into a plate of perfectly cooked steak, nestled on a bed of creamy fettuccine alfredo, all generously coated with a bold, tangy Gorgonzola and Parmesan sauce. This dish is the kind of meal that turns an ordinary night into a gourmet dining experience without requiring hours in the kitchen. The savory richness of the steak combined with the silky, cheesy sauce brings out a luxurious flavor harmony that’s both comforting and indulgent.

Whether you’re planning a romantic dinner, treating yourself after a long day, or simply craving a satisfying pasta dish with a sophisticated twist, this steak Gorgonzola Alfredo recipe will become your new favorite. The beauty of this recipe is how effortlessly it blends simple ingredients into something restaurant-worthy. You get the meaty juiciness of pan-seared steak, the robust tang of Gorgonzola, and the creamy depth of Parmesan all in one stunning plate.

---

Ingredients for Quick and Simple Savory Steak Gorgonzola Alfredo With Creamy Parmesan Sauce

• 1 lb ribeye or sirloin steak, trimmed
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup Gorgonzola cheese, crumbled
• 3/4 cup Parmesan cheese, finely grated
• 1/2 tsp cracked black pepper
• 8 oz fettuccine pasta
• Fresh parsley, chopped (for garnish)
• Extra grated Parmesan, for topping

---

Step 1: Cook the Steak

Start by bringing your steak to room temperature—this ensures even cooking. Season both sides generously with salt and freshly ground black pepper. Heat olive oil in a heavy skillet over medium-high heat. Once hot, sear the steak for about 3–4 minutes per side for medium-rare (adjust timing to your preferred doneness). Remove from the pan and let it rest under foil while you prepare the sauce.

---

Step 2: Prepare the Pasta

While the steak cooks, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain the pasta and set aside.

---

Step 3: Make the Creamy Gorgonzola Parmesan Sauce

In the same skillet used for the steak, lower the heat to medium and melt the butter. Add the minced garlic and sauté until fragrant—about 30 seconds. Pour in the heavy cream, stirring continuously. Let it gently simmer for 2–3 minutes. Add the Gorgonzola and Parmesan cheese, whisking until both cheeses are melted and the sauce becomes velvety. Stir in the cracked black pepper. If it gets too thick, add a splash of reserved pasta water to loosen.

---

Step 4: Combine Pasta and Sauce

Add the cooked fettuccine directly into the skillet with the sauce. Toss the pasta gently to coat it thoroughly, letting it simmer for another minute so the sauce clings to every strand.

---

Step 5: Plate and Serve

Slice the rested steak thinly against the grain. Serve the creamy Gorgonzola Alfredo pasta on a plate or bowl and top with steak slices. Finish with freshly chopped parsley, a generous sprinkle of grated Parmesan, and a crack of black pepper. Serve immediately for the best flavor and texture.

---

Storage Instructions

To keep your Steak Gorgonzola Alfredo fresh and flavorful for later:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to keep the steak and pasta separate if possible to maintain texture.
• Reheating: Gently reheat the pasta in a pan over low heat with a splash of milk or cream to loosen the sauce. Reheat steak slices separately in a skillet or microwave until just warm—avoid overcooking to keep them tender.
• Freezing: This dish is not ideal for freezing, as the cream-based sauce can separate upon thawing and the steak may become rubbery.

---

Estimated Nutrition

(Per serving, based on 4 servings total)

• Calories: ~690 kcal
• Protein: ~35g
• Fat: ~45g
• Carbohydrates: ~32g
• Fiber: 1g
• Sugar: 2g
• Sodium: ~620mg
• Cholesterol: ~145mg

Note: Nutritional values are approximate and may vary based on specific ingredients used.

---

Frequently Asked Questions

1. Can I use a different cut of steak?

Absolutely. Ribeye and sirloin are most popular, but you can use filet mignon, New York strip, or flank steak for variations in flavor and tenderness.

2. What can I substitute for Gorgonzola?

If you’re not a fan of blue cheese, try goat cheese for a milder tang or shredded mozzarella for a more neutral, creamy alternative.

3. Is this recipe spicy?

Not at all. The cracked black pepper gives a slight bite, but it’s not spicy. You can always add red pepper flakes if you want to turn up the heat.

4. Can I make this dish ahead of time?

You can prep the sauce and cook the pasta ahead of time, but it’s best to cook the steak just before serving to keep it juicy.

5. What wine pairs well with this dish?

A full-bodied red wine like Cabernet Sauvignon or a rich white like Chardonnay pairs wonderfully with the creamy sauce and steak.

6. How can I make it gluten-free?

Swap regular pasta for gluten-free fettuccine, and double-check your cheese labels to ensure no gluten additives.

7. Can I add vegetables to this recipe?

Yes! Try tossing in sautéed mushrooms, spinach, or steamed broccoli to boost the nutrition and flavor.

8. What’s the best way to get a perfect steak sear?

Pat the steak dry before seasoning, and make sure your pan is hot. Avoid flipping too early—give it time to form a brown crust before turning.

---

Print

Save this recipe on: