Who doesn’t love a comforting, indulgent meal after a long day? If you’re looking for a dish that combines rich, creamy flavors with tender, perfectly cooked steak, then Steak Gorgonzola Alfredo is the recipe you’ve been waiting for! The smoky pan-seared steak pairs perfectly with the creamy Alfredo sauce and the bold tang of Gorgonzola cheese. Whether you’re cooking for a special occasion or a cozy dinner at home, this dish is guaranteed to impress. The best part? It’s surprisingly easy to make, even for beginners, yet offers the kind of flavors that will make you feel like a professional chef. Ready to indulge? Let’s dive into this mouthwatering recipe
Table of Contents steak gorgonzola alfredo
Why You’ll Love This Recipe
Perfectly Seared Steak: Whether you prefer ribeye, sirloin, or any other cut, the steak is the star of this dish. When seared to perfection, it brings out a smoky, caramelized flavor that pairs beautifully with the creamy Alfredo sauce.
Ingredients steak gorgonzola alfredo
For the Steak
Steak of your choice (Ribeye, sirloin, or flank steak are all great options) – about 1 lb (450g), cut into steaks
Salt and pepper – for seasoning the steaks
Olive oil – for searing the steak
For the Alfredo Sauce
Butter – 1/4 cup (half a stick) to create the base of the sauce
Heavy cream – 1 cup, which will give the sauce that rich and creamy texture
Parmesan cheese – 1/2 cup, freshly grated for the best flavor
Gorgonzola cheese – 1/4 cup, crumbled for that sharp, tangy kick
Garlic – 2 cloves, minced for that savory depth of flavor
Salt and pepper – to taste, to balance the richness of the sauce
For the Pasta (Optional, but highly recommended)
Fettuccine or your favorite pasta – 8 oz (about 225g) to serve as a base for the sauce and steak
Fresh parsley – a handful, chopped for garnish and added color
How to Make steak gorgonzola alfredo
Step-by-Step Instructions
Prepare the Steak
Season your steaks generously with salt and pepper on both sides.
Heat a large skillet over medium-high heat and add a drizzle of olive oil.
Once the pan is hot, add the steaks and cook for about 4-5 minutes on each side, depending on your desired doneness. For a perfect medium-rare, aim for an internal temperature of 130°F (54°C).
Remove the steaks from the pan and let them rest on a plate. This allows the juices to redistribute, keeping the meat tender and juicy.
Cook the Pasta
While the steak rests, cook your pasta according to the package instructions. Be sure to cook it just shy of al dente so it can soak up the sauce later.
Once cooked, drain the pasta, reserving about 1/2 cup of pasta water. This will help thicken the sauce and make it cling better to the pasta.
Make the Alfredo Sauce:
In the same skillet you used for the steak, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Slowly pour in the heavy cream, stirring constantly to combine with the garlic. Let it simmer for 2-3 minutes.
Add the freshly grated Parmesan cheese and crumbled Gorgonzola cheese, stirring until the cheeses melt into a smooth sauce. Season with salt and pepper to taste.
If the sauce is too thick, add a splash of pasta water until it reaches your desired consistency.
Combine the Steak, Pasta, and Sauce
Slice your rested steak into thin strips against the grain.
Add the cooked pasta into the Alfredo sauce, tossing to coat evenly.
Top with the sliced steak and sprinkle with fresh parsley for a pop of color and extra flavor.
Cooking Tips
To make sure your Steak Gorgonzola Alfredo turns out perfectly every time, here are a few expert tips to guide you along the way. These simple tricks will ensure your dish is flavorful, smooth, and restaurant-worthy
Key Tips for Success:
Steak Searing: To get that delicious, golden crust on your steak, make sure the pan is hot before adding the steak. This will lock in the juices and create a beautiful sear. Also, don’t overcrowd the pan – cook one or two steaks at a time to ensure even cooking.
Recap Recipe steak gorgonzola alfredo
Recipe Details steak gorgonzola alfredo
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 550 per serving
Nutrition Information:
Calories: 550
Fat: 36g
Protein: 35g
Carbs: 20g
Fiber: 2g
Sugar: 4g
Sodium: 800mg
Categorization:
Course: Main Dish
Cuisine: American, Italian
Diet: High-Protein, Keto-Friendly (with pasta adjustments)
Method: Pan-searing, sautéing, mixing
Keywords: Steak, Gorgonzola, Alfredo Sauce, Pasta, Comfort Food
Skill Level: Intermediate
Conclusion
Congratulations—you’ve just made Steak Gorgonzola Alfredo! This dish is the perfect combination of creamy, savory, and indulgent flavors, with the rich steak and tangy Gorgonzola perfectly complemented by a smooth Alfredo sauce. Whether you’re cooking for a special occasion or simply craving comfort food, this recipe is sure to become a favorite in your kitchen.
FAQ steak gorgonzola alfredo
Can I make this recipe without pasta?
Yes! For a lower-carb option, you can skip the pasta and serve the steak and Gorgonzola Alfredo sauce over vegetables like zucchini noodles, cauliflower rice, or mashed cauliflower. It’s just as delicious and a great way to keep things lighter.
Can I freeze this dish?
While it’s not ideal to freeze the pasta, you can freeze the steak and Alfredo sauce separately for up to 3 months. Reheat thoroughly and cook the pasta fresh when you’re ready to serve.
steak gorgonzola alfredo
Ingredients
For the Steak
- Steak of your choice Ribeye, sirloin, or flank steak are all great options – about 1 lb (450g), cut into steaks
- Salt and pepper – for seasoning the steaks
- Olive oil – for searing the steak
For the Alfredo Sauce
- Butter – 1/4 cup half a stick to create the base of the sauce
- Heavy cream – 1 cup which will give the sauce that rich and creamy texture
- Parmesan cheese – 1/2 cup freshly grated for the best flavor
- Gorgonzola cheese – 1/4 cup crumbled for that sharp, tangy kick
- Garlic – 2 cloves minced for that savory depth of flavor
- Salt and pepper – to taste to balance the richness of the sauce
For the Pasta (Optional, but highly recommended)
- Fettuccine or your favorite pasta – 8 oz about 225g to serve as a base for the sauce and steak
- Fresh parsley – a handful chopped for garnish and added color