Description
Steak Gorgonzola Alfredo combines tender steak, creamy Alfredo sauce, and tangy Gorgonzola cheese into a rich and indulgent pasta dish perfect for special occasions or a cozy night in.
Ingredients
Scale
- 1 lb ribeye, sirloin, or flank steak
- Salt and pepper, to taste
- 1 tbsp olive oil
- 12 oz fettuccine or pappardelle pasta
- 4 tbsp butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- ½ cup crumbled Gorgonzola cheese
- ¼ cup grated Parmesan cheese
- Optional: sautéed mushrooms, fresh spinach, or sun-dried tomatoes
Fresh parsley, for garnish
Instructions
- Season steak with salt and pepper.
- Heat olive oil in a skillet and sear steak until desired doneness; let rest and slice thinly.
- Cook pasta al dente according to package instructions. Reserve 1 cup of pasta water.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add heavy cream and bring to a gentle simmer.
- Gradually whisk in Gorgonzola and Parmesan until smooth.
- Toss cooked pasta into the sauce, adding pasta water as needed for consistency.
- Add sliced steak and optional add-ins. Stir gently to combine.
- Garnish with fresh parsley and extra cheese before serving.
Notes
- Substitute steak with chicken, shrimp, or mushrooms.
- Use blue cheese or goat cheese in place of Gorgonzola.
- Make it gluten-free by using GF pasta.
- Avoid boiling the sauce to prevent curdling.
Prepare sauce, steak, and pasta separately for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 750
- Sugar: 2g
- Sodium: 540mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg