Introduction

Steak Gorgonzola Alfredo is a rich and satisfying dish that combines tender, seared steak with a creamy, tangy Alfredo sauce. The combination of Gorgonzola cheese and Parmesan adds depth and flavor, making it perfect for a special dinner or indulgent weeknight meal.

The image shows a white plate with spaghetti pasta spread all around forming the bottom layer; the pasta is creamy and light yellow in color with a smooth texture. On top of the pasta sits a thick, juicy steak cooked medium rare, showing a dark brown grilled outer layer with red-pink center slices. The steak is covered with a thick creamy white sauce that has some black pepper and green herbs sprinkled over it. Small chopped green herbs are scattered around the pasta and sauce, adding a fresh touch. The plate is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 steaks (about 500 g) – Ribeye, sirloin, or New York strip work well
12 oz (340 g) fettuccine pasta
1 cup heavy cream
½ cup grated Parmesan cheese
¼ cup crumbled Gorgonzola cheese
2 tablespoons butter
2 cloves garlic, minced
½ cup white wine
1 tablespoon olive oil

Instructions

Step 1: Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
Step 2: Heat olive oil in a skillet over medium-high heat. Season the steaks with salt and pepper, then sear for about 3-4 minutes per side until cooked to your preferred doneness. Remove from skillet and rest.
Step 3: In the same skillet, melt butter and add minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
Step 4: Pour in white wine and let it simmer for 2-3 minutes to reduce slightly and develop flavor.
Step 5: Lower the heat and stir in heavy cream, Parmesan, and Gorgonzola cheese. Stir continuously until the cheeses melt and the sauce thickens, about 3-5 minutes.
Step 6: Slice the rested steak into strips. Add the cooked fettuccine and steak slices into the sauce, tossing gently to combine and coat evenly.
Step 7: Serve immediately, garnished with extra Parmesan or fresh herbs if desired.

Tips & Variations

For a smoky flavor, try grilling the steak instead of pan-searing.
Swap white wine with chicken broth if you prefer a non-alcoholic version.
Add sautéed mushrooms or spinach to the sauce for extra texture and nutrition.

Storage

Store leftover Steak Gorgonzola Alfredo in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce and prevent it from drying out.

How to Serve

The image shows a white plate with a round base of creamy, light yellow pasta sauce spread evenly. On top of this sauce lies a small pile of spaghetti noodles, coated with more of the creamy sauce that looks smooth and rich. Sitting atop the noodles is a medium-rare steak with a brown seared outside and a pink center, sliced partially to show the inside. The steak is covered with a thick layer of melted white cheese sauce that drips slightly over the sides. Sprinkled green herbs and black ground pepper garnish the dish, adding contrast to the cream and steak. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, while fettuccine works best to hold the creamy sauce, you can use other pasta shapes like linguine, penne, or even pappardelle if preferred.

How do I know when the steak is done?

Use a meat thermometer for the most accurate results: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well. Let the steak rest for a few minutes after cooking to allow the juices to redistribute.

Steak Gorgonzola Alfredo Recipe

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★★★★★

4.5 from 142 reviews

A delicious and luxurious Steak Gorgonzola Alfredo featuring tender seared steak paired with a rich and creamy Alfredo sauce enhanced by tangy Gorgonzola cheese and Parmesan, served over perfectly cooked fettuccine pasta.

Author: Bella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Steak and Searing

2 steaks (about 500 g) – Ribeye, sirloin, or New York strip
1 tablespoon olive oil

Pasta

12 oz (340 g) fettuccine pasta

Alfredo Sauce

1 cup heavy cream
½ cup grated Parmesan cheese (freshly grated)
¼ cup crumbled Gorgonzola cheese
2 tablespoons butter
2 cloves garlic, minced
½ cup white wine

Instructions

Prepare the pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
Season and sear the steak: Pat the steaks dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear steaks for about 4-5 minutes on each side or until desired doneness. Remove from the pan and let rest.
Make the Alfredo sauce: In the same skillet, lower the heat to medium, add butter and minced garlic, sauté until fragrant (about 1 minute). Pour in white wine to deglaze the pan, scraping up browned bits, and let it reduce slightly for 2-3 minutes.
Add cream and cheese: Stir in the heavy cream, bring to a gentle simmer. Add Parmesan and crumbled Gorgonzola cheese, stirring until melted and sauce thickens, about 3-5 minutes.
Combine pasta and sauce: Add the cooked fettuccine to the sauce, tossing to coat evenly.
Slice steak and serve: Slice the rested steak thinly and arrange on top of the pasta. Serve immediately with extra Parmesan if desired.