Savory Steak Gorgonzola Alfredo With Creamy Parmesan Sauce Recipe

There's nothing quite like a rich, creamy pasta dish to satisfy your cravings, and this Savory Steak Gorgonzola Alfredo is the ultimate indulgence. Juicy, seared steak meets a velvety parmesan-gorgonzola sauce, creating a dish that feels like a restaurant-quality meal—right at home.

I first discovered this combination at an Italian steakhouse, and after just one bite, I knew I had to recreate it. After a few tweaks to perfect the flavors, this dish is now a staple in my kitchen. Whether you're making it for a special occasion or a comforting weeknight meal, you’re going to love every bite.

Why You’ll Love This Savory Steak Gorgonzola Alfredo

Get ready to fall in love with a meal that’s as luxurious as it is easy to make. This Savory Steak Gorgonzola Alfredo is about to become your new favorite comfort food.

First, let’s talk about the steak. Tender, perfectly seared steak bites add a rich, meaty contrast to the creamy alfredo sauce, making this dish feel extra special.

Then, there’s the gorgonzola cheese. It melts into the parmesan alfredo sauce, adding a bold, tangy depth of flavor that takes this pasta to the next level. Even if you’re not usually a blue cheese fan, trust me—gorgonzola in this dish is pure magic.

And let’s not forget about the creamy parmesan sauce. Made from heavy cream, butter, and freshly grated parmesan, this sauce is ultra-luxurious and clings perfectly to every bite of pasta.

Best of all? This dish comes together in just 30 minutes, making it the perfect option for an elevated yet easy dinner.

Ingredients Notes

This dish shines because of its high-quality, simple ingredients. Here’s what you need to know about each component:

• Steak – I recommend using sirloin or ribeye, as they stay tender and flavorful when seared. Slice them into bite-sized pieces for easy eating.
• Pasta – Fettuccine is the classic choice, but you can also use penne or linguine for a slightly different texture.
• Gorgonzola Cheese – This gives the sauce a signature tangy, savory flavor. If you prefer a milder taste, go for Gorgonzola Dolce, which is creamier and less sharp.
• Parmesan Cheese – Freshly grated Parmesan Reggiano is best for a smooth, rich sauce. Pre-shredded parmesan won’t melt as well, so I highly recommend grating it fresh.
• Heavy Cream & Butter – The base of the sauce, these ingredients create that signature thick and creamy consistency. You can swap in half-and-half, but the sauce won’t be as rich.
• Garlic & Shallots – These add an aromatic depth of flavor. If you don’t have shallots, finely diced onions work too.

You’ll also need a large skillet for searing the steak and a saucepan for the alfredo sauce.

How To Make Savory Steak Gorgonzola Alfredo

This dish comes together in just a few simple steps. Let’s break it down:

1. Cook the Pasta

Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions. Reserve ½ cup of pasta water, then drain and set aside.

2. Sear the Steak

While the pasta cooks, heat a large skillet over medium-high heat. Add a bit of olive oil and let it get hot. Season the steak pieces with salt and pepper, then sear them in the pan for 2-3 minutes per side until browned. Remove from the pan and set aside.

3. Make the Alfredo Sauce

In the same pan, reduce the heat to medium and add butter, minced garlic, and shallots. Sauté for about 2 minutes until fragrant. Slowly pour in the heavy cream, stirring constantly. Let it simmer for a few minutes before adding the parmesan cheese and half of the gorgonzola cheese. Stir until melted and creamy.

4. Combine Everything

Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, stir in some of the reserved pasta water, a little at a time. Finally, fold in the seared steak and let everything warm through for about a minute.

5. Serve and Garnish

Transfer the pasta to plates and sprinkle with the remaining gorgonzola crumbles. Add freshly chopped parsley and a drizzle of balsamic glaze for extra flavor.

Storage Options

If you have leftovers (which isn’t likely!), here’s how to store them:

• Refrigerator – Store in an airtight container for up to 3 days.
• Freezer – The sauce can be frozen separately, but the pasta and steak don’t freeze well. If freezing, store the sauce for up to 2 months and reheat it separately.

For reheating, warm everything gently over low heat, adding a splash of cream or milk to loosen the sauce. Avoid microwaving on high, as it can make the sauce separate.

Variations and Substitutions

This dish is super customizable, so feel free to make it your own!

• Swap the Steak – Try using grilled chicken, shrimp, or even mushrooms for a different take.
• Lighten It Up – Use half-and-half instead of heavy cream, and swap in Greek yogurt for some of the cheese.
• Make It Spicy – Add red pepper flakes to the sauce or drizzle with hot honey before serving.
• Change the Cheese – If you’re not a gorgonzola fan, swap it out for goat cheese, blue cheese, or extra parmesan.

No matter how you customize it, this Savory Steak Gorgonzola Alfredo is guaranteed to impress! Give it a try tonight, and let me know how you like it.

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