Steak Gorgonzola Alfredo Pasta
This dish is pure decadence on a plate. It features tender, juicy slices of medium-rare steak resting on a bed of creamy, dreamy fettuccine coated in a Parmesan-Gorgonzola Alfredo sauce.
Add a touch of freshness from spinach, a sprinkle of crumbled Gorgonzola, and a hit of parsley for good measure—it’s practically art. And yes, it’s as delicious as it sounds.
If you’re in the mood to impress (or just treat yourself like royalty), Steak Gorgonzola Alfredo Pasta is here to deliver.
It’s fancy enough for date night but easy enough to whip up on a regular Tuesday, so no excuses—grab your apron and let’s go.
Why You’ll Love It
This isn’t just pasta— it’s a whole vibe. The creamy Alfredo sauce is rich and indulgent, perfectly balanced by the tangy bite of Gorgonzola.
The steak? Juicy, tender, and just a little bit extra in the best way. Every bite feels fancy, but you don’t need a culinary degree to pull it off.
So, light a candle, pour yourself a glass of red, and dig into this masterpiece.
Whether it’s date night, a dinner party, or just a solo splurge, Steak Gorgonzola Alfredo Pasta is here to make your meal unforgettable.
Ingredients
For the Steak
● 2 ribeye or sirloin steaks (about 400g total)
● Salt and black pepper, to taste
● 1 tbsp olive oil
● 1 tbsp butter
For the Pasta
● 300g fettuccine
● 2 tbsp butter
● 3 garlic cloves, minced
● 1 cup heavy cream
● 1 cup grated Parmesan cheese
● ½ cup crumbled Gorgonzola cheese
●Salt and black pepper, to taste
For Garnish
● 2 cups fresh spinach leaves
● ¼ cup crumbled Gorgonzola cheese
● Fresh parsley, chopped
How to Make It
1. Cook the Steak
Season the steaks generously with salt and black pepper. Heat a skillet over medium-high heat, adding olive oil and butter.
Sear the steaks for 3-4 minutes per side until they’ve got that perfect crust. For medium-rare, aim for an internal temp of 55°C (130°F).
Let the steaks rest for 5 minutes, then slice into thin strips.
2. Cook the Fettuccine
Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve ½ cup of pasta water before draining.
3. Make the Alfredo Sauce
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds, just until fragrant.
Pour in the heavy cream, stir, and let it simmer gently for 2-3 minutes.
Gradually whisk in the Parmesan and Gorgonzola until the sauce is smooth and luscious. Season with salt and black pepper to taste.
4. Toss the Pasta
Add the cooked fettuccine to the sauce, tossing to coat every strand. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it up.
5. Assemble the Dish
Plate the creamy fettuccine and top with the sliced steak. Pour some creamy alfredo sauce on the steak.
Scatter fresh spinach leaves, crumbled Gorgonzola, and parsley over the top for a burst of colour and flavour.
More Content You May Like
● Creamy Bacon Boursin Tagliatelle
● Creamy Cajun Shrimp and Steak Sauce
● Cajun Shrimp and Steak Alfredo Pasta
● Easy Creamy Cajun Chicken Pasta (30 Minutes)
