If you’re craving a rich, decadent, and savory meal, this Savory Steak Gorgonzola Alfredo is the perfect option. Combining tender, seasoned steak strips with a luscious Gorgonzola and Parmesan Alfredo sauce over fettuccine, this dish will elevate your weeknight dinner or special occasion. Gorgonzola cheese adds a sharp and tangy bite, perfectly complementing the creamy Alfredo sauce and tender steak. Let’s dive into this indulgent recipe!
Ingredients:
For the Steak:
- 1 lb steak (sirloin or ribeye), sliced into thin strips ????
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1/2 tsp dried thyme ????
For the Alfredo Sauce:
- 2 tbsp butter ????
- 3 cloves garlic, minced ????
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated ????
- 1/2 cup Gorgonzola cheese, crumbled ????
- Salt and pepper to taste
For the Pasta:
- 12 oz fettuccine or your choice of pasta ????
- Fresh parsley, chopped (for garnish) ????
- Extra Gorgonzola cheese, crumbled (for garnish) ????
Preparation:
Step 1: Prepare the Steak
- Start by slicing your steak (sirloin or ribeye) into thin strips, ensuring even cooking.
- In a small bowl, mix the salt, pepper, garlic powder, and dried thyme. Rub this seasoning blend evenly onto the steak strips to infuse flavor.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once the oil is hot, add the steak strips in a single layer.
- Sear the steak for 2-3 minutes on each side, allowing the exterior to caramelize while maintaining a juicy center.
- After the steak reaches your preferred doneness, remove it from the skillet and set it aside, keeping it warm for later.
Step 2: Make the Alfredo Sauce
- In the same skillet (without cleaning it, so the steak flavors are incorporated), reduce the heat to medium.
- Add 2 tablespoons of butter and let it melt. Once melted, sauté the minced garlic for about 1 minute or until fragrant.
- Slowly pour in the heavy cream, stirring constantly, and bring the mixture to a gentle simmer.
- Gradually add the Parmesan and Gorgonzola cheeses, stirring as you go. Continue stirring until the cheeses have fully melted and the sauce is smooth.
- Taste the sauce and season with salt and pepper as needed. The Gorgonzola will add a natural saltiness, so adjust seasoning accordingly.
Step 3: Cook the Pasta
- While preparing the sauce, cook the fettuccine (or your chosen pasta) in a large pot of salted boiling water according to the package instructions.
- Drain the pasta once it reaches al dente texture, and set it aside. You can drizzle a little olive oil over the pasta to prevent it from sticking together.
Step 4: Combine the Pasta and Alfredo Sauce
- Transfer the drained pasta directly into the skillet with the Alfredo sauce.
- Gently toss the pasta in the sauce, ensuring every strand is coated with the creamy mixture.
- If the sauce is too thick, you can add a splash of the reserved pasta water to achieve your desired consistency.
Step 5: Assemble the Dish
- Divide the pasta evenly among serving plates.
- Place the seared steak strips on top of each serving, allowing the juices from the steak to seep into the pasta.
- For an extra burst of flavor, garnish with freshly chopped parsley and additional crumbled Gorgonzola cheese.
COOKING Note:
- When cooking the steak, be cautious not to overcook it. Sirloin and ribeye taste best when seared on the outside but still juicy and tender on the inside. Aim for a medium-rare to medium doneness for the most succulent texture.
- The Alfredo sauce thickens as it cools, so if it’s too thick when serving, feel free to add a splash of milk or cream to loosen it up.
Serving Suggestions:
- Serve this dish alongside a crisp green salad dressed with balsamic vinaigrette or a simple Caesar salad for a balanced meal.
- A side of warm garlic bread is an excellent accompaniment to soak up the rich Alfredo sauce.
Tips:
- If you prefer a spicier dish, add a pinch of red pepper flakes to the Alfredo sauce while it simmers. It gives a subtle heat that pairs wonderfully with the creamy cheese sauce.
- Don’t have Gorgonzola on hand? You can substitute it with blue cheese or Roquefort, but keep in mind that these cheeses will alter the flavor slightly.
- For a lighter version, you can substitute heavy cream with half-and-half, although the sauce will be less rich and thick.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Nutritional Information (Per Serving):
- Calories: 700 kcal
- Protein: 34g
- Sodium: 850mg
- Carbohydrates: 55g
- Fat: 38g
- Fiber: 3g
FAQs:
Q: Can I use a different type of pasta?
A: Absolutely! While fettuccine is traditional for Alfredo dishes, feel free to use penne, linguine, or even spaghetti based on your preference or what you have available.
Q: How can I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of cream or milk to revive the creamy texture of the sauce.
Q: What other proteins can I use in this dish?
A: Grilled chicken or shrimp work well as substitutes for steak if you’re looking to switch things up. You can season them similarly and cook them in the same skillet.
Q: Can I make the sauce ahead of time?
A: Yes! You can prepare the Alfredo sauce a day in advance and store it in the fridge. When ready to serve, gently reheat the sauce on low heat, stirring frequently.
Q: How can I make this dish gluten-free?
A: Swap out the fettuccine for your favorite gluten-free pasta. Just make sure to check that your cheese and other ingredients are also gluten-free.
Conclusion:
This Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce is the ultimate comfort food, bringing together tender steak, creamy Alfredo, and the distinct flavor of Gorgonzola. It’s an indulgent meal that satisfies both pasta lovers and steak enthusiasts. Whether you’re cooking for a special occasion or simply treating yourself to something luxurious, this dish will not disappoint. Serve it with a side salad or garlic bread for a complete meal! Enjoy the bold flavors and creamy texture, making every bite a delight.
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Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce
- Total Time: 35 minutes
Ingredients
Scale
Ingredients:
For the Steak:
- 1 lb steak (sirloin or ribeye), sliced into thin strips ????
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1/2 tsp dried thyme ????
For the Alfredo Sauce:
- 2 tbsp butter ????
- 3 cloves garlic, minced ????
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated ????
- 1/2 cup Gorgonzola cheese, crumbled ????
- Salt and pepper to taste
For the Pasta:
- 12 oz fettuccine or your choice of pasta ????
- Fresh parsley, chopped (for garnish) ????
- Extra Gorgonzola cheese, crumbled (for garnish) ????
Instructions
Preparation:
Step 1: Prepare the Steak
- Start by slicing your steak (sirloin or ribeye) into thin strips, ensuring even cooking.
- In a small bowl, mix the salt, pepper, garlic powder, and dried thyme. Rub this seasoning blend evenly onto the steak strips to infuse flavor.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once the oil is hot, add the steak strips in a single layer.
- Sear the steak for 2-3 minutes on each side, allowing the exterior to caramelize while maintaining a juicy center.
- After the steak reaches your preferred doneness, remove it from the skillet and set it aside, keeping it warm for later.
Step 2: Make the Alfredo Sauce
- In the same skillet (without cleaning it, so the steak flavors are incorporated), reduce the heat to medium.
- Add 2 tablespoons of butter and let it melt. Once melted, sauté the minced garlic for about 1 minute or until fragrant.
- Slowly pour in the heavy cream, stirring constantly, and bring the mixture to a gentle simmer.
- Gradually add the Parmesan and Gorgonzola cheeses, stirring as you go. Continue stirring until the cheeses have fully melted and the sauce is smooth.
- Taste the sauce and season with salt and pepper as needed. The Gorgonzola will add a natural saltiness, so adjust seasoning accordingly.
Step 3: Cook the Pasta
- While preparing the sauce, cook the fettuccine (or your chosen pasta) in a large pot of salted boiling water according to the package instructions.
- Drain the pasta once it reaches al dente texture, and set it aside. You can drizzle a little olive oil over the pasta to prevent it from sticking together.
Step 4: Combine the Pasta and Alfredo Sauce
- Transfer the drained pasta directly into the skillet with the Alfredo sauce.
- Gently toss the pasta in the sauce, ensuring every strand is coated with the creamy mixture.
- If the sauce is too thick, you can add a splash of the reserved pasta water to achieve your desired consistency.
Step 5: Assemble the Dish
- Divide the pasta evenly among serving plates.
- Place the seared steak strips on top of each serving, allowing the juices from the steak to seep into the pasta.
- For an extra burst of flavor, garnish with freshly chopped parsley and additional crumbled Gorgonzola cheese.
Notes
COOKING Note:
- When cooking the steak, be cautious not to overcook it. Sirloin and ribeye taste best when seared on the outside but still juicy and tender on the inside. Aim for a medium-rare to medium doneness for the most succulent texture.
- The Alfredo sauce thickens as it cools, so if it’s too thick when serving, feel free to add a splash of milk or cream to loosen it up.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 700 kcal
- Sodium: 850mg
- Fat: 38g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 34g