Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce

Introduction

Looking to impress at dinner without spending hours in the kitchen? This Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce is indulgent, elegant, and surprisingly easy to prepare. Tender slices of seasoned steak meet rich, cheesy Alfredo sauce, balanced with tangy Gorgonzola and fresh spinach — it’s like your favorite steakhouse pasta dish but made at home.

Ingredients

For the Steak:

• 1 lb sirloin or ribeye steak, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp Italian seasoning

For the Sauce & Pasta:

• 12 oz fettuccine or penne
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup grated Parmesan cheese
• 1/4 cup crumbled Gorgonzola cheese
• 2 cups baby spinach
• Salt and pepper, to taste
• Optional: chopped parsley for garnish

Timing

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Steakhouse-quality flavor in under an hour — perfect for date night or weeknight luxury.

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.

Step 2: Sear the Steak

While pasta cooks, season the steak with olive oil, garlic powder, Italian seasoning, salt, and pepper. Sear in a hot skillet over medium-high heat for 3–4 minutes per side for medium-rare (adjust for doneness preference). Let rest, then slice thinly against the grain.

Step 3: Make the Alfredo Sauce

In a large skillet or saucepan, melt butter over medium heat. Add garlic and cook until fragrant (about 1 minute). Stir in cream and milk, then bring to a gentle simmer. Whisk in Parmesan and Gorgonzola cheese until melted and smooth.

Step 4: Combine & Finish

Add spinach to the sauce and stir until wilted. Toss in the cooked pasta and mix until well coated. Top with sliced steak and optional parsley garnish.

Tips for Success

• Let the steak rest before slicing to lock in juices
• Use freshly grated cheese for best melt and flavor
• Thin the sauce with extra milk if it becomes too thick

Variations

• Add sun-dried tomatoes or mushrooms for extra depth
• Use blue cheese if you don’t have Gorgonzola
• Substitute grilled chicken or shrimp for the steak

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore creaminess.

Conclusion

Savory Steak Gorgonzola Alfredo is rich, satisfying, and perfect for when you want to bring restaurant-level flavor to your own table. It’s a guaranteed showstopper that tastes as good as it looks.

FAQs

Q1: Can I make this without Gorgonzola?
Yes! You can use more Parmesan or try mozzarella for a milder version.

Q2: What cut of steak works best?
Sirloin, ribeye, or strip steak work beautifully. Choose a tender cut and don’t overcook.

Q3: Can I make this ahead?
You can prep the steak and sauce in advance, then reheat and toss with pasta when ready to serve.