Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce

Why I Love This Recipe

I love how this recipe feels like restaurant-quality comfort food, but it comes together in my own kitchen without a fuss. The combination of gorgonzola and parmesan gives the sauce a deep, tangy richness, while the juicy seared steak takes the whole dish to the next level. It’s perfect for a cozy dinner or a date-night meal at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak:

• 1 lb steak (sirloin, ribeye, or your favorite cut)

• 1 tablespoon olive oil or butter

• Salt and black pepper, to taste

• ½ teaspoon garlic powder

• ½ teaspoon paprika

For the pasta and sauce:

• 10–12 oz pasta of choice (I like fettuccine, penne, or rigatoni)

• 2 tablespoons butter

• 3 cloves garlic, minced

• 1½ cups heavy cream or whole milk

• ¾ cup grated parmesan cheese

• ¼ cup crumbled gorgonzola (or blue cheese)

• Salt and pepper, to taste

• Optional: chopped fresh parsley, for garnish

Directions

1. Cook the pasta

I start by boiling the pasta in salted water according to package directions. Once it’s al dente, I drain it and set it aside.

2. Prepare the steak

I season the steak on both sides with salt, pepper, garlic powder, and paprika. Then I heat the butter or olive oil in a skillet over medium-high heat and sear the steak until it’s cooked to my liking. After letting it rest for a few minutes, I slice it into thin strips.

3. Make the parmesan-gorgonzola sauce

Using the same pan (to soak up all that good flavor), I melt butter and sauté the garlic for about 1 minute until it smells amazing. I pour in the cream or milk, bring it to a gentle simmer, and stir in both cheeses until the sauce is smooth and creamy. I taste and adjust with salt and pepper.

4. Combine

I add the cooked pasta to the sauce and toss everything together until the noodles are well coated. Then I top it with the sliced steak.

5. Serve

I plate the pasta, garnish with chopped parsley if I have it, and serve warm. Every bite is creamy, savory, and totally satisfying.

Servings and Timing

• Servings: 3 to 4

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

• Calories: Around 650–700 kcal per serving (depending on cut of steak and pasta used)

Variations

Sometimes I swap gorgonzola for creamy blue cheese or leave it out for a pure parmesan Alfredo. I’ve also added sautéed spinach or sun-dried tomatoes for extra flavor. For a lighter version, I use half-and-half instead of cream and serve it with zucchini noodles or whole-grain pasta.

Storage/Reheating

Leftovers keep well in the fridge for up to 2 days. I reheat it gently on the stove or in the microwave with a splash of cream or milk to loosen up the sauce. I avoid overcooking the steak a second time to keep it tender.

FAQs

Can I use a different cheese instead of gorgonzola?

Yes, I can use blue cheese, goat cheese, or skip it for a milder, parmesan-only sauce.

What’s the best pasta for this recipe?

I like fettuccine, rigatoni, or penne — something sturdy that holds onto the sauce well.

Can I use leftover steak?

Absolutely. I just slice it thin and warm it gently in the pan before adding it to the dish.

Is this recipe very strong in flavor?

It’s rich and savory, but I find the gorgonzola is mellowed by the cream and parmesan. If I want it milder, I just use less or skip it.

Can I make this ahead of time?

The sauce is best fresh, but I can prep the steak and pasta in advance and reheat everything together when I’m ready to serve.

Conclusion

Savory Steak Gorgonzola Alfredo is one of those meals I make when I want something truly comforting and impressive. The creamy, cheesy sauce and juicy steak come together beautifully with pasta for a dish that feels indulgent but is simple enough for a weeknight. It’s bold, rich, and unforgettable — just how I like my pasta nights.

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