Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce
Juicy steak strips over pasta tossed in a rich parmesan-gorgonzola cream sauce—this restaurant-style dinner is bold, comforting, and easy to make at home.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3–4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
For the Steak:
1 lb steak (sirloin, ribeye, or preferred cut)
1 tbsp olive oil or butter
Salt & black pepper, to taste
½ tsp garlic powder
½ tsp paprika
For the Pasta & Sauce:
10–12 oz pasta of choice (fettuccine, penne, or rigatoni work well)
2 tbsp butter
3 cloves garlic, minced
1½ cups heavy cream (or whole milk for lighter version)
¾ cup grated Parmesan cheese
¼ cup crumbled Gorgonzola (or blue cheese)
Salt & pepper, to taste
Optional: chopped fresh parsley, for garnish
Instructions
Cook Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
Season & Cook Steak:
Pat steak dry and season both sides with salt, pepper, garlic powder, and paprika.
Heat olive oil or butter in a skillet over medium-high heat.
Sear steak 3–4 minutes per side (or to desired doneness). Let rest, then slice into thin strips.
Make Alfredo Sauce:
In the same skillet, melt butter. Add garlic and sauté for 1 minute.
Pour in heavy cream and simmer gently over medium heat.
Stir in Parmesan and Gorgonzola. Continue stirring until cheese is melted and sauce is smooth. Season with salt and pepper to taste.
Combine Pasta & Sauce:
Add cooked pasta to the sauce and toss to coat evenly.
Serve:
Top with sliced steak and garnish with parsley. Serve warm and enjoy!
Notes
Use freshly grated cheese for the creamiest sauce.
Ribeye adds richness, but sirloin is leaner and more budget-friendly.
Want a spicy kick? Add a pinch of red pepper flakes to the sauce.
