Description

This Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce is a decadent and flavorful pasta dish featuring tender ribeye or sirloin steak cooked to perfection and served with a rich Alfredo sauce made from Gorgonzola and Parmesan cheeses. The creamy sauce is elevated with garlic and a hint of red pepper flakes, providing a perfect balance of sharpness and heat. Ideal for a comforting dinner, this recipe combines juicy steak and creamy pasta for a luxurious meal.

Ingredients

Scale

For the Steak

2 boneless ribeye or sirloin steaks (about 8 oz each)
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon dried thyme or rosemary

For the Alfredo Sauce

1 tablespoon butter
2 garlic cloves, minced
1 cup heavy cream
1/2 cup Gorgonzola cheese, crumbled
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (for garnish)
Salt and pepper to taste
Pinch of red pepper flakes (optional)

For the Pasta

8 oz fettuccine or your favorite pasta
Salt for the pasta water

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Instructions

Cook the Steak: Heat a skillet over medium-high heat and add 1 tablespoon olive oil. Season the steaks with salt, pepper, garlic powder, and dried thyme or rosemary. Once the skillet is hot, place the steaks in the pan and cook for 4-5 minutes on each side for medium-rare doneness. Adjust cooking time to your preferred doneness.
Rest and Slice Steak: Remove the steaks from the skillet and let them rest for 5 minutes. Resting allows the juices to redistribute. After resting, slice the steak thinly against the grain to ensure tenderness.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or your choice of pasta and cook according to package instructions until al dente. Reserve some pasta water before draining.
Make the Alfredo Sauce: In the same skillet, melt 1 tablespoon butter over medium heat. Add the minced garlic cloves and sauté until fragrant, about 1 minute. Pour in 1 cup heavy cream and bring it to a gentle simmer, stirring occasionally.
Incorporate Cheeses: Add the crumbled Gorgonzola and grated Parmesan cheeses to the cream. Stir continuously until the cheeses have melted completely and the sauce becomes creamy.
Season Sauce: Season the sauce with salt, pepper, and a pinch of red pepper flakes for a subtle spiciness. If the sauce appears too thick, gradually add reserved pasta water until you reach the desired consistency.
Combine Steak and Pasta with Sauce: Gently fold the sliced steak into the sauce to distribute it evenly. Then add the cooked pasta, tossing everything together carefully to coat the pasta and steak with the creamy sauce.
Serve: Plate the pasta and garnish with chopped fresh parsley. Serve immediately while hot for the best flavor experience.

Notes

Letting the steak rest after cooking is crucial for juicy slices.
Adjust red pepper flakes to taste or omit if you prefer no heat.
Use pasta water to thin the sauce rather than milk to retain creamy texture.
Ribeye provides richer flavor and tenderness, but sirloin is a leaner option.
For a lighter version, substitute heavy cream with half-and-half, but sauce will be less rich.