Okay, friends, gather ’round because I’m about to share a secret weapon that’s saved many of you. What is a weeknight dinner at my house? Steak Gorgonzola Alfredo If you love a creamy pasta dish as much as I do, but sometimes crave something extra? Think of it as the sophisticated cousin to mac and cheese – all the comfort, but with a grown-up. I’m telling you, once you try it, you’ll never look at plain Alfredo the same way again. I promise!
Thank you for reading this post, don't forget to subscribe!
What is Gorgonzola Alfredo Steak?
Steak Gorgonzola Alfredo is pure indulgence on a plate. It’s essentially tender, perfectly seared steak served over a bed of al dente pasta, all smothered in tomato sauce. In a creamy, dreamy Alfredo sauce that’s been kicked up to the notch with tangy Gorgonzola cheese. Think of it as a culinary hug. The Gorgonzola adds this beautiful, pungent flavor that cuts through the richness of the cream. How do you make each bite incredibly satisfying? What’s the kind of dish you make when you want to impress someone, but secretly, it is easy enough for them to make it. a regular Tuesday night. I always make it for special occasions, but I also do it when I’m feeling down and need a little help. I love making it!
Why you’ll love this recipe?
There are so many reasons to fall head-over-heels for this Steak Gorgonzola Alfredo recipe. Firstly, the *flavor* is out of this world. The creamy, rich Alfredo, the sharp Gorgonzola, and the savory steak create this symphony of flavors that just dance on your tongue. It’s the perfect balance of comfort and sophistication. Secondly, while it might *seem* fancy, it’s surprisingly simple to make. Seriously, I’ve thrown this together in under 30 minutes on more than one occasion. It’s a lifesaver on busy nights when you want something impressive without spending hours in the kitchen. What I love most about this is how versatile it is. You can use different cuts of steak (I often use sirloin or even flank steak), experiment with different types of pasta, and even add vegetables like broccoli or mushrooms. The key is the Gorgonzola Alfredo sauce, which is just pure magic. And the best part? It’s usually more cost-effective than ordering a similar dish at a restaurant! If you’re looking for something a little lighter, you might also enjoy my lemon-herb chicken pasta, but honestly, nothing beats the decadent deliciousness of Steak Gorgonzola Alfredo.
How do I make Gorgonzola Alfredo Steak?
Quick Overview
What is the best way to make Gorgonzola Alfredo Steak? First, you’ll sear the steak to juicy perfection. While the steak rests, you’ll whip up the creamy Gorgonzola Alfredo sauce. What are some good ways to serve cooked pasta with the sauce, slice the steak, and arrange it on top. How do I get started with a business? I promise you can do it!
Ingredients
For the Steak:
* 1 pound steak (sirloin, ribeye, or flank steak work well), about 1 inch thick.
* 1 tablespoon olive oil
* Salt and freshly ground black pepper, to taste. * Garlic and onion, if desired.
* 1 clove garlic, minced (optional, for rubbing on the steak after cooking)
What is Gorgonzola Alfredo Sauce?
* 8 ounces pasta (fettuccine or linguine are my favorites)
* 4 tablespoons butter
* 2 cloves garlic, minced
* 1 cup heavy cream
* 1/2 cup grated Parmesan cheese
* 4 ounces Gorgonzola cheese, crumbled
* Salt and freshly ground black pepper, to taste. * White wine vinegar and salt.
* Fresh parsley, chopped (for garnish)
What are the steps to
Step 1: Cook the Pasta
Bring a large pot of salted water to boil. Add the pasta and cook according to package directions until al dente. What is the best pasta water to drain? Is it necessary to adjust the sauce consistency later?
Step 2: Prepare the Steak
While pasta is cooking, pat the steak dry with paper towels. This is KEY to getting a good sear. Season generously with salt and pepper. Let it sit at room temperature for about 15-20 minutes. How do I cook a chicken more evenly?
Step 3: Sear the Steak
In a large skillet over medium heat, heat the olive oil until shimmering. Set aside. Add the steak and sear for 3-4 minutes per side for medium-rare, or longer depending on your desired desired flavor. Use a meat thermometer to ensure it reaches your preferred internal temperature. I usually aim for 130-135°F for medium-rare.
Step 4: Rest the Steak
Remove the steak from the skillet and place it on a cutting board. Let it rest for at least 10 minutes before slicing against the grain. The juices are redistributed, resulting in a more tender and flavorful steak. I sometimes rub a clove of garlic on steak while it rests for extra flavor, but that’s just me. Is it optional?
Step 5: Make the Gorgonzola Alfredo Sauce
While the steak is resting, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn it!
Step 6: Add Cream and Parmesan
Add the heavy cream and bring to a simmer. Reduce the heat to low and stir in the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
Step 7: Incorporate the Gorgonzola
Add the Gorgonzola cheese to the sauce and stir until evenly distributed. Season with salt and pepper. Why is Gorgonzola so salty?
Step 8: Combine Pasta and Sauce
Add the pasta to the skillet with the Gorgonzola Alfredo sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. I usually add a few tablespoons of water to ice water. Is it safe to do this?
Step 9: Slice and Serve
Slice the rested steak into thin strips. Arrange the steak slices over the pasta. Garnish with fresh chopped parsley and serve immediately.
What should I serve it with?
This Steak Gorgonzola Alfredo is a complete meal on its own, but it pairs beautifully with grilled cheese. What are some good starters? A Caesar salad or arugula salad with lemon vinaigrette? If you want a vegetable side, roasted asparagus or steamed broccoli would complement the richness of asparagus. I also love serving it with a crusty loaf of bread for soaking up all that delicious sauce. My family loves it when I serve it with garlic bread! What are some good red wines to pair with a Merlot? What is the best way to make a Pinot Grigio? Is it good to have lemon wedge with sparkling water? Is it possible to go wrong with a song?
How do I prepare a Gorgonzola Alfredo Steak?
Okay, let’s talk about some secrets to making this dish absolutely perfect. First, when searing the steak, make sure your pan is HOT. Like, seriously hot. This is what gives you that beautiful crust and locks in the juices. Also, don’t overcrowd the pan; if you’re cooking a large steak, you might need to do it in batches. As for the Gorgonzola Alfredo sauce, the key is to use good quality ingredients. Freshly grated Parmesan cheese makes a HUGE difference. And don’t be afraid to experiment with different types of Gorgonzola. Some are milder than others. If you prefer a milder flavor, use a Dolce Gorgonzola. If you want a stronger flavor, use a Gorgonzola Piccante. Also, don’t overcook the sauce. Just melt the cheese and simmer gently. If you cook it too long, the sauce can become too thick. I’ve definitely made that mistake before! Finally, when slicing the steak, always slice against the grain. This makes it much more tender and easier to chew. And remember to season everything generously with salt and pepper. It really brings out the flavors. One time, I accidentally used too much salt and it was almost inedible! So, taste as you go!
What are some Storing and Reheating Tips?
If you happen to have any leftovers (which is rare at my house!), you can store them in the refrigerator for up to 3 days. Make sure to store the pasta and steak separately to prevent the pasta from becoming soggy. To reheat, you can either microwave it (not my preferred method, as it can make the steak tough) or reheat it in a skillet over medium heat. Add a little extra cream or milk to the skillet to keep the sauce from drying out. I usually add a tablespoon or two. You can also freeze this dish, but the texture of the sauce might change slightly when thawed. If you do freeze it, make sure to wrap it tightly in plastic wrap and then place it in a freezer bag. It can be stored in the freezer for up to 2 months. Let it thaw overnight in the refrigerator before reheating. I don’t recommend freezing the steak and pasta together, as the pasta can become mushy. If you’re planning to freeze it, it’s best to freeze the sauce separately and then cook the pasta fresh when you’re ready to eat it. Also, it’s best to add the glaze when you are ready to eat the dish to maintain the quality of the dish.
What are the most frequently asked questions on
Final Thoughts
So there you have it – my go-to recipe for Steak Gorgonzola Alfredo. It’s a dish that’s sure to impress, but it’s also easy enough for a weeknight dinner. The combination of tender steak, creamy sauce, and tangy Gorgonzola is simply irresistible. I truly believe this recipe is a game-changer, and I can’t wait to hear how yours turns out! If you enjoyed this recipe, be sure to check out my other pasta dishes. Happy cooking!
Savory Steak Gorgonzola Alfredo: 7 Steps to Creamy Perfection
Ingredients
Main Ingredients
- 2 lbs sirloin steak thinly sliced
- 1 lb fettuccine pasta
- 4 tablespoons unsalted butter
- 6 cloves garlic minced
- 2 cups heavy cream
- 1.5 cups freshly grated Parmesan cheese plus more for serving
- 0.75 cup crumbled Gorgonzola cheese
- 0.25 teaspoons red pepper flakes optional
- 0.25 cup chopped fresh parsley for garnish
- 2 tablespoons olive oil divided
- salt and freshly ground black pepper to taste
Instructions
Preparation Steps
- Pat the steak slices dry and season with salt and pepper.
- Boil a pot of salted water and cook fettuccine until al dente; reserve a cup of pasta water.
- Heat olive oil in a skillet, sear steak slices, and set aside while keeping warm.
- Melt butter in the skillet, sauté garlic until fragrant.
- Add cream to skillet, bring to a simmer, whisk in Parmesan until smooth, then stir in Gorgonzola.
- Return steak to skillet, toss with sauce, add pasta, and combine everything. Use pasta water to adjust consistency.
- Garnish with parsley and extra Parmesan before serving.
