How to Make the Ultimate Steak Gorgonzola Alfredo

Prepare the Pasta

Cook fettuccine pasta until al dente and set aside.

Season and Cook the Steak

Rub steak with seasonings and pan-sear until desired doneness.

Make the Alfredo Sauce

Melt butter, sauté garlic, and mix in heavy cream, Parmesan, and Gorgonzola.

Add the Greens

Stir in spinach and sun-dried tomatoes for added flavor.

Assemble the Dish

Toss pasta in the Alfredo sauce, top with steak, and drizzle with balsamic glaze.

Garnish & Serve

Sprinkle with parsley, basil, and extra Gorgonzola before serving.

Baking Tips

For extra flavor, marinate the steak in olive oil, garlic, and balsamic vinegar for 30 minutes before cooking.

Use a meat thermometer to ensure the steak reaches your desired doneness (130°F for medium-rare, 140°F for medium).

For a richer Alfredo sauce, add 2 tablespoons of cream cheese for extra thickness.

Adjust Gorgonzola cheese amount based on your preference—use less for a milder flavor or more for a stronger taste.

Steak Gorgonzola Alfredo

Name: Steak Gorgonzola Alfredo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 lb fettuccine pasta; 2 tablespoons olive oil; 1 lb sirloin steak (or filet mignon, ribeye, or strip steak); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1 tablespoon butter; 3 cloves garlic (minced); 2 cups heavy cream; 1 cup whole milk; 1 1/2 cups grated Parmesan cheese; 1 cup crumbled Gorgonzola cheese; 1 teaspoon Italian seasoning; 1/2 teaspoon red pepper flakes (optional); 1/2 teaspoon ground nutmeg; 1/2 cup baby spinach; 1/4 cup sun-dried tomatoes (chopped); 1/2 cup balsamic glaze; 1/4 cup chopped fresh parsley (for garnish); 1/4 cup chopped basil (for garnish); 1/2 teaspoon salt (for Alfredo sauce); 1/2 teaspoon black pepper (for Alfredo sauce)

A rich and creamy fettuccine Alfredo topped with tender grilled steak, tangy Gorgonzola cheese, and a balsamic glaze for an indulgent flavor experience.

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

1 lb fettuccine pasta

2 tablespoons olive oil

1 lb sirloin steak (or filet mignon, ribeye, or strip steak)

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1 tablespoon butter

3 cloves garlic (minced)

2 cups heavy cream

1 cup whole milk

1 1/2 cups grated Parmesan cheese

1 cup crumbled Gorgonzola cheese

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (optional)

1/2 teaspoon ground nutmeg

1/2 cup baby spinach

1/4 cup sun-dried tomatoes (chopped)

1/2 cup balsamic glaze

1/4 cup chopped fresh parsley (for garnish)

1/4 cup chopped basil (for garnish)

1/2 teaspoon salt (for Alfredo sauce)

1/2 teaspoon black pepper (for Alfredo sauce)

Instructions

Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.

Season steak with salt, black pepper, garlic powder, and smoked paprika on both sides.

Heat olive oil in a skillet over medium-high heat. Sear steak for 4-5 minutes per side (for medium-rare) or until desired doneness is reached.

Remove steak from the pan and let it rest for 5 minutes before slicing into thin strips.

In the same skillet, melt butter and sauté garlic until fragrant.

Pour in heavy cream and whole milk, then stir in Parmesan cheese, Gorgonzola cheese, Italian seasoning, red pepper flakes, and nutmeg.

Simmer for 5 minutes until the sauce thickens, stirring occasionally.

Add spinach and sun-dried tomatoes, cooking for another 2 minutes until spinach wilts.

Toss the cooked pasta in the Alfredo sauce until well coated.

Plate the pasta and top with sliced steak.

Drizzle with balsamic glaze and garnish with fresh parsley and basil before serving.

Steak Gorgonzola Alfredo

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make the Ultimate Steak Gorgonzola Alfredo

Steak Gorgonzola Alfredo

Ingredients

Instructions