Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe
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If you’re craving a dish that feels both indulgent and comforting, the Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe is an absolute showstopper. This recipe combines perfectly cooked, juicy ribeye steak with a luscious Alfredo sauce that blends tangy Gorgonzola and nutty Parmesan cheeses, all tossed with tender fettuccine. Every bite delivers rich flavors with a velvety texture that will have you savoring every forkful and wanting to share it with your favorite people.
Ingredients You’ll Need
Getting the ingredients right is key to making this dish spectacular. Each item plays a crucial role in building the layers of flavor, texture, and even the beautiful appearance that makes this dish truly special.
- Boneless ribeye or sirloin steaks (2, about 8 oz each): Choose well-marbled cuts for juicy, tender steak packed with flavor.
- Olive oil (1 tablespoon): Helps achieve a perfect sear on the steaks and adds subtle fruity notes.
- Salt and pepper to taste: Essential seasoning that enhances every ingredient naturally.
- Garlic powder (1 teaspoon): Lends a soft, mellow garlicky undertone to the steak.
- Dried thyme or rosemary (1 teaspoon): Brings a fragrant herbal touch that compliments the beef wonderfully.
- Butter (1 tablespoon): Creates a rich base for the Alfredo sauce and gives it a silky finish.
- Garlic cloves (2, minced): Adds sharpness and depth to the creamy sauce.
- Heavy cream (1 cup): The foundation of the Alfredo, making it decadently creamy.
- Gorgonzola cheese, crumbled (1/2 cup): Offers a bold, tangy flair that sets this Alfredo apart from the usual.
- Grated Parmesan cheese (1/2 cup): Brings nutty richness and helps thicken the sauce beautifully.
- Fresh parsley, chopped (1 tablespoon): Adds a pop of color and a bright herbal note when garnishing.
- Pinch of red pepper flakes (optional): For those who love a gentle warmth balancing the richness.
- Fettuccine or favorite pasta (8 oz): The perfect canvas to carry that creamy, cheesy sauce and silky steak slices.
- Salt for pasta water: Seasoning pasta water boosts the flavor of the noodles from within.
How to Make Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe
Step 1: Prepare and Cook the Steak
Begin by seasoning your ribeye or sirloin steaks generously with salt, pepper, garlic powder, and your choice of dried thyme or rosemary. Heating olive oil in a skillet until hot, then sear the steaks for about 4 to 5 minutes on each side for medium-rare perfection. This quick cooking locks in juices, creating a tender and flavorful steak. Once done, let the steaks rest for 5 minutes; this rest time is essential for the juices to redistribute, ensuring every bite is juicy. Finally, slice them thinly against the grain for the best texture when combined with pasta.
Step 2: Cook the Pasta
While your steak rests, bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain the pasta, reserving a cup of pasta water just in case you want to adjust the sauce’s consistency later. Perfectly cooked pasta is the heart of this dish, making the creamy Alfredo sauce cling beautifully to each strand.
Step 3: Make the Creamy Parmesan Alfredo Sauce
In the same skillet you used for steak (it’ll have delicious browned bits), melt the butter over medium heat and sauté the minced garlic until fragrant but not browned, about a minute. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Now comes the magic: add the crumbled Gorgonzola and grated Parmesan cheese, stirring continuously until the cheeses melt and the sauce becomes luxuriously creamy. Season with salt, pepper, and a pinch of red pepper flakes if you want a subtle spicy kick. If the sauce feels too thick, stir in some reserved pasta water bit by bit until it reaches your preferred silky texture.
Step 4: Combine Steak, Pasta, and Sauce
Gently fold the thinly sliced steak into the creamy Alfredo sauce along with the cooked fettuccine. Toss everything carefully so the steak is evenly distributed and coated in the velvety, cheesy sauce. This combination creates the perfect harmony of flavors and textures that makes this Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe an unforgettable meal.
How to Serve Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a vibrant green contrast that brightens the dish visually and adds a fresh herbal note against the richness of the sauce. For an extra pop, you could add a few twists of freshly cracked black pepper or a tiny drizzle of good-quality olive oil just before serving.
Side Dishes
This dish is quite rich, so pairing it with a crisp green salad dressed lightly with lemon vinaigrette or a simple steamed vegetable like broccoli or asparagus can provide a refreshing balance. Garlic bread or warm focaccia also makes an excellent companion to mop up all the luscious sauce.
Creative Ways to Present
For a stunning presentation, plate your pasta nestled on warm plates and fan the sliced steak over the top. Garnish with the parsley garnish and extra crumbles of Gorgonzola for an elegant touch. If serving to guests, consider finishing each plate with a light dusting of grated Parmesan and a few edible flowers for a sophisticated flair.
Make Ahead and Storage
Storing Leftovers
Leftover Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled, so make sure to loosen it with a splash of cream or milk when reheating.
Freezing
Freezing is possible but not ideal for this dish since cream sauces tend to separate after freezing. If you must freeze, store steak and pasta separate from sauce in freezer-safe containers and thaw gently overnight in the fridge before reheating. Always stir well during reheating to bring the sauce back together.
Reheating
For best results, gently reheat leftovers in a skillet over low heat, adding a little heavy cream, milk, or reserved pasta water to refresh the sauce’s creamy texture. Avoid microwaving on high heat to prevent sauce separation.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While ribeye or sirloin are great for their tenderness and flavor, you can also use filet mignon or strip steak if preferred. Just adjust cooking time to your desired doneness.
Is Gorgonzola cheese very strong in this dish?
Gorgonzola has a distinctive sharpness, but combined with the creamy Parmesan sauce, it mellows nicely. If you prefer a milder taste, use a milder blue cheese or reduce the quantity slightly.
Can I make this recipe vegetarian?
You can omit the steak and add sautéed mushrooms or roasted vegetables for a hearty vegetarian take. The creamy Gorgonzola Parmesan sauce remains delicious on its own with pasta.
What pasta works best for this Alfredo?
Fettuccine is classic, but you can use linguine, tagliatelle, or even pappardelle. Choose any pasta that will hold onto the rich sauce well.
How can I make this recipe spicier?
Adding red pepper flakes to the sauce is the easiest way. You can also finish the dish with a drizzle of spicy chili oil or sprinkle some cayenne pepper for extra heat.
Final Thoughts
If you’re looking to elevate your weeknight dinner or impress guests with something utterly delicious, the Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe is a fantastic choice. It’s a satisfying, flavorful meal that brings together the best of rich cheeses, tender steak, and creamy pasta in a way that’s sure to delight every palate. Give it a try and prepare to fall in love with every luscious bite!
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Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A rich and indulgent Savory Steak Gorgonzola Alfredo featuring tender ribeye or sirloin steaks cooked to medium-rare, combined with creamy Parmesan and Gorgonzola cheese sauce, served over perfectly cooked fettuccine pasta. This elegant dish balances savory steak flavors with a luscious, cheesy Alfredo sauce, making it a perfect meal for special occasions or a decadent weeknight dinner.
Ingredients
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
Instructions
- Prepare the Steak: Pat the steaks dry and season both sides with olive oil, salt, pepper, garlic powder, and dried thyme or rosemary evenly.
- Cook the Steak: Heat a skillet over medium-high heat until hot. Add the steaks and cook for 4-5 minutes per side to achieve medium-rare doneness, adjusting time if you prefer more or less done. Once cooked, remove steaks from the pan and let them rest for 5 minutes to retain juices.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve some pasta water before draining the pasta.
- Make the Alfredo Sauce: In the same skillet used for the steak, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
- Add Cheeses: Stir in the crumbled Gorgonzola and grated Parmesan until fully melted and the sauce is creamy and smooth. Season with salt, pepper, and a pinch of red pepper flakes for a subtle heat. If the sauce becomes too thick, gradually add reserved pasta water to reach your desired consistency.
- Combine Steak, Pasta, and Sauce: Slice the rested steaks thinly against the grain. Gently fold the sliced steak into the sauce, then add the cooked pasta, tossing to combine thoroughly so the steak is evenly distributed.
- Serve: Plate the pasta and steak mixture, garnish generously with chopped fresh parsley for color and freshness, and serve immediately while warm.
Notes
- Resting the steak after cooking allows the juices to redistribute, ensuring juicy, tender slices.
- If you prefer a spicier sauce, increase the amount of red pepper flakes or add a dash of hot sauce.
- Use freshly grated Parmesan for the best flavor and smooth melting.
- Reserve some pasta water to adjust the Alfredo sauce’s thickness as needed.
- This dish pairs well with a crisp green salad and a glass of red wine.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
