Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce is an indulgent, flavor-packed dish that’s sure to impress and satisfy. With tender, perfectly seared steak bites nestled atop a bed of creamy Alfredo pasta infused with the robust flavor of Gorgonzola cheese, it’s a meal that feels like dining at a fine restaurant in the comfort of your own home. This dish strikes the perfect balance between rich, savory steak and a velvety, garlicky Parmesan sauce that coats each bite of pasta with a heavenly creaminess.

If you’re looking for a hearty, elegant dinner that combines the best of steakhouse flavors with comforting pasta, you’ve come to the right place. The addition of fresh spinach and a sprinkle of Gorgonzola crumbles elevate this meal to gourmet status, but it’s simple enough to make on a weeknight. Not a fan of Gorgonzola? Don’t worry, the Parmesan Alfredo sauce is delicious enough to stand on its own.

Kitchen Equipment Needed

Large Skillet: For searing the steak and preparing the sauce.
Pot: For boiling the pasta.
Tongs: To flip the steak bites and toss the pasta.
Whisk: For making the creamy Alfredo sauce.
Cutting Board and Sharp Knife: For slicing the steak and chopping ingredients.
Wooden Spoon: To stir the sauce.

Ingredients Overview

Steak: A tender cut like sirloin or filet mignon works best, seasoned simply for a savory bite.
Pasta: Fettuccine or linguine is ideal for holding the rich Alfredo sauce.
Gorgonzola Cheese: Adds a bold, tangy flavor that complements the steak and creamy sauce.
Heavy Cream and Parmesan: Create the luxurious Alfredo base.
Spinach: Fresh spinach adds color and a touch of earthiness to balance the richness.
Garlic: Infuses the sauce with aromatic flavor.
Butter and Olive Oil: For cooking and adding depth to the sauce.

Step-by-Step Instructions

Cook the Pasta: Boil a large pot of salted water and cook the fettuccine until al dente. Drain and set aside, reserving a bit of pasta water.
Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Season the steak cubes with salt and pepper, then sear until browned on the outside but still tender. Remove from the skillet and set aside.
Make the Alfredo Sauce: In the same skillet, melt butter and sauté minced garlic until fragrant. Pour in heavy cream and simmer until slightly thickened, stirring often.
Add the Cheeses: Stir in grated Parmesan until melted and smooth. Add crumbled Gorgonzola and continue stirring until well combined.
Toss in the Pasta: Add the cooked fettuccine to the sauce, tossing to coat evenly. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.
Add Spinach and Steak: Stir in fresh spinach until wilted, then add the seared steak bites on top. Let everything heat through for a minute or two.
Serve: Plate the pasta, making sure to spoon extra sauce over the top. Garnish with additional Gorgonzola crumbles and freshly cracked black pepper if desired.

Recipe Tips

Use Quality Steak: Opt for a high-quality cut to ensure tenderness and flavor.
Don’t Overcook the Steak: Sear quickly over high heat to get a nice crust while keeping the inside juicy.
Balance the Sauce: If the Gorgonzola flavor is too strong, add a touch more Parmesan or a squeeze of lemon juice to brighten it up.

What to Serve With This Recipe

Pair this dish with a crisp Caesar salad or garlic bread for a complete meal. A side of roasted asparagus or a simple arugula salad with a light vinaigrette complements the richness beautifully.

Frequently Asked Questions

Can I Use a Different Cheese? Yes, if you’re not a fan of Gorgonzola, try using blue cheese or even extra Parmesan for a milder flavor.
Can I Make This Dish Ahead? The Alfredo sauce is best enjoyed fresh, but you can prep the steak and pasta ahead of time and reheat gently.
What’s the Best Way to Reheat Leftovers? Warm gently over low heat, adding a splash of cream or milk to refresh the sauce.

Serving Suggestions

This hearty pasta dish is perfect for a special occasion or a comforting family dinner. Serve it with a glass of red wine, like a bold Cabernet Sauvignon, or a crisp white like Sauvignon Blanc to complement the creamy and savory flavors.

Ingredients

1 lb steak (sirloin or filet), cut into bite-sized pieces
12 oz fettuccine pasta
2 tbsp olive oil
3 tbsp butter
3 garlic cloves, minced
2 cups heavy cream
1 ½ cups grated Parmesan cheese
½ cup crumbled Gorgonzola cheese
3 cups fresh spinach
Salt and black pepper, to taste

Instructions

Cook fettuccine in salted boiling water until al dente. Drain and set aside, reserving some pasta water.
Heat olive oil in a skillet over medium-high heat. Season steak pieces with salt and pepper, then sear until browned. Remove from skillet.
In the same skillet, melt butter and sauté garlic until fragrant. Add heavy cream and simmer until thickened.
Stir in Parmesan cheese until melted. Add Gorgonzola and continue stirring until smooth.
Toss in cooked pasta, adding reserved pasta water as needed to adjust the sauce consistency.
Add spinach and let it wilt. Return steak to the skillet and toss everything to combine.
Serve hot, garnished with extra cheese and fresh black pepper. Enjoy!