I’m sharing an indulgent, restaurant‑worthy pasta dish that brings together juicy steak, a silky Parmesan Alfredo, and tangy Gorgonzola. It’s rich, flavorful, and perfect when I’m craving something comforting yet elegant.

Why You’ll Love This Recipe

I fell in love with this recipe the first time I made it for a special night—it hits all the right notes:

Rich and flavorful – The combination of Gorgonzola and Parmesan in a cream sauce delivers deep, satisfying flavor.
Tender steak – I sear the steak to juicy perfection, which adds a hearty, satisfying bite.
Elegant presentation – It looks beautiful on the plate, making it ideal for a date night or celebration.
Comforting indulgence – The creamy sauce wrapped around pasta and steak delivers cozy, comforting vibes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb steak (sirloin or ribeye), cut into strips
Salt and black pepper
1 tsp garlic powder
1 tsp dried rosemary or thyme
1 Tbsp olive oil
12 oz fettuccine or other wide pasta
2 Tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
½ cup crumbled Gorgonzola cheese
¼ tsp ground nutmeg (optional)
Fresh parsley, chopped, for garnish

Directions

Prepare the Steak
I season the steak strips with salt, pepper, garlic powder, and rosemary or thyme.
Cook Pasta
I bring a pot of salted water to boil, cook fettuccine until al dente, drain, and set aside.
Sear the Steak
I heat olive oil over medium‑high heat, cook the steak strips about 3–4 minutes per side until browned and done to my liking, then transfer them to a plate.
Make Alfredo Sauce
In the same skillet, I melt butter, sauté garlic for about 1 minute, pour in heavy cream, and bring to a gentle simmer. Then I gradually whisk in Parmesan until it’s smooth and thickened.
Add Gorgonzola
I stir in the crumbled Gorgonzola until it melts into the sauce. If needed, I add nutmeg, salt, and pepper to taste.
Combine Pasta and Sauce
I toss the cooked pasta directly into the skillet to coat it in the sauce. If it’s too thick, I loosen it with a splash of pasta water.
Assemble the Dish
I plate the pasta, top with sliced steak, garnish with extra Gorgonzola and chopped parsley, then serve immediately.

Servings and timing

This recipe serves 4 people.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Swap the Protein: I often use grilled chicken or shrimp instead of steak.
Vegetarian Twist: I like adding sautéed mushrooms or roasted veggies instead of meat.
Herb Flair: Fresh thyme or rosemary adds a lovely aromatic note.
Wine Lovers: A splash of white wine before the cream adds depth and brightness.
Extra Heat: I sometimes add a pinch of red pepper flakes to the sauce for a mild kick.

Storage/Reheating

Fridge: I store leftovers in an airtight container for up to 3 days. I reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to refresh the sauce.
Freezer: While best fresh, I freeze portions for up to one month. I thaw in the fridge overnight and reheat slowly with a bit of cream.

FAQs

Can I use different cheese?

Yes, I’ve used blue cheese, Roquefort, or even feta in place of Gorgonzola depending on the flavor I want.

How do I keep the sauce from becoming too thick?

I add a bit of pasta water, cream, or milk while reheating or tossing to keep the sauce silky.

Can I make this dish ahead of time?

I prepare the steak and sauce ahead, refrigerate them separately, and then combine everything just before serving.

What can I serve alongside this?

I like to serve it with garlic bread, a crisp green salad, or steamed veggies like asparagus or broccoli.

How can I make it gluten‑free?

I simply use gluten‑free pasta and double-check all the ingredients for gluten-free labeling.

Conclusion

I love how this Savory Steak Gorgonzola Alfredo brings bold, comforting, and elegant flavors together. It’s perfect for impressing guests or treating myself to a cozy, gourmet dinner at home. Once I made it the first time, it quickly became a go-to favorite.