Introduction of Steak Pasta with Gorgonzola Recipe

The first time I made steak pasta with gorgonzola at home, I couldn’t believe how restaurant-level it tasted. I’d been craving that rich, creamy flavor from a dish I had at a cozy Italian spot, so I tried recreating it.

After a few rounds of tweaking, I finally nailed it. The seared steak, melty gorgonzola, and creamy pasta sauce come together like magic. Trust me, this dish has become my go-to for date nights or when I just want something comforting and indulgent.

Ingredients

Here’s everything I use to make this dish flavorful, rich, and comforting:

Fettuccine pasta – I prefer this for its wide shape that clings to the creamy sauce beautifully.
Ribeye or sirloin steak – Ribeye gives more tenderness and flavor due to its marbling.
Kosher salt – Essential for seasoning both pasta water and steak.
Black pepper – Adds a little bite that balances the creaminess.
Olive oil – Helps get a beautiful sear on the steak.
Heavy cream – The base of the velvety sauce.
Reserved pasta water – Helps bind the sauce and gives it body.
Freshly grated Parmesan cheese – Skip pre-shredded for better melt and flavor.
Fresh spinach – Adds color, texture, and freshness. Avoid frozen—it gets soggy.
Sundried tomatoes – Choose dry-packed ones for a sweet-tart bite without extra oil.
Gorgonzola crumbles – Brings that bold, tangy contrast to the creamy sauce.
Balsamic glaze – Adds a sweet-tart finish and makes the dish pop visually.
Fresh parsley (optional) – For a fresh, herby touch.
Red pepper flakes (optional) – A dash gives a nice heat if you like a kick.

Note: This recipe serves about 3–4 people, depending on portion size.

Variations

You can easily tailor this steak pasta with gorgonzola recipe to suit your preferences or dietary needs:

Dairy-Free: Swap the cream with unsweetened cashew cream and use vegan cheese alternatives.
Low-Carb: Use spiralized zucchini or low-carb pasta instead of fettuccine.
More Veggies: Toss in sautéed mushrooms, roasted red peppers, or caramelized onions.
Less Rich: Use half-and-half instead of heavy cream and reduce the gorgonzola slightly.
Gluten-Free: Simply swap in your favorite gluten-free pasta.

Cooking Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Equipment You Need

Large pot – For boiling the pasta.
Large skillet or sauté pan – To sear the steak and prepare the sauce.
Tongs – Perfect for flipping steak and tossing pasta in the sauce.
Wooden spoon – Ideal for stirring without scratching your pan.
Measuring cups – To measure cream, water, and cheese accurately.
Sharp knife – For cutting steak into cubes.
Cutting board – A safe surface for prepping meat and vegetables.

How to Make Steak Pasta with Gorgonzola?

This recipe is easy to follow and doesn’t need any fancy techniques. Just follow these steps and your kitchen will smell amazing in no time.

Cook the Pasta

I start by boiling a big pot of water and adding a generous pinch of salt. Once it’s bubbling, I toss in the fettuccine and let it cook for 6–7 minutes—just shy of al dente. This is key because the pasta finishes cooking in the sauce. Don’t forget to reserve about 1–2 cups of the pasta water before draining.

Sear the Steak

While the pasta boils, I cut the steak into bite-sized cubes and season them with kosher salt and black pepper. I heat olive oil in a large skillet and place the steak pieces in a single layer. After about 2–3 minutes per side, they’re browned and still a little pink in the middle—just how I like them. I remove the steak and cover it with foil to stay warm.

Make the Sauce

Using the same skillet (because flavor lives in that pan), I sauté a bit of minced garlic in a touch of butter until it smells amazing—about a minute. Then I pour in the heavy cream and a cup of pasta water, scraping up the brown bits to deglaze. I let this simmer for 3 minutes until it thickens slightly.

Combine Everything

Once the sauce looks creamy, I add the pasta back into the skillet and toss it gently to coat every strand. Then I stir in Parmesan cheese, sundried tomatoes, and fresh spinach. The cheese melts into the sauce, and the spinach wilts down just enough. If the sauce thickens too much, I add a bit more pasta water to loosen it.

Plate and Garnish

Now comes the fun part. I plate the creamy pasta first, then arrange the steak cubes on top. I sprinkle gorgonzola crumbles generously over everything, then drizzle a little balsamic glaze for that extra touch. A crack of black pepper and a sprinkle of parsley, and it’s ready to serve!

Additional Tips for Making This Recipe Better

After making this recipe multiple times, here’s what I’ve learned that makes it even more special:

Use room-temperature steak to help it sear more evenly.
Don’t skip the pasta water—it makes your sauce silky and restaurant-quality.
Let the steak rest for a couple of minutes before adding it back, so it stays juicy.
Freshly grate the cheese for better texture and melting.
Don’t over-salt early; gorgonzola and Parmesan already bring plenty of saltiness.

How to Serve Steak Pasta with Gorgonzola?

This dish looks and tastes fancy, so a few serving touches can take it to the next level:

Serve it in a shallow pasta bowl to showcase the steak and drizzle. Garnish with extra crumbles of gorgonzola and a swirl of balsamic glaze. Add a small bunch of arugula or microgreens on top for color. Pair it with warm garlic bread and a glass of red wine for the perfect dinner vibe.

Steak Pasta with Gorgonzola — Credit IG (copykatrecipes)

Nutritional Information

This dish is rich and satisfying—definitely a treat meal!

Calories: 791 kcal
Protein: 47g
Carbohydrates: 58g
Fat: 42g

Make Ahead and Storage

Make Ahead: You can sear the steak and make the sauce a few hours in advance. Just reheat the sauce gently and add the pasta when ready to serve.
Refrigeration: Store leftovers in an airtight container for up to 3 days. The sauce holds up pretty well.
Freezing: It’s possible to freeze, but the cream sauce may separate. If needed, freeze for up to 2 months in a sealed container.
Reheating: Gently reheat on the stovetop with a splash of cream or milk. Or microwave in short bursts, stirring in between to keep it creamy.

Why You’ll Love This Recipe?

Here’s why I keep coming back to this dish again and again:

Decadent and satisfying: Every bite is rich with creamy cheese, juicy steak, and bold flavors.
Simple to make: It sounds gourmet, but it’s easy enough for a weeknight dinner.
Perfect for guests: This dish impresses without the stress—ideal for dinner parties or date night.
Highly customizable: You can switch out ingredients or add more veggies to make it your own.
Beautiful presentation: Between the gorgonzola, steak, and glaze, it looks just as good as it tastes.

Ash Tyrrell