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Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe
Ash Tyrrell

Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe

I still remember the moment I plated this savory steak gorgonzola alfredo with creamy parmesan sauce for the first time. The aroma alone made me pause because it smelled like something straight out of a cozy Italian restaurant.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Ribeye or sirloin steak – 1 pound sliced: A well-marbled cut keeps the steak tender and juicy; always let it rest at room temperature before cooking.
  • Fettuccine pasta – 12 ounces: This wide pasta holds creamy sauces better than thin noodles and gives the dish a classic alfredo feel.
  • Heavy cream – 1½ cups: Creates the rich silky base of the sauce; low-fat substitutes won’t give the same texture.
  • Parmesan cheese – 1 cup freshly grated: Freshly grated parmesan melts smoothly and delivers a deeper, nuttier flavor than pre-shredded cheese.
  • Gorgonzola cheese – ½ cup crumbled: Adds a bold, tangy contrast that balances the creaminess of the sauce beautifully.
  • Garlic – 4 cloves minced: Fresh garlic provides warmth and aroma; avoid jarred garlic for the cleanest taste.
  • Butter – 2 tablespoons: Enhances richness and helps bind the sauce ingredients together.
  • Olive oil – 1 tablespoon: Used to sear the steak evenly while preventing burning.
  • Salt – 1 teaspoon or to taste: Season gradually to enhance all layers of flavor without overpowering the dish.
  • Black pepper – ½ teaspoon freshly ground: Adds subtle heat and depth; freshly ground pepper works best.
  • Italian seasoning – 1 teaspoon: Brings gentle herbal notes that complement both steak and cheese.
  • Fresh parsley – 2 tablespoons chopped: Adds a fresh finish and bright color just before serving.

Method
 

  1. Start by seasoning the steak slices generously with salt and black pepper. I heat olive oil in a skillet until it’s hot, then sear the steak quickly to lock in juices. Once browned and tender, I remove it from the pan and let it rest so it stays juicy.
  2. While the steak rests, I bring a large pot of salted water to a boil. The fettuccine cooks until al dente, which keeps it from becoming mushy later. I always reserve a little pasta water before draining, just in case the sauce needs thinning.
  3. In the same skillet, I melt butter over medium heat and add minced garlic. Cooking it gently releases aroma without browning. The garlic-infused butter becomes the foundation for the creamy sauce.
  4. I slowly pour in the heavy cream, whisking constantly to keep it smooth. As it simmers, I add Parmesan cheese and Italian seasoning. The sauce thickens into a silky texture that coats the back of a spoon.
  5. Next, I stir in the gorgonzola, letting it melt into the sauce for bold flavor. The cooked steak goes back into the skillet, soaking up all that creamy goodness. Gentle heat keeps everything tender.
  6. I add the drained pasta directly into the sauce, tossing until fully coated. A splash of reserved pasta water helps if the sauce feels too thick. I finish with fresh parsley and a final taste for seasoning.

Notes

  • I always let the steak rest before slicing so it stays juicy.
  • I grate cheese fresh because it melts smoothly and tastes richer.
  • I keep the heat low when adding cheese to prevent a grainy sauce.
  • I taste as I go, adjusting salt and pepper gradually.