Let’s be honest—alfredo sauce is already a rich, creamy masterpiece. But when you throw in tender, juicy steak and tangy gorgonzola? Game over. This Steak Gorgonzola Alfredo is the kind of dish that makes you question why you ever bother going to fancy restaurants when you can whip this up at home in your pajamas.
I remember the first time I had this at Olive Garden—I took one bite and immediately knew I had to figure out how to make it myself. That sauce. That steak. That perfect drizzle of balsamic glaze. It was love at first bite. And trust me, once you make this at home, you’ll agree: homemade is way better.
Oh, and if you’re in the mood for another creamy pasta, you have to check out this Creamy Cajun Chicken Pasta—it’s spicy, saucy, and ridiculously good.
Why You’ll Love This Steak Gorgonzola Alfredo
- It’s ridiculously indulgent. The sauce is made with heavy cream, butter, and gorgonzola cheese. If that doesn’t sound like a dream, I don’t know what does.
- The steak is melt-in-your-mouth tender. Pan-seared to perfection, it adds that hearty, savory bite that balances out the creaminess.
- It’s fancy but easy. This looks like a restaurant dish, but even a beginner cook can master it.
- Balsamic glaze makes everything better. The slight sweetness from balsamic cuts through all the richness and ties everything together.
Ingredients for Steak Gorgonzola Alfredo
This dish isn’t complicated, but the secret is in using good ingredients. Don’t skimp on the cheese, people.
Steak:
- 1 lb sirloin steak (or go all out with filet mignon)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Alfredo Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup gorgonzola cheese, crumbled
- 1/2 cup Parmesan cheese (freshly grated—trust me, it makes a difference)
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Pasta:
- 12 oz fettuccine or pappardelle
- 1/2 cup baby spinach
- 1/2 cup cherry tomatoes, halved
For the Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 1 tbsp honey
How to Make Steak Gorgonzola Alfredo
Step 1: Cook the Pasta
First things first—boil a big pot of salted water and cook your pasta until it’s just al dente. Drain it, toss it with a little olive oil so it doesn’t stick together like a sad pasta blob, and set it aside.
Step 2: Sear the Steak
Heat up a pan on medium-high, add some olive oil, and sear the steak for about 4-5 minutes per side (medium-rare is the sweet spot). Let it rest before slicing—it’s the difference between a juicy steak and a dry, tragic one.
Step 3: Make the Alfredo Sauce
Melt butter in a pan, sauté some garlic, then pour in the heavy cream and milk. Bring it to a simmer and start adding the gorgonzola cheese and Parmesan, stirring until smooth. Keep the heat low—you don’t want the sauce to break. If it gets too thick, add a splash of pasta water.
Step 4: Reduce the Balsamic Glaze
Pour balsamic vinegar and honey into a small saucepan and let it simmer until it thickens into a syrupy goodness. This is the magic that brings the whole dish together.
Step 5: Assemble Like a Pro
Toss the pasta in the creamy sauce, then mix in the baby spinach and cherry tomatoes for a little color and freshness. Plate it up, add your sliced steak on top, and drizzle with the balsamic glaze. Finish with extra gorgonzola cheese and Parmesan because, let’s be real, there’s no such thing as too much cheese.
Tips for the Best Steak Gorgonzola Alfredo
- Use fresh Parmesan. The pre-grated stuff? Just… don’t. It doesn’t melt as well.
- Rest your steak! Cutting it too soon means losing all those glorious juices.
- Let the sauce thicken naturally. Rushing it will make it grainy, and we don’t want that.
- Balance the richness. That balsamic glaze isn’t just fancy—it actually makes the whole dish feel lighter.
Oh, and if you love Gorgonzola recipes, you’ll love this Bruschetta Chicken Pasta. It’s packed with fresh flavors and perfect for summer nights.
Variations & Substitutions
- Not a fan of blue cheese? Swap gorgonzola for feta or goat cheese for a milder taste.
- Want a lighter version? Use half-and-half instead of heavy cream and whole milk.
- Prefer chicken? Swap the steak for grilled chicken or even shrimp.
What to Serve with Steak Gorgonzola Alfredo
This dish is already rich, so lighter sides work best:
- Garlic Bread – Because obviously.
- Caesar Salad – The crispness balances the creamy sauce.
- Roasted Asparagus – A little green never hurt anybody.
If you’re on a pasta kick, try this Crockpot Garlic Parmesan Chicken Pasta—it’s creamy, dreamy, and easy to make.
FAQs About Steak Gorgonzola Alfredo
Can I make the sauce ahead of time?
Yes! Just reheat it slowly over low heat, adding a splash of milk if needed.
What’s the best steak for this dish?
Sirloin and filet mignon are top choices. Ribeye works if you love extra marbling.
Can I freeze leftovers?
The sauce doesn’t freeze well, but the steak does! Just make fresh sauce when you’re ready to eat.
Why did my sauce turn grainy?
Low heat is key! Also, use fresh Parmesan—pre-shredded cheese has anti-caking agents that can mess up your sauce.
For another creamy delight, try this Creamy Garlic Parmesan Chicken Pasta—it’s comfort food at its best.
Steak Gorgonzola Alfredo
Ingredients
- For the Steak:
- 1 lb sirloin steak or filet mignon for extra tenderness
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- For the Gorgonzola Alfredo Sauce:
- 2 tbsp butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup Gorgonzola cheese crumbled
- 1/2 cup Parmesan cheese freshly grated
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the Pasta:
- 12 oz fettuccine or pappardelle
- 1/2 cup baby spinach
- 1/2 cup cherry tomatoes halved
- For the Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 1 tbsp honey
Instructions
- Cook the Pasta – Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and toss with a little olive oil to prevent sticking. Set aside.
- Sear the Steak – Heat a pan over medium-high heat. Add olive oil and sear the steak for 4-5 minutes per side until medium-rare (or preferred doneness). Remove from heat and let it rest for 5 minutes before slicing.
- Make the Alfredo Sauce – In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant. Pour in the heavy cream and whole milk, stirring continuously. Reduce heat to low and gradually add Gorgonzola cheese and Parmesan, whisking until smooth. Season with salt and pepper.
- Prepare the Balsamic Glaze – In a small saucepan, combine balsamic vinegar and honey. Simmer over low heat until it reduces to a thick glaze (about 5 minutes).
- Assemble the Dish – Toss the cooked pasta in the Gorgonzola Alfredo sauce until well coated. Add baby spinach and cherry tomatoes for a fresh contrast.
- Plate and Serve – Divide the pasta among plates, top with sliced steak, and drizzle generously with balsamic glaze. Garnish with extra Gorgonzola cheese and Parmesan cheese for an extra punch of flavor.
Notes
- Steak Tip: Letting the steak rest before slicing keeps it juicy and tender.
- Sauce Consistency: If the sauce is too thick, add a splash of reserved pasta water to thin it out.
- Cheese Options: Not a fan of blue cheese? Try feta or goat cheese for a milder flavor.
- Storage: Leftovers can be stored in an airtight container for up to 3 days. Reheat over low heat with a splash of milk to maintain creaminess.
- Make It Lighter: Substitute half-and-half for heavy cream for a lighter version.
This Steak Gorgonzola Alfredo is everything you want in a comfort meal—rich, creamy, and loaded with flavor. Once you make it, you’ll never look at restaurant alfredo the same way again.
And if you’re still hungry, this Creamy Beef and Bowtie Pasta is calling your name.
Now, go grab that pan and get cooking!
