Steak Gorgonzola Alfredo
This Steak Gorgonzola Alfredo is a rich, restaurant-quality pasta dish featuring tender pan-seared steak, a creamy Gorgonzola Parmesan sauce, and a tangy balsamic glaze. Perfect for a cozy dinner, this indulgent meal balances bold flavors with fresh spinach and cherry tomatoes for the ultimate homemade comfort food.
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.