Steak Gorgonzola Alfredo Recipe

This Steak Gorgonzola Alfredo Recipe is a creamy and rich recipe, which is made with Gorgonzola and sun-dried tomatoes. It’s a restaurant-quality dish, ready in about 35 minutes.

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Steak Gorgonzola Alfredo Recipe Ingredients Recipe

Balsamic Glaze:

• 4 oz balsamic vinegar

Steak:

• 12 oz steak (sirloin, ribeye, etc.)
• Salt + pepper
• 2 tsp vegetable oil

Alfredo Sauce:

• 4 oz butter
• 2 cups heavy cream
• ¾ cup grated Parmesan
• 1 tsp garlic powder

Pasta & Toppings:

• 8 oz fettuccine
• 2½ cups baby spinach
• 11 oz sun-dried tomatoes (drained + sliced)
• 2 oz crumbled Gorgonzola

How To Make Steak Gorgonzola Alfredo Recipe

1. Make the Balsamic Glaze: Pour the 4 oz of balsamic vinegar into a very small saucepan. Bring to a simmer over medium heat, then reduce to low. Let it simmer gently for 10-15 minutes, stirring occasionally, until it has reduced and is thick enough to coat the back of a spoon. Set it aside to cool.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the 8 oz of fettuccine and cook according to the package directions until al dente. Drain well.
3. Cook the Steak: While the pasta cooks, pat the steak dry and season generously with salt and pepper. Heat the vegetable oil in a skillet over medium-high heat. Add the steak and sear for 3-5 minutes per side for medium-rare (depending on thickness). Remove the steak from the pan and let it rest on a cutting board for at least 5-10 minutes.
4. Start the Alfredo Sauce: In a large saucepan, melt the 4 oz of butter over medium heat. Whisk in the 2 cups of heavy cream and the 1 tsp of garlic powder. Bring to a gentle simmer (do not let it boil).
5. Add Cheese and Spinach: Reduce the heat to low. Whisk in the ¾ cup of grated Parmesan cheese until the sauce is completely smooth. Add the 2½ cups of baby spinach and stir for 1-2 minutes, just until the spinach has wilted into the sauce.
6. Combine and Serve: Add the cooked, drained fettuccine to the saucepan with the Alfredo sauce. Toss well to coat all the pasta. Divide the pasta among serving bowls.
7. Top the Pasta: Slice the rested steak against the grain. Arrange the steak slices on top of the pasta. Sprinkle generously with the sliced sun-dried tomatoes and the crumbled Gorgonzola. Drizzle the balsamic glaze over everything and serve immediately.

Recipe Tips Recipe

• How do I get the steak perfectly juicy? The most important step is to let it rest! After you remove the steak from the hot pan, let it sit on the cutting board for at least 5-10 minutes. This allows the juices to redistribute, ensuring the steak is tender and flavorful, not dry.
• What’s the best steak for this? Sirloin is a great, lean choice. Ribeye or New York strip will be richer and more tender. Flat iron or flank steak also work beautifully, just be sure to slice them thinly against the grain.
• My Alfredo sauce is grainy. What happened? This almost always happens when using pre-grated, bagged Parmesan cheese. Those cheeses are coated in starches to prevent clumping. For a perfectly smooth, restaurant-quality sauce, you must buy a block of Parmesan and grate it yourself.
• I’m not sure about Gorgonzola. What can I substitute? Gorgonzola is a type of blue cheese, and its sharp, tangy flavor is key to cutting through the rich Alfredo. You can use any other crumbled blue cheese. If you truly dislike it, you can just leave it off, but the dish will be much richer and less complex.

What To Serve With Steak Gorgonzola Alfredo Recipe

This is a very rich and complete meal. The best pairings are simple and either cut through the richness or help you soak up the extra sauce.

• Crusty garlic bread
• A simple green salad with a sharp lemon vinaigrette
• Steamed asparagus or roasted broccoli
• A full-bodied red wine, like a Cabernet Sauvignon or Merlot

How To Store Steak Gorgonzola Alfredo Recipe

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will thicken significantly when cold. Freeze: Freezing is not recommended for this recipe. Cream-based sauces like Alfredo will separate and become oily and grainy when thawed and reheated. Reheat: Reheat gently in a saucepan over low heat. Add a splash of milk or heavy cream and whisk constantly as it warms up to help the sauce become smooth and creamy again.

Steak Gorgonzola Alfredo Recipe Nutrition Facts Recipe

(Per serving, assuming 3 servings)

• Calories: ~1350 kcal
• Total Fat: 105g
• Saturated Fat: 60g
• Cholesterol: 290mg
• Sodium: 1100mg
• Total Carbohydrate: 55g
• Dietary Fiber: 5g
• Sugars: 12g
• Protein: 48g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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