Steak Gorgonzola Alfredo

Savor the luxurious Steak Gorgonzola Alfredo with tender ribeye steak, creamy gorgonzola sauce, sundried tomatoes, and fettuccine pasta.

Let me tell you about the first time I made Steak Gorgonzola Alfredo. It was one of those “I deserve something amazing” kind of days. You know, the kind where you’re over takeout, but also not in the mood to commit to hours in the kitchen? Yeah, that.

this Recipe

I’d had a version of this dish at a little Italian spot years ago—think dim lighting, soft music, and a menu you only halfway understand. But what I did get? That perfect combination of creamy, tangy gorgonzola and juicy steak. It was chef’s kiss.

Fast forward to my kitchen experiment. I didn’t have a fancy setup or anything, just a craving and some determination. Turns out, recreating it wasn’t as intimidating as I thought. The steak cooked up beautifully (thank you, butter), and the sauce? Let’s just say I caught myself scraping the pan with a piece of garlic bread when no one was looking.

Now, this recipe is my go-to for date nights or when I just want to feel fancy without breaking the bank. It’s indulgent, comforting, and honestly a little addictive. If you’ve been looking for that wow dish, this is it.

Why You’ll Love This Steak Gorgonzola Alfredo Recipe?

Here’s why this Steak Gorgonzola Alfredo hits different:

• Restaurant Vibes at Home: Fancy enough to impress but simple enough for weeknight cooking.
• Flavor Explosion: Tangy gorgonzola, savory steak, and sweet balsamic glaze create the ultimate trifecta.
• Customizable Steak: You can go rare, medium, or well-done—it’s your call.
• Rich Alfredo Sauce: The mix of gorgonzola and parmesan makes it creamy, bold, and irresistible.
• Easy Elegance: Looks impressive, tastes incredible, but doesn’t require culinary school.

Ingredient Notes:

Let’s talk about why these ingredients shine:

• Ribeye Steak: It’s all about that marbling. Ribeye stays juicy and flavorful, making it the perfect choice here.
• Seasoning Mix: Onion powder, garlic salt, and paprika keep the steak seasoned just right without overpowering the sauce.
• Balsamic Vinegar: A little tang and caramelization never hurt anyone—trust me, it’s a game-changer.
• Fettuccine: Wide noodles hold onto the sauce like a dream.
• Gorgonzola Cheese: The hero of the sauce! It’s bold, tangy, and brings all the flavor.
• Sundried Tomatoes: Sweet, chewy, and a total flavor boost for the creamy sauce.
• Balsamic Glaze: A drizzle of this ties everything together beautifully.

How To Make Steak Gorgonzola Alfredo?

Making Steak Gorgonzola Alfredo isn’t just easy—it’s kind of fun. Here’s how it’s done:

Step 1: Cook the Pasta

Start by boiling your fettuccine in salted water. Don’t skip the salt—it’s your first chance to season the pasta. Once it’s al dente, drain and save a bit of that pasta water for later. You’ll thank me when your sauce turns out silky smooth.

Step 2: Season and Sear the Steak

Rub the ribeye steak with onion powder, garlic salt, paprika, and a splash of balsamic vinegar. Heat butter and oil in a skillet until it’s nice and hot, then sear the steak for a few minutes on each side. Let it rest while you make the sauce (and maybe sneak a little taste).

Step 3: Make the Alfredo Sauce

In the same skillet, melt butter and sauté minced garlic with sundried tomatoes. Add the heavy cream and stir in the parmesan and gorgonzola cheeses. Let it simmer until it thickens—it’s going to smell amazing at this point.

Step 4: Thin the Sauce (If Needed)

Too thick? Stir in some of that reserved pasta water. It’s like magic for getting the perfect consistency.

Step 5: Toss the Pasta

Add the cooked fettuccine to the skillet and toss until every strand is coated in that creamy goodness.

Step 6: Assemble and Serve

Slice the steak into thin strips, plate the pasta, and lay the steak slices on top. Drizzle with balsamic glaze, sprinkle with parsley, and get ready to wow everyone at the table.

Storage Options:

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream to keep the sauce from drying out.
• Freezing: Not ideal for the sauce, but the steak and pasta freeze okay if separated. Reheat slowly and whisk the sauce to bring it back to life.
• Make-Ahead: Prep the steak and sauce ahead of time. When ready to serve, cook fresh pasta and combine everything.

Variations and Substitutions:

Want to switch it up? Here’s how:

• Protein Swaps: Try chicken, shrimp, or even portobello mushrooms for a vegetarian option.
• Cheese Options: If gorgonzola isn’t your thing, go for blue cheese or even goat cheese.
• Gluten-Free: Use gluten-free pasta and double-check the balsamic glaze for gluten.
• Add Greens: Toss in some spinach or arugula for extra color and flavor.
• Herb Alternatives: Basil or thyme can add a fresh twist if you’re out of parsley.

What to Serve with Steak Gorgonzola Alfredo?

This dish is a star on its own, but these sides make it even better:

• Garlic Bread: Because more carbs are always a good idea.
• Light Salad: A simple mix of greens with lemon vinaigrette balances the richness.
• Roasted Veggies: Asparagus, zucchini, or Brussels sprouts pair perfectly.
• Red Wine: A bold Cabernet or Merlot complements the steak like a dream.

Frequently Asked Questions:

Can I use a different cut of steak?

Of course! Sirloin or filet mignon work great, but ribeye’s marbling adds that extra touch.

How do I keep the sauce from separating?

Keep the heat low when adding the cheese and stir gently—no boiling allowed!

Can I make this dish ahead of time?

Yes, but keep the components separate and combine them fresh when serving.

There’s something special about making a dish like Steak Gorgonzola Alfredo. It’s rich, indulgent, and feels like such a treat—whether you’re sharing it with loved ones or just spoiling yourself.

So, what do you say? Ready to give it a go? I’d love to hear how it turns out for you. And hey, don’t forget to snap a photo before you dig in—it’s a total Instagram moment!

Steak Gorgonzola Alfredo

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Elevate your dinner table with Steak Gorgonzola Alfredo, featuring tender ribeye steak, creamy gorgonzola sauce, fettuccine pasta, and sundried tomatoes, all topped with a balsamic glaze for a luxurious and satisfying meal.

PRINT PIN REVIEW SAVE Saved!

4 Servings

Ingredients

1x2x3x

For the Steak

• 1 pound ribeye steak
• 1 tablespoon onion powder
• 1 tablespoon Kinder’s prime steak seasoning
• 1 tablespoon garlic salt
• 1 tablespoon paprika
• 2 tablespoons balsamic vinegar
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter

For the Alfredo Sauce

• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 2 cups heavy cream
• 1/2 cup gorgonzola cheese crumbled
• 3/4 cup parmesan cheese grated
• 1 cup sundried tomatoes roughly chopped
• 1/3 cup pasta water reserved
• Salt and pepper to taste

For the Pasta

• 8 ounces fettuccine noodles cooked to al dente

Garnish

• Fresh parsley finely chopped
• Balsamic glaze

Cook ModePrevent your screen from going dark

Instructions

 

Prepare the Pasta:

1. Cook the fettuccine noodles according to the package instructions until al dente. Drain the pasta, reserving approximately 1/3 cup of pasta water, and set aside.

Season the Steak:

1. In a small bowl, combine the onion powder, Kinder’s prime steak seasoning, garlic salt, and paprika. Rub the ribeye steak evenly with the seasoning mixture. Add the balsamic vinegar to the steak, ensuring it is well-coated, and let it marinate for 10 minutes.

Cook the Steak:

1. Heat 1 tablespoon of vegetable oil and 1 tablespoon of butter in a skillet over medium-high heat. Once the pan is hot, add the seasoned steak. Sear for approximately 3–4 minutes per side or until it reaches your desired level of doneness. Remove the steak from the skillet and allow it to rest for at least 5 minutes.

Prepare the Sauce:

1. Using the same skillet, reduce the heat to medium. Melt the remaining 2 tablespoons of butter and sauté the minced garlic and sundried tomatoes until fragrant, approximately 1–2 minutes.

Incorporate the Cream and Cheese:

1. Pour the heavy cream into the skillet and stir well. Gradually add the gorgonzola and parmesan cheeses, stirring continuously until the cheeses are fully melted and the sauce is smooth and thickened, about 5–7 minutes.

Adjust the Consistency:

1. If the sauce becomes too thick, add the reserved pasta water in small increments, stirring until the desired consistency is achieved. Season the sauce with salt and pepper to taste.

Combine the Pasta and Sauce:

1. Add the cooked fettuccine noodles to the skillet. Toss gently to ensure each strand is well-coated with the sauce.

Slice and Assemble:

1. Slice the rested steak into thin strips. Arrange the sauced pasta on serving plates or a large serving platter. Top with the steak slices.

Garnish and Serve:

1. Drizzle balsamic glaze over the dish and sprinkle with fresh parsley. Serve immediately and enjoy.

Notes

To make this dish gluten-free, substitute the fettuccine noodles with gluten-free pasta and verify that the balsamic glaze and all seasoning blends used are gluten-free. Adjust cooking times slightly if required for the pasta substitution.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/