Steak Pasta with Gorgonzola Sauce – This Steak Pasta with Gorgonzola Sauce. Is a decadent and flavorful dish. That combines tender steak, creamy gorgonzola, and rich Parmesan. With fettuccine, spinach, and sundried tomatoes. It’s the perfect comfort food. For a special dinner at home. Or when you want to impress. Without spending hours in the kitchen. Ready in just 35 minutes. This dish is as quick. As it is delicious.
The first time I made this Steak Pasta with Gorgonzola Sauce. I was looking for a way. To elevate our usual pasta night. My husband. Who is a huge steak lover. Was instantly intrigued. By the idea of combining his favorite cut of meat. With pasta. When I served it. The creamy, tangy gorgonzola sauce. Paired with the tender steak chunks was a hit. Even our child. Who can be picky about strong flavors. Couldn’t resist. It quickly became a requested dish. Whenever we wanted to treat ourselves. To something a little more special.
What makes this Steak Pasta with Gorgonzola Sauce truly stands out?
This dish stands out. Because of the perfect balance. Between rich and fresh flavors. The creamy gorgonzola sauce is beautifully offset. By the brightness of spinach and sundried tomatoes. While the tender steak. Adds a satisfying heartiness. The addition of a balsamic glaze. Drizzle at the end. Provides a touch of sweetness and acidity. That ties the whole dish together. It’s a restaurant-quality meal. That you can easily make at home. And it’s guaranteed to impress.
What You Need To Make This Steak Pasta with Gorgonzola Sauce Recipe?
Steak: Choose a high-quality sirloin or ribeye. For the best flavor. And tenderness. Cutting the steak into 2-inch cubes. Allows for even cooking. And ensures that every bite. Has that juicy, meaty goodness.
Gorgonzola: This cheese adds a distinctive tang. And creaminess. To the sauce. If you’re not a fan of blue cheese. You can substitute with a milder cheese like feta. But gorgonzola really elevates this dish.
Sundried Tomatoes: Be sure to use the dry-packed kind. Not the ones in oil. They add a burst of concentrated tomato flavor. Without making the dish greasy.
Pasta Water: Don’t skip reserving the pasta water—it’s essential for achieving the perfect sauce consistency.
Steps To Make Steak Pasta with Gorgonzola Sauce:
Step 1: Cook Pasta: Begin by bringing a large pot of water to a boil. Adding 1 tablespoon of salt. Cook the fettuccine noodles for 6-7 minutes. Or until just shy of al dente. Drain the pasta. Reserving 2 cups of the pasta water. And set aside.
Step 2: Cook the Steak: While the pasta cooks. Heat the olive oil. In a large sauté pan. Over medium-high heat. Add the steak cubes. In a single layer. And cook undisturbed for 2-3 minutes. Flip the steak pieces. And cook for another 2-3 minutes. Or until they reach 155°F for medium doneness. Remove the steak from the pan. And cover with foil. To keep warm.
Step 3: Deglaze the Pan: Pour a small splash of water. Into the hot pan. Using a spatula to scrape off the browned bits. Discard the water. And any bits left behind. This step clears the pan. Making it ready. For the creamy sauce.
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Step 4: Make the Sauce: Return the pan. To medium heat. And add the heavy cream. Along with 1 cup. Of the reserved pasta water. Bring the mixture to a simmer. Then stir in the cooked fettuccine. Allow the pasta to simmer in the sauce. For about 3 minutes. Until it starts to thicken slightly.
Step 5: Add the Parmesan and Veggies: Stir in the shredded Parmesan cheese. Until it melts into the sauce. Add the torn spinach. And sundried tomatoes. Letting them wilt and soften. For about 1 minute. If the sauce becomes too thick. Gradually add more pasta water. Until you reach your desired consistency. Season with cracked pepper to taste.
Step 6: Assemble the Dish: Plate the pasta. And sprinkle gorgonzola crumbles. Over the top. Add the steak pieces on top of the pasta. Then drizzle with balsamic glaze. Serve immediately. And enjoy the rich, savory flavors of this comforting dish.
Tip:
To get the most flavor out of your steak. Let it come to room temperature before cooking. And season generously with kosher salt and pepper. Searing the steak in a hot pan. Without disturbing it. Creates a delicious crust. That locks in the juices. After cooking the steak. Don’t skip the step of deglazing the pan. Even though you’ll discard the browned bits. This process ensures a clean base. For your creamy sauce. Finally, be sure to reserve enough pasta water. It’s key to achieving a perfectly creamy. And smooth sauce.
Frequently Asked Questions:
Can I use a different type of pasta?
Absolutely! While fettuccine works great in this dish. You can substitute. With any pasta shape you prefer. Such as penne, linguine, or even spaghetti.
What can I substitute for gorgonzola if I don’t like blue cheese?
If gorgonzola isn’t your thing. You can use feta or goat cheese. As a milder alternative. Both will add creaminess. Though the flavor will be less sharp.
Can I make this dish ahead of time?
While this dish is best enjoyed fresh. You can prepare the steak. And sauce components ahead of time. When ready to serve. Simply reheat the sauce. Cook the pasta. And combine everything. Just before serving.
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Planning to try this recipe soon? Pin it for a quick find later!
Steak Pasta with Gorgonzola Sauce
Ingredients
- 8 oz of fettuccine pasta
- 16 to 20 oz of sirloin or ribeye steak cut into 2-inch cubes
- Kosher salt and black pepper to taste
- 1 tbsp of olive oil
- Reserved pasta cooking water
- 1 c of heavy cream
- 3/4 c of shredded Parmesan cheese
- 2 c of torn spinach leaves
- 1/2 c of dry-packed sundried tomatoes
- 1/2 c of crumbled gorgonzola cheese
- Cracked black pepper to taste
- 1/4 c of balsamic glaze
Instructions
- Start by bringing a large pot of water to a boil. Adding 1 tablespoon of salt. Cook the fettuccine. In the boiling water. For 6-7 minutes. Or until just shy of al dente. Drain the pasta. Making sure to reserve 2 cups of the cooking water.
- While the pasta is cooking. Heat the olive oil. In a large sauté pan. Over medium-high heat. Add the steak cubes. In a single layer. And let them cook without moving. For 2-3 minutes. Flip the steak pieces. And cook for another 2-3 minutes. Or until they reach an internal temperature of about 155°F. Which is medium doneness. Transfer the steak to a plate. And cover it with foil. To keep warm.
- To clean the pan. Add a small splash of water. And use a spatula. To scrape off any browned bits. Then discard the liquid. This step ensures a fresh start. For making the creamy sauce.
- Return the pan to medium heat. Then pour in the heavy cream. And 1 cup of the reserved pasta water. Bring the mixture to a simmer. Before adding the cooked fettuccine. Let it simmer for about 3 minutes. Allowing the sauce. To thicken slightly.
- Next, stir in the Parmesan cheese. Until it melts into the sauce. Add the torn spinach. And sundried tomatoes. Letting them wilt and soften. For about 1 minute. If the sauce becomes too thick. Gradually add more of the reserved pasta water. To achieve the desired consistency. Season with cracked pepper to taste.
- To serve. Plate the pasta. And sprinkle it. With gorgonzola crumbles. Add the steak on top. Then finish with a drizzle of balsamic glaze. Enjoy!
Notes
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!
