Quick and Simple Savory Steak Gorgonzola Alfredo With Creamy Parmesan Sauce

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Sink your fork into the perfect balance of rich, velvety Alfredo and juicy, seared steak with this Quick and Simple Savory Steak Gorgonzola Alfredo With Creamy Parmesan Sauce. It’s a dish that brings restaurant-quality flavor straight to your dinner table without hours in the kitchen. The creamy sauce clings lovingly to ribbons of fettuccine, while tender slices of steak rest atop the pasta like the crown jewel of the plate.

What sets this dish apart is the luxurious pairing of bold Gorgonzola and sharp Parmesan cheese, melted into a dreamy Alfredo sauce. This is a meal for special evenings, date nights at home, or when you simply want to treat yourself to something indulgent yet completely doable on a weeknight.

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Ingredients for Quick and Simple Savory Steak Gorgonzola Alfredo With Creamy Parmesan Sauce

• 1 lb ribeye or sirloin steak (room temperature, well-seasoned)
• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 1½ cups heavy cream
• ¾ cup grated Parmesan cheese
• ¼ cup crumbled Gorgonzola cheese
• Salt and freshly cracked black pepper, to taste
• 1 tbsp chopped fresh parsley (for garnish)
• Optional: Red pepper flakes for added heat

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Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve about ½ cup of the pasta water, then drain the rest and set the pasta aside.

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Step 2: Sear the Steak

While the pasta cooks, heat 2 tablespoons of olive oil in a heavy skillet (preferably cast iron) over medium-high heat. Pat the steak dry with paper towels and season both sides generously with salt and black pepper.

Sear the steak for about 3–4 minutes per side for medium-rare (adjust time to preferred doneness). Once done, remove from the pan, cover with foil, and let it rest for 5–10 minutes before slicing thinly against the grain.

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Step 3: Make the Alfredo Sauce

In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Slowly pour in the heavy cream, scraping up any browned bits from the pan for added flavor.

Bring the cream to a simmer, then stir in the Parmesan and Gorgonzola cheese. Continue to stir until the cheeses are fully melted and the sauce thickens slightly, around 3–5 minutes. Season with salt and black pepper to taste.

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Step 4: Combine Pasta and Sauce

Toss the drained fettuccine into the sauce, adding a splash of reserved pasta water if needed to loosen the consistency. Stir until the pasta is fully coated in the creamy cheese sauce.

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Step 5: Assemble and Serve

Plate the Alfredo pasta onto dishes, then top with slices of the rested steak. Garnish with chopped parsley, extra Parmesan, and optional red pepper flakes for a touch of spice. Serve immediately while hot and creamy.

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Storage Instructions

To keep your Steak Gorgonzola Alfredo fresh and delicious for later:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the steak and pasta separate if possible to maintain optimal texture when reheating.
• Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of cream or milk to loosen the sauce as it may thicken when chilled.
• Freezing: Not recommended. The creamy sauce can separate and the steak may become tough after thawing.

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Estimated Nutrition

Per serving (based on 4 servings):

• Calories: 720 kcal
• Protein: 38g
• Carbohydrates: 45g
• Fat: 42g
• Saturated Fat: 22g
• Cholesterol: 155mg
• Sodium: 620mg
• Fiber: 2g
• Sugar: 3g

Note: Nutrition values are approximate and may vary based on ingredient brands and exact quantities.

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Frequently Asked Questions

What cut of steak works best for this recipe?

Ribeye and sirloin are both excellent choices due to their tenderness and flavor. You can also use filet mignon or strip steak if preferred.

Can I use another type of pasta?

Yes, fettuccine is classic, but tagliatelle, linguine, or even penne work great with this creamy sauce.

Is Gorgonzola too strong in flavor?

Gorgonzola has a bold flavor, but it mellows when melted into cream. If you prefer a milder taste, reduce the amount or substitute with a creamy blue cheese.

Can I make this recipe without heavy cream?

You can substitute with half-and-half or whole milk, though the sauce will be lighter and less rich.

What’s the best way to cook the steak?

Pan-searing in a cast iron skillet gives a flavorful crust, but you can also grill or broil the steak to your preferred doneness.

How do I make the sauce thicker?

Let it simmer a little longer or add more Parmesan cheese. Avoid high heat to prevent curdling.

Is this dish gluten-free?

Not as written, but you can easily make it gluten-free by using gluten-free pasta and confirming your cheeses are gluten-free.

Can I add vegetables?

Absolutely! Try adding sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor and nutrients.

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