Creamy Steak Gorgonzola Alfredo Recipe: A Luxurious Dinner Delight

Craving a steak gorgonzola alfredo that breaks through ordinary dinner monotony?

Pasta enthusiasts will adore this decadent combination of creamy sauce and perfectly seared meat.

Robust flavors blend seamlessly, creating a restaurant-quality meal you can craft at home.

Rich gorgonzola adds unexpected tanginess to the classic alfredo base.

Tender beef medallions complement the silky sauce with their smoky char.

Professional chefs would nod in approval at this sophisticated yet approachable dish.

Each bite promises a luxurious culinary experience that satisfies deep hunger and gourmet expectations.

Grab your skillet and let’s make magic happen!

Steak Gorgonzola Alfredo That Impresses

• Savor Gourmet Indulgence: Transform a simple pasta night into a restaurant-quality dining experience with rich, creamy gorgonzola alfredo and perfectly seasoned steak.
• Master Complex Flavor Layers: Blend multiple taste sensations through strategic ingredient combinations like sundried tomatoes, balsamic vinegar, and multiple cheese varieties that create a sophisticated culinary profile.
• Quick Restaurant-Style Meal: Prepare an impressive dinner in minimal steps using common kitchen ingredients, allowing home cooks to create a luxurious meal without extensive culinary training or complicated techniques.
• Customize Your Comfort: Easily adapt the recipe by adjusting steak doneness, cheese quantities, or adding extra garnishes to suit personal taste preferences and dietary needs.

Ingredients for Steak Gorgonzola Alfredo

• Ribeye Steak: A tender and flavorful cut of beef that serves as the star protein of the dish.

• Fettuccine Noodles: A classic Italian pasta that provides a perfect base for the rich and creamy sauce.

• Heavy Cream, Butter: Creates a rich and smooth foundation for the Alfredo sauce.

• Onion Powder, Garlic Salt, Kinder's Steak Seasoning, Paprika: Adds depth and complexity to the steak's flavor profile.
• Balsamic Vinegar, Balsamic Glaze: Provides a tangy and sweet accent to the dish.

• Parmesan Cheese, Gorgonzola Cheese: Contributes a creamy, tangy, and sharp flavor to the Alfredo sauce.

• Garlic, Sundried Tomatoes: Adds aromatic depth and a hint of sweetness to the sauce.
• Fresh Parsley: Provides a fresh and bright garnish to the finished dish.

• Vegetable Oil: Helps in cooking the steak and preventing sticking.
• Salt, Pepper: Enhances the overall seasoning of the dish.
• Pasta Water: Helps to adjust the sauce consistency.

How to Cook Steak Gorgonzola Alfredo

Step 1: Boil Pasta Perfectly

Cook fettuccine in salted boiling water until tender. Drain and set aside, keeping the pasta water for later use.

Step 2: Season Steak Generously

• Onion powder
• Garlic salt
• Kinder's steak seasoning
• Paprika
• Balsamic vinegar

Ensure every inch of the steak is well-coated with seasonings.

Step 3: Sear Steak to Perfection

Heat a skillet with butter and vegetable oil over medium-high heat.

Carefully place the seasoned steak in the hot pan. Cook until it reaches your desired doneness, creating a beautiful golden-brown crust.

Remove steak and let it rest.

Step 4: Create Creamy Sauce Base

In the same skillet, reduce heat and add fresh butter.

Sauté minced garlic and sundried tomatoes until they release their aromatic flavors. Pour in heavy cream, stirring gently to combine.

Step 5: Melt Cheese Into Sauce

Gradually add parmesan and gorgonzola cheeses to the cream mixture. Stir continuously until the cheeses melt completely and the sauce becomes smooth and rich.

Let it simmer for 5-7 minutes until it thickens.

Step 6: Adjust Sauce Consistency

Splash in some reserved pasta water to create a silky, slightly thinner sauce.

Season with salt and pepper to enhance the flavors.

Step 7: Coat Pasta in Sauce

Toss the cooked pasta into the creamy sauce, ensuring each noodle is generously covered with the cheesy goodness.

Step 8: Plate and Garnish

Slice the rested steak into elegant strips. Arrange the pasta on plates and top with steak slices.

Drizzle with balsamic glaze. Sprinkle fresh parsley and extra gorgonzola crumbles for a final touch of luxury.

Pro Tips for Steak Gorgonzola Alfredo

• Choose tender ribeye cuts for maximum flavor and juiciness in your steak.
• Allow steak to rest at room temperature before cooking to ensure even heat distribution.
• Pat steak dry with paper towels before seasoning to help develop a perfect golden-brown crust.
• Use a meat thermometer to achieve precise doneness without overcooking the steak.
• Try cheese ratios to balance gorgonzola's strong flavor with creamy parmesan.

Variations on Steak Gorgonzola Alfredo

• Vegetarian Gorgonzola Alfredo: Replace steak with grilled portobello mushrooms, seasoned with similar spices for a meaty texture and earthy flavor.
• Gluten-Free Version: Use zucchini noodles or gluten-free pasta instead of traditional fettuccine, maintaining the rich sauce and cheese elements.
• Lighter Protein Option: Swap ribeye with grilled chicken breast, marinated in balsamic vinegar and herbs for a leaner protein alternative.
• Dairy-Free Adaptation: Substitute heavy cream with coconut cream, use nutritional yeast instead of gorgonzola, and select plant-based butter for a creamy, allergen-friendly version.

Pairing Ideas for Steak Gorgonzola Alfredo

• Choose a bold red wine like Cabernet Sauvignon or Malbec to complement the rich, meaty flavors of the steak and creamy gorgonzola sauce.
• Sprinkle fresh basil or thyme alongside the dish to add a bright, aromatic dimension that cuts through the heavy sauce and enhances the overall taste profile.
• Serve roasted asparagus or garlic-sautéed green beans to provide a crisp, green contrast that balances the richness of the steak and alfredo sauce.
• Add toasted pine nuts or crispy pancetta bits on top to introduce a crunchy element that provides textural excitement against the creamy pasta and tender steak.

Storage Advice for Steak Gorgonzola Alfredo

• Refrigeration: Store leftovers in an airtight container and keep in the refrigerator for up to 3-4 days. Separate steak and pasta to prevent soggy texture.
• Freezing: Wrap portions in freezer-safe containers or heavy-duty freezer bags. Pasta and sauce can be frozen for 2-3 months, but steak may lose quality after freezing.
• Microwave Reheating: Place pasta and sauce in a microwave-safe dish, sprinkle a few drops of water, cover loosely, and heat in 30-second intervals. Warm steak separately to prevent overcooking.
• Stovetop Revival: Gently reheat pasta and sauce in a skillet over low heat, adding a splash of cream or pasta water to restore moisture. Warm sliced steak briefly to maintain tenderness.

FAQs

• What makes this Steak Gorgonzola Alfredo unique?

The combination of rich gorgonzola cheese, balsamic-seasoned ribeye, and sundried tomatoes creates a complex flavor profile that elevates the traditional alfredo pasta.

• Can I use a different cut of steak?

Ribeye works best due to its marbling and tenderness, but you can substitute with sirloin or New York strip steak if needed.

• How do I achieve the perfect steak doneness?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Let the steak rest for 5-7 minutes after cooking to retain juices.

Steak Gorgonzola Alfredo Recipe

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4.8 from 19 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Olive Garden’s steak gorgonzola alfredo delivers rich Italian-inspired comfort with perfectly grilled sirloin and creamy blue cheese sauce. Luxurious pasta combines tender meat, tangy cheese, and robust flavors you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) ribeye steak
• 1 tbsp vegetable oil
• 1 tbsp onion powder
• 1 tbsp Kinder’s prime steak seasoning
• 1 tbsp garlic salt
• 1 tbsp paprika
• 1 tbsp minced garlic
• 2 tbsps balsamic vinegar
• 2 tbsps unsalted butter
• 8 oz (227 g) cooked fettuccine noodles
• 1/3 cup pasta water
• 2 cups heavy cream
• 1/2 cup gorgonzola cheese (crumbled)
• 3/4 cup parmesan cheese (grated)
• 1 cup sundried tomatoes
• Salt and pepper (to taste)
• Garnish: fresh parsley and balsamic glaze

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Instructions

1. Cook fettuccine in salted boiling water for 8-10 minutes until perfectly al dente. Drain and reserve some pasta water for later use.
2. Generously coat ribeye steak with Kinder’s steak seasoning, onion powder, garlic salt, paprika, and balsamic vinegar, ensuring even coverage on all surfaces.
3. Preheat skillet to medium-high heat with butter and vegetable oil. Sear steak for 3-4 minutes per side, achieving desired internal temperature. Transfer to cutting board and let rest for 5-7 minutes.
4. Reduce skillet heat to medium. Sauté minced garlic and sundried tomatoes until aromatic, approximately 2 minutes.
5. Pour heavy cream into skillet, creating a rich base. Gradually incorporate parmesan and gorgonzola cheeses, stirring continuously until smooth and slightly thickened.
6. Adjust sauce consistency with reserved pasta water. Season with salt and pepper to enhance flavor profile.
7. Gently fold cooked fettuccine into cheese sauce, ensuring complete and even coating of noodles.
8. Slice rested steak into thin, elegant strips. Arrange steak atop sauced pasta. Finish with balsamic glaze drizzle, fresh parsley garnish, and additional gorgonzola crumbles.

Notes

• Achieve perfectly tender steak by letting it rest at room temperature for 30 minutes before cooking, which helps ensure even heat distribution and prevents tough meat.
• Control sauce consistency by gradually adding pasta water, allowing you to create a silky smooth texture that clings beautifully to the noodles without becoming too thick or thin.
• Enhance flavor depth by using freshly grated parmesan and high-quality gorgonzola cheese, which melts more smoothly and provides a richer, more authentic taste profile.
• Accommodate dietary restrictions by substituting heavy cream with coconut cream or using gluten-free pasta, making this indulgent dish adaptable for various nutritional needs.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Italian-American

Nutrition

• Serving Size: 4
• Calories: 1045 kcal
• Sugar: 3 g
• Sodium: 720 mg
• Fat: 88 g
• Saturated Fat: 44 g
• Unsaturated Fat: 38 g
• Trans Fat: 1.2 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 48 g
• Cholesterol: 210 mg