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Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe | Delicious

I just made this dish and it turned out so good—I couldn’t wait to share it. I walked into the kitchen craving something indulgent and comforting, and the moment the steak sizzled and the creamy sauce poured over pasta, I knew I’d found a winner.

If you love bold flavors and silky pasta, you’re going to enjoy this, and for a fun twist, you can also try the Cheesy Taco Stuffed Shells Recipe for a cheesy, Tex-Mex-inspired option. The tang from the savory steak gorgonzola alfredo with creamy parmesan sauce recipe took it to another level.

There’s something special about cooking something that tastes like you’re dining out, but crafted at home. If you love bold flavor and silky pasta, you’re going to enjoy this.

Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe

Ingredients

Here are all the items you’ll need, along with a quick note on why they matter or a pro tip:

1 lb (about 450 g) sirloin or ribeye steak, trimmed and cut into strips — these cuts offer good flavour and tenderness.
1 tbsp olive oil — for searing the steak, adds flavour and prevents sticking.
Salt and freshly ground black pepper (to taste) — simple seasoning for the steak and sauce.
1 tsp garlic powder — boosts the savoury profile of the steak.
1 tsp dried rosemary — pairs beautifully with beef and adds aromatic depth.
12 oz (about 340 g) fettuccine or your favourite wide pasta — wide strands hold up well to rich sauce.
2 tbsp unsalted butter — helps build richness in the sauce.
2 cloves garlic, minced — freshly minced is always better than pre-minced for flavour.
1 cup heavy cream — the creamy base for the Alfredo-style sauce.
1 cup freshly grated Parmesan cheese — freshly grated melts better and gives a smoother sauce.
½ cup crumbled Gorgonzola cheese — offers that tangy, bold flavour that makes this dish special.
¼ tsp ground nutmeg — optional, but it enhances the creaminess with a subtle warmth.
Fresh parsley (optional, chopped) — for garnish and a fresh green contrast.

Note: Several servings, perfect for a family dinner or a cozy night for two with leftovers.

Variations

If you’d like to tweak things up, here are some alternative ideas:

Use grilled chicken or shrimp instead of steak for a lighter protein option.
Swap the heavy cream for a dairy-free alternative (like oat or coconut cream) and use a vegan Parmesan substitute for a dairy-free version.
Choose gluten-free pasta if you’re avoiding gluten.
Add extra flavour by stirring in fresh herbs like thyme or rosemary, or a splash of white wine to the sauce.
For milder cheese lovers, substitute the gorgonzola with feta or goat cheese for a gentler tang.

For a Tex-Mex twist, you might enjoy the Tortilla Chip Enchiladas Recipe for another cheesy, flavorful option.

Cooking Time

Prep Time: 10–15 minutes
Cooking Time: 20–30 minutes
Total Time: 30–40 minutes

Equipment You Need

Large skillet or frying pan — to sear the steak and build the sauce.
Large pot — for boiling the pasta to al dente perfection.
Colander or strainer — to drain the pasta properly.
Knife and cutting board — for slicing steak and chopping garlic or parsley.
Whisk or wooden spoon — to stir the sauce and ensure the cheese melts smoothly.

How to Make Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce

A creamy, restaurant-style pasta dish that comes together easily at home.

Prepare the steak

Start by seasoning your steak strips with salt, pepper, garlic powder, and dried rosemary. Heat the olive oil in a skillet over medium-high heat, add the steak, and cook until browned and cooked to your preferred doneness (about 3–5 minutes per side). Remove the steak from the skillet and set it aside to rest.

Cook the pasta

Meanwhile, bring a large pot of salted water to a boil, add the fettuccine, and cook according to package instructions until al dente. Drain the pasta, reserving a little pasta water in case you need to loosen the sauce later.

Make the creamy sauce

In the same skillet used for the steak, reduce heat to medium and add butter and minced garlic. Sauté until fragrant (about 1 minute), then pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan until smooth and melted, then stir in the Gorgonzola until the sauce becomes creamy and well-combined. Add nutmeg, salt, and pepper to taste.

Combine pasta, sauce & steak

Add the drained pasta directly into the skillet with the cheese sauce and toss well so every strand is coated. Return the rested steak slices to the skillet and gently fold them into the pasta and sauce until everything is warmed through and evenly combined.

Serve

Plate the pasta and steak immediately, and garnish with extra crumbled Gorgonzola, chopped parsley, and a touch of freshly ground black pepper for a restaurant-style finish.

Additional Tips for Making This Recipe Better

I found a few little tweaks that made a big difference for me:

I always rest the steak for 5 minutes after cooking—it keeps the juices locked in and the flavour richer.
I grate the Parmesan cheese fresh rather than using pre-grated—fresh cheese melts much better and gives a smoother sauce.
I keep a small ladle of pasta cooking water handy. If the sauce starts to get too thick, I splash in a bit of the hot pasta water to loosen it up.
I don’t overload the skillet—ensuring the steak has space to sear properly gives it that golden crust and deeper flavour.
I garnish just before serving so the parsley stays bright green and the gorgonzola crumbles look fresh instead of fully melting.

How to Serve Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce

This dish shines when served with a little flair. Pour the creamy pasta onto warm plates, arrange the steak strips on top, and scatter crumbled gorgonzola and chopped parsley over it. A sprinkle of cracked black pepper and a light drizzle of olive oil elevate the presentation beautifully.

For sides, try a crisp green salad or roasted vegetables for balance. Garlic bread or warm focaccia is also perfect for soaking up that extra sauce.

Nutritional Information

Here are approximate values per serving:

Calories: ~760 kcal
Protein: ~48 g
Carbohydrates: ~31 g
Fat: ~55 g

These values can vary based on portion size and ingredient brands, but they give a good idea of this dish’s indulgent richness.

Make Ahead and Storage

Refrigerator

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of cream or milk to restore the sauce’s creaminess.

Freezer

While best enjoyed fresh, you can freeze portions in a freezer-safe container for up to one month. Thaw in the refrigerator overnight before reheating. The texture may change slightly due to the creamy sauce but the flavour will stay great.

Reheating

Pour the contents into a skillet, add a little cream or milk, and re-warm over low heat while stirring gently until the sauce loosens and everything is heated through. Avoid high heat as it may make the sauce separate.

Why You’ll Love This Recipe

Here are a few reasons this recipe stands out from the crowd:

Rich and flavourful: The combination of tangy gorgonzola and nutty Parmesan in a creamy sauce is pure indulgence.
Tender steak: A good cut of steak gives hearty substance and elevates the dish from everyday pasta to gourmet comfort food.
Elegant yet easy: It looks like a restaurant dish but comes together easily in under an hour.
Versatile: You can switch proteins, make it vegetarian or dairy-free, and adjust seasoning to your liking.
Comfort food with flair: It’s creamy, cheesy, and satisfying but with the boldness of blue cheese that makes it feel sophisticated.

There you have it — the complete guide to Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce. I hope you enjoy making it as much as I did, and that it becomes one of your go-to dishes when you want something rich, comforting, and absolutely unforgettable.

Ben Carraoli