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Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe
Ben Carraoli

Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce Recipe

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. The tang from the gorgonzola cheese paired with the rich Parmesan-cream sauce took it to another level.
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.