A decadent fusion of tender, perfectly grilled steak and rich, creamy Alfredo sauce, this dish is a luxurious dinner option that feels like a gourmet restaurant experience at home. Steak Gorgonzola Alfredo combines the bold, tangy flavors of gorgonzola cheese with the comforting creaminess of a classic Alfredo sauce. Tossed with fettuccine and topped with fresh spinach, balsamic glaze, and a sprinkle of Parmesan, it’s an elegant and satisfying meal for special occasions or indulgent weeknight dinners.
Ingredients:
For the Steak:
- 1 lb sirloin or ribeye steak
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
For the Alfredo Sauce:
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 ½ cups freshly grated Parmesan cheese
- ½ cup crumbled Gorgonzola cheese
- Salt and pepper, to taste
For the Pasta:
- 12 oz fettuccine or linguine
- 2 cups fresh spinach leaves
For Garnish:
- Balsamic glaze
- Additional Gorgonzola crumbles
- Fresh parsley, chopped (optional)
Instructions:
- Cook the Steak:
- Rub the steak with olive oil, salt, pepper, and garlic powder.
- Heat a skillet or grill pan over medium-high heat and cook the steak for 3–5 minutes per side (depending on desired doneness). Let rest for 5 minutes, then slice into thin strips.
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
- Make the Alfredo Sauce:
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until smooth and creamy.
- Add the crumbled Gorgonzola cheese and stir until melted and fully incorporated. Season with salt and pepper to taste.
- Combine Pasta and Sauce:
- Add the cooked fettuccine to the Alfredo sauce, tossing to coat evenly. If the sauce is too thick, stir in the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
- Assemble the Dish:
- Add the fresh spinach to the pasta and toss until slightly wilted.
- Plate the pasta and top with the sliced steak. Drizzle with balsamic glaze and garnish with additional Gorgonzola crumbles and parsley, if desired.
Serve immediately and enjoy the indulgent flavors of Steak Gorgonzola Alfredo!
