Description

Steak Gorgonzola Alfredo Delight is a rich and creamy pasta dish that combines tender skirt or ribeye steak with a luscious Alfredo sauce loaded with tangy gorgonzola and Parmesan cheeses. This quick and indulgent meal offers bold flavors and luxurious textures perfect for impressing guests or elevating your dinner routine.

Ingredients

Meat

Skirt or ribeye steak, 8-10 oz

Cheeses

Gorgonzola cheese, 3/4 cup crumbled
Parmesan cheese, 1/2 cup grated

Dairy

Heavy cream, 1 cup
Butter, 2 tablespoons

Produce

Garlic cloves, 2-3 minced
Fresh parsley, 2 tablespoons chopped (for garnish)

Pasta

Fettuccine pasta, 12 oz

Seasonings

Salt, to taste
Black pepper, to taste

Instructions

Prepare the Steak: Season the skirt or ribeye steak generously with salt and pepper. Heat a skillet over medium-high heat with a bit of oil, then sear the steak for 3-4 minutes per side for medium-rare doneness. Remove from the pan and let it rest while preparing the sauce to maintain those juicy flavors.
Cook the Pasta: Bring a large pot of salted water to a boil, then add the fettuccine pasta. Cook until al dente, usually about 8 to 10 minutes. Drain the pasta reserving some pasta water in case you need to loosen the sauce later.
Make the Alfredo Sauce: In the same skillet used for steak, reduce the heat to medium and melt butter. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and simmer gently. Gradually stir in Parmesan and crumbled gorgonzola cheese until melted and smooth, creating a rich, creamy sauce.
Combine Pasta and Sauce: Add the drained pasta directly into the Alfredo sauce, tossing gently to coat every noodle evenly. If the sauce is too thick, add a splash of reserved pasta water to achieve a silkier consistency.
Slice and Add Steak: Thinly slice the rested steak against the grain, then layer it on top of the pasta or gently fold it into the sauce for a harmonious blend of textures and flavors.
Garnish and Serve: Finish with a sprinkle of chopped fresh parsley, a dash of black pepper, and extra crumbled gorgonzola if desired. Serve immediately to enjoy the dish at its creamy, decadent best.

Notes

Rest the steak: After cooking, allow the steak to rest for 5 minutes to lock in juices and avoid dryness.
Choose quality cheese: High-quality gorgonzola melts better and delivers a more pronounced flavor.
Control sauce thickness: Use reserved pasta water to adjust consistency if the Alfredo gets too thick.
Don’t overcook pasta: Al dente texture ensures the pasta holds up well against the rich sauce.
Use medium heat: Prevent sauce from breaking by simmering gently, avoiding a boil.

Nutrition

Serving Size: 1 serving
Calories: 720 kcal
Sugar: 2 g
Sodium: 650 mg
Fat: 55 g
Saturated Fat: 28 g
Unsaturated Fat: 20 g
Trans Fat: 0.5 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 140 mg

Keywords: steak alfredo, gorgonzola pasta, creamy pasta, steak pasta recipe, fettuccine alfredo, quick dinner, comfort food