By Bring Steak d’Olivier Gorgonzola Alfredo to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Steak d’Olivier Gorgonzola Alfredo captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Steak d’Olivier Gorgonzola Alfredo becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Steak:
2 ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
Salt and pepper, to taste
For the Gorgonzola Alfredo Sauce:
1 cup heavy cream
1/2 cup Gorgonzola cheese, crumbled
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons unsalted butter
Salt and pepper, to taste
For the Pasta:
8 oz fettuccine or your favorite pasta
Salt (for the pasta water)
1 tablespoon olive oil (optional, to prevent sticking)
PREPARATION STEPS
Cook the Pasta:
Bring a large pot of salted water to a boil
Cook the pasta according to package instructions until al dente
Drain and set aside
Toss with olive oil if desired to prevent sticking.
Prepare the Steaks:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season both sides of the ribeye steaks with salt and pepper.
Sear the steaks in the hot skillet for 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness.
Remove the steaks from the skillet, cover with foil, and let them rest while you prepare the sauce.
Make the Gorgonzola Alfredo Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer.
Stir in the Gorgonzola and Parmesan cheeses, whisking until the cheeses are melted and the sauce is smooth and creamy.
Season with salt and pepper to taste. Reduce the heat to low and let the sauce thicken for 2-3 minutes.
Combine and Serve:
Slice the rested steaks into strips.
Plate the pasta and spoon the creamy Gorgonzola Alfredo sauce over the top.
Arrange the sliced steak over the pasta and sauce.
Serve immediately for a luxurious, flavorful meal!
Nutritional Information (per serving, based on 4 servings):
Calories: 750 kcal
Protein: 45g
Fat: 50g
Carbohydrates: 40g
Fiber: 2g
Sugar: 2g
Sodium: 900mg
This Steak d’Olivier Gorgonzola Alfredo is the perfect combination of tender, juicy steak and a creamy, cheesy sauce
Enjoy this indulgent and flavorful dish for your next special dinner!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
