By Bring Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce 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, Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
Steak:
1 lb sirloin steak or ribeye, sliced into thin strips
Salt and black pepper, to taste
1 tbsp olive oil
Alfredo Sauce:
2 tbsp butter
2 garlic cloves, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup crumbled Gorgonzola cheese
Salt and black pepper, to taste
Pasta:
12 oz fettuccine or pappardelle pasta
Fresh parsley or basil, chopped, for garnish
Extra Parmesan and Gorgonzola for garnish (optional)
PREPARATION STEPS
Cook the Pasta:
In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain and set aside.
Cook the Steak:
While the pasta is cooking, season the steak strips with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the steak strips and sear for 2-3 minutes per side, or until cooked to your preferred doneness. Remove steak from the skillet and set aside.
Make the Alfredo Sauce:
In the same skillet, reduce heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the heavy cream, stirring occasionally until the cream begins to simmer.
Gradually add the Parmesan cheese, stirring until the cheese melts into a creamy sauce. Add the Gorgonzola cheese and stir until it’s melted and well incorporated. Season with salt and pepper to taste.
Combine Pasta and Sauce:
Add the drained pasta to the skillet with the Alfredo sauce, tossing to coat evenly.
Add the cooked steak strips back into the skillet and gently toss to combine.
Serve:
Serve the steak Gorgonzola Alfredo warm, garnished with fresh parsley or basil. Top with extra Parmesan and Gorgonzola, if desired.
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.
