Name: Steak Gorgonzola Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 sirloin steaks (6 oz each); 1 tablespoon olive oil; 1 tablespoon butter; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup Gorgonzola cheese, crumbled; 1/4 cup Parmesan cheese, grated; 1 pound fettuccine pasta; Salt and pepper to taste; Fresh parsley for garnish

Why You’ll Love This Recipe

I love how this dish combines the richness of a creamy Alfredo sauce with the sharp, tangy flavor of Gorgonzola. The tender seared sirloin adds a hearty, satisfying element that transforms a simple pasta into a gourmet meal. It’s perfect for weeknight dinners when I want something comforting yet special, or when I want to impress guests without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 sirloin steaks (6 oz each)
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup Gorgonzola cheese, crumbled
1/4 cup Parmesan cheese, grated
1 pound fettuccine pasta
Salt and pepper to taste
Fresh parsley for garnish

Directions

I cook the fettuccine pasta according to the package instructions, then drain and set it aside.
I season both sides of the steaks with salt and pepper. In a skillet over medium-high heat, I heat olive oil and sear the steaks for 4 to 5 minutes per side until they reach my desired doneness. After cooking, I let them rest for 5 minutes before slicing them thinly.
Using the same skillet, I reduce the heat to medium and melt butter. I add the minced garlic and sauté it for about a minute until fragrant.
I pour in the heavy cream and stir in the Gorgonzola and Parmesan cheeses. I let the sauce simmer for 3 to 4 minutes, stirring occasionally, until it thickens and the cheeses melt completely.
I toss the cooked fettuccine with the sauce, making sure it’s evenly coated.
To serve, I plate the pasta and top it with the sliced steak. I like to garnish with fresh parsley and an extra sprinkle of cheese for added flavor.

Servings and timing

This recipe serves 4 people. Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Approximate Calories: 610 kcal per serving

Variations

Sometimes I swap the sirloin with ribeye or filet mignon for a more luxurious feel. If I want a bit more bite, I add a pinch of red pepper flakes to the sauce. For a lighter version, I use half-and-half instead of heavy cream, though it won’t be as rich. I also enjoy adding sautéed mushrooms or spinach for some extra texture and color.

storage/reheating

To store leftovers, I keep them in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer doing it on the stove over low heat, adding a splash of cream or milk to loosen up the sauce. The microwave works in a pinch, but I stir often to avoid uneven heating.

FAQs

How do I know when the steak is done?

I check the internal temperature with a meat thermometer—130°F for medium-rare, 140°F for medium.

Can I use a different pasta?

Yes, I sometimes use linguine or tagliatelle when I don’t have fettuccine. They also hold the sauce well.

What can I use instead of Gorgonzola?

If I want a milder taste, I substitute with blue cheese or even goat cheese, depending on what I have on hand.

Can I make this dish ahead of time?

I can prep the sauce and steak ahead, but I find it best to cook the pasta fresh when I’m ready to serve.

Is this dish freezer-friendly?

I don’t recommend freezing it, as the cream sauce can separate when thawed and reheated.

Conclusion

Steak Gorgonzola Alfredo is a rich, satisfying dish that brings together bold flavors and creamy textures. I find it perfect for when I crave comfort food with a touch of elegance. Whether I’m cooking for myself or entertaining, it never fails to impress with its delicious simplicity and indulgent character.