Indulge in a luxurious meal with Savory Steak Gorgonzola Alfredo, featuring tender steak and a rich, creamy sauce that elevates any dinner experience. The combination of Gorgonzola cheese and Parmesan creates a delightful balance of flavors that perfectly complements the steak and fettuccine pasta. This dish is perfect for date nights, special occasions, or whenever you want to impress your family and friends with a restaurant-quality meal right at home!
Ingredients:
For the Steak:
- 1 lb (450g) sirloin or ribeye steak, trimmed
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Alfredo Sauce:
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
the Pasta:
- 8 oz (225g) fettuccine pasta
- Fresh parsley, chopped (for garnish)
Preparation:
Step 1:
Season the steak generously with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes per side for medium-rare, depending on the thickness. Adjust cooking time to reach your desired doneness. Once cooked, transfer the steak to a plate and let it rest for 5-10 minutes before slicing.
Step 2:
While the steak is resting, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 3:
In the same skillet used for the steak, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 4:
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and crumbled Gorgonzola cheese, whisking continuously until the cheeses are melted and the sauce is smooth and creamy. Season with Italian seasoning, salt, and pepper to taste. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
Step 5:
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the Alfredo sauce. Make sure the pasta is well coated and warmed through.
Step 6:
Slice the rested steak into thin strips. Serve the creamy steak Alfredo pasta in bowls, topped with sliced steak and a sprinkle of fresh parsley for garnish.
Variations:
- Vegetarian Option: Replace the steak with sautéed mushrooms or grilled vegetables for a hearty vegetarian dish.
- Add Vegetables: Incorporate spinach or broccoli for added nutrition and color. Simply steam or sauté them and mix them into the pasta before serving.
- Different Cheeses: Experiment with other cheeses such as blue cheese or feta for a different flavor profile.
Cooking Note:
- For a richer flavor, consider marinating the steak in balsamic vinegar and garlic for 30 minutes before cooking. This will enhance the taste of the meat and complement the creamy sauce.
- Be mindful of the cheese’s salt content when seasoning the sauce. Gorgonzola and Parmesan can add a lot of flavor, so taste as you go.
Serving Suggestions:
Savory Steak Gorgonzola Alfredo pairs beautifully with:
- Garlic Bread: Serve warm garlic bread on the side for a complete meal.
- Salad: A fresh garden salad with a light vinaigrette will balance the richness of the Alfredo.
Tips:
- Cooking Steak: Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.
- Pasta Cooking: Ensure the pasta is cooked al dente, as it will continue to cook slightly when mixed with the hot sauce.
- Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or reserved pasta water to restore the creamy texture.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutritional Information (Per Serving):
- Calories: 650 (based on a serving size of pasta and steak)
- Protein: 40g
- Sodium: 800mg
FAQs:
1. Can I make the Alfredo sauce ahead of time?
Yes, you can prepare the sauce in advance. Store it in the refrigerator for up to 2 days. Reheat gently on the stovetop and add a splash of cream or milk to restore its creamy texture.
2. What can I substitute for Gorgonzola cheese?
If you’re not a fan of Gorgonzola, you can use blue cheese or omit it altogether for a more traditional Alfredo flavor.
3. Can I use a different type of pasta?
Absolutely! Feel free to use any pasta shape you prefer, such as penne, rigatoni, or even gluten-free pasta.
4. Is this recipe suitable for meal prep?
Yes, this dish can be prepared ahead of time, but the pasta may absorb some sauce as it sits. Consider keeping the steak separate and reheating each component when ready to serve.
5. How can I make this dish spicier?
Add red pepper flakes or a pinch of cayenne pepper to the sauce for a spicy kick. Adjust according to your heat preference.
Conclusion:
Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce is a showstopper meal that’s surprisingly easy to make. The combination of tender steak, creamy cheese sauce, and perfectly cooked fettuccine makes for a satisfying dinner that will impress any guest. Whether for a special occasion or a comforting weeknight meal, this dish is sure to become a family favorite. Treat yourself and your loved ones to a plate of decadence that’s bursting with flavor!
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Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce
- Total Time: 40 minutes
Ingredients
For the Steak:
- 1 lb (450g) sirloin or ribeye steak, trimmed
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Alfredo Sauce:
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
For the Pasta:
- 8 oz (225g) fettuccine pasta
- Fresh parsley, chopped (for garnish)
Instructions
Step 1:
Season the steak generously with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes per side for medium-rare, depending on the thickness. Adjust cooking time to reach your desired doneness. Once cooked, transfer the steak to a plate and let it rest for 5-10 minutes before slicing.
Step 2:
While the steak is resting, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 3:
In the same skillet used for the steak, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 4:
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and crumbled Gorgonzola cheese, whisking continuously until the cheeses are melted and the sauce is smooth and creamy. Season with Italian seasoning, salt, and pepper to taste. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
Step 5:
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the Alfredo sauce. Make sure the pasta is well coated and warmed through.
Step 6:
Slice the rested steak into thin strips. Serve the creamy steak Alfredo pasta in bowls, topped with sliced steak and a sprinkle of fresh parsley for garnish.
Notes
- For a richer flavor, consider marinating the steak in balsamic vinegar and garlic for 30 minutes before cooking. This will enhance the taste of the meat and complement the creamy sauce.
- Be mindful of the cheese’s salt content when seasoning the sauce. Gorgonzola and Parmesan can add a lot of flavor, so taste as you go.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 650
- Sodium: 800
- Protein: 40