Steak Gorgonzola Alfredo is fettuccine in a rich Parmesan cream sauce with tangy melted Gorgonzola and slices of seared sirloin. It tastes like a restaurant dinner, and you can have it on the table in about 40 minutes on a weeknight.
How to make steak Gorgonzola Alfredo: Boil the fettuccine, sear seasoned sirloin slices, then make a quick sauce in the same skillet with garlic, heavy cream, Parmesan and Gorgonzola. Toss the steak and pasta in the sauce and serve right away.
Why You’ll Love It
- Restaurant flavor at home: creamy Alfredo with the sharp, salty bite of Gorgonzola.
- One skillet for steak and sauce: the browned bits left from the steak season the cream.
- Quick: the pasta boils while you sear the steak.
- Filling: a pound of sirloin and 8 ounces of pasta make 4 hearty plates.
Ingredient Notes
Sirloin steak: Slice it thin before cooking so every piece gets a browned edge. Pat the slices dry and season them well with salt and pepper, because the sauce is the only other seasoning.
Fettuccine: Wide, flat noodles hold a heavy cream sauce best. Cook them just to al dente; they soften a little more when you toss them in the hot sauce.
Heavy cream: Use heavy cream, not milk. It thickens as the Parmesan melts in and does not split over medium heat.
Parmesan and Gorgonzola: The Parmesan gives the sauce body and saltiness, and the Gorgonzola gives it its tang. I stir the Gorgonzola in last, after the Parmesan has melted, so it melts smoothly and keeps its bold flavor.
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Ingredients
- 1 lb sirloin steak, thinly sliced
- Salt and pepper, to taste, for seasoning the steak
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese
- Fresh parsley, chopped, for garnish
How to Make Steak Gorgonzola Alfredo
1. Season the steak. Season the thinly sliced sirloin generously with salt and pepper on all sides.
2. Cook the pasta. Cook the fettuccine in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
3. Sear the steak. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sear the steak slices for 3-4 minutes on each side until browned and a food thermometer reads at least 145°F. Remove the steak and keep it warm.
4. Cook the garlic. In the same skillet, sauté the garlic for about 1 minute until fragrant, without letting it burn.
5. Make the sauce. Pour in the heavy cream and stir over medium heat until it begins to simmer. Gradually stir in the Parmesan until it melts and the sauce thickens, then add the Gorgonzola and stir until melted and smooth.
6. Toss. Return the steak to the skillet and stir to coat it in the sauce. Add the fettuccine and toss gently until everything is evenly coated.
7. Serve. Sprinkle with chopped parsley and serve immediately while hot.
How to Keep the Sauce Smooth
A cheese sauce turns grainy when the cheese goes into cream that is boiling hard. Bring the cream just to a gentle simmer, then add the Parmesan a handful at a time and stir until each addition melts before the next.
The Gorgonzola goes in last. Blue cheese melts quickly, so it only needs a minute of stirring over the heat. You want a sauce that coats a spoon and clings to the noodles, not one that pools on the plate.
I always toss the pasta in the skillet rather than pouring the sauce over a pile of noodles on the plate. The sauce thickens slightly as it clings, and every strand ends up coated.
Tips for Success
Why is my steak tough?
It was sliced too thick or cooked too long. Slice it thin, sear it quickly over medium heat and pull it as soon as it reaches 145°F; it warms a little more in the sauce.
Why is the sauce too thick?
It simmered too long or the pasta soaked it up. Loosen it with a splash of cream over low heat until it coats the noodles again.
Why did the garlic taste bitter?
It burned. Garlic needs only about a minute in the hot skillet, so have the cream ready to pour in right away.
Variations
- Add spinach: stir a couple of handfuls of fresh baby spinach into the sauce until it wilts, just before the pasta goes back in.
- Balsamic finish: drizzle a little balsamic glaze over each plate for a sweet-tart contrast to the Gorgonzola.
- Add heat: a pinch of red pepper flakes in the simmering sauce gives it a gentle kick.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days. Reheat gently on the stove with a splash of cream, stirring, until a food thermometer reads 165°F. Cream sauces tend to separate in the freezer, so keep this one in the fridge.
What to Serve With It
A crisp green salad and garlic bread balance the rich sauce, and roasted garlic Parmesan zucchini, squash and tomatoes make an easy vegetable side. For more steak dinners, try garlic butter steak bites with cheesy smashed potatoes, slow cooker pepper steak or shrimp and teriyaki steak noodles. If you love a creamy pasta night, there is also chicken ricotta meatballs with spinach Alfredo sauce, and Texas Roadhouse steak seasoning works on the sirloin here too.
Frequently Asked Questions
Can I copycat the Olive Garden steak Gorgonzola Alfredo at home?
Yes. This homemade version has the same idea: seared sirloin and fettuccine in a creamy Alfredo sauce with Gorgonzola. Add spinach and a balsamic drizzle from the Variations to bring it closer to the restaurant plate.
What pasta goes best with steak Gorgonzola Alfredo?
Fettuccine. Its wide, flat strands hold the thick cream sauce. Pappardelle or linguine work too if that is what you have.
Can I use a different cut of steak?
Yes. Ribeye or strip steak slice and sear the same way; cook them to at least 145°F and slice them thin.
Final Notes
Keep the heat gentle once the cheese goes in and the sauce will stay silky. If you have a question or make it for dinner, tell me how it turned out in the comments.
Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce
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Ingredients
- 1 lb sirloin steak thinly sliced
- salt and pepper to taste, for seasoning the steak
- 8 oz fettuccine pasta
- 2 tbsp olive oil for searing the steak and sautéing the garlic
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese
- fresh parsley chopped, for garnish
Instructions
- Generously season the thinly sliced sirloin steak with salt and pepper, ensuring an even coating for balanced flavor.
- Cook the fettuccine in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned steak slices and sear for 3-4 minutes on each side until browned and a food thermometer reads at least 145°F. Remove the steak from the skillet and keep it warm.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn.
- Pour the heavy cream into the skillet, stirring over medium heat until it begins to simmer. Gradually stir in the grated Parmesan cheese until it melts and the sauce thickens. Add the crumbled Gorgonzola cheese, stirring until fully melted and smooth.
- Return the seared steak slices to the skillet, stirring to coat with the creamy sauce. Add the cooked fettuccine and toss gently to combine, ensuring everything is evenly coated.
- Sprinkle chopped fresh parsley over the dish for garnish. Serve immediately while hot, and enjoy the rich, creamy flavors of this comforting meal.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
