Steak Gorgonzola Alfredo Recipe
Steak Gorgonzola Alfredo is a rich and creamy pasta dish featuring tender steak atop fettuccine, all smothered in a gorgonzola-infused alfredo sauce. This Italian-American fusion dish combines the hearty flavors of steakhouse beef with the luxurious creaminess of Italian pasta.
Ingredients
- Steak & Seasoning :
- Ribeye Steak – 1 pound
- Balsamic Vinegar – 2 tablespoons
- Onion Powder – To taste
- Garlic Salt – To taste
- Paprika – To taste
- Prime Steak Seasoning – To taste
- Pasta & Sauce :
- Fettuccine Pasta – 8 ounces
- Heavy Cream – 2 cups
- Minced Garlic – 1 tablespoon
- Crumbled Gorgonzola Cheese – ½ cup
- Grated Parmesan Cheese – ¾ cup
- Pasta Water – ⅓ cup
- Sun-Dried Tomatoes – 1 cup
- Creamy Gorgonzola Alfredo Sauce :
- Butter – ½ cup 1 stick
- Heavy Cream – 2 cups
- Grated Parmesan Cheese – 1 cup
- Crumbled Gorgonzola Cheese – 4 ounces
- Minced Garlic – To taste
- Black Pepper – To taste
- Balsamic Glaze :
- Balsamic Vinegar – 1 cup
- Brown Sugar – ¼ cup
- Garnish & Presentation :
- Fresh Spinach – As needed
- Chopped Parsley – As needed
Instructions
- Step 1: Prepare the Steak
- Bring the steak to room temperature.
- Season with salt, pepper, onion powder, garlic salt, paprika, and prime steak seasoning.
- Marinate in 2 tablespoons of balsamic vinegar for 30 minutes to an hour.
- Heat a skillet over medium-high heat. Cook the steak as follows:
- Rare: 2-3 minutes per side (120-125°F)
- Medium Rare: 3-4 minutes per side (130-135°F)
- Medium: 4-5 minutes per side (140-145°F)
- Let the steak rest, then slice into 2-inch cubes.
- Step 2: Cook the Pasta
- Boil water and cook fettuccine for 6-7 minutes until just under al dente.
- Reserve ⅓ cup of pasta water before draining.
- Step 3: Make the Alfredo Sauce
- Melt ½ cup butter in a pan over medium heat.
- Slowly whisk in 2 cups of heavy cream and cook for 5 minutes.
- Stir in 1 cup of grated Parmesan and 4 ounces of crumbled gorgonzola until melted.
- Add minced garlic and black pepper to taste.
- Step 4: Assemble the Dish
- Toss the pasta with the creamy gorgonzola alfredo sauce.
- Add sun-dried tomatoes and mix well.
- Place sliced steak on top and gently combine.
- Step 5: Prepare the Balsamic Glaze
- Simmer 1 cup of balsamic vinegar with ¼ cup of brown sugar until reduced by half.
- Step 6: Serve and Garnish
- Plate pasta in the center of warmed plates.
- Fan out steak slices on top.
- Drizzle with balsamic glaze.
- Garnish with fresh spinach, chopped parsley, and additional crumbled gorgonzola.
Notes
- Steak Substitutes: Ribeye is ideal, but sirloin or beef tenderloin also work well.
- Cheese Alternatives: Substitute gorgonzola with blue cheese or creamy feta for a milder taste.
- Pasta Options: Fettuccine is preferred, but pappardelle or tagliatelle also work well.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Heat pasta and sauce on the stovetop over low heat, adding a splash of cream if needed. Reheat steak separately in a low oven and sear for crispiness.
- Customization Ideas: Add mushrooms, bell peppers, or swap steak for grilled chicken.