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Bite into ultra-creamy pasta topped with juicy steak and blue cheese in this Steak Gorgonzola Alfredo. No more restaurant waits—this combo packs tangy, cheesy flavors right to your own table with barely any fuss. The steak gets a sweet kick from balsamic, the sauce is rich and smooth, and you'll want to scoop up every last bit.
The first time I made this, I was trying to surprise my husband for our anniversary. I played with the way sharp blue cheese, rich cream, and seared steak fit together. Soon, we were having our favorite fancy dinner at home—and for way less cash.
Luscious Ingredients
- Sundried tomatoes If you want a tangy kick and nice color, grab oil-packed ones—they’re packed with flavor.
- Balsamic glaze Swipe this over the top at the end for a snazzy sweet pop that wakes the whole thing up.
- Spinach Fresh is best, but even thawed frozen spinach works if you squeeze out the water. Greens make this feel extra nice.
- Nutmeg Add just a dash for a cozy edge to your creamy sauce. Freshly grated makes a real difference.
- Gorgonzola crumbles That’s the bold, tangy blue cheese hit. Pick a creamy one if you can for a smooth bite.
- Heavy cream Don’t try to skimp—this stuff makes the sauce silky like you want.
- Parmesan cheese Grate your own for meltiness. Bagged shreds just don’t melt the same.
- Balsamic vinegar Go for the good stuff. It makes the steak marinade rich and just a tad sweet.
- Steak medallions Eye of round is tasty and won’t kill your budget. Find nicely marbled pieces.
- Unsalted butter This lets you build the creamy sauce and control your salt finish.
Simple How-To Steps
- Plate and Garnish
- Dish the pasta up into four warm bowls or plates. Slice your rested steak thin—cut against the grain for tenderness. Lay the steak slices over the creamy pasta. Top it off with a swirl of balsamic glaze, a sprinkle of sundried tomato, and a final handful of gorgonzola for an eye-catching touch.
- Incorporate the Gorgonzola
- Off the heat, toss the gorgonzola crumbles into the pasta. Gently mix so the cheese stays in fun little pockets instead of melting away. That gives you extra creamy, tangy bursts in every bite.
- Combine Pasta and Sauce
- Drop the cooked fettuccine into your sauce and toss until every noodle is glossy. Let it hang out in the pan for about two minutes so the flavor can soak in. If it’s looking too thick, just splash in some reserved pasta water to thin it out.
- Add Flavor Elements
- Sprinkle in nutmeg, then throw in your fresh spinach. Stir and wait for the greens to wilt and shrink down—that’s your sign to add the Parmesan so it gets smooth and melty. Give it a taste and season with pepper and salt, but don’t go overboard since the cheese adds plenty.
- Create the Alfredo Base
- As the pasta bubbles, gently melt butter and heavy cream together in a big pan. Keep stirring sometimes so nothing burns. When it’s all melted, turn the heat down to low so your sauce doesn’t get too thick or start splitting.
- Prepare the Pasta
- Boil a big pot of salted water. Add the pasta and cook till it’s almost but not quite done—usually around nine minutes—since it’ll finish in the sauce later. Scoop out a cup of the pasta water before draining so you can fix your sauce texture if you need.
- Cook the Steak
- Heat a skillet on medium until you see a bit of shimmer from the heat. Pop in steak pieces, giving them space. Let them sizzle a few minutes on the first side—three to four is good if you want them pink inside, but make it shorter or longer to suit your taste. Rest the cooked steaks under foil to keep the juices in.
- Prepare the Steak
- Generously salt and pepper both sides of the steak. Slip the pieces into a zip bag with balsamic vinegar, letting everything get covered. Tuck it in your fridge for half an hour or up to four hours—longer means more flavor, but you’ll still do fine if you’re in a rush.
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If you skip the balsamic glaze at the end, you’ll really miss its magic. After I tried topping the dish with it, I couldn’t believe how it tied everything together—the sweet and sour hit works like a flavor shortcut from steak to sauce. Now I never leave it off!
Nailing Your Steak
If you want steak perfectly cooked, don’t ignore the basics! For pink and juicy, take your steak off the heat at 135°F, knowing it’ll keep cooking and finish at about 145°F. For just a hint of pink, shoot for 145°F off the grill. Pull it out of the fridge a half hour before cooking to get even heat through the steak. Make sure to pat it dry, even if you marinated it—this step helps you get that tasty brown crust. When you’re ready to cut, always slice against the grain for tender bites.
Handy Make-Ahead Tips
You can get a lot done the day before if you want to keep dinner stress-free. Marinate your steak overnight—no harm there, it only gets tastier. Balsamic glaze keeps for two weeks in the fridge if you want to prep it ahead of time. Pasta and sauce should be made fresh if you can, but chopping and measuring your ingredients ahead really saves you at dinnertime. If you’re reheating leftovers, add a splash of cream to loosen the sauce, and skip reheating the steak for best texture.
Switch It Up
Feel free to riff on this classic. Want a milder or funkier blue cheese? Try Roquefort or Danish blue. Swap out the steak for chicken or shrimp to keep things interesting. Cutting the cream with some half-and-half lightens things up a bit, though it won’t be as velvety. For more earthiness, toss in some sautéed mushrooms—they’re great with both the cheese and meat vibes here.
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Common Queries
- → What’s the best way to cook the steak perfectly?
Use a hot pan on medium heat to sear the medallions until they’re cooked just the way you like. Let them rest for a bit, as they’ll keep cooking slightly.
- → Is there a substitute for gorgonzola if I don’t have it?
You can swap gorgonzola with blue cheese for a similar punch, or try goat cheese or feta for a softer taste.
- → Can I prep this in advance for later?
Though it’s best fresh, you can cook the steak and make the sauce ahead of time. Just warm them carefully when you’re ready and put everything together right before eating.
- → How do I keep the Alfredo sauce nice and smooth?
To keep the sauce silky, don’t let the butter and cream mixture get too hot. Combine it with cooked pasta and stir, adding a splash of reserved pasta water if needed to loosen it up.
- → What kind of pasta pairs well with this?
Fettuccine is a go-to, but linguine, tagliatelle, or even penne are good choices if you’re looking for something different.