Description
Savory Steak Gorgonzola Alfredo
Indulge in the luxury of tender steak with rich Gorgonzola cheese and creamy Parmesan sauce. Originally crafted for a romantic evening at home, this dish quickly became a favorite for special occasions. With juicy steak strips, a luscious cheese sauce, and perfectly cooked fettuccine, every bite is a taste of elegance. Bring the flavors of fine dining into your kitchen and treat yourself to a memorable culinary experience.
1 lb steak (sirloin or ribeye), cut into strips
1 tbsp olive oil
Salt & pepper to taste
1 tsp garlic powder
1 tsp dried rosemary
12 oz fettuccine
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan
1/2 cup Gorgonzola, crumbled
1/4 tsp ground nutmeg
Directions:
1. Cook pasta; set aside.
2. Season and cook steak.
3. Make Alfredo sauce, combine with pasta.
4. Top with steak, garnish as desired.
Prep Time: 30 mins
Kcal: 720
Step-by-Step Guide
1. Prepare Ingredients: Cut 1 lb of steak into thin strips. Season generously with salt, pepper, 1 tsp garlic powder, and 1 tsp dried rosemary. Grate 1 cup of Parmesan and crumble 1/2 cup of Gorgonzola. Mince 2 cloves of garlic.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 oz of fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
3. Cook the Steak: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the seasoned steak strips in a single layer, working in batches if needed to avoid overcrowding. Sear for 2-3 minutes per side until browned and cooked to your desired doneness. Remove steak and set aside on a plate.
4. Make the Alfredo Sauce: In the same skillet, reduce heat to medium. Melt 2 tbsp of butter. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in 1 cup of heavy cream and bring to a gentle simmer, stirring constantly.
5. Combine Cheese and Finish Sauce: Reduce heat to low. Gradually whisk in the grated Parmesan and crumbled Gorgonzola until melted and smooth. Stir in 1/4 tsp of ground nutmeg. If the sauce is too thick, thin it with a splash of the reserved pasta water.
6. Assemble the Dish: Add the cooked fettuccine to the skillet with the sauce, tossing until thoroughly coated. Divide the pasta among plates, top with the cooked steak strips, and garnish with extra cheese and fresh herbs if desired.
Serving Suggestions
Serve this rich pasta immediately while hot. For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A side of roasted asparagus or garlic bread is also excellent. Choose a bold red wine like a Cabernet Sauvignon or a Malbec to complement the steak and blue cheese flavors.
How-to Summary
Cook fettuccine al dente. Season and pan-sear steak strips until browned. In the same pan, make a creamy sauce with butter, garlic, heavy cream, Parmesan, Gorgonzola, and nutmeg. Toss the pasta in the sauce, top with steak, and serve immediately.
Frequently Asked Questions
Can I use a different cut of steak? Yes, sirloin and ribeye are recommended for tenderness and flavor, but flank steak or strip steak also work well. Just be sure to slice against the grain.
How can I make the sauce less rich? Substitute half the heavy cream with whole milk, though the sauce will be slightly thinner. You can also reduce the amount of Gorgonzola for a milder blue cheese flavor.
What if I don’t have Gorgonzola? Other creamy blue cheeses like Danish blue or Roquefort are good substitutes. For a non-blue cheese version, use only Parmesan and add a tbsp of cream cheese for extra tang.
Can I prepare any components ahead? You can cook the steak and make the sauce ahead separately. Gently reheat the sauce with a splash of cream before combining with freshly cooked pasta.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a little milk or cream to restore the sauce’s creamy consistency.
Common Mistakes to Avoid
- Overcooking the steak, which makes it tough. Aim for medium-rare to medium.
- Adding cheese to a boiling sauce, which can cause it to separate or become grainy. Always reduce heat to low first.
- Using pre-grated Parmesan, which often contains anti-caking agents and doesn’t melt as smoothly.
- Crowding the pan when searing steak, which steams the meat instead of creating a flavorful crust.
- Rinsing the cooked pasta, which removes the starch that helps the sauce adhere.
Conclusion
This Steak Gorgonzola Alfredo transforms simple ingredients into a spectacular, restaurant-quality meal. The combination of savory seared steak, pungent Gorgonzola, and a luxuriously creamy Parmesan sauce is truly unforgettable. By following the detailed steps and tips provided, you can confidently master this dish for your next special occasion or a decadent weeknight treat. Enjoy the process and the delicious results.