There’s something incredibly cozy about a creamy steak pasta dish, especially when it’s elevated with rich Gorgonzola cheese and tender slices of seared beef.
I made this on a chilly night when I needed both comfort and flavor—and it absolutely delivered.
Every bite is silky, savory, and deeply satisfying.
Why I Love This Recipe
Perfect balance of creamy, cheesy, and savory
Gorgonzola adds a bold, rich flavor that melts beautifully
Makes a restaurant-quality dinner right at home
Ready in under 40 minutes
What You’ll Need (Ingredient Highlights)
Sirloin or ribeye steak – juicy, tender cuts perfect for pan-searing
Heavy cream + Parmesan + Gorgonzola – creates a rich, velvety Alfredo sauce
Fettuccine – classic pasta shape that holds sauce beautifully
Garlic & rosemary – adds depth and aroma
Nutmeg – a warm touch that elevates the sauce subtly
Pro Tips Before You Start
Let steak come to room temp before searing for even cooking.
Crumble Gorgonzola finely so it melts faster.
Don’t skip the nutmeg—it enhances the creamy sauce without overpowering it.
How to Make Creamy Gorgonzola Steak Alfredo
Step 1: Cook the Pasta
Boil a pot of salted water.
Cook the fettuccine until al dente, then drain and set aside.
Step 2: Season the Steak
Sprinkle steak strips with salt, pepper, garlic powder, and dried rosemary.
Step 3: Sear the Steak
Heat olive oil in a skillet over medium-high heat.
Cook steak until browned and done to your liking, about 3–4 minutes per side.
Remove from pan and keep warm.
Step 4: Make the Gorgonzola Alfredo Sauce
In the same skillet, melt butter. Sauté garlic until fragrant.
Add cream and bring to a gentle simmer.
Stir in Parmesan and Gorgonzola until smooth.
Season with nutmeg, salt, and pepper.
Step 5: Toss the Pasta
Add cooked pasta to the sauce and toss to coat evenly.
Step 6: Plate and Serve
Top each serving with the seared steak.
Garnish with parsley and extra Gorgonzola if desired.
What to Serve It With
A crisp green salad with balsamic vinaigrette
Roasted broccoli or asparagus
A glass of bold red wine like Cabernet or Merlot
Variations / Substitutions
Swap steak for grilled chicken or shrimp
Use blue cheese instead of Gorgonzola for a sharper flavor
Try penne or tagliatelle in place of fettuccine
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently with a splash of milk or cream to loosen the sauce.
Not recommended for freezing due to the creamy texture.
FAQs
Can I use a different cheese if I don’t like Gorgonzola?
Yes! Blue cheese or even goat cheese can work, or stick with just Parmesan.
Is this dish very salty?
The cheese adds saltiness, so season the steak and sauce lightly and adjust at the end.
Can I use a different cut of steak?
Yes—strip steak, flank, or even filet work well if cooked properly.
What’s the best way to get a nice sear on the steak?
Use a hot pan, dry steak surface, and don’t overcrowd the skillet.
Can I make this ahead?
You can cook the components ahead and reheat gently, but it’s best served fresh.
Is Gorgonzola very strong?
It’s bold but not overpowering when balanced in the cream sauce.
How do I thin out the sauce if it thickens too much?
Add a splash of reserved pasta water or warm milk.
Final Thoughts
This creamy Gorgonzola steak Alfredo is indulgent, bold, and the perfect cozy dinner when you want something special without a lot of effort.
The mix of textures and flavors makes every bite unforgettable.
