Description
Gorgonzola Alfredo Steak Delight features succulent seared ribeye steaks served over creamy fettuccine coated in a rich Gorgonzola and Parmesan Alfredo sauce. This American-Italian inspired main course offers a perfect balance of bold blue cheese flavor and indulgent creaminess, ideal for a gourmet dinner or date night.
Ingredients
Scale
Steak
- 2 boneless ribeye steaks (about 1 inch thick)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup crumbled Gorgonzola cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
Pasta
- 8 ounces fettuccine or pasta of choice
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain the pasta and set aside.
- Season the steaks: Generously season both sides of the ribeye steaks with salt and black pepper.
- Sear the steaks: Heat olive oil in a skillet over medium-high heat. Add the steaks and cook for 4–5 minutes per side for medium-rare, or until desired doneness is reached. Remove the steaks from the skillet and let them rest to retain juices.
- Prepare the sauce: Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and stir, allowing it to simmer gently for 2–3 minutes.
- Add cheeses and seasonings: Stir in the crumbled Gorgonzola, grated Parmesan, and Italian seasoning. Continue stirring until the cheeses fully melt and the sauce becomes smooth.
- Toss pasta in sauce: Add the cooked pasta to the skillet and toss thoroughly to coat each strand in the creamy Gorgonzola Alfredo sauce.
- Serve: Slice the rested steaks thinly and place over the coated pasta. Garnish with chopped fresh parsley if desired and serve immediately for a decadent meal.
Notes
- For an extra flavor boost, add a splash of white wine to the sauce after sautéing the garlic.
- You can substitute filet mignon or sirloin steaks if preferred.
- Adjust the amount of Gorgonzola cheese to taste—use less for a milder flavor or more for a bolder, richer sauce.
