Indulge in a restaurant-quality meal experience at home with this delicious Savory Steak Gorgonzola Alfredo. The quintessentially luxurious dish juxtaposes tender, seared steak cuts with a fine-beige Parmesan Alfredo, then crowned with tangy flavors of Gorgonzola. Beautiful and delightful, with intense flavor for a special dinner or date night, this is a well-composed beef steak dish with pasta that impresses.
For a very substantial start, grab some paper-thin beef, slice the already cooked bubblegum of steak for added tenderness.
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Ingredients:
For the Steak:
- 1 pound steak (such as sirloin, ribeye, or filet mignon), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried rosemary or thyme
- 1/4 cup balsamic vinegar (optional, for deglazing)
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Creamy Parmesan Alfredo Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese (plus extra for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional, for added depth)
For the Pasta:
- 12 oz fettuccine, pappardelle, or your preferred pasta
- Salt (for boiling pasta)
- Freshly ground black pepper (for serving)
Step-by-Step Instructions:
Step 1: Prepare the Steak
- Season the Steak: In a bowl, season the steak pieces with salt, black pepper, smoked paprika, and dried rosemary or thyme. Mix well to coat evenly.
- Heat the Skillet: In a large skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Allow the butter to melt and become slightly bubbly.
- Cook the Steak: Add the seasoned steak pieces to the skillet in a single layer, being careful not to overcrowd the pan. Sear the steak for about 2-3 minutes per side, or until nicely browned and cooked to your desired level of doneness.
- Deglaze (Optional): For added flavor, deglaze the skillet with balsamic vinegar, scraping up any browned bits from the bottom of the pan. Let it simmer for about 1 minute to reduce slightly.
- Remove and Rest: Transfer the steak pieces to a plate and set aside to rest while you prepare the sauce.
Step 2: Make the Creamy Parmesan Alfredo Sauce
- Melt the Butter: In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Allow it to melt completely.
- Add the Garlic: Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn.
- Pour in the Cream: Add the heavy cream to the skillet, stirring to combine. Bring the cream to a gentle simmer, allowing it to thicken slightly for about 3-4 minutes.
- Add the Cheeses: Stir in the grated Parmesan cheese and crumbled Gorgonzola cheese, whisking until both cheeses are melted and the sauce is smooth. Add salt, black pepper, and nutmeg (if using). Taste and adjust seasoning as needed.
- Simmer: Continue to simmer the sauce for another 2-3 minutes, until it reaches your desired thickness. If the sauce is too thick, you can thin it with a bit of pasta water or additional cream.
Step 3: Prepare the Pasta
- Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the Alfredo sauce, tossing to coat the pasta evenly in the creamy sauce. If needed, use a bit of the reserved pasta water to loosen the sauce to your desired consistency.
Step 4: Finish the Dish
- Add the Steak: Return the seared steak pieces to the skillet, tossing gently to combine them with the pasta and sauce.
- Garnish and Serve: Transfer the pasta to serving plates. Top with additional crumbled Gorgonzola cheese, fresh chopped parsley, and freshly ground black pepper. Serve immediately.
Serving and Storage Tips:
Serving: Serve hot with garlic bread, some fresh green salad, or steamed vegetables.
Storage: Leftovers can be stored in an airtight container in the refrigerator up to 3 days.
Reheating: Gently reheat on low heat in a skillet with a little cream or milk; it will help to bring the creaminess back to the sauce.
Helpful Notes:
Right Steak Choice: Choose steaks with marbling for best results in tenderness and flavor, think sirloin, rib-eye, filet, mignon.
Adjust Heat: Keep the heat medium or less; this will help the cream not curdle and the cheese from burning.
Cooking Pasta Al Dente: Though pasta will cook slightly more after you drain it and mix it with the hot sauce, just do not cook it beyond the point of al dente.
Tips from Well-Known Chefs:
Giada De Laurentiis: Drizzle a bit of truffle oil for a luxurious finishing touch on the dish.
Gordon Ramsay: The steak should rest for several minutes after cooking before serving this heightened flavor and sealing in juices.
Ina Garten: Add some white wine to the sauce to give it gentle acidity to balance the richness.
Frequently Asked Questions:
Can use a different kind of cheese rather than Gorgonzola?
Yep, Gorgonzola cheese can be substituted for blue cheese, Roquefort, or even feta for an another flavor.
Can I use chicken rather than beef in the dish?
Absolutely! Go for the chicken breast or thigh, which you will want to slice into bite-sized pieces and fry until fully cooked.
Can the sauce be made ahead of time?
Indeed, the sauce can be made up to two days ahead. Store in an airtight container and refrigerate, and reheat on low temperature before you add it to the pasta.
Which pasta should be used to create this dish?
Fettuccine, pappardelle, or linguine will make a good pairing with this creamy sauce from Sorayo. Alternatively, any preferred pasta shape will do.
How to make this dish gluten-free?
Make sure to use gluten-free pasta, and ensure that any other ingredients you use like cream or cheese are free from gluten.
Can I prepare this dish without meat?
Yes! To make it a hearty vegetarian dish, remove the meat and stir in some sautéed vegetables like mushrooms, vegetable steamed spinach, or whichever vegetables you prefer.
Can I add other vegetables to the dish?
Perfectly! You can still consider a stir in steam broccoli, spinach, or fresh peas for an emerging after-dish.
What prevents the cheese sauce from becoming gritty?
Use fresh-from-the-grater Parmesan cheese and Gorgonzola and allow them to slowly melt over low heat in order to gain a condemned, smooth texture.
Can I freeze leftovers?
It is better to indulge in this fresh, but it can be frozen. Store in a container with a tight cover, and on reheating with a splash of cream, it will restore protected texture.
What should I serve with this?
Pick from my garlic bread, plain Caesar salad, or roasted asparagus for a complete experience.
Conclusion:
Savory Steak Gorgonzola Alfredo in Creamy Parmesan Sauce is a classy and delicious dish that brings into one plate the tender steak bites and the rich, cheesy pasta sauce. Perfect for special occasions of a comforting and indulgent meal, this dish is meant to impress with its multiflavored savoriness and humid texture. Delight your senses by following this marvelous recipe and eat and savor every last bit of it with your loved ones.
