Go Back
Creamy Steak Gorgonzola Alfredo

📝 Steak Gorgonzola Alfredo (Copycat Recipe)

Tender grilled steak slices served over fettuccine coated in a creamy Gorgonzola Alfredo sauce, finished with sun-dried tomatoes and fresh spinach. It's a bold, comforting dish that feels gourmet but is surprisingly easy to make at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the steak:
  • 1 lb sirloin or ribeye steak
  • 1 tbsp olive oil
  • Salt and pepper to taste
For the pasta and sauce:
  • 8 oz fettuccine
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1½ cups heavy cream
  • ½ cup grated parmesan cheese
  • ½ cup crumbled Gorgonzola cheese
  • ¼ tsp black pepper
  • ¼ cup sun-dried tomatoes chopped
  • 1 cup baby spinach lightly chopped
  • Optional: balsamic glaze for drizzling

Equipment

  • Grill or skillet
  • Saucepan
  • Pasta pot
  • Tongs
  • Whisk

Method
 

  1. Rub steak with olive oil, salt, and pepper.
  2. Grill or pan-sear over medium-high heat until desired doneness (about 4–5 minutes per side for medium).
  3. Let rest, then slice thinly against the grain.
Cook pasta:
  1. Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water, then drain.
Make the Alfredo sauce:
  1. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
  2. Stir in heavy cream, bring to a gentle simmer.
  3. Add parmesan and Gorgonzola cheese, whisking until smooth.
  4. Season with pepper. Add sun-dried tomatoes and spinach. Cook until spinach wilts.
  5. Toss in cooked pasta, adding a splash of pasta water if needed to loosen sauce.
Assemble:
  1. Plate the creamy pasta and top with sliced steak. Drizzle with balsamic glaze if using.
  2. Garnish with extra Gorgonzola and spinach.

Notes

For extra flavor, marinate steak in balsamic vinegar, garlic, and rosemary for 30 minutes.
Use gorgonzola dolce for a milder, creamier taste.
You can substitute blue cheese for gorgonzola if needed (more pungent).