There’s a certain joy that fills the kitchen when you start cooking something truly special. The sizzle of perfectly seared steak mingling with the rich aroma of creamy Gorgonzola creates an atmosphere that’s nothing short of inviting. This Steak Pasta with Gorgonzola recipe is born from that blissful feeling, transforming a weeknight dinner into a delectable celebration.
After a few whirlwind days filled with takeout and quick meals, I found myself craving something comforting yet impressive. As I unearthed some forgotten fettuccine and a beautiful cut of ribeye from the fridge, inspiration struck. With just a handful of ingredients you likely already have on hand, this dish strikes the perfect balance of indulgence and simplicity.
Imagine twirling ribbons of fettuccine, enveloped in a luscious creamy sauce, studded with vibrant spinach and sweet sundried tomatoes. Each bite transports you to a cozy Italian trattoria—minus the long wait. Whether you’re cooking for a romantic date night or a casual family dinner, this dish promises to be a crowd-pleaser that showcases your culinary flair without the fuss. So grab your apron, and let’s whip up a meal that feels like a warm hug on a plate!
Why is Steak Pasta with Gorgonzola a Must-Try?
Rich, Creamy Indulgence: This recipe delivers an incredible combination of flavors, where the steak and Gorgonzola unite in a creamy sauce that’s simply irresistible.
Quick and Easy: With just 35 minutes from prep to plate, it’s perfect for busy weeknights.
Crowd-Pleasing Appeal: Impress family and friends with gourmet flair without the complicated steps.
Versatile Delight: Feel free to customize it by adding your favorite veggies or substituting other cheeses.
Comfort Food Redefined: The warm, comforting textures of fettuccine and tender steak make every bite a heartwarming experience.
So why not elevate your dinner game with this delightful dish? For more exciting pasta recipes, check out our collection of easy pasta dishes.
Ingredients for Steak Pasta with Gorgonzola
Get ready to gather everything you need to create this creamy, dreamy dish!
For the Pasta
• Fettuccine noodles – 8 ounces, serve as the perfect base to soak up the rich sauce.
For the Steak
• Sirloin or ribeye steak – 16 – 20 ounces, cut into 2-inch cubes, bringing a hearty protein boost to your meal.
• Kosher salt and pepper – to taste, enhancing the natural flavors of the steak.
• Olive oil – 1 Tablespoon, for achieving a beautiful sear on the meat.
For the Sauce
• Heavy cream – 1 cup, for that luscious, creamy texture in your sauce.
• Shredded Parmesan cheese – 3/4 cup, infused with rich, nutty flavor that elevates the sauce.
• Torn spinach – 2 cups, adding freshness and nutrition to your comforting dish.
• Sundried tomatoes – 1/2 cup, not oil-packed variety, bringing a sweet, tangy burst of flavor.
• Gorgonzola crumbles – 1/2 cup, providing that signature bold taste in the creamy sauce.
• Cracked pepper – to taste, adding a subtle kick to balance the richness.
For the Finishing Touch
• Balsamic glaze – 1/4 cup, for a delightful drizzle that enhances the flavors and presentation.
Now that you have your Steak Pasta with Gorgonzola ingredients ready, let’s move on to creating this delicious dish!
How to Make Steak Pasta with Gorgonzola
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Boil the Pasta: Bring a large pot of water to a boil along with 1 tablespoon of salt. Add the fettuccine noodles and cook for 6-7 minutes, until just under al dente. Drain and reserve 2 cups of pasta water.
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Cook the Steak: While the pasta is cooking, heat olive oil in a large sauté pan over medium-high heat. Add steak cubes in a single layer and cook undisturbed for 2-3 minutes. Flip and cook for another 2-3 minutes, until the internal temperature reaches 155°F for medium doneness. Transfer steak to a plate and cover with foil.
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Deglaze the Pan: Pour a splash of reserved pasta water into the sauté pan and scrape off the brown bits. Discard the scraps and set the pan back over medium heat.
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Create the Sauce: Add heavy cream and 1 cup of reserved pasta water to the pan, bringing it to a gentle simmer. Stir in the noodles and let it simmer for about 3 minutes until slightly thickened.
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Mix in Flavor: Add Parmesan cheese and stir until melted. Incorporate torn spinach and sundried tomatoes, allowing them to wilt for about 1 minute. If the pasta becomes too thick, add small splashes of reserved pasta water to loosen. Season with cracked pepper to taste.
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Serve and Enjoy: Plate the pasta, and sprinkle with gorgonzola cheese. Top with the cooked steak and drizzle with balsamic glaze. Serve warm and enjoy the decadent flavors!
Optional: Garnish with fresh basil for an extra layer of flavor.
Exact quantities are listed in the recipe card below.
Steak Pasta with Gorgonzola Variations & Substitutions
There’s always room for creativity in the kitchen—let your taste buds guide you as you adapt this comforting dish!
- Dairy-Free: Substitute heavy cream with coconut cream and use nutritional yeast instead of cheese for a rich, creamy texture. The subtle sweetness of coconut adds an intriguing twist!
- Vegetarian Delight: Swap steak for sautéed mushrooms or grilled zucchini, giving a hearty feel while keeping it plant-based. The umami flavor of mushrooms brings depth to the dish.
- Whole Grain Option: Opt for whole wheat fettuccine for added fiber and nutrients without compromising that delightful texture. It adds a nutty flavor that pairs beautifully with the sauce.
- Extra Veggies: Add asparagus, bell peppers, or peas to the sauté for vibrant color and a nutritious boost. Just sauté them with the steak for that fresh crunch.
- Spicy Kick: Sprinkle in some red pepper flakes or sauté sliced jalapeños to turn up the heat! It’s an exciting way to wake up your taste buds.
- Cheese Substitution: Try substituting Gorgonzola with feta or goat cheese for a tangy flavor profile that lightens the dish. Each cheese brings its own charm!
- Nutty Flavor: Add a handful of toasted pine nuts or walnuts for an added crunch and nuttiness that enhances the creamy texture of the pasta.
- Herb Infusion: Use fresh herbs like basil, parsley, or arugula to garnish for an explosion of fresh flavor and vibrant aroma. The green makes everything pop visually and taste-wise!
Now, take these ideas and make this dish truly yours!
Expert Tips for Steak Pasta with Gorgonzola
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Perfect Pasta Texture: Cook the fettuccine just under al dente. This way, it will continue to cook in the sauce without becoming mushy.
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Searing Steak: For a beautifully browned crust, make sure the steak cubes are not overcrowded in the pan. This allows for even cooking and better flavor.
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Creamy Sauce Tips: If the sauce seems too thick, gradually add the reserved pasta water to achieve your desired consistency. Aim for a creamy, luscious coating on each noodle.
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Flavor Boost: Taste as you go! Adjust seasoning with extra salt and pepper, and make sure to balance the richness of the sauce with enough cracked pepper.
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Customize Your Dish: Feel free to add seasonal vegetables like asparagus or mushrooms to enhance the freshness. Just sauté them with the steak for added flavor.
These helpful tips will ensure your Steak Pasta with Gorgonzola is a delicious success every time!
Make Ahead Options
These Steak Pasta with Gorgonzola components are perfect for busy meal prep! You can cook the fettuccine noodles and sauté the steak up to 24 hours in advance, allowing you to save valuable time during a busy weeknight. Simply let the cooked pasta cool before refrigerating it in an airtight container to prevent sticking. The steak can be sealed in a separate container; just reheat in a pan when ready to finish the dish. When you’re set to serve, combine the prepped ingredients with the creamy sauce as directed, adding freshly wilted spinach and gorgonzola right before plating. This way, you’ll enjoy a delicious, restaurant-quality meal with minimal effort!
How to Store and Freeze Steak Pasta with Gorgonzola
Fridge: Store leftover Steak Pasta with Gorgonzola in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or pasta water to revive the sauce.
Freezer: If you need to freeze, it’s best to do so without the Gorgonzola crumbles. Store the pasta in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy leftovers, thaw completely and gently reheat on the stove over low heat, incorporating small amounts of reserved pasta water to achieve a creamy consistency again.
Room Temperature: Keep any uneaten portions at room temperature for no more than 2 hours to maintain safety and flavor integrity.
What to Serve with Steak Pasta with Gorgonzola?
Nothing completes a comforting pasta dish quite like the perfect side that enhances the meal’s delightful essence.
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Garlic Bread: A warm, buttery loaf, its toasty crunch perfectly complements the creamy pasta, offering each bite a delicious contrast.
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Caesar Salad: Crisp romaine, creamy dressing, and tangy Parmesan create a refreshing balance to the richness of the steak pasta. The crunch of croutons adds delightful texture.
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Roasted Vegetables: Seasonal veggies like zucchini and bell peppers become caramelized and tender when roasted, adding a colorful, nutritious side to your meal.
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Herb-Infused Rice: Fluffy jasmine or basmati rice, lightly seasoned with herbs, absorbs the sauces’ flavors beautifully and provides a satisfying base.
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Red Wine: A glass of full-bodied Cabernet Sauvignon or a bold Merlot enhances the savory notes of the steak while harmonizing with the creamy Gorgonzola.
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Tiramisu: End your meal on a sweet note with this classic coffee-flavored Italian dessert. Its light, creamy layers contrast beautifully with the hearty pasta.
Indulge in these pairings to create a well-rounded dining experience that will have everyone coming back for more!
Steak Pasta with Gorgonzola Recipe FAQs
What type of steak is best for this recipe?
Absolutely! For the best results, I recommend using sirloin or ribeye steak. Both cuts have a wonderful balance of flavor and tenderness, creating a satisfying bite in your pasta dish. If you’re looking for something leaner, flank steak is also an excellent choice!
How should I store leftover Steak Pasta with Gorgonzola?
After cooking, keep any leftover Steak Pasta with Gorgonzola in an airtight container in the fridge for up to 3 days. When reheating, do it gently to avoid overcooking; adding a splash of cream or reserved pasta water can help to restore the creamy consistency.
Can I freeze Steak Pasta with Gorgonzola?
Yes! To freeze, it’s best to store the pasta without the Gorgonzola crumbles. Use a freezer-safe container and it can last for up to 2 months. When you’re ready to eat, let it thaw overnight in the fridge and reheat gently over low heat, adding small splashes of reserved pasta water for creaminess.
What should I do if my sauce is too thick?
Great question! If you find your sauce thickening too much while cooking, just add small splashes of the reserved pasta water gradually until you reach your desired consistency. This ensures your steak pasta stays creamy and delicious.
Are there any dietary considerations I should be aware of?
Indeed! If you’re serving this dish to someone with dairy allergies, you can swap out the heavy cream and cheese for plant-based alternatives. Just make sure to check the labels for any hidden ingredients. Additionally, for pet owners, ensure that the pasta and sauce are stored safely away; ingredients like gorgonzola can be harmful to pets.
What should I look for in selecting ripe ingredients like tomatoes and spinach?
When selecting your sundried tomatoes, opt for those without oil that are plump and vibrant in color; avoid any that appear dark or shriveled. For spinach, look for bright green leaves and skip any that show wilting or dark spots. Fresh, high-quality ingredients make all the difference in your Steak Pasta with Gorgonzola!
Indulge in Steak Pasta with Gorgonzola Creamy Goodness
Ingredients
Equipment
Method
- Bring a large pot of water to a boil along with 1 tablespoon of salt. Add the fettuccine noodles and cook for 6-7 minutes, until just under al dente. Drain and reserve 2 cups of pasta water.
- While the pasta is cooking, heat olive oil in a large sauté pan over medium-high heat. Add steak cubes and cook undisturbed for 2-3 minutes. Flip and cook another 2-3 minutes, until internal temperature reaches 155°F for medium doneness. Transfer steak to a plate and cover with foil.
- Pour a splash of reserved pasta water into the sauté pan and scrape off the brown bits. Set the pan back over medium heat.
- Add heavy cream and 1 cup of reserved pasta water to the pan, bringing it to a gentle simmer. Stir in the noodles and let simmer for about 3 minutes until slightly thickened.
- Add Parmesan cheese and stir until melted. Incorporate torn spinach and sundried tomatoes, allowing them to wilt for about 1 minute. If too thick, add small splashes of reserved pasta water.
- Plate the pasta, sprinkle with gorgonzola cheese, top with cooked steak, and drizzle with balsamic glaze. Serve warm.
