Steak Gorgonzola Alfredo
This creamy steak gorgonzola alfredo is a restaurant-quality pasta dish made with grilled New York strip steak, sun-dried tomatoes, fresh spinach, and crumbled Gorgonzola, all tossed in a rich homemade Alfredo sauce. Ready in under 40 minutes, it’s perfect for date night or an elevated family dinner.
Ingredients
For the Steak and Pasta:
- 2 New York strip steaks
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 pound fettuccine
- 3 cups baby spinach
- ½ cup chopped sun-dried tomatoes
- ½ cup crumbled Gorgonzola cheese
- Balsamic glaze for drizzling
For the Alfredo Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups 16 oz heavy cream
- ½ cup grated Pecorino Romano cheese
Instructions
- Bring a large pot of salted water to a boil. Add olive oil and cook the fettuccine according to package directions. Drain and return to the pot.
- While the pasta cooks, season steaks with salt and pepper. Grill over medium-high heat to desired doneness. Let rest 5 minutes, then slice thinly against the grain.
- In a saucepan, melt butter over medium heat. Whisk in flour to form a roux. Slowly add heavy cream, whisking continuously. Stir in Pecorino Romano and cook until thickened.
- Pour Alfredo sauce into the pasta. Add spinach and stir until just wilted.
- Transfer pasta to a serving dish. Top with sliced steak, sun-dried tomatoes, and crumbled Gorgonzola. Drizzle balsamic glaze over the top.
Video
Notes
- Substitute sirloin or flank steak for a more budget-friendly option.
- Use Parmesan or Asiago cheese in place of Pecorino Romano, if preferred.
- Add red pepper flakes for a little heat.
- Save ¼ cup of pasta water to loosen the sauce if needed.
Nutrition
Calories: 780kcalCarbohydrates: 45gProtein: 42gFat: 48gSaturated Fat: 24gSodium: 720mgFiber: 3gSugar: 4g
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