Every food lover has that one dish that takes them back to a warm, happy place. For me, it’s steak pasta with gorgonzola. The first time I had it, I was at a cozy Italian restaurant and couldn’t get over how perfectly the creamy pasta, rich steak, and tangy gorgonzola came together. The flavors were bold and comforting, yet surprisingly elegant.

After that memorable meal, I started recreating my own version at home, tweaking it until I found the perfect balance of flavors. Now, this dish has become my go-to for at-home date nights ❤️ or just when I want to indulge in something special. With this recipe, you’ll see just how easy it is to whip up restaurant-quality steak pasta in your own kitchen.

Why You’ll Love Steak Pasta with Gorgonzola?

Decadent & Flavorful: The creamy Gorgonzola sauce brings a bold, tangy kick that perfectly complements the juicy, seared steak.
Easy Yet Impressive: It looks and tastes like a restaurant-quality dish but comes together in under an hour.
Perfect for Any Occasion: Whether it’s a romantic dinner, a special celebration, or a weeknight treat, this pasta fits the bill.
Customizable & Versatile: Swap out pasta types, adjust the cheese level, or add extra ingredients to suit your preferences.

Cooking Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Equipment Needed

To get the best results with minimal effort, have these kitchen essentials ready to go:

Large pot
Large skillet or sauté pan
Tongs
Wooden spoon
Measuring cups
Sharp knife
Cutting board

Ingredients

Here’s everything you need to create this stunning steak pasta dish:

Fettuccine Alfredo
Ribeye or sirloin steak
Kosher salt
Black pepper
Olive oil
Heavy cream
Pasta water
Parmesan cheese
Spinach
Sundried tomatoes
Gorgonzola crumbles
Balsamic glaze
Fresh parsley (optional)
Red pepper flakes (optional)

Step-by-Step Instructions for Steak Pasta with Gorgonzola

Now that you’re excited to try this delicious dish, follow these simple steps to make the perfect steak pasta with Gorgonzola. From searing the steak to creating a creamy sauce, each step will bring you closer to a mouthwatering meal.

1. Cook the Pasta

Begin by boiling salted water in a large pot. Add the fettuccine and cook for about 6–7 minutes, until just under al dente, as it will continue to cook in the sauce later. Before draining, reserve 1–2 cups of the starchy pasta water.

2. Prep and Sear the Steak

Season the steak cubes generously with kosher salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak in a single layer. Sear for 2–3 minutes on each side until evenly browned but still pink in the center. Remove the steak from the pan and tent with foil to keep warm.

3. Build the Sauce

Using the same skillet, melt a pad of butter if needed and sauté minced garlic until fragrant (about 1 minute). Pour in the heavy cream and 1 cup of pasta water, stirring to deglaze the pan. Simmer for 3 minutes until the sauce begins to thicken.

4. Bring It All Together

Add the cooked fettuccine to the skillet, stirring to coat the pasta in the sauce. Mix in the Parmesan cheese, sundried tomatoes, and spinach, allowing the cheese to melt and the greens to wilt. If the sauce becomes too thick, add small amounts of the reserved pasta water to loosen it up.

5. Plate and Garnish

Once everything is well combined, plate the pasta first, then top with the seared steak. Sprinkle gorgonzola crumbles over the dish, and finish with a drizzle of balsamic glaze. Crack some fresh pepper over the top for an extra hint of spice. Serve immediately and enjoy!

Serving Suggestions

This rich and flavorful pasta becomes a complete, elevated meal when paired with the right sides and drinks. Here are some ideas to round out your dinner table:

Garlic Bread: A warm slice of garlic bread or a crusty baguette makes the perfect companion for soaking up the creamy sauce.
Salad: Serve alongside a light arugula or Caesar salad to add some fresh brightness to the meal.
Wine Pairing: Pair the dish with a full-bodied red like Cabernet Sauvignon or a Chianti to complement the bold flavors of the steak and gorgonzola.
Vegetable Side: For a balance of flavors, try roasted asparagus, sautéed mushrooms, or a side of steamed green beans drizzled with olive oil.
Soup Starter: Begin your meal with a bowl of roasted tomato or butternut squash soup for a cozy, comforting touch.

Pro Tips for a Showstopping Dish

Choose the Best Steak: Ribeye is ideal for its marbling and tenderness, but sirloin or filet mignon are also great options depending on your budget.

Don’t Overcrowd the Pan: Sear the steak in batches if your skillet is small. Too many pieces in the pan at once can cause steaming instead of searing.

Undercooked the Pasta: Slightly undercooking the pasta ensures they won’t become mushy when cooked further in the sauce.

Add Layers of Flavor: Use fresh, torn spinach for maximum flavor and texture, and opt for non-oil-packed sundried tomatoes to avoid greasiness.

Make Ahead: Prep the steak and sauce in advance for a faster assembly when it’s time to serve!

Nutritional Breakdown

For a single serving (out of 4), here’s a glance at the nutritional content of this indulgent dish:

Calories: 791 kcal
Protein: 47g
Fat: 42g
Carbohydrates: 58g
Fiber: 4g

Keep in mind that altering ingredients like cream or cheese can change the nutritional profile.

Storing and Reheating Leftovers

If you’re lucky enough to have leftovers from this drool-worthy meal, here’s how to enjoy them later:

Refrigeration: Store in an airtight container for up to 3 days.

Freezing: While freezing is possible, the cream sauce may separate when reheated. If needed, store leftovers in a freezer-safe container for up to 2 months.

Reheating Tips:

For the best results, heat leftovers slowly on the stovetop, adding a splash of cream or milk to revive the sauce.
Alternatively, reheat in the microwave in 30-second intervals, stirring in between to prevent drying.