Go Back
Plate of creamy Steak Gorgonzola Alfredo with fresh herbs and Parmesan cheese
Print Pin

Copycat Steak Gorgonzola Alfredo

A rich and creamy dish combining Alfredo sauce with steak and Gorgonzola cheese for a fine dining experience at home.
Course Dinner, Main Course
Cuisine Italian
Keyword Copycat Recipe, Creamy Pasta, Easy Dinner, Gorgonzola, Steak Alfredo
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 720kcal

Ingredients

For the steak

  • 1 pound steak medallions (eye of round recommended) Tender and juicy, infuses rich flavor.
  • 1 tablespoon balsamic vinegar Adds tangy depth that complements the steak.
  • Salt and pepper to taste Essential for enhancing overall flavor.

For the pasta

  • 1 pound fettuccine Classic noodle choice that holds onto the creamy sauce.

For the sauce

  • 1/4 pound unsalted butter Adds richness and velvety texture.
  • 2 cups heavy cream Base of the sauce, contributes to its creamy decadence.
  • 2 cups fresh spinach Brightens the dish and delivers nutrition.
  • 1/4 teaspoon nutmeg Adds warmth that deepens sauce flavor.
  • 1 cup Parmesan cheese, grated Adds sharpness to the sauce.
  • 4 ounces Gorgonzola crumbles Imparts a robust and tangy flavor.
  • 4 tablespoons balsamic glaze Drizzled on top for elegant finish.
  • 1/4 cup sun-dried tomatoes, chopped Adds burst of flavor and texture.
  • 2 ounces Gorgonzola crumbles Extra for garnishing.

Instructions

Preparation

  • Season the steak medallions with salt and pepper. Marinate in balsamic vinegar for at least 30 minutes, or up to 4 hours for enhanced flavor.
  • Heat a skillet over medium heat and cook the steak until it reaches your desired doneness. Once cooked, cover the steak with foil and let it rest.
  • Bring a large pot of water to a boil and cook the fettuccine according to package instructions until just shy of al dente. Reserve a cup of pasta water, then drain and set aside.
  • In a saucepan, melt the butter over medium heat and add the heavy cream. Stir in the nutmeg and fresh spinach, cooking just until the spinach wilts.
  • Add the grated Parmesan cheese, stirring until melted and combined. Season with salt and pepper to taste.

Assembly

  • Toss the drained fettuccine with the creamy sauce, adding reserved pasta water as needed to achieve desired sauce consistency.
  • Gently fold in the Gorgonzola crumbles until melted and deliciously combined.
  • Serve the fettuccine topped with slices of resting steak, drizzled with balsamic glaze.
  • Garnish with chopped sun-dried tomatoes and additional Gorgonzola crumbles for an extra touch of flavor.

Notes

For an extra touch of flavor, let the steak marinate for a longer time. You can experiment with adding herbs like rosemary or thyme for added depth. The dish can be made lighter by substituting half of the heavy cream with low-fat milk or using whole wheat fettuccine.