Description
This Creamy Gorgonzola Steak Pasta is a luxurious and satisfying dish combining tender seared steak cubes with a rich, creamy sauce made from heavy cream, Parmesan, and tangy Gorgonzola. Tossed with fettuccine, fresh spinach, and sun-dried tomatoes, and finished with a drizzle of balsamic glaze, this recipe delivers a perfect balance of flavors and textures in just 35 minutes.
Ingredients
Scale
Fettuccine & Steak
- 8 ounces fettuccine noodles
- 16–20 ounces sirloin or ribeye steak, cut into 2-inch cubes
- Salt and pepper, to taste
- 1 tablespoon olive oil
Sauce & Add-ins
- 1 cup heavy cream
- 3/4 cup shredded Parmesan cheese
- 2 cups torn fresh spinach
- 1/2 cup sun-dried tomatoes (not oil-packed)
- 1/2 cup crumbled Gorgonzola cheese
- Reserved pasta water (approximately 2 cups)
- 1/4 cup balsamic glaze
- Cracked black pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook until just under al dente, roughly 8-9 minutes depending on packaging instructions. Drain the pasta, reserving 2 cups of the pasta water for later use.
- Prepare Steak: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak cubes generously with salt and pepper. Sear the steak cubes in the hot oil until cooked to medium doneness, about 3-4 minutes per side, forming a golden crust. Remove the steak from the skillet and set aside.
- Make Sauce: Using the same skillet, deglaze the pan by adding the reserved pasta water and stirring to lift any browned bits from the bottom. Then pour in the heavy cream and bring the mixture to a simmer over medium heat. Allow it to reduce slightly, about 3-5 minutes.
- Toss Pasta and Add-ins: Add the drained fettuccine noodles to the creamy sauce along with the shredded Parmesan cheese, torn spinach leaves, and sun-dried tomatoes. Stir gently to combine, allowing the cheese to melt and the spinach to wilt. Adjust seasoning with salt and cracked black pepper as desired.
- Combine and Serve: Plate the creamy pasta mixture evenly across four plates. Top each portion with the seared steak cubes and crumble the Gorgonzola cheese over the top. Finish by drizzling each serving with about a tablespoon of balsamic glaze to add a sweet and tangy contrast. Serve immediately while warm.
Notes
- For best flavor, choose a marbled steak like ribeye or sirloin.
- Do not overcook the pasta; slightly under al dente is preferred so it finishes cooking in the sauce.
- If balsamic glaze is unavailable, you can reduce balsamic vinegar until thickened or use a balsamic reduction.
- This dish pairs well with a simple green salad and crusty bread to soak up extra sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid breaking the cream sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
