Creamy Gorgonzola Steak Pasta
This Creamy Gorgonzola Steak Pasta is the perfect blend of bold and comforting. Tender strips of pan-seared steak are layered over fettuccine tossed in a luscious cream sauce made with Gorgonzola, Parmesan, and a touch of nutmeg. It’s rich, cozy, and guaranteed to impress!
Ingredients
- 1 pound steak sirloin or ribeye, cut into strips
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
Pasta & Sauce:
- 12 oz fettuccine or preferred pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
Garnish:
- Fresh chopped parsley optional
- Extra crumbled Gorgonzola optional
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Season steak strips with salt, pepper, garlic powder, and rosemary.
- Heat olive oil in a skillet over medium-high.
- Cook steak strips 3–4 minutes per side. Set aside.
- In the same skillet, melt butter. Add garlic and cook 1 minute.
- Pour in heavy cream and bring to a simmer.
- See full steps with tips & photos → https://mischacrossing.com/creamy-gorgonzola-steak-pasta/
Notes
- Ribeye yields richer flavor, while sirloin is leaner and still tender.
- Gorgonzola adds sharp tang—start with ¼ cup if you want it milder.
- Fettuccine works best, but tagliatelle or rigatoni also hold sauce well.