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Perfect Steak Gorgonzola Alfredo Pasta


  • Author: Jennie Graham
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

Restaurant-quality steak medallions paired with creamy alfredo sauce and tangy gorgonzola cheese create an unforgettable pasta dish. Ready in just 60 minutes with minimal cleanup.


Ingredients

Scale
  • 1 pound steak medallions (eye of round recommended)
  • 1 tablespoon halal balsamic vinegar
  • Salt and pepper to taste
  • 1 pound fettuccine pasta
  • 1/4 pound unsalted butter (1 stick)
  • 2 cups heavy cream
  • 2 cups fresh spinach
  • 1/4 teaspoon nutmeg
  • 1 cup Parmesan cheese, grated
  • 4 ounces gorgonzola crumbles (for sauce)
  • 4 tablespoons halal balsamic glaze
  • 1/4 cup sun-dried tomatoes
  • 2 ounces gorgonzola crumbles (for garnish)

Instructions

  1. Season steak medallions with salt and pepper on both sides. Place in ziploc bag with halal balsamic vinegar. Seal and marinate 30 minutes to 4 hours.
  2. Heat large nonstick skillet over medium heat. Cook marinated steak to desired doneness. Remove just before fully cooked. Rest on plate covered with foil.
  3. Start water for fettuccine. Cook according to package until just shy of al dente. Reserve 1 cup pasta water before draining.
  4. Combine butter and cream in large saucepan. Heat over medium until butter melts completely into cream.
  5. Reduce heat to medium-low. Add nutmeg and spinach. Cook 5 minutes until spinach wilts completely.
  6. Add Parmesan cheese. Season with salt and pepper after cheese melts to avoid over-salting.
  7. Add pasta to sauce and toss. Cook 2-3 minutes. Add pasta water if too thick.
  8. Remove from heat. Add 4 ounces gorgonzola crumbles. Toss gently to maintain chunks.
  9. Divide pasta among plates. Top with steak, halal balsamic glaze, sun-dried tomatoes, and remaining gorgonzola.

Notes

  • Let steak reach room temperature before cooking for even doneness throughout
  • Don’t skip the pasta water reserve – it’s liquid gold for adjusting sauce consistency
  • Add gorgonzola off heat to maintain distinct chunks rather than melting completely
  • Slice against the grain for the most tender steak bites possible
  • Fresh fettuccine works wonderfully and cooks faster than dried pasta
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 890
  • Sugar: 6g
  • Sodium: 820mg
  • Fat: 58g
  • Saturated Fat: 35g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 42g
  • Cholesterol: 195mg

Keywords: gorgonzola alfredo recipe, steak pasta dinner, creamy blue cheese pasta, italian steak fettuccine, beef alfredo with spinach