Steak Pasta with Gorgonzola

I recently found myself craving something that felt fancy but didn’t require hours in the kitchen, and this Steak Pasta with Gorgonzola hit the spot perfectly.

The combination of tender, seared steak and the sharp, creamy bite of gorgonzola is honestly addictive. It’s one of those meals that makes you feel like you’re dining at a high-end Italian restaurant right at your own dining table.

I love how the balsamic glaze ties everything together with just the right amount of sweetness. Trust me, once you try this rich and savory dish, it’s going to become a regular in your dinner rotation.

Ingredients

This recipe relies on bold flavors coming together, so quality ingredients make a big difference.

• 8 oz fettuccine noodles – Fettuccine holds up well to the creamy sauce, but linguine works great too. Avoid angel hair as it’s too delicate for the heavy steak and sauce.
• 16–20 oz sirloin or ribeye steak (in 2-inch cubes) – Ribeye offers more marbling and flavor, while sirloin is a bit leaner; pick the cut that fits your preference and budget.
• Kosher salt and pepper – Essential for seasoning the steak generously to create a flavorful crust.
• 1 tablespoon olive oil – Used to sear the steak at a high temperature without burning too quickly.
• Reserved pasta water – This is liquid gold! The starch in the water helps emulsify the sauce and make it silky smooth.
• 1 cup heavy cream – This provides the rich, luxurious base for your white sauce.
• 3/4 cup shredded Parmesan cheese – Grate this fresh from a block if possible; pre-shredded cheese often has anti-caking agents that prevent smooth melting.
• 2 cups torn spinach – Fresh spinach adds a pop of color and earthiness. Don’t use frozen spinach here, as it releases too much water.
• 1/2 cup sundried tomatoes (not oil-packed) – These add a chewy texture and intense tomato flavor that cuts through the cream.
• 1/2 cup gorgonzola crumbles – The star of the show! If you find gorgonzola too strong, a milder blue cheese can work, but the specific funk of gorgonzola is what makes this dish special.
• Cracked pepper (to taste) – Freshly cracked is best for that sharp, spicy aroma.
• 1/4 cup balsamic glaze – This finishing touch adds acidity and sweetness to balance the rich cheese and savory beef.

Note: This recipe yields several generous servings, perfect for a dinner of 4.

Variations

You can easily customize this pasta to suit different dietary needs or taste preferences.

• Make it Gluten-Free: Simply swap the fettuccine for your favorite gluten-free pasta brand. Brown rice pasta holds up particularly well with creamy sauces.
• Milder Cheese: If gorgonzola is too intense for some family members, goat cheese creates a tangy but milder creamy finish.
• Add Crunch: Toasted walnuts or pine nuts sprinkled on top add a wonderful textural contrast to the soft pasta and steak.
• Herb Freshness: Stir in fresh basil or parsley at the very end for a bright, herbal note that lightens up the heavy cream sauce.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Equipment You Need

• Large Pot: For boiling the pasta water.
• Large Sauté Pan (Stainless Steel preferred): You need a wide pan to sear the steak properly without crowding and to build the sauce.
• Tongs: Essential for flipping the steak cubes and tossing the pasta in the sauce.
• Sharp Knife and Cutting Board: For cubing the steak and prepping veggies.
• Colander: To drain the pasta (remember to save the water first!).

How to Make Steak Pasta with Gorgonzola?

This recipe moves quickly, so having your ingredients prepped is the key to a stress-free cooking experience. You’ll be building the sauce in the same pan used for the steak, ensuring every bit of flavor is captured.

Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. Add your fettuccine noodles and cook them for about 6-7 minutes. You want them just under al dente because they will finish cooking in the sauce later. Before you drain the pasta into a colander, carefully scoop out and reserve about 2 cups of the starchy pasta water. Set the noodles aside.

Sear the Steak

While the pasta is bubbling away, heat the olive oil in your large sauté pan over medium-high heat. Season your steak cubes generously with salt and pepper. Place the steak in the hot pan in a single layer—don’t crowd them, or they will steam instead of sear. Cook undisturbed for 2-3 minutes to get a nice crust, then flip and cook for another 2-3 minutes until they reach your desired doneness (around 155°F for medium). Remove the steak to a plate and cover loosely with foil to keep warm.

Create the Creamy Sauce

Pour a splash of water into the hot pan to deglaze it, scraping up any dark bits, but discard this liquid to keep the cream sauce bright. Reduce the heat to medium and pour in the heavy cream and 1 cup of the reserved pasta water. Bring this mixture to a gentle simmer. Add your cooked noodles directly into the cream mixture and let everything simmer together for about 3 minutes until the sauce slightly thickens and coats the pasta.

Finish and Combine

Stir in the shredded Parmesan cheese until it melts completely into the sauce. Add the torn spinach and sundried tomatoes, tossing gently for about a minute until the spinach is wilted but bright green. If the sauce looks too thick or gluey, splash in a little more of that reserved pasta water to loosen it up. Season with fresh cracked pepper to taste.

Additional Tips for Making This Recipe Better

I’ve made this a few times now, and I’ve learned a few tricks to ensure it comes out restaurant-quality every time.

• I always season the steak about 30 minutes before cooking if I have the time. It acts like a dry brine, pulling the seasoning deep into the meat so it’s flavorful throughout, not just on the surface.
• Don’t be shy with the pasta water! I used to be afraid of making the sauce too watery, but the starch thickens up beautifully as it cools. A loose sauce in the pan means a perfect sauce on the plate.
• I recommend buying a block of Parmesan and grating it yourself. The pre-packaged stuff doesn’t melt nearly as smoothly and can leave your sauce feeling gritty.
• If you really want to elevate the dish, sear the steak in butter instead of oil for the last minute of cooking. It adds a nutty richness that pairs incredibly well with the gorgonzola.

How to Serve Steak Pasta with Gorgonzola?

Presentation is everything with a dish this beautiful. I like to twirl the pasta into a nest in the center of a wide, shallow bowl using tongs. Place the steak medallions on top of the pasta rather than mixing them in, so they stay crusty and don’t get lost in the sauce.

Sprinkle the crumbled gorgonzola over the hot steak so it just starts to soften. Finally, take your balsamic glaze and do a zig-zag drizzle across the entire dish. Serve with a side of garlic bread to soak up any extra cream sauce and a glass of bold red wine, like a Cabernet Sauvignon or Malbec, which stands up well to the blue cheese.

Nutritional Information

Here is a general nutritional breakdown per serving:

• Calories: ~790 kcal
• Protein: 47 g
• Carbohydrates: 58 g
• Fat: 42 g

Make Ahead and Storage

This dish is best enjoyed fresh, but you can definitely manage leftovers if handled correctly.

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the steak may continue to cook slightly when reheated, and the pasta will absorb more sauce as it sits.

Freezing: I do not recommend freezing this dish. The heavy cream sauce tends to separate and become grainy when thawed, and the texture of the steak will suffer.

Reheating: Reheat gently on the stove over low heat. You will almost certainly need to add a splash of water, milk, or broth to bring the sauce back to life, as it will thicken significantly in the fridge.

Why You’ll Love This Recipe?

Here is why this Steak Pasta with Gorgonzola is about to become your new favorite comfort food:

• Incredible Flavor Balance: The interplay between the savory, salty steak, the rich cream, the sharp gorgonzola, and the sweet balsamic glaze is a masterclass in flavor harmony.
• Quick & Elegant: It looks and tastes like a meal that took hours to prepare, but it comes together in just over 30 minutes, making it perfect for date nights or impressing guests.
• Texture Contrast: You get the chew of the steak, the softness of the pasta, the bite of the sundried tomatoes, and the creamy sauce all in one forkful.
• Restaurant Quality at Home: It genuinely tastes like a dish from a high-end Italian chain (you know the one!), saving you money while delivering that same satisfaction.