Steak Gorgonzola Alfredo Recipe
Food Recipes | Fall | Italian | Main Course | Pasta | Sauces | Winter
This Steak Gorgonzola Alfredo is another homage to Zach’s tumultuous past life as an Olive Garden server and bartender. Every Friday and Saturday night—surprisingly—this dish flew off the cook line left and right and out into the swarm of half-hearted celebrations of yet another unremarkable week passing us by. “Surprisingly” we say, because gorgonzola is typically not a crowd favorite. But the OG’s alfredo sauce is pretty miserable as it is, so it’s likely the gorgonzola rounded everything out nicely—four beef medallions never cooked to the proper temp, salty af sun-dried tomatoes, and a splatter of balsamic glaze. Our version is already better because it isn’t infused with the sweat, tears, and cuss words of a tragically underpaid prep cook. And not to mention we’ve added sweet corn, burst tomatoes, and swapped out the beef medallions for some juicy sliced steak.
PREP TIME
20 mins
COOK TIME
40 mins
SERVINGS
4-6
Ingredients
Cast Iron Steaks
- 2 rancher filet mignon steaks or thick-cut top sirloins (~1.5” thick)
- Salt, to taste
- Pepper, to taste
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 sprigs fresh rosemary
- 2 garlic cloves, peeled & smashed
Steak Gorgonzola Alfredo
- 2 Tbsp olive oil, divided
- 3 cloves garlic, minced
- 12 oz cherry/grape tomatoes
- 3 heads of corn, husked
- 16 oz penne
- 1 large shallot clove, minced
- 3 Tbsp butter, divided
- 1 Tbsp flour
- 2 cups heavy cream
- 1 Tbsp freshly minced rosemary
- 1/8 tsp nutmeg
- 10 oz gorgonzola (5 oz for sauce + 5 oz for garnish)
- 1/2 cup freshly shredded parmesan
- Salt, to taste
- Pepper, to taste
- Balsamic glaze, for garnish
COOKING INSTRUCTIONS:
Steak Gorgonzola Alfredo
Cast Iron Steaks
- Let steaks come to room temperature for at least 30 mins (do this before cooking any component of the entire recipe). Liberally season with salt and pepper.
- Preheat oven to 400ºF.
- (Don’t begin cooking steak until you begin cooking sauce in Steak Gorgonzola Alfredo section). Heat 2 Tbsp oil in cast iron (or oven-safe pan) until very hot. Sear steaks for ~1-2 mins on each side, then sear the edges for ~30 seconds each.
- Turn steaks back on their sides then top each with 1 Tbsp butter, 1 rosemary sprig, and 1 smashed garlic clove. Transfer to oven immediately and cook for 3-5 mins or until desired doneness. Be sure to remove steaks from oven when they’re 5º lower than your desired final temperature. Rest steaks for at least 5 mins before slicing.
Steak Gorgonzola Alfredo
- Bring a pot of water to boil.
- Meanwhile, heat 1 Tbsp oil and garlic in a small pan over medium heat. Add tomatoes and cook until they begin to burst, about 7-10 mins. Remove from pan and set aside. Be sure to reserve some tomatoes for garnish.
- Once water is boiling, add corn cobs to pot and boil for 3 mins. Remove from water and let cool till they’re able to be handled. Remove corn from cob and set aside. Be sure to reserve some corn for garnish.
- Keep same pot of water boiling and cook pasta according to package directions. Strain water and set aside (toss lightly in olive oil if pasta will be sitting for a while so that it doesn’t get stuck together).
- In same pan tomatoes were cooked in, heat remaining 1 Tbsp olive oil over medium-high heat. Add shallot and cook until tender, about 3-4 mins.
- Melt 1 Tbsp butter then stir in flour until clumps form. Continue cooking for another 2 mins or so.
- Whisk in heavy cream slowly until well-integrated. Add rosemary, nutmeg, 5 oz of gorgonzola cheese, and parmesan. Continue stirring until cheese is fully melted. Add salt and pepper. Turn heat to low and stir occasionally until steaks are ready to serve—you don’t want to reduce the sauce to desired thickness until ready to serve the dish.
- When ready to serve: Turn heat to medium and reduce sauce to desired thickness. Fold in tomatoes and corn (except for what’s been reserved for garnish). Fold in penne then serve immediately in a large serving dish. Top with sliced steak garnished with balsamic glaze, then garnish rest of dish with reserved tomatoes & corn, then more gorgonzola. Enjoy!
A Brief and Probably Inaccurate History of Steak Gorgonzola Alfredo
Nobody really knows who first decided that tangy Gorgonzola, creamy Alfredo, and steak deserved to be thrown together, but whoever they were, we salute their chaotic genius. This dish is an Italian-American Frankenstein’s monster—a little bit fancy, a little bit indulgent, and just the right amount of “I’m treating myself tonight.” One bite, and you’ll be transported to a world where carbs don’t count, and cheese is its own food group.
How to Make Steak Gorgonzola Alfredo Even Better (i.e., Not a Kitchen Nightmare)
If you’re making this at home, congratulations! You’ve already improved the dish simply by not serving it in the midst of a slammed dinner rush while fending off requests for extra salad dressing. Here’s how you can really elevate it:
Better Steak, Please: Olive Garden used medallions that had a 50/50 chance of being chewy as hell. Get yourself a good ribeye or New York strip and slice it up for a juicy, flavorful bite.
Pick a Pasta You Actually Like: Fettuccine is the standard, but if twirling noodles makes you irrationally angry, go for penne or rigatoni instead.
Upgrade Your Alfredo: The key to not having a bland, gloopy sauce is actual seasoning. A little garlic, a little nutmeg, and some fresh Parmesan go a long way in making it taste like it wasn’t poured straight from a pre-packaged bag.
Gorgonzola, But Make It Sensible: Love it? Go all in. Want something milder? Mix in some blue cheese crumbles or even a bit of goat cheese for a creamy, tangy alternative.
Toppings That Make Sense: The OG threw in sun-dried tomatoes and spinach like they got lost on the way to a different dish. Instead, try burst cherry tomatoes, crispy pancetta, or even a handful of arugula for a little peppery bite.
Recreating Steak Gorgonzola Alfredo Without the Chaos
Making this dish at home means you control the quality, the seasoning, and (most importantly) the temperature of your steak. No more overcooked medallions! You get to enjoy the rich, creamy, cheesy goodness without the side of restaurant stress. And best of all? No one’s going to interrupt your meal to ask if you want to upgrade to a Tour of Italy.
PAIRINGS:
Steak Gorgonzola Alfredo
Rosé Sangiovese
Malbec
Milk Stout
Made This Recipe? Leave A Review!