I just finished making this steak pasta, and my kitchen smells absolutely divine. This is one of those meals that feels incredibly fancy, but I was surprised at how simple it was to bring together.

It’s a rich, creamy dish with perfectly seared steak, a tangy bite from the gorgonzola, and a lovely sweetness from a balsamic glaze.

I created this recipe to capture the magic of a restaurant-quality meal right at home. It’s the perfect dish for a special occasion or when you just want to treat yourself.

Steak Pasta with Gorgonzola — Credit: Pinterest

Ingredients

Here are the key ingredients you’ll need to create this decadent pasta dish.

8 ounces fettuccine noodles: A classic long pasta like fettuccine is perfect for holding onto the creamy sauce.
16–20 ounces sirloin or ribeye steak (in 2-inch cubes): I prefer ribeye for its marbling and flavor, but sirloin is a great, leaner alternative.
Kosher salt and pepper: Essential for seasoning the steak and the pasta water.
1 Tablespoon olive oil: For searing the steak cubes to get a beautiful, brown crust.
1 cup heavy cream: This is the base of our rich and creamy sauce.
¾ cup shredded Parmesan cheese: For the best results, grate your own cheese. Pre-shredded varieties often have anti-caking agents that prevent them from melting smoothly.
2 cups fresh spinach: Use fresh, not frozen, spinach. It wilts perfectly into the sauce without adding excess water.
½ cup sun-dried tomatoes (not oil-packed): These add a chewy texture and concentrated sweet-tart flavor that complements the steak.
½ cup gorgonzola crumbles: This adds a sharp, tangy flavor that cuts through the richness of the cream sauce.
¼ cup balsamic glaze: A drizzle at the end provides a touch of sweetness and acidity to balance the dish.

Note: The listed ingredients will make approximately 4 servings.

Variations

This recipe is wonderful as is, but you can easily adapt it to your taste or dietary needs.

Dairy-Free: For a dairy-free version, substitute the heavy cream with full-fat coconut cream and use a high-quality, plant-based parmesan alternative. You can find dairy-free blue cheese substitutes or simply omit the gorgonzola.
Different Cheeses: If gorgonzola isn’t your favorite, try crumbled blue cheese for a stronger flavor or feta for a milder, briny taste.
Add-ins: Enhance the flavor by adding sautéed mushrooms, roasted red peppers, or shallots to the sauce. A pinch of red pepper flakes can also add a nice bit of heat.

Cooking Time

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

Equipment You Need

Large Pot: You’ll need this to boil the pasta noodles until they are al dente.
Large Sauté Pan: This is for searing the steak and then building the creamy sauce all in one pan.
Colander: Use this to drain the cooked pasta, but remember to reserve some of the pasta water.
Cutting Board and Knife: For cubing the steak and prepping any other fresh ingredients.

How to Make Steak Pasta with Gorgonzola?

This recipe comes together fairly quickly, so it’s a good idea to have all your ingredients prepped and ready before you start cooking.

Step 1: Cook the Pasta

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. The salt seasons the pasta from the inside out and also flavors the pasta water, which we’ll use later for the sauce.

Add the fettuccine and cook according to package directions, but for about 1-2 minutes less than the recommended time, so it’s just under al dente. It will finish cooking in the sauce. Before draining, reserve about two cups of the starchy pasta water.

Step 2 : Sear the Steak

While the pasta is cooking, pat your steak cubes dry and season them generously with Kosher salt and pepper. Heat the olive oil in a large sauté pan over medium-high heat. Once the oil is shimmering, add the steak cubes in a single layer, making sure not to overcrowd the pan.

Sear for 2-3 minutes per side until a deep brown crust forms, but the inside remains medium. Remove the steak from the pan and set it aside on a plate, covering it loosely with foil to keep warm.

Step 3: Create the Sauce

Pour a small splash of the reserved pasta water into the hot pan to deglaze it, scraping up any browned bits from the bottom. We don’t need these for the cream sauce, so you can discard the liquid. Return the pan to medium heat and add the heavy cream and one cup of the reserved pasta water. Bring it to a simmer and let it cook for about 3 minutes until it starts to thicken slightly.

Step 4: Combine and Finish

Stir in the shredded Parmesan cheese until it melts completely into the sauce. Add the drained pasta, fresh spinach, and sun-dried tomatoes to the pan. Continue to stir until the spinach has wilted and everything is well combined.

If the sauce becomes too thick, you can add another splash of the reserved pasta water to reach your desired consistency. Plate the pasta, top with the seared steak medallions, sprinkle with gorgonzola crumbles, and finish with a drizzle of balsamic glaze.

Additional Tips for Making this Recipe Better

After making this a few times, I’ve picked up a few tricks that really elevate the final dish.

I find that salting the steak about 30-60 minutes before cooking makes a huge difference. This acts as a dry brine, allowing the salt to penetrate the meat for a more flavorful and tender result.
Don’t be afraid to get a good, hard sear on the steak. A hot pan is key. This caramelization, known as the Maillard reaction, creates a depth of flavor that you just can’t get otherwise.
When making the sauce, I always add the Parmesan cheese off the heat. This prevents the cheese from clumping or becoming grainy and ensures the sauce stays silky smooth.
I highly recommend making your own balsamic glaze. It’s simple—just simmer balsamic vinegar in a small saucepan until it reduces and thickens. The flavor is much richer than most store-bought versions.

How to Serve Steak Pasta with Gorgonzola?

This dish is a showstopper on its own, but the right presentation makes it even more special. I like to serve the pasta in wide, shallow bowls to showcase all the components. Twirl the fettuccine into a neat mound in the center of the bowl. Arrange the steak medallions on top or around the pasta.

Sprinkle the gorgonzola crumbles and some freshly cracked black pepper over everything. For a final touch of elegance and color, drizzle the balsamic glaze in a zigzag pattern and garnish with a bit of fresh parsley or basil.

Nutritional Information

Here is a general breakdown of the nutritional values for one serving of this dish.

Calories: 791 kcal
Protein: 47g
Carbohydrates: 58g
Fat: 42g

Make Ahead and Storage

This recipe is best enjoyed fresh, but leftovers are still delicious. Here’s how to store and reheat it.

Storage: Allow the pasta to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. I recommend storing the steak separately if possible to maintain its texture.

Freezing: I don’t recommend freezing this dish. Cream-based sauces have a tendency to separate and become grainy when thawed and reheated, and the texture of the pasta can become mushy.

Reheating: To reheat, gently warm the pasta in a saucepan over low heat. Add a splash of milk or cream to loosen the sauce and restore its creamy consistency. You can also microwave it in short intervals, stirring in between, but the stovetop method yields better results.

Why You’ll Love This Recipe?

There are so many reasons to fall in love with this steak pasta. Here are just a few:

Restaurant-Quality at Home: This dish delivers the complex flavors and elegant presentation of a meal you’d order at a nice Italian restaurant, but you can make it in your own kitchen in about 35 minutes.
Incredibly Flavorful: The combination of savory steak, rich cream sauce, tangy gorgonzola, and sweet balsamic glaze creates a perfect harmony of flavors that is both comforting and sophisticated.
Quick and Easy: Despite its impressive appearance, the recipe is straightforward and uses a single pan for the steak and sauce, which means less cleanup.
Customizable: You can easily swap out the steak for chicken, use a different pasta shape, or add your favorite vegetables like mushrooms or asparagus to make it your own.