Creamy Gorgonzola and Steak Pasta
- Brianne Thomas
- 38 minutes ago
- 4 min read
Tantalize your taste buds with this mouthwatering combination of tender steak, tangy Gorgonzola cheese, and perfectly cooked pasta covered in a creamy sauce, topped with a sweet balsamic glaze.
When I was a single and broke gal in my early 20s, my friends and I often visited the OG during their more affordable lunch hours. Being on very tight budgets, we would often fill up on the salad and breadsticks and then save our entrée for an easy dinner at home. It was a way for us to spend time together in a nice environment, eating good food, and not feeling like we were confined to the dollar menu at the drive-thru.
This homemade version of a restaurant classic is so much better! Tender pasta is covered in a creamy Parmesan and gorgonzola cheese sauce that’s filled with fresh spinach and perfectly seared steak bites. It’s then topped with a delicious homemade sweet balsamic glaze. I’ve forgotten all about that restaurant version, but I’m reminded of fun memories with sweet friends!
Why You’ll Love This Creamy Gorgonzola and Steak Pasta Recipe
Taste: This homemade version is so much better than that restaurant and cheaper too!
Comfort Food: This pasta dish is as hearty as it is delicious.
Elegant and Affordable: A perfect dish for a sophisticated dinner party that won’t break the bank.
What To Serve with Creamy Gorgonzola and Steak Pasta
A light garden salad or my Simple Sauteed Sugar Snap Peas and a Honey Butter Yeast Roll are great sides to help stretch the meal.
Helpful Tips
Room-temperature Ingredients: I recommend having all of the ingredients prepped and at room temperature. This recipe comes together quickly, and having the ingredients at room temperature will help to ensure the sauce doesn’t curdle when the buttermilk is added.
Steak: Choose a tender cut like sirloin or ribeye for the best texture and flavor.
Gorgonzola: If you prefer a milder flavor, you can use a less aged gorgonzola or even substitute it with blue cheese.
Pasta: While Fettuccine and Linguine are traditionally used in this type of dish, I opt for large shell macaroni. The shells hold the sauce well, and it’s easier to get a bit of everything in one (usually mess-free) bite.
Advertisement
Hungry For More Pasta Recipes? Check Out These Fan-Favorites!
Serves 4
Ingredients
8 oz large shell pasta
½ cup starchy pasta water
2 Tablespoons olive oil
1 lb steak (sirloin or ribeye), cut into thin strips
5 oz Gorgonzola cheese, crumbled & divided
4 Tablespoons butter, unsalted
2 Tablespoons all-purpose flour
1 ½ cups buttermilk, room temperature
2 cups Parmesan cheese, freshly grated
1 cup fresh spinach
½ Tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
¼ cup Balsamic Glaze
Directions
Bring a large pot of water with 1 teaspoon of salt to a boil. Add the 8 ounces of large shell pasta and cook according to the package instructions until al dente. Reserve ½ cup of the starchy pasta water. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Season the steak strips with ½ teaspoon of salt and ¼ teaspoon of ground black pepper. Add the steak pieces to the skillet and cook for 2-3 minutes on each side until browned and cooked to your liking. Remove the steak from the skillet and set aside.
In the same pot the pasta was cooked in, add the 4 Tablespoons of butter and melt over medium-low heat. Once the butter is melted, add in the 2 Tablespoons of flour and mix well to combine. Toast this mixture for approximately 30 seconds to 1 minute. Slow pour in the 1 ½ cups of room temperature buttermilk. Add in the ½ Tablespoon of garlic powder, 2 teaspoons of onion powder, 1 teaspoon of salt, 1 teaspoon of ground black pepper, and ¼ teaspoon crushed red pepper flakes.
Add in the 2 cups of freshly grated Parmesan cheese and approximately 2 ½ ounces of the Gorgonzola cheese crumbles. Use an immersion blender with a whisk attachment to blend very well for approximately 3 minutes or until there are very few clumps of the Gorgonzola remaining. Reduce the heat to low.
Add the drained large shell pasta back to the pot with the sauce. Mix well to combine to ensure the pasta is well coated. Add starchy pasta water if needed to thin out the sauce a bit.
Add the 1 cup of fresh spinach, the cooked steak, and approximately 2 ounces of Gorgonzola cheese crumbles to the sauce and pasta mixture. Gently stir to ensure everything is incorporated.
Allow to simmer on low heat for approximately 2-3 minutes or until the steak is heated through and the spinach has wilted.
Plate the pasta and evenly distribute the remaining Gorgonzola crumbles amongst the servings. Drizzle each serving with Balsamic Glaze.
How to Store Creamy Gorgonzola and Steak Pasta
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
How to Freeze Creamy Gorgonzola and Steak Pasta
I do not recommend freezing this dish due to the separation that happens to the cream sauce.
Did you make this Steak and Gorgonzola Pasta? Let us know how it turned out in the comments below!
Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!
Advertisement
Comments