There’s something magical about the marriage of creamy, cheesy Alfredo sauce with bold, savory steak. When you introduce the tang of Gorgonzola, the earthy bite of roasted mushrooms, and the richness of wilted spinach, it becomes so much more than just pasta—it’s an indulgent, restaurant-worthy dish made right in your kitchen.

This Steak Gorgonzola-Alfredo with Roasted Mushrooms and Spinach Pasta is a hearty, decadent meal that delivers a luxurious experience while still being easy enough for a special weeknight dinner or date night at home.

Why You’ll Love This Recipe

• Rich & Velvety: The Alfredo sauce is made with both Parmesan and Gorgonzola, giving it depth and complexity.

• Perfectly Balanced: Earthy mushrooms and fresh spinach cut through the richness, offering balance in flavor and texture.

• Steak Lovers’ Dream: A well-seared steak takes this pasta over the top, adding protein and that irresistible umami bite.

• Restaurant-Quality at Home: With a few basic ingredients and steps, you’ll recreate a dish that rivals your favorite Italian steakhouse.

Who This Recipe Is For

This dish is perfect for:

• Fans of rich, indulgent pasta dishes

• Steak enthusiasts looking to pair meat with something creamy and comforting

• Home cooks planning a romantic dinner or gourmet family meal

• Anyone who loves pasta but wants a twist on the traditional Alfredo

Ingredients Breakdown

For the Pasta:

• 12 oz (340g) fettuccine or any pasta of choice

• Salt for the pasta water

For the Steak:

• 1 lb (450g) sirloin, ribeye, or filet mignon

• Salt and pepper to taste

• 1 tbsp olive oil

• 1 tbsp butter

For the Roasted Mushrooms:

• 1 cup sliced button or cremini mushrooms

• 1 tbsp olive oil

• Salt and pepper to taste

For the Sautéed Spinach:

• 2 cups fresh spinach

• 1 tbsp olive oil

• Salt and pepper to taste

For the Gorgonzola-Alfredo Sauce:

• 1½ cups (360ml) heavy cream

• ½ cup (50g) grated Parmesan cheese

• ½ cup (60g) crumbled Gorgonzola cheese

• 2 cloves garlic, minced

• Salt and pepper to taste

Kitchen Equipment Needed

• Large pot for boiling pasta

• Large skillet (cast iron or stainless steel) for steak

• Baking sheet for roasting mushrooms

• Small saucepan for Alfredo sauce

• Nonstick skillet for sautéing spinach

• Whisk, tongs, knife, cutting board

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Before draining, reserve ½ cup of pasta water. Set aside.

2. Roast the Mushrooms

Preheat your oven to 400°F (200°C). Toss sliced mushrooms with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15–20 minutes, stirring halfway through. Set aside once golden and tender.

3. Cook the Steak

Season steak generously with salt and pepper. Heat a skillet over medium-high heat with olive oil and butter. Sear the steak for 3–4 minutes per side (or until internal temperature reaches 130°F/54°C for medium-rare). Remove from heat and let rest for 5 minutes, then slice thinly against the grain.

Tip: For more flavor, baste the steak with butter during the last minute of cooking.

4. Sauté the Spinach

In a separate pan, heat olive oil over medium heat. Add the spinach and sauté until wilted, about 2–3 minutes. Season lightly with salt and pepper. Remove from heat.

5. Make the Gorgonzola-Alfredo Sauce

In a saucepan, heat heavy cream over medium heat until it starts to simmer. Add garlic, Parmesan, and Gorgonzola cheese. Whisk continuously until the cheese melts and the sauce becomes smooth and thick. Season with salt and pepper to taste.

If the sauce is too thick, stir in a little reserved pasta water until the desired consistency is achieved.

6. Assemble the Dish

Toss the cooked pasta with the Alfredo sauce. Add the sautéed spinach and roasted mushrooms. Plate the pasta and top with sliced steak. Garnish with extra Gorgonzola crumbles or fresh herbs like parsley, if desired.

Recipe Tips & Variations

• Pasta options: Fettuccine is traditional, but pappardelle, tagliatelle, or even penne work well.

• Gorgonzola swap: Prefer milder cheese? Substitute with blue cheese or a blend of mozzarella and Parmesan.

• Add crunch: Toasted walnuts or crispy prosciutto make fantastic toppings.

• Go green: Add peas or arugula for extra freshness.

• Steak substitute: Try grilled chicken breast or portobello mushrooms for a vegetarian spin.

Storage and Reheating

Leftovers? You’re in luck.

• Store: Keep in an airtight container in the fridge for up to 3 days.

• Reheat: Warm gently in a pan with a splash of cream or milk to loosen the sauce. Avoid microwaving the steak directly, as it may overcook—reheat separately for best texture.

• Freeze: Not recommended due to the dairy-based sauce which may separate.

Best Pairings for a Full Dining Experience

Wine:

• A bold Cabernet Sauvignon or Zinfandel complements the steak and Gorgonzola beautifully.

• Prefer white? Go for a rich Chardonnay with some oak.

Sides:

• Garlic bread or focaccia

• Caesar salad or mixed greens with balsamic glaze

• Grilled asparagus or roasted broccolini

Dessert:

• A light sorbet, panna cotta, or dark chocolate squares to finish off the richness of the main dish.

FAQ: Steak Gorgonzola-Alfredo Pasta

Can I make this dish ahead of time?
Yes! Cook the pasta, sauce, and steak separately, then reheat and combine just before serving for the best texture.

What cut of steak is best?
Sirloin is affordable and flavorful, but ribeye or filet mignon will offer extra tenderness and richness.

Is Gorgonzola too strong?
Gorgonzola is bold but mellowed by cream. If you’re unsure, start with ¼ cup and adjust to taste.

Can I make it lighter?
Use half-and-half instead of heavy cream and reduce the cheese slightly. Add more spinach or substitute with zucchini noodles for a low-carb option.

Final Thoughts + Call to Action

Whether you’re indulging in a comforting dinner at the end of a long week or planning a decadent home-cooked date night, this Steak Gorgonzola-Alfredo with Roasted Mushrooms and Spinach checks every box: rich, flavorful, elegant, and satisfying.

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