Steak, fettuccine, heavy cream, Parmesan, spinach, sundried tomatoes, gorgonzola, and balsamic glaze.

This Steak Pasta with Gorgonzola Sauce didn’t come from a plan. It came from a mood. One of those nights where you’re craving comfort and something that feels a little grown-up, like maybe you’ve got your life together—even if the laundry says otherwise. I remember standing in the kitchen after a long day, steak thawed but no real direction, and spotting a half-used wedge of gorgonzola in the fridge from a cheese board that honestly felt like another lifetime ago.

I wasn’t sure if this was going to be amazing or just… fine. And I’ll admit, gorgonzola can be a little intimidating. Bold. Opinionated. But once it melted into the cream, softened by Parmesan and pasta water, everything clicked. The smell alone made me slow down. It reminded me of those cozy restaurant dinners where you linger longer than planned, talking about nothing important, scraping plates like no one’s watching. This steak pasta wasn’t just dinner—it felt like a pause button. Ever have a meal do that to you?

Why you’ll Love this Steak Pasta with Gorgonzola Sauce?

What I love about this steak pasta with gorgonzola sauce is that it walks a fine line—and somehow doesn’t fall off. It’s rich, yes, but not in that heavy, nap-required way. The cream sauce is silky, the gorgonzola adds personality, and the steak makes it feel hearty enough to count as real dinner. Then you’ve got spinach and sundried tomatoes stepping in like, “Hey, we’re here to balance things out.”

And the balsamic glaze at the end? That wasn’t part of some master plan. It was more of a “why not?” moment that turned into a non-negotiable. Sweet, tangy, just enough drama. This is the kind of dish that makes you feel like you cooked something special—even if you were still barefoot and listening to whatever was already playing in the background. Do you agree those are the best nights?

Ingredient Notes

This recipe isn’t long, but every ingredient has a role. Skip one, and you’ll feel it.

• Fettuccine: Wide noodles are key. They hold onto the sauce instead of letting it slide off like thinner pasta does.
• Steak (Sirloin or Ribeye): Sirloin is leaner, ribeye is richer. I go back and forth depending on the week—and honestly, both are great.
• Kosher Salt & Pepper: Simple seasoning lets the steak do its thing.
• Heavy Cream: This is the backbone of the sauce. It’s not the place to cut corners.
• Parmesan Cheese: Salty, nutty, and grounding. It keeps the gorgonzola from taking over.
• Spinach: Wilts fast and lightens the whole dish just enough.
• Sundried Tomatoes: Sweet, tangy, and intense in the best way.
• Gorgonzola: Bold but creamy. If you’re nervous, start with less. You can always add more.
• Balsamic Glaze: That final drizzle that pulls everything together.
• Reserved Pasta Water: The quiet hero that makes the sauce silky instead of stiff.

How to Make Steak Pasta with Gorgonzola Sauce?

This steak pasta with gorgonzola sauce comes together quickly, so I like to have everything ready before I start. Less stress. Fewer mistakes.

1. I begin by boiling the pasta in generously salted water—like, more salt than you think. I cook it just shy of al dente because it’s going to finish in the sauce. Before draining, I scoop out a couple cups of pasta water. I used to forget this step. I don’t anymore.
2. While the pasta cooks, I heat olive oil in a large pan over medium-high heat. The steak gets seasoned simply, then added in a single layer. I let it sit—no poking, no flipping too early—until it gets a good sear. Flip, cook a bit more, then pull it off and loosely cover it. It rests while everything else comes together.
3. Now comes the part that always feels wrong the first time. I add a splash of water to the pan, scrape up the browned bits… and dump them. Yep. Dump them. We want a clean, creamy white sauce here—not a brown one. It feels rebellious. I like that.
4. I lower the heat, add the cream and about a cup of pasta water, and bring it to a gentle simmer. The noodles go in next, followed by Parmesan. Once that melts, I add the spinach and sundried tomatoes. The spinach wilts almost instantly, which still feels a little magical. If the sauce thickens too much, I loosen it with more pasta water. Then cracked pepper. Always cracked pepper.
5. To serve, I plate the pasta, sprinkle over gorgonzola, top with steak, and finish with balsamic glaze. At this point, I usually pause for a second. It smells really good.

Storage Options

This steak pasta with gorgonzola sauce is best fresh, but leftovers will keep in the fridge for up to two days. Reheat gently with a splash of cream or pasta water to bring the sauce back. The steak will be a bit more done the next day, but still totally worth eating.

Variations & Substitutions

Once you make this once, your brain will start offering suggestions. That’s normal.

• Swap the Protein: Chicken or shrimp both work beautifully.
• Different Blue Cheese: Blue cheese or Roquefort if that’s what you’ve got.
• Add Mushrooms: Sautéed mushrooms add earthiness.
• Lighten the Sauce: Half-and-half instead of cream—different, but still good.
• Skip the Balsamic: You can. I just wouldn’t.

Some tweaks will become favorites. Others you’ll try once and move on from. That’s cooking.

What to Serve With Steak Pasta with Gorgonzola Sauce?

This dish is rich, so simple sides shine.

• Crisp Green Salad: Something fresh and acidic.
• Garlic Bread: For scooping up extra sauce.
• Roasted Veggies: Asparagus or broccolini work well.
• Red Wine: If that’s your thing.
• Nothing Else: Honestly, it can stand on its own.

FAQ

Is gorgonzola too strong?
It can be on its own, but it mellows beautifully in the sauce.

Can I make this ahead?
It’s best fresh, but you can prep everything in advance.

What if my sauce gets too thick?
Pasta water. Add it slowly.

Can I use a different pasta?
Yes, but wider noodles work best.

If you’re craving something cozy, indulgent, and just a little bit fancy-feeling, this Steak Pasta with Gorgonzola Sauce is worth making. It’s comforting without being boring, bold without being overwhelming, and the kind of meal that makes you slow down and actually enjoy dinner. Try it soon—and tell me, did you scrape the plate too, or was that just me?

Steak Pasta with Gorgonzola Sauce

Tender seared steak served over creamy fettuccine with spinach, sundried tomatoes, Parmesan, and gorgonzola, finished with cracked pepper and balsamic glaze for a rich, elegant pasta dish.

Print Pin Rate

Course: Main Course

Cuisine: American, Italian-Inspired

Keyword: Steak Pasta with Gorgonzola Sauce

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

• 8 oz fettuccine noodles
• 16 –20 oz sirloin or ribeye steak cut into 2-inch cubes
• Kosher salt to taste
• Black pepper to taste
• 1 Tbsp olive oil
• 2 cups reserved pasta cooking water as needed
• 1 cup heavy cream
• ¾ cup shredded Parmesan cheese
• 2 cups fresh spinach torn
• ½ cup sundried tomatoes dry-packed, not oil-packed
• ½ cup gorgonzola cheese crumbles
• Cracked black pepper to taste
• ¼ cup balsamic glaze

Instructions

• Bring a large pot of water to a boil and season with 1 tablespoon of salt. Add the fettuccine and cook for 6–7 minutes, or until just under al dente. Drain, reserving 2 cups of the pasta cooking water. Set aside.
• While the pasta cooks, heat the olive oil in a large sauté pan over medium-high heat. Season the steak cubes evenly with kosher salt and black pepper. Add the steak to the pan in a single layer and cook undisturbed for 2–3 minutes. Flip and cook an additional 2–3 minutes, or until the internal temperature reaches approximately 155°F (medium). Remove the steak from the pan, transfer to a plate, and loosely cover with foil.
• Add a small splash of water to the pan to loosen any browned residue, then discard the liquid. Return the pan to medium heat.
• Add the heavy cream and 1 cup of the reserved pasta water to the pan. Bring to a gentle simmer. Add the cooked fettuccine and stir to combine. Allow the mixture to simmer for approximately 3 minutes, or until slightly thickened.
• Stir in the Parmesan cheese until fully melted and incorporated. Add the spinach and sundried tomatoes and cook for 1 minute, or until the spinach has wilted. If the sauce becomes too thick, add additional pasta water in small increments to reach the desired consistency. Season with cracked black pepper to taste.
• Divide the pasta among serving plates. Top with gorgonzola crumbles, the reserved steak, and drizzle with balsamic glaze. Serve immediately.

Notes

To make this recipe gluten-free, substitute the fettuccine with certified gluten-free pasta. Cook according to package instructions and reserve the cooking water as directed. Confirm that the balsamic glaze, cheeses, and sundried tomatoes are labeled gluten-free, as additives may vary by brand.