Spicy Cajun Steak Gorgonzola Alfredo with Creamy Pasta

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Cooking Method: Grilling, Sauteing, Simmering

Cuisine: American, Italian

Courses: Dinner, Lunch

Difficulty: Intermediate

Servings: 4

Calories: 850

Description

This spicy Cajun steak Gorgonzola Alfredo combines tender steak, rich Gorgonzola cream sauce, and smoky Cajun seasoning over velvety fettuccine, creating a bold and indulgent dish.

Ingredients

For Steak Marinade & Cajun Seasoning

1.5 lbs (680g) of ribeye or sirloin steak (about 1-inch thick)
2 tablespoons of olive oil
1 tablespoon of fresh lemon juice
1 teaspoon of smoked paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of cayenne pepper (adjust for your heat preference)
1/2 teaspoon of dried oregano
1/2 teaspoon of dried thyme
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of salt to taste

For the Creamy Alfredo Sauce

4 tablespoons of unsalted butter
4 cloves of garlic, minced (or 1½ tablespoons of garlic paste)
1½ cups of heavy cream (preferably at room temperature)
1 cup of grated Parmesan cheese (freshly grated for the best melt and flavor)
1/2 cup of crumbled Gorgonzola cheese (optional for extra creaminess)
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of salt to taste
1/4 teaspoon of Nutmeg: (optional, for an added layer of warmth)

Pasta & Additional Ingredients

12 ounces (340g) of fettuccine pasta (if you’re a fan of fusion, you can also use linguine)
2 tablespoons of fresh parsley, chopped (for garnish)
2 tablespoons of extra virgin olive oil (for drizzling)
(Optional) A dash of red pepper flakes for an extra spicy kick in the Alfredo sauce

Cooking Instructions

Prepping the Steak

1
Marinate the Steak
- Pat the steak dry with paper towels, this ensures a perfect sear.
- In a bowl, combine olive oil, lemon juice, garlic powder, onion powder, paprika, cayenne pepper, dried oregano, dried thyme, salt, and pepper.
- Rub this marinade evenly over the steak, making sure every surface is coated.
2
Bring to Room Temperature
- Before cooking, let the steak rest for at least 30 minutes or up to 2 hours if time allows to absorb the bold flavors.
- This ensures even cooking and a tender, juicy finish.

Cooking the Steak

3
Grill or Pan-Sear
- Heat your grill or cast-iron skillet over high heat until shimmering.
- For that irresistible charred crust, grill the steak for about 4 to 5 minutes per side for medium-rare, depending on thickness.
- Alternatively, use a skillet to sear the steak on both sides.
4
Rest the Steak
- Once cooked to your liking, transfer the steak to a cutting board and cover loosely with foil.
- Let it rest for 10 minutes.
- This allows the juices to be redistributed, ensuring every bite is succulent.

Preparing the Fettuccine Pasta

5
Boil Water
- In a large pot, bring salted water to a boil.
- Add the fettuccine pasta and cook according to package instructions until it’s al dente (about 8-10 minutes).
6
Reserve Pasta Water
- Before draining, reserve about a cup of pasta water.
- This starchy water is perfect for thinning the sauce if needed.
7
Drain and Set Aside
- Drain the pasta and toss it with a drizzle of extra virgin olive oil to prevent sticking.

Make the Creamy Alfredo Sauce

8
Melt the Butter
- In a large pan or deep skillet, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Be cautious not to burn the garlic.
9
Add the Cream
- Slowly pour in the heavy cream and allow it to warm through.
- Bring to a gentle simmer (do not boil aggressively).
- Once the cream is warm and slightly thickened (after about 2–3 minutes), add the crumbled Gorgonzola cheese.
- Stir continuously.
10
Incorporate Cheese
- Reduce heat to low and gradually mix in the grated Parmesan cheese until fully melted and smooth.
- Season with salt, black pepper, and a pinch of nutmeg.
- If you love extra spice, add a dash of red pepper flakes at this point.
11
Simmer
- Let the sauce simmer gently for 3 to 5 minutes.
- If it thickens too much, add some reserved pasta water to reach the desired consistency.

Bringing It All Together

12
Combine Pasta and Sauce
- Add the cooked fettuccine to the sauce, tossing thoroughly to coat every strand with the creamy mixture.
13
Add Steak Slices
- Slice the steak thinly, cutting against the grain to maximize tenderness.
- Gently fold in the sliced Cajun steak so that every bite features both the spicy, grilled meat and the luxurious sauce.
14
Garnish
- Garnish with freshly chopped parsley and an extra drizzle of olive oil.
- Taste and adjust seasoning if necessary.

Plating and Serving

15
Presentation
- Serve the pasta in deep, warm bowls.
- For an Instagram-worthy finish, place a few additional slices of steak on top and sprinkle with a bit more Parmesan cheese.
16
Enjoy
- Savor each bite of this sensational dish, where the heat of Cajun spices melds beautifully with the creamy, indulgent sauce.

Nutrition Facts

Servings 4

Serving Size 1 plate

Amount Per Serving
Calories 850kcal

% Daily Value *
Total Fat 52g80%
Saturated Fat 26g130%
Cholesterol 190mg64%
Sodium 850mg36%
Potassium 650mg19%
Total Carbohydrate 48g16%
Dietary Fiber 3g12%
Sugars 5g
Protein 55g111%

Vitamin A 900 IU
Vitamin C 8 mg
Calcium 400 mg
Iron 4.5 mg
Vitamin D 50 IU
Vitamin K 12 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Don’t rush the marination, even 30 minutes makes a difference, but if you have time, let the steak sit longer.
Freshly grated Parmesan melts better and gives you a creamier sauce. Pre-shredded cheese has anti-caking agents that can make the sauce clumpy.
Keep the Alfredo sauce on low heat, patience here ensures the sauce stays smooth and velvety. High heat can make the Alfredo sauce grainy.
Adjust the spice level by reducing cayenne pepper if you prefer milder heat.
A sprinkle of chopped basil or even a few capers can add an unexpected, delightful twist.
Resting the steak is non-negotiable so the flavors settle and the juices redistribute.