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Creamy steak pasta with gorgonzola sauce on a white plate with fork.

Creamy Steak Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Vanessa Gilic
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 2 generous servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian, American


This creamy steak pasta recipe features tender pieces of steak and a decadent gorgonzola sauce that is SO GOOD you’ll be tempted to lick the plate! Whether you’re planning a cozy date night or just craving a rich and creamy pasta dinner, this dish is sure to hit the spot.


  • 8 ounce (227 gram) steak (I like to use filet mignon)
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil (or other high heat oil)
  • 8 ounces (227 gram) fettuccine, linguine or pasta of choice

For the sauce:

  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon white wine vinegar
  • 1 cup heavy cream
  • 6 ounces (170 gram) Gorgonzola cheese, crumbled or roughly chopped (see notes)
  • 1/4 cup freshly grated Parmesan cheese
  • salt and freshly ground black pepper, to taste

Optional garnish ideas:

  • grated Parmesan cheese
  • freshly ground black pepper
  • chopped fresh chives or parsley
  • baby arugula


  1. Sear the steak: Season both sides of the steak with salt and pepper. Heat a cast iron skillet over medium-high heat and add the avocado oil. Once the oil shimmers, sear the steak for a few minutes on each side until it reaches your desired doneness. For medium rare, remove when digital thermometer reads 125F (it will continue to cook a bit more as it rests).  Set aside on a cutting board to rest.
  2. Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions.  Make sure to reserve about ½ cup of the pasta cooking water before draining the pasta.
  3. Make the sauce: While the pasta is cooking, make the creamy sauce.  Melt the butter in the skillet over medium-low heat.  Add the chopped shallot and garlic and sauté for 1-2 minutes or until softened and fragrant. Stir in the white wine vinegar. Pour in the heavy cream and bring to a simmer for 5 minutes, stirring occasionally. Turn down the heat to low, add the Gorgonzola and Parmesan cheese and stir until the cheese has melted and the sauce is creamy and smooth. Season to taste with salt and freshly ground black pepper.
  4. Toss together: Slice or chop up the steak.  Add the pasta and steak to the pan with the gorgonzola cream sauce and gently toss together. Drizzle in some of the reserved pasta water (as needed) to loosen up the sauce until the consistency perfectly coats the pasta.
  5. Serve: Plate it up and garnish with some grated parmesan cheese, freshly ground black pepper and some chopped fresh chives or parsley (or baby arugula). Enjoy!


  • Gorgonzola cheese: There are two main types of Gorgonzola – Gorgonzola Dolce (creamier and milder) and Gorgonzola Piccante (firmer, crumbly and stronger). I recommend using the first one (dolce) in this sauce but the choice is yours! Another creamy mild option is Cambozola (trim off any rind first).
  • Steak: Use any cut you like! I like to use filet mignon. This pasta dish is a cost effective way to indulge in this tender cut since one filet mignon is split between 2 people. You can easily purchase a single steak from the butcher or thaw one from the freezer if you subscribe to a meat subscription box like ButcherBox or truLocal.
  • Use a thermometer! To achieve a perfectly cooked steak to your desired doneness, use a digital meat thermometer.  My favorite is the Thermapen.