Description

If you’re looking to impress your family or guests with a decadent and sophisticated dish, Steak Gorgonzola Alfredo with Roasted Mushrooms, Spinach, and Caramelized Onions is a perfect choice. This hearty meal combines tender, juicy steak with a rich, creamy Gorgonzola Alfredo sauce, complemented by the earthy flavors of roasted mushrooms and fresh spinach, and balanced with the sweetness of caramelized onions. The dish is elegant enough for special occasions, but simple enough to make any night feel special.

Ingredients

Scale

1 lb steak (sirloin or flank steak preferred)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
8 oz fettuccine pasta
1/2 cup Gorgonzola cheese, crumbled
1/2 cup heavy cream
2 tbsp butter
1/2 cup Parmesan cheese, grated
1 cup baby spinach
1 cup mushrooms, sliced (button or cremini mushrooms)
1 large onion, thinly sliced
2 tbsp balsamic vinegar

Instructions

Step 1: Roast the Mushrooms

Preheat the oven to 400°F (200°C).
Toss the sliced mushrooms in a bowl with 1 tbsp olive oil, 1/2 tsp salt, and a pinch of black pepper.
Spread the mushrooms in an even layer on a baking sheet.
Roast the mushrooms in the preheated oven for 15-20 minutes, or until they are golden brown and slightly crispy around the edges.

Step 2: Caramelize the Onions

While the mushrooms are roasting, heat 2 tbsp butter in a large skillet over medium heat.
Add the thinly sliced onions to the skillet and cook, stirring occasionally, for about 20 minutes, or until they are golden brown and caramelized.
Once caramelized, add 2 tbsp balsamic vinegar to the onions and stir for an additional minute to deglaze the pan and add depth to the flavor.

Step 3: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook the fettuccine pasta according to the package instructions (usually around 8-10 minutes) until al dente.
Drain the pasta, reserving a small amount of the cooking water, and set the pasta aside.

Step 4: Cook the Steak

While the pasta is cooking, season both sides of the steak with salt and pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Add the steak to the skillet and cook for about 4-5 minutes per side for medium-rare, or adjust cooking time according to your desired doneness.
Remove the steak from the skillet and allow it to rest for about 5 minutes before slicing it thinly against the grain.

Step 5: Prepare the Gorgonzola Alfredo Sauce

In the same skillet where the steak was cooked, melt 2 tbsp butter over medium heat.
Pour in 1/2 cup heavy cream and bring it to a gentle simmer, stirring occasionally.
Gradually stir in the Parmesan cheese and Gorgonzola cheese, whisking continuously until the sauce is smooth and creamy.
If the sauce seems too thick, you can thin it with a bit of the reserved pasta water until you reach your desired consistency.

Step 6: Combine the Ingredients

Add the cooked fettuccine to the skillet with the Alfredo sauce and toss until well-coated.
Stir in the roasted mushrooms, fresh baby spinach, and caramelized onions. Toss everything together until the spinach wilts slightly and all the ingredients are evenly distributed.

Step 7: Serve the Dish

Plate the creamy fettuccine mixture and top it with the thinly sliced steak.
Serve immediately while hot, garnished with extra Parmesan or Gorgonzola if desired.

Notes

Cooking Note:

Steak Doneness: The steak can be cooked to your preferred level of doneness. For medium-rare, cook for 4-5 minutes per side; for medium, cook for 5-6 minutes per side. Always allow the steak to rest for about 5 minutes after cooking to lock in the juices.
Gorgonzola Flavor: Gorgonzola cheese has a distinct sharp flavor. If you prefer a milder taste, reduce the amount of Gorgonzola in the sauce or blend it with more Parmesan for a creamier, less tangy Alfredo sauce.

Serving Suggestions:

Pair this rich dish with a crisp green salad with a lemon vinaigrette to cut through the richness of the Alfredo sauce.
A glass of red wine, such as Cabernet Sauvignon or Merlot, complements the bold flavors of the steak and Gorgonzola.
For a lighter side, serve with steamed or roasted asparagus or broccolini.

Tips:

Pasta Water: Save about 1/4 cup of pasta water before draining the fettuccine. This starchy water can help loosen the Alfredo sauce if it becomes too thick.
Steak Preparation: For easier slicing, allow the steak to rest for at least 5 minutes after cooking, then slice it thinly against the grain. This helps ensure tender, bite-sized pieces.
Make-Ahead: You can caramelize the onions and roast the mushrooms in advance to save time. Just reheat them gently before mixing with the pasta and sauce.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 4
Calories: 750 per serving
Sodium: 900mg
Protein: 40g