Steak Gorgonzola Pasta Recipe

Nancy Piran | The Bitter Side of Sweet

Steak Gorgonzola Pasta is boldly flavorful. This easy supper will be a new family favorite, we're sure of it.

Grilling season is still in full swing and I’m thinking this pasta should be the next thing you make! I told you lately we’ve been making some pasta dishes that came from a cookbook my husband’s cousin gave us.

Basically, I’ve been going through these books and getting lots of inspiration from typical ingredients you find in pasta dishes in Italy. One of them being gorgonzola.

Steak Gorgonzola Pasta Photo

So, what is gorgonzola? Gorgonzola is the world's oldest type of blue cheese found in Italy.

It is named after a town in Italy near the city of Milan. Which I didn’t know, so I think that’s pretty cool!

In Italy you can also find gorgonzola mixed with mascarpone cheese.

It melts really well, so I would recommend you trying it, if you ever get the chance!

Steak Gorgonzola Pasta Picture

How do cook your steak? Well this is definitely going to vary on how you like your steak cooked.

It is also going to vary based on if you have a grill or not. I actually do not have a grill but I have a gas stove and I use a grill pan, so it is very similar!

Steak Gorgonzola Pasta Image

We eat our steak cooked medium or medium rare. I know a lot of people like it cooked closer to well, but you should know you are really missing out.

Cooking it medium allows the steak to stay tender and the flavor is amazing! You’re not eating meat that is dry. Definitely don’t want that to happen!

Steak Gorgonzola Pasta Pic

Making the sauce is super simple! I put only one tomato in it, but you could add more if you’d like.

One tip I would give is to make sure you allow your gorgonzola to melt really well before pouring it over the pasta.

File 1 - Steak Gorgonzola Pasta

It really helps the flavor attach to the pasta, so you get a taste of it in each bite!

Looking for more grilling recipes? Try this Grilled Pork Loin Salad with Grilled Apples or this Grilled Salmon Salad! ENJOY!

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Steak Gorgonzola Pasta Recipe

    4 Servings


  • 12 ounces Bow Tie Pasta, (Farfalle)
  • 1 1/2 pounds Top Sirloin Angus Beef
  • 1/2 Onion, chopped
  • 2 tablespoons Olive Oil
  • 1 Roma Tomato, chopped
  • 2 Green Onions, chopped
  • 3 sprigs Fresh Thyme
  • Salt and Pepper, to taste
  • 1 cup Heavy Cream
  • 4 ounces Gorgonzola Cheese


  1. In a large pot of boiling salted water cook farfalle according to package. Reserve 2 tablespoons water then drain, return pasta to pot.
  2. Season beef with salt and pepper. Cook beef on grill or grill pan for 8 minutes on each side. Remove and allow to rest for 5 minutes. Cut into squares.
  3. While it cooks add olive oil and onion to large saute pan. Cook for 3 minutes or until onions are softened.
  4. Add in tomato, green onions, thyme, salt and pepper. Stir.
  5. Slowly stir in heavy cream.  Add in gorgonzola and allow to melt thoroughly.
  6. Pour sauce over pasta and toss. Add in reserved water and continue to toss until pasta is well coated.
  7. Top with steak.
  8. Serve immediately and ENJOY!



Cooking Method:
Blue Cheese
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Related Recipes:
Italian Recipes, Pasta Recipes, Easy Dinner Recipes, Easy Recipes, Simmered Recipes, Steak Recipes, Blue Cheese Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Nancy Piran
Recipe Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 465
Calories 1016

% Daily Value*
Total Fat 58g
  Saturated Fat 28g
Sodium 349mg
Total Carbohydrate 66g
  Dietary Fiber 0g
  Sugars 1g
Protein 51g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Nancy Piran

About Nancy

Nancy has been writing about good food on The Bitter Side of Sweet for years now. We're pretty stoked that she's our Puff Pastry fanatic, because it's about to get deliciously epic.

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