Steak Gorgonzola Alfredo Recipe

Quick Benefits

This Steak Gorgonzola Alfredo is a mouthwatering fusion of creamy Alfredo sauce, tender steak slices, and flavorful spaghetti squash noodles. It’s a satisfying low-carb dinner that’s rich in protein and bold flavors. Ideal for special occasions or a comforting weeknight meal, this recipe combines restaurant-quality taste with homemade goodness.

Essential Ingredients

Spaghetti Squash and Filling:

• 1 spaghetti squash (2-3 pounds) for the noodle base
• 1 pound steak (any cut)
• Salt and black pepper, to taste
• Vegetable oil for roasting
• 3/4 cup frozen spinach, thawed and drained (or 1.5 cups fresh chopped spinach)
• 1/4 cup sundried tomatoes, chopped or sliced
• 4 ounces gorgonzola crumbles (about 3/4 cup)
• 1 cup mozzarella cheese, grated

Alfredo Sauce:

• 8 tablespoons unsalted butter (1 stick)
• 2 cups heavy cream for rich texture
• 1/4 teaspoon ground nutmeg for a warm hint
• 1 1/2 cups freshly grated Parmesan cheese
• Salt and black pepper, to taste

Preparation Steps

1. Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with vegetable oil, salt, and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes until tender. Let cool slightly.
2. Season the steak with salt and pepper. In a skillet, cook over medium heat to just shy of the desired doneness. Set aside.
3. In a saucepan, melt the butter and add heavy cream over medium heat. Stir in the ground nutmeg. Remove from heat and add Parmesan cheese, stirring until smooth. Season with salt and pepper as needed.
4. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
5. Slice the steak into thin strips. Distribute the steak, spinach, sundried tomatoes, gorgonzola crumbles, and 1/2 cup of Alfredo sauce between the squash halves. Mix gently.
6. Top each half with mozzarella cheese and bake for 15 minutes until the cheese is melted and bubbly. For a golden top, broil for a few minutes, watching closely.
7. Serve warm, drizzled with extra Alfredo sauce and garnished with sundried tomatoes if desired.

Health Benefits

This dish is loaded with protein from the steak and cheese while being lower in carbs thanks to the spaghetti squash. Spinach and sundried tomatoes add vitamins A and C, while the rich Alfredo sauce contributes calcium and flavor.

Serving Suggestions

Serve as a hearty main course with a simple green salad or garlic bread on the side. It pairs wonderfully with a glass of red wine for a classy dinner experience.

Creative Variations

• Substitute blue cheese for gorgonzola for a bolder flavor.
• Use zucchini noodles instead of spaghetti squash for a lighter texture.
• Add a dash of crushed red pepper to the sauce for a spicy kick.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to retain the creamy texture.

Pro Tips

• Use high-quality steak for the best flavor and tenderness.
• Freshly grate the Parmesan for the creamiest Alfredo sauce.
• Avoid overcooking the steak since it will cook further in the oven.

Frequently Asked Questions

Q: Can I use a different cheese besides gorgonzola? A: Yes, blue cheese or feta work well as substitutes.

Q: Can I prepare the spaghetti squash in advance? A: Absolutely! You can roast the squash and store it in the fridge for up to 2 days.

Q: Is it okay to use leftover steak? A: Yes, leftover steak works perfectly. Just slice it thin and layer it on the squash before baking.

Indulge in this creamy, cheesy, and flavorful Steak Gorgonzola Alfredo tonight! You’ll love every bite of this comforting, gourmet-inspired meal.

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