Steak Gorgonzola


This meal is quite possibly the most comforting meal I have had in a long time. The pasta is rich and cheesy, reminiscent of mac n cheese, but has the distinct flavor of gorgonzola throughout. The roasted onions add a nice sweetness that cuts through some of the richness that the meat and sauce provide. If you like a little bit of spice, sprinkle some pepper flakes on at the end.

Preparing The Meal

Start by preheating your oven to 425F. Toss the onion with olive oil, and season with salt and pepper. Wrap the onion in foil and place in the oven. Roast for 45 minutes. When the onion is cooked, remove from the oven and allow to cool. Next, season the meat with salt, pepper, and rosemary. Then, in a large heavy-bottomed cast iron pan, heat the oil. When the oil shimmers, add the steak to the pan and cook for 3 to 5 minutes undisturbed. Flip and cook for an additional 3 to five minutes. I prefer medium-rare, but cooked to your preferred doneness.

While the steak is cooking, bring a large pot of salted water to a boil. Add the pasta to boiling water and cook per the package instructions. While the pasta is cooking, place the butter in a medium saucepan. Cook over medium until the butter is melted. Next, add the minced garlic and cook stirring often for 1 to 2 minutes. Then, turn the heat to medium-low. Add the flour and cook stirring constantly for 2 minutes. Then, slow add the heavy cream, stirring with a whisk until the flour is all combined. Add the remaining heavy cream and nutmeg, and stir to combine. Turn the heat to low and stir occasionally to prevent burning.

When the pasta is cooked, drain (make sure to reserve 1/2 cup of the pasta water). Set the drained pasta aside. Next, add the parm and 2 ounces of gorgonzola to the cream sauce, and stir to combine. Season with salt and pepper to taste. In the pot the pasta was cooked in, combine the pasta and the sauce, tossing to coat the noodles. Cook for about 2 minutes to allow the sauce to adhere to the noodles. If the sauce becomes too thick, add some of the reserved pasta water to reach the desired consistency.

To serve, thinly slice the steak and roasted onion. Add the noodles and sauce to a bowl. Place the steak and onions on top of the noodles. Garnish with extra gorgonzola, parm, and pepper flakes. Serve immediately.


  • 16 Ounces Steak, Such As Sirloin or Chuck Eye

  • 1/2 Pound Penne Pasta

  • 1 Medium Yellow Onion, Halved

  • 2 Teaspoons Fresh Rosemary, Finely Chopped

  • 2 Cloves Garlic, Minced

  • 2 Tablespoons Olive Oil

  • 1/2 Stick Unsalted Butter

  • 1 Tablespoon All-Purpose Flour

  • 1 Cup Heavy Cream

  • 1/4 Teaspoon Nutmeg

  • 1/2 Cup Parmigiano-Reggiano

  • Kosher Salt

  • Fresh Cracked Black Pepper

  • Crushed Red Pepper Flakes (Optional)

  • 4 Ounces Gorgonzola Crumbles

Ty Kepler