Steak and Blue Cheese Alfredo Recipe

Date night is important to any relationship and creating delicious meals at home, together, can be just as fun as going out. This Steak and Blue Cheese Alfredo might sound indulgent, but it includes a secret ingredient: Veggiecraft™ Farms linguine made with cauliflower, making this dish gluten-free and high in fiber and protein! This pasta is layered with flavors that everyone will love.

Key to this meal is the preparation of the steak. You can use sirloin, ribeye or New York strip for the best results and prepare it on the grill or in a cast iron skillet inside. A quick sear to the outside, leaving the inside medium or medium-well will give the best flavor for this dish!

The Alfredo sauce is really easy to prepare by combining butter, heavy cream and Parmesan cheese. Adding in fresh spinach at the end will add an extra dose of vegetables to the meal and you can feel free to swap it out with kale if that is what you have on hand. Keep in mind that it will seem like a lot of spinach at first but will quickly cook down.

Making a reduction of balsamic vinegar is easy to do to drizzle on top of your dish before serving. To prepare the glaze, simply add the balsamic vinegar to a small pot and heat over medium-high heat until the vinegar comes to a boil. Turn the balsamic down to a medium temperature and continue to simmer until the vinegar reduces by half and is thick enough to coat the back of a spoon.

This dish is best served with a size of breadsticks to soak up the extra alfredo sauce in your bowl. And since it’s date-night, don’t forget the glass of red wine!

Blue Cheese Steak Alfredo Recipe

Serves 2 | Finish in 40 minutes
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Bring date-night home this weekend by creating a rich and flavorful (and secretly healthier) steak and alfredo pasta. Layers of rich cream sauce, blue-cheese, spinach and sundried tomatoes are topped off with a balsamic reduction for the ultimate pasta dinner

Ingredients

  • 12 oz. steak sirloin, ribeye, New York strip
  • 2 tsp. olive oil oil 
  • 8 oz. Veggiecraft™ Cauliflower Linguine
  • 1 stick butter
  • 2 c. heavy whipping cream
  • 3/4 c. freshly grated Parmesan cheese
  • 1 tsp. garlic powder
  • 1 oz. sundried tomatoes in oil
  • 2 oz. baby spinach, lightly chopped
  • 2 oz. Litehouse® Simply Artisan Reserve Blue Cheese Crumbles
  • 4 oz. balsamic vinegar
  • Salt and pepper 

Directions

  1. Season the steak with salt and pepper. Heat a cast-iron skillet to medium-high heat and add the olive oil to the pan. Cook the steak to medium/medium-well doneness and allow to rest for at least 5 minutes before slicing.
  2. Cook the pasta according to package directions. Drain and set aside.
  3. To make the alfredo sauce, place the butter and heavy cream into a medium-sized pot. Heat cream and butter on medium until the butter and cream begin to bubble then add the Parmesan cheese and garlic powder. Stir continuously until the cheese melts. Reduce the temperature to low and allow the sauce to reduce. Season with salt and pepper to taste.
  4. While the alfredo sauce cooks, prepare the balsamic glaze by adding the balsamic vinegar to a small saucepan and turning to medium heat. Bring balsamic vinegar to a boil, then reduce to medium-low and continue to simmer until it is reduced by half and coats the back of a spoon.
  5. Add the cooked pasta to the pan with the alfredo sauce along with the spinach and toss to evenly coat.
  6. To serve, divide the pasta and steak between two plates. Top the steak and pasta with cut sundried tomatoes and blue cheese. Drizzle the pasta with balsamic reduction and serve.

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