*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've used this easy sauce twice. First time it separated and no one cared because it's all garlic cheese butter and green onions so it has to be good. The second time I used more cheese less butter. It did not separate it was delish again and it couldn't be easier with steak or roast beef.
My husband loved this! It was full of flavor and complemented our steaks nicely. I used 2.5 T of butter, 4 T of gorgonzola, 1 T of minced garlic (from the jar), approx 1/2 tsp of black pepper and approx 1/2 tsp of nutmeg.
This is so easy to make and delicious...I usually at least double the cheese. My boyfriend asks for it whenever we have steak and he even puts it on baked potatoes. As another reviewer said getting good quality Gorgonzola is the key!
I doubled the garlic (only because I'm a garlic freak) and the cheese. I served over steak and this was very good. Next time I will serve over garlic bread I had tried this in a restuarant in my area and it was awesome. Overall this is a good recipe if you like gorganzola.
This tasted ok but seperated completely. I could have just as easily put butter in the pasta and then put gorgonzola on top. Kind of upset me since I made pasta with steak for my anniversary and was hoping this would be a good sauce on top. I tried adding extra gorgonzola and even a little flour like someone else said. Nothing helped. Next time I will just make an alfredo type of sauce and add gorgonzola to it.
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