This Gorgonzola cream sauce is rich, dreamy, and seriously hard to resist. It’s thick, velvety, and perfectly balanced — just the right amount of gorgonzola tang mellowed out by heavy cream, Parmesan, and a hint of garlic. Our favorite way to enjoy it? Poured over a perfectly cooked filet mignon, though it’s just as delicious with chicken, pork, or swirled into pasta or gnocchi.
Prefer blue cheese? Simply swap the gorgonzola for a funkier blue — the method stays the same, and the result is just as crave-worthy.
Bonus: this sauce can be made ahead, frozen (yes, really!), and reheated with ease. And if you’re a sauce lover like we are, don’t miss our cilantro chimichurri, nutty homemade romesco sauce, or classic aioli — all amazing restaurant-worthy sauces for drizzling on steak!
Learn From My Mistakes 😉
I’ve made this recipe dozens of times, and the biggest thing to note is that the sauce will bubble up and over as it cooks. Make sure you either use a large enough sauce pan or be willing to standby and watch the pot throughout the entire cook time. If it begins to bubble up, simply lift the saucepan up and allow the bubbles to fall, then continue cooking.
How Long Will Gorgonzola Sauce Keep?
Keep in an airtight container in a refrigerator and use within 7 days. Sauce can be reheated in a saucepan on the stovetop (over medium heat) or in a microwave safe bowl for 2-3 minutes, until loosened up and warm throughout. Then it’s ready to drizzle on your next steak dinner at home (or whatever you like!).
Jump to Recipe
Can This Be Made Ahead?
Yes! It’s best within 2-3 days, but will keep for up to a week.
Can You Freeze Leftover Sauce?
Yes! Allow to cool completely to room temperature then transfer to a freezer-safe container, large Ziplock bag (for freezing flat, kind of like you would with soup), or portion into ice cube trays for smaller individual portions. Freeze until solid, then use within 3 months.
Serving Suggestions (Other Than Steak 😂)
Mix the gorgonzola sauce into pasta (with chicken, beef, pork, or veggies), toss it with potato gnocchi, fold into mashed potatoes, or spoon on top of juicy burgers. Honestly, I could keep going, but even simply dunking crusty bread in the sauce would be an acceptable way to enjoy it!
Truly, my mouth is watering just thinking about this creamy cheese sauce! Definitely give it a try and be sure to let me know what you think by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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25-Minute Gorgonzola Cream Sauce (For Steak!)
Equipment
Ingredients
- 3 cups (710ml) heavy cream
- 3 cloves garlic, peeled and smashed
- ¾ cup gorgonzola
- ¼ cup Parmigiano Reggiano, grated
- 2 Tbsp finely chopped parsley
- 1½ tsp Dijon
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Reduce the heavy cream. Place 3 cups heavy cream and 3 smashed garlic cloves in a medium saucepan. Bring to a boil, then reduce and simmer until thickened, about 10-15 minutes. Cream will eventually bubble up, so make sure your pan is not too small. Use a slotted spoon to remove garlic, then discard.
- Stir in remaining ingredients. Add ¾ cup gorgonzola, ¼ cup grated Parmigiano Reggiano, 2 Tbsp chopped parsley, 1 ½ tsp Dijon, ½ tsp Kosher salt, and ¼ tsp black pepper, then stir until cheese has melted and the sauce is creamy and smooth.
Notes
- Cooking tip:This sauce can bubble up quickly, so use a large saucepan or keep a close eye while it cooks. If it starts to rise, lift the pan off the heat briefly to let the bubbles settle, then continue cooking.
- Storage & Reheating: Store in an airtight container in the fridge for up to 7 days. Reheat in a saucepan over medium heat or in a microwave-safe bowl for 2–3 minutes until warmed through and smooth.
- To freeze: Let the sauce cool completely, then transfer to a freezer-safe container, zip-top bag (freeze flat like soup), or portion into ice cube trays for easy single servings. Freeze until solid and use within 3 months.
I AM SURE SOMEONE ELSE PROBABLY TYOLD YOU, BUT THE RECIPE HAS SOME CONFLICTING MEASUREMENTS. THE DIJON MUSTARSD AND THE SALT. ON THE LIST IT’S 1 1/2 TSP DIJON AND 1/2 TSP SALT. IN THE NARRATIVE IT SAYS JUST THE OPPOSITE!
Thanks so much for letting me know, Theresa! I’ve updated it to fix the typo! xo, Ari
This recipe is legit 💯 I did tweak it just a tad because I didn’t have fresh parsley. I added thyme and rosemary to the cream and garlic. Thank you for a great recipe!
That sounds absolutely perfect, Essie! Glad you love it too! xo, Ari
Yay for a new sauce to work into my life! Simple, easy instructions to follow (thank you!) and ingredients that are easy to have. The family really enjoyed this gorgonzola sauce. Mashed potatoes and Brussels as the sides, we loved it. We had plenty of leftover sauce which I think would be great on a burger….because…why not! Thanks Ari.
Omg on a burger?! YES, please! Glad you enjoyed! xo, Ari
I used 1/4 cup of the gorgonzola, otherwise followed the recipe “as written”. Excellent sauce; if you prefer more gorgonzola flavor, then use the amount indicated in the recipe.
Will definitely make again.
It’s one of my favorite sauces! So glad you enjoyed. xo, Ari
This is one of the best sauces I’ve ever had. Since finding this recipe, I make it once a week and it is now a staple in our house!
Oh, I’m so glad, Melissa!! We make it often in the winter for steak. Yum! xo, Ari
Made this to go on gnocchi pasta and added a couple handfuls of chopped spinach and it was the best meal hands down I’ve made in a while. Didn’t have to tell the kids to keep eating or anything!
stuffed ourselves silly with bread and cheese sauce!
DELISH!
Ok, I am SO impressed your kids gobbled that up! Gorgonzola is on the list of ‘stinky cheeses’ my kids won’t touch yet hah. I’m holding out hope for when they’re older! Thank you for the review!! xo, Ari
I substituted the cream for skim milk cause that’s all I had, yellow mustard for the Dijon, and blue cheese for the gorgonzola and it tasted terrible!
Hi Jackson — sounds like you made a different recipe. We can only vouch for the recipes tested and developed as written. Best, Ari
Every time I am cooking steak with gorgonzola, I come back to this recipe ! One of the best sauces I have ever made 🤗 Thanks for these ingenious instructions.
This makes me SO happy to hear! We love love love this cream sauce too! xo, Ari
Absolutely delicious and super easy to make! I have used it on different occasions on roast beef, brussel sprouts and pasta. Guaranteed success!
It’s so creamy and flavorful! Absolutely love this with any type of beef, and thrilled that it worked so well with your roast beef. Thanks got sharing, Catarina! xo, Ari