Olive Garden Steak Gorgonzola Alfredo

This rich and creamy Steak Gorgonzola-Alfredo is just like the one from Olive Garden! Tender steak is served over fettuccine coated in a homemade Alfredo sauce, topped with crumbled Gorgonzola, sun-dried tomatoes, and a drizzle of balsamic glaze. It’s a restaurant-quality dish you can make at home in just 35 minutes!

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Ingredients Needed:

• 4 ounces balsamic vinegar
• 2 teaspoons vegetable oil
• 12-ounce steak 
• salt and pepper 
• 4 ounces butter
• 2 cups heavy cream
• 3/4 cup freshly grated Parmesan
• 1 teaspoon garlic powder
• 8 ounces of fettuccine 
• 2 1/2 cups packed fresh baby spinach 
• 11-ounce sun-dried tomatoes in oil 
• 2 ounces of Gorgonzola 

How To Make Steak Gorgonzola Alfredo?

1. Make the balsamic glaze: Heat the balsamic vinegar in a small saucepan over medium heat. Let it simmer until it thickens, about 15 minutes. Remove from heat and let it cool.
2. Cook the steak: Heat vegetable oil in a skillet over medium-high heat. Season the steak with salt and pepper, then cook to your preferred doneness, flipping halfway through. Remove from heat and set aside.
3. Prepare the Alfredo sauce: Melt butter in a saucepan over medium heat. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and garlic powder, then cook until smooth and thick. Reduce heat and let it simmer.
4. Assemble the dish: Toss the cooked fettuccine with fresh spinach in a large bowl. Pour in the Alfredo sauce and mix well. Transfer to a broiler-safe serving plate.
5. Add toppings and broil: Slice the steak and place it over the pasta. Sprinkle with sun-dried tomatoes and crumbled Gorgonzola. Place under the broiler for a few minutes until the cheese starts to brown.
6. Serve and enjoy: Drizzle with balsamic glaze just before serving. Enjoy your homemade steak gorgonzola-Alfredo!

Recipe Tips:

• Use high-quality steak: Choose a tender cut like sirloin, ribeye, or New York strip for the best flavor and texture. Let the steak sit at room temperature for 20 minutes before cooking to ensure even cooking.
• Cook the steak properly: Sear the steak in a hot pan for a rich, caramelized crust. Use a meat thermometer to check doneness—130°F for medium-rare, 140°F for medium. Let it rest for 5 minutes before slicing to keep it juicy.
• Make a smooth Alfredo sauce: Stir the Parmesan cheese in slowly and keep the heat low to prevent it from turning grainy. If the sauce is too thick, add a little milk to make it creamy.
• Broil with care: The broiler melts the Gorgonzola and enhances the flavor, but it can burn quickly. Keep an eye on it and remove it as soon as the cheese starts to brown slightly.
• Balance the flavors: The dish is rich and creamy, so the balsamic glaze is important to add a tangy contrast. Don’t skip it! If you like a little extra flavor, add a pinch of red pepper flakes for mild heat.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Steak Gorgonzola Alfredo cool down first. Then, put it in a sealed container and keep it in the fridge for up to 3 days.
• Reheat: Heat a pan over low heat and add the leftover Steak Gorgonzola Alfredo. Stir gently while warming, adding a little milk or cream if needed to loosen the sauce. Cook for 5–7 minutes until heated through.

Nutrition Facts:

• Calories: 2133 kcal
• Total Fat: 160g
• Saturated Fat: 99g
• Cholesterol: 494mg
• Sodium: 4360mg
• Potassium: 1467mg
• Total Carbohydrate: 136g
• Dietary Fiber: 7g
• Sugars: 20g
• Protein: 43g