This Olive Garden Steak Gorgonzola Alfredo layers seared beef medallions over fettuccine tossed in a creamy gorgonzola alfredo sauce with spinach, finished with a sweet balsamic glaze. It tastes like the restaurant plate and comes together in about 40 minutes.
The balsamic glaze pulls the whole dish together. You simmer balsamic vinegar in a small pot until it reduces enough to coat the back of a spoon, then let it cool, where it thickens into a sweet-tangy drizzle that cuts through the rich sauce.
A couple of moves keep it close to the original. Pound the steak medallions to about half an inch so they cook fast and stay tender, even with a cheaper cut. Add the gorgonzola to the warm alfredo off the heat so it melts smooth instead of turning grainy, and stir the spinach in last, letting the heat of the sauce wilt it down.
Steak Gorgonzola Alfredo Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy3
servings15
minutes20
minutes1350
kcalThis Olive Garden Steak Gorgonzola Alfredo serves seared steak over fettuccine in a gorgonzola alfredo sauce with a balsamic drizzle. Ready in about 40 minutes.
Ingredients
- For the Balsamic Glaze:
1 cup balsamic vinegar
1 tablespoon brown sugar
- For the Steak:
1 pound sirloin steak, cut into medallions
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
- For the Gorgonzola Alfredo Sauce:
4 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 cup crumbled gorgonzola cheese
Salt and black pepper, to taste
- For the Pasta:
1 pound fettuccine
3 cups fresh spinach
1/4 cup reserved pasta water
Directions
- Make the glaze first. Simmer the balsamic vinegar and brown sugar in a small saucepan over medium heat until reduced by half and it coats the back of a spoon. Set aside to cool and thicken.
- Pound the steak medallions to about 1/2-inch thick. Season with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat. Sear the steak to your preferred doneness, then rest on a board.
- Boil the fettuccine in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
- In the same skillet, melt the butter and cook the garlic about 1 minute. Pour in the cream and bring to a gentle simmer for 3 to 4 minutes.
- Pull off the heat. Stir in the Parmesan and gorgonzola until smooth, then season with salt and pepper.
- Add the fettuccine and spinach, tossing until the spinach wilts. Loosen with pasta water if needed.
- Plate the pasta, top with the steak, and drizzle the balsamic glaze over everything. Serve right away.
FAQs
What do I serve it with?
Warm Breadsticks and a crisp Caesar salad are the classic restaurant pairing. The dish is rich, so a side of simple Roasted Butternut Squash works well to balance it.
What is the best cut of steak to use?
Sirloin medallions are the standard, but ribeye or New York strip work if you want something more tender. Filet is the most tender option if you are not pounding the meat.
What can I use instead of gorgonzola?
Any blue cheese works, though it will taste sharper. For a milder result, use a younger, creamier gorgonzola dolce, which melts into the sauce without overpowering it.
Can I make the balsamic glaze ahead?
Yes. It keeps in a jar at room temperature for a couple of weeks and actually thickens as it sits. Make a bigger batch and use it on salads or roasted vegetables too.
Can I swap the steak for another protein?
Grilled chicken or sautéed shrimp both fit the sauce well. For a vegetarian plate, seared portobello mushrooms give you the same meaty bite.
