Steak Gorgonzola Alfredo – Easy Olive Garden Copycat

This Steak Gorgonzola Alfredo is a creamy, rich pasta dish topped with seared steak, sun-dried tomatoes, spinach, and a tangy balsamic glaze. It tastes fancy but comes together with basic ingredients and one good pan. A solid choice when you want restaurant vibes at home — no dress code, no big effort.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: Creamy, cheesy, with a balsamic kick
• Great for: Date nights in, leftovers, midweek wins

Why I Like This Recipe

Had steak to use, cream in the fridge, and not much else planned. Threw this together and it lowkey felt like I ordered takeout from somewhere expensive. It’s bold but comforting. Steak + Alfredo just… works.

Ingredients

Balsamic Glaze:

• 4 oz balsamic vinegar

Steak:

• 12 oz steak (sirloin, ribeye, etc.)
• Salt + pepper
• 2 tsp vegetable oil

Alfredo Sauce:

• 4 oz butter
• 2 cups heavy cream
• ¾ cup grated Parmesan
• 1 tsp garlic powder

Pasta & Toppings:

• 8 oz fettuccine
• 2½ cups baby spinach
• 11 oz sun-dried tomatoes (drained + sliced)
• 2 oz crumbled Gorgonzola

How To Make Steak Gorgonzola Alfredo

1. Simmer the glaze: Heat vinegar in a small pan. Let it reduce ‘til thick and syrupy, about 15 mins. Set aside.
2. Sear the steak: Salt + pepper the steak. Sear in oil, 3–4 mins per side or done how you like. Let it rest, then slice.
3. Make the sauce: Melt butter, add cream, stir in Parmesan + garlic. Keep it low. You want smooth, not split.
4. Cook the pasta: Boil fettuccine. Drain, then toss with spinach to wilt it.
5. Assemble: Mix pasta, sauce, tomatoes. Put it in a broiler-safe dish.
6. Broil: Top with steak and Gorgonzola. Broil 1–2 mins ‘til cheese melts.
7. Finish: Drizzle with balsamic glaze. Serve hot. Eat slow.

Tips for Success

• Steak needs to rest — don’t skip it.
• Use low heat for Alfredo or it’ll break.
• Spinach wilts fast — let the pasta do the work.
• Gorgonzola melts quick under broiler — keep an eye on it.
• Glaze = non-negotiable. Adds a sharp contrast to the rich sauce.

Storage and Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Gently on the stove with a splash of cream. Don’t microwave the steak too long — it gets tough.
• Freeze: Wouldn’t recommend. Alfredo sauces don’t freeze great.

Frequently Asked Questions

• Can I skip the Gorgonzola?
  Sure — sub in blue cheese or shredded mozz.
• Do I have to make the balsamic glaze?
  It’s worth it. Takes 15 mins and adds so much.
• Can I use store-bought Alfredo sauce?
  Yeah, but homemade is way better here.
• What steak cut’s best?
  Sirloin, ribeye, strip — anything tender.
• Will spinach make it watery?
  Not if you toss it with hot pasta and drain well.

Common Mistakes and How to Dodge Them

• Overcooking the steak: Use a meat thermometer if you need. Pull it early — it keeps cooking while it rests.
• Splitting the Alfredo sauce: Too much heat too fast. Keep it on low, stir it gently.
• Overcrowding the pan: If you’re making multiple steaks, do them in batches.
• Using old cheese: Grate your own Parmesan. The pre-shredded stuff doesn’t melt right.
• Burning the Gorgonzola under the broiler: Watch it close — 1 to 2 mins max. You want bubbly, not black.

Nutrition Facts (Per Serving)

• Calories: 2133 kcal
• Total Fat: 129g
• Saturated Fat: 72g
• Cholesterol: 275mg
• Sodium: 940mg
• Potassium: 880mg
• Total Carbohydrate: 115g
• Dietary Fiber: 6g
• Sugars: 9g
• Protein: 64g

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