From My Kitchen To Yours...
All Word Recipes

Olive Garden Steak Gorgonzola Alfredo

Let’s dive into the delightful world of Olive Garden’s Steak Gorgonzola Alfredo, a luxurious combination of tender steak, creamy alfredo sauce, and tangy gorgonzola cheese.

Olive Garden’s Steak Gorgonzola Alfredo is a decadent dish that brings the elegance of a steakhouse to your dinner table. Picture perfectly seared steak medallions resting on a bed of creamy alfredo pasta, sprinkled with tangy gorgonzola cheese, and finished with a balsamic glaze. This dish is a symphony of flavors and textures that will make any meal feel special.

Resume of the Recipe:

Steak Gorgonzola Alfredo combines tender steak with a rich, creamy alfredo sauce and the distinctive taste of gorgonzola cheese. This restaurant-quality dish is easy to make at home, offering a gourmet dining experience with minimal effort.

Exciting Story:

I first fell in love with this dish during a special anniversary dinner at Olive Garden. My husband and I were blown away by the combination of flavors—the juicy steak, the creamy pasta, and the sharp gorgonzola. It quickly became our go-to order for every celebration. Now, we make it at home to relive those wonderful memories and enjoy a touch of elegance any night of the week.

Remember It Later

This recipe! Pin it to your favorite board NOW!

Pin

Why This Steak Gorgonzola Alfredo is a Must-Try:

  1. Restaurant-Quality: Bring the taste of Olive Garden to your home.
  2. Flavorful: The perfect blend of creamy, tangy, and savory flavors.
  3. Special Occasion: Ideal for anniversaries, date nights, or any celebration.
  4. Easy to Make: Simple steps to create a gourmet dish.
  5. Crowd-Pleaser: Sure to impress your family and friends.

Ingredients:

  • 1 pound steak (sirloin or filet mignon, cut into medallions)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 pound fettuccine pasta
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 4 oz gorgonzola cheese, crumbled
  • 1/4 cup balsamic vinegar
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup baby spinach
  • Fresh parsley, chopped (for garnish)

How to Make Olive Garden Steak Gorgonzola Alfredo:

  1. Cook the Pasta:
    • Cook the fettuccine according to package instructions until al dente. Drain and set aside.
  2. Prepare the Balsamic Glaze:
    • In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce the heat and simmer until it thickens and reduces by half. Set aside.
  3. Cook the Steak:
    • Season the steak medallions with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Cook the steak medallions for 3-4 minutes per side, or until they reach your desired doneness. Remove from the skillet and set aside.
  4. Make the Alfredo Sauce:
    • In the same skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the heavy cream and bring to a simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
  5. Combine and Serve:
    • Add the cooked fettuccine and baby spinach to the skillet with the Alfredo sauce. Toss until the pasta is well coated and the spinach is wilted. Divide the pasta among plates, top with steak medallions, and sprinkle with crumbled gorgonzola cheese. Drizzle with the balsamic glaze and garnish with chopped parsley.

Tips:

  • Steak Doneness: Use a meat thermometer to ensure your steak is cooked to your liking. Medium-rare is typically 135°F (57°C).
  • Balsamic Glaze: Keep an eye on the vinegar as it reduces to avoid burning.
  • Creamy Sauce: Add more heavy cream if the sauce becomes too thick
Olive Garden Steak Gorgonzola Alfredo

Olive Garden Steak Gorgonzola Alfredo

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

  • 1 pound 1 steak (sirloin or filet mignon, cut into medallions)

  • Salt and pepper, to taste

  • 2 tablespoons 2 olive oil

  • 1 pound 1 fettuccine pasta

  • 1 1/2 cups 1 1/2 heavy cream

  • 1/2 cup 1/2 grated Parmesan cheese

  • 4 oz 4 gorgonzola cheese, crumbled

  • 1/4 cup 1/4 balsamic vinegar

  • 2 tablespoons 2 butter

  • 2 cloves 2 garlic, minced

  • 1 cup 1 baby spinach

  • Fresh parsley, chopped (for garnish)

Directions

  • Cook the Pasta:
  • Cook the fettuccine according to package instructions until al dente. Drain and set aside.
  • Prepare the Balsamic Glaze:
  • In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce the heat and simmer until it thickens and reduces by half. Set aside.
  • Cook the Steak:
  • Season the steak medallions with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Cook the steak medallions for 3-4 minutes per side, or until they reach your desired doneness. Remove from the skillet and set aside.
  • Make the Alfredo Sauce:
  • In the same skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the heavy cream and bring to a simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
  • Combine and Serve:
  • Add the cooked fettuccine and baby spinach to the skillet with the Alfredo sauce. Toss until the pasta is well coated and the spinach is wilted. Divide the pasta among plates, top with steak medallions, and sprinkle with crumbled gorgonzola cheese. Drizzle with the balsamic glaze and garnish with chopped parsley.

Follow US on Pinterest

Follow @middleeastsector on Pinterest

Share via
Send this to a friend