Transport yourself to a fine Italian restaurant with this Olive Garden-inspired Steak Gorgonzola Alfredo, a rich and creamy pasta dish that combines tender grilled steak with the bold flavor of gorgonzola cheese.
The combination of the creamy alfredo sauce, savory steak, and the slight tang of sun-dried tomatoes creates a deliciously indulgent meal that’s perfect for date nights, special occasions, or simply when you’re craving something truly satisfying.
A Decadent Italian Delight
This dish is all about balancing rich, bold flavors with the freshness of spinach and the umami of Parmesan and Gorgonzola cheeses.
The alfredo sauce is enhanced with the sharpness of gorgonzola, while the juicy, grilled steak adds a hearty component that makes this meal feel extra special. Let’s dive into this restaurant-worthy recipe that you can easily make at home.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serving: 4 servings
Equipment: Large skillet, grill or grill pan, pasta pot, tongs
Olive Garden Steak Gorgonzola Alfredo
Ingredients:
- 1 lb steak, grilled and thinly sliced
- 1 lb fettuccine pasta, cooked al dente
- 1/2 cup gorgonzola cheese, crumbled
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup spinach, chopped
- 1/4 cup sun-dried tomatoes, chopped
- Salt and pepper to taste
Directions:
- Start by grilling the steak to your desired level of doneness, then set aside and allow it to rest. Once rested, thinly slice the steak for serving.
- While the steak is cooking, prepare the fettuccine pasta according to the package instructions, cooking it al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
- Pour in the heavy cream and bring it to a gentle simmer. Gradually stir in the gorgonzola and Parmesan cheeses, allowing them to melt into the cream to create a smooth, creamy sauce.
- Add the chopped spinach and sun-dried tomatoes to the sauce, cooking just until the spinach wilts, about 2-3 minutes.
- Toss the cooked fettuccine pasta in the creamy gorgonzola sauce, ensuring the pasta is evenly coated.
- Plate the pasta and top with the thinly sliced grilled steak. Season the dish with salt and pepper to taste.
Serve this Steak Gorgonzola Alfredo immediately for the best flavor and texture. The rich sauce paired with the tender steak and savory gorgonzola will make this a meal to remember.
