If you have ever wished to bring the rich, comforting flavors of a beloved restaurant right into your own kitchen, the Olive Garden Steak Gorgonzola Alfredo Recipe is exactly what you need. This luscious dish combines tender, perfectly seared steak with a creamy alfredo sauce that’s elevated by the tangy bite of gorgonzola cheese. Each forkful delivers a delicious harmony of savory, cheesy, and slightly sweet notes from sun-dried tomatoes, all tossed with fresh spinach and fettuccine pasta. It’s an indulgent yet approachable meal that will quickly become a favorite for dinner guests and family alike.
Ingredients You’ll Need
Gathering these straightforward but flavorful ingredients is the first step to creating magic in your kitchen. Each component in the Olive Garden Steak Gorgonzola Alfredo Recipe plays an essential role, adding depth, creaminess, or freshness that perfectly balances the dish.
- 1 pound sirloin or ribeye steak: Choose a cut with good marbling for juicy, flavorful slices.
- 12 ounces fettuccine pasta: The wide noodles provide the perfect canvas for the rich sauce.
- 2 cups heavy cream: This gives the alfredo its signature silky and thick texture.
- 1/2 cup unsalted butter: Adds smooth richness and helps develop the sauce’s flavor.
- 1 cup grated parmesan cheese: Infuses a salty, nutty element into the creamy sauce.
- 1/2 teaspoon garlic powder: Offers subtle aroma and warmth without overpowering the sauce.
- Salt and pepper to taste: Essential for seasoning and highlighting all other flavors.
- 1/2 cup crumbled gorgonzola cheese: Brings a pungent, creamy twist that sets this recipe apart.
- 1/4 cup sun-dried tomatoes (julienned): Lends a sweet, tangy pop of color and flavor.
- 1 cup fresh baby spinach: Adds freshness and a mild earthiness.
- 1 tablespoon olive oil: Perfect for searing the steak to golden perfection.
- Balsamic glaze for drizzling (optional): A touch of sweetness and acidity for a beautiful finishing touch.
- Chopped parsley for garnish: Brightens up the presentation and adds a hint of herbal brightness.
How to Make Olive Garden Steak Gorgonzola Alfredo Recipe
Step 1: Sear the Steak
Start by seasoning your chosen steak generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat until shimmering. Place the steak in the pan and cook for 4 to 5 minutes per side, depending on thickness and your preferred doneness. A nice crust locking in all the juices is what you’re aiming for here. Once cooked, set your steak aside to rest for five minutes; this allows the juices to redistribute, leading to tender, flavorful slices. After resting, slice the steak thinly against the grain to ensure maximum tenderness.
Step 2: Cook the Fettuccine Pasta
While the steak is resting, bring a large pot of salted water to a boil and cook your fettuccine pasta according to the package instructions. Draining it al dente is crucial because it will continue to cook slightly when tossed with the warm sauce later. Set the cooked pasta aside, ready for the creamy goodness coming next.
Step 3: Prepare the Alfredo Sauce
In a large saucepan over medium heat, melt the butter gently. Pour in the heavy cream and whisk in the garlic powder. Let this mixture come to a gentle simmer—no rushing here. Slowly stir in the grated parmesan cheese and continue to stir until the sauce thickens and becomes luxuriously smooth, about 3 to 5 minutes. This slow melding of butter, cream, and cheese is what makes this Alfredo sauce irresistible.
Step 4: Add Fresh Veggies and Cheeses
To the bubbling sauce, add the fresh baby spinach and sun-dried tomatoes. Cook just until the spinach wilts, preserving its vibrant color and fresh flavor. Gently fold in the crumbled gorgonzola cheese at the end, allowing it to melt softly into pockets of sharp, creamy bliss throughout the sauce.
Step 5: Combine and Plate
Toss the cooked fettuccine into your sauce, ensuring every strand is luxuriously coated. Plate the pasta, then artfully arrange the sliced steak on top. Finish by drizzling with balsamic glaze for a hint of sweetness and garnish with freshly chopped parsley. This final flair elevates the dish visually and introduces a fresh herbal aroma that is simply delightful.
How to Serve Olive Garden Steak Gorgonzola Alfredo Recipe
Garnishes
The beauty of this dish is in its thoughtful garnishes. Chopped fresh parsley is traditional, adding a burst of green and a mild herbaceous note. For a sophisticated touch, a drizzle of balsamic glaze adds just the right amount of sweet tanginess that plays wonderfully with the creamy sauce and bold gorgonzola.
Side Dishes
Serve this rich, hearty meal alongside a crisp green salad dressed lightly in lemon vinaigrette to balance out the richness. Roasted or steamed vegetables like asparagus or broccoli florets also complement the creamy sauce perfectly, providing vibrant color and texture contrast.
Creative Ways to Present
For special occasions, try serving the pasta in shallow bowls to showcase the luscious sauce pooled beneath the sliced steak. Alternatively, plating the pasta with the steak slices fanned elegantly over the top adds drama and makes each plate feel restaurant-worthy. Add edible flowers or microgreens for an extra pop of color and charm.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The steak will stay tender and the sauce will keep its creamy texture for up to 3 days. Give it a gentle stir before reheating to keep everything well combined.
Freezing
While freezing the entire dish isn’t ideal because cream-based sauces can separate, you can freeze the cooked steak and pasta separately if needed. Defrost overnight in the fridge and reheat gently with a splash of cream or milk added to refresh the sauce’s silky consistency.
Reheating
Reheat your leftovers slowly over low heat on the stovetop or in the microwave with short bursts, stirring frequently to prevent the sauce from breaking. Adding a bit of cream or milk can help restore the smooth, luxurious texture you want from the original Olive Garden Steak Gorgonzola Alfredo Recipe.
FAQs
Can I use other types of cheese instead of gorgonzola?
Absolutely! While gorgonzola adds a distinctive tangy flavor, you can substitute it with blue cheese, feta, or even goat cheese if you prefer a milder or creamier taste.
Is there a lighter alternative to heavy cream for the sauce?
Yes, you can use half-and-half or whole milk, but keep in mind the sauce will be less thick and rich. A small amount of flour or cornstarch can help thicken the sauce if you go this route.
How do I know when the steak is cooked to the right doneness?
Using a meat thermometer is the most accurate way — aim for about 130°F for medium-rare or 140°F for medium. Otherwise, the 4-5 minutes per side guideline usually works well for a 1-inch thick steak.
Can I prepare this dish for a special occasion in advance?
You can prep the sauce and cook the steak ahead but combine them just before serving to keep the flavors and textures fresh. Cooking the pasta last ensures the best texture.
What pasta type works best for Olive Garden Steak Gorgonzola Alfredo Recipe?
Fettuccine is the classic choice because its broad ribbons hold onto the creamy sauce beautifully, but you can also try pappardelle or tagliatelle for a similar effect.
Final Thoughts
If you want a restaurant-quality experience without leaving your home, giving the Olive Garden Steak Gorgonzola Alfredo Recipe a try is an absolute must. Its satisfying mix of flavors and textures makes every bite feel like a celebration. Whether it’s a weeknight treat or a special dinner, this recipe proves that with the right ingredients and a little love, you can recreate a beloved classic that delights and impresses every time.
Print
Olive Garden Steak Gorgonzola Alfredo Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Olive Garden Steak Gorgonzola Alfredo is a rich and creamy Italian-American dish featuring perfectly seared sirloin or ribeye steak served over fettuccine pasta coated in a luscious gorgonzola-infused Alfredo sauce with spinach and sun-dried tomatoes. It combines bold flavors and comforting textures for a deliciously indulgent meal perfect for dinner.
Ingredients
Steak and Seasoning
- 1 pound sirloin or ribeye steak
- Salt and pepper, to taste
- 1 tablespoon olive oil
Pasta
- 12 ounces fettuccine pasta
Alfredo Sauce
- 2 cups heavy cream
- 1/2 cup unsalted butter
- 1 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Add-ins and Garnish
- 1/2 cup crumbled gorgonzola cheese
- 1/4 cup sun-dried tomatoes, julienned
- 1 cup fresh baby spinach
- Balsamic glaze for drizzling (optional)
- Chopped parsley for garnish
Instructions
- Season and Sear Steak: Season the steak generously with salt and pepper. Heat olive oil in a skillet over medium-high heat, then sear the steak for 4 to 5 minutes per side or until it reaches your desired level of doneness. Remove the steak from heat and let it rest for 5 minutes to retain its juices, then slice thinly against the grain for tender bites.
- Cook Pasta: While the steak rests, cook the fettuccine according to package instructions until al dente. Drain the pasta and set aside, reserving some pasta water if needed for sauce consistency adjustments.
- Prepare Alfredo Sauce: In a large saucepan over medium heat, melt the unsalted butter. Stir in the heavy cream and garlic powder and bring the mixture to a gentle simmer. Slowly add the grated parmesan cheese, stirring continuously until the sauce is smooth and slightly thickened, which should take about 3 to 5 minutes.
- Add Vegetables: Stir in the fresh spinach and julienned sun-dried tomatoes into the sauce. Cook until the spinach wilts, which adds color as well as nutrition to the sauce.
- Combine Pasta and Cheese: Toss the cooked fettuccine directly into the Alfredo sauce to evenly coat the pasta. Gently fold in the crumbled gorgonzola cheese, allowing it to melt slightly and infuse the sauce with creamy tanginess.
- Serve: Plate the pasta and top with the sliced steak. Optionally, drizzle with balsamic glaze for a touch of sweetness and tang. Garnish with chopped parsley to add freshness and a pop of color. Serve immediately for the best texture and flavor.
Notes
- For a lighter version of the sauce, substitute heavy cream with half-and-half.
- Gorgonzola cheese has a strong flavor, so adjust the quantity according to your taste preference.
- This dish is best enjoyed fresh and served immediately to preserve the creamy sauce texture and steak juiciness.
