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
Scale
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.
