If you love indulgent pasta dishes with a sophisticated twist, you are absolutely going to fall head over heels for this Olive Garden Steak Gorgonzola Alfredo Recipe. It combines tender, juicy steak with a creamy, cheesy Alfredo sauce, fresh spinach, and vibrant sundried tomatoes, all draped over perfectly cooked fettuccine. The crowning jewel is a luscious balsamic reduction that adds a touch of tangy sweetness to balance the dish beautifully. Every bite bursts with flavors that are rich yet harmonious, making it one of those recipes you’ll treasure and want to share with everyone you know.
Ingredients You’ll Need
This Olive Garden Steak Gorgonzola Alfredo Recipe uses simple yet powerful ingredients that each bring their own magic to the table. From the creamy Parmesan and Gorgonzola cheeses to the fresh baby spinach and tangy balsamic vinegar, every item is essential to create that perfect balance of taste, texture, and color that makes this dish so special.
- 4 ounces balsamic vinegar: Reduces down to a glossy, sweet-tart drizzle that finishes the dish perfectly.
- 2 teaspoons vegetable oil: Helps to sear the steak beautifully, locking in juices and flavor.
- 12-ounce steak (sirloin, ribeye, or New York strip): Pick your favorite cut for a tender, savory protein star.
- Salt and pepper (divided use): Simple seasoning that elevates every layer from steak to pasta.
- 4 ounces butter: Adds richness and silkiness to the Alfredo sauce.
- 2 cups heavy cream: Creates a luscious, creamy texture that carries the cheese flavor.
- 3/4 cup freshly grated Parmesan: Provides nutty, sharp complexity to the sauce.
- 1 teaspoon garlic powder: Infuses subtle aromatic depth without overpowering.
- 8 ounces fettuccine (prepared according to package directions): The perfect pasta shape to hold onto the creamy sauce and toppings.
- 2 1/2 cups packed fresh baby spinach (about 2 ounces): Adds fresh color, texture, and a healthy twist to the dish.
- 1 ounce sundried tomatoes in oil (chopped): Brings bursts of concentrated tomato flavor and a pop of color.
- 2 ounces Gorgonzola (crumbled): For a tangy, creamy punch that melts beautifully under the broiler.
How to Make Olive Garden Steak Gorgonzola Alfredo Recipe
Step 1: Prepare the Balsamic Reduction
Start by bringing your balsamic vinegar to a rapid simmer in a small saucepan over medium heat. Once you see it bubbling, lower the heat and let it cook gently, stirring occasionally. This slow simmer helps concentrate the flavors and thicken the vinegar until it coats the back of a spoon, which usually takes about 15 minutes. Once it’s gloriously syrupy, remove it from heat and set it aside to cool. This reduction will provide a subtle tang that perfectly complements the rich steak and creamy sauce.
Step 2: Cook the Steak to Perfection
Heat vegetable oil in a skillet over medium-high heat to create a sizzling environment for your steak. Season your chosen cut generously with salt and pepper to amplify its natural flavor. Place the steak in the hot pan and cook it according to your preferred doneness, flipping once midway to ensure a nice sear on both sides. Once cooked, let it rest for a few minutes before slicing; resting retains the juicy tenderness that makes every bite special.
Step 3: Prepare the Alfredo Sauce
In a medium saucepan, melt butter over medium heat and add heavy cream once it starts to bubble gently. Stir frequently, then incorporate freshly grated Parmesan and garlic powder. Keep stirring until the cheese melts fully and the sauce thickens slightly. Reduce the heat and let it simmer just long enough to develop a creamy, velvety texture without breaking. This sauce serves as the sumptuous base for your pasta and steak.
Step 4: Assemble the Dish
Cook your fettuccine according to package instructions until al dente, then place it in a large mixing bowl. Toss the pasta with fresh baby spinach to introduce brightness and freshness. Pour in the hot Alfredo sauce and mix gently to coat every strand. Transfer the pasta-spinach-sauce combo onto a broiler-safe serving plate, layer the slices of cooked steak over the top, then sprinkle chopped sundried tomatoes and crumbled Gorgonzola evenly. Slide this under the broiler just long enough for the Gorgonzola to begin browning and melting enticingly. Once out of the oven, drizzle the cooled balsamic reduction over all for that irresistible final flourish.
How to Serve Olive Garden Steak Gorgonzola Alfredo Recipe
Garnishes
Fresh herbs such as chopped parsley or basil work wonderfully here, adding a spring of color and an herbal scent that complements the cheesy richness. A crack of freshly ground black pepper on top can also heighten the savory notes of the steak and sauce.
Side Dishes
Light sides like a crisp Caesar salad or garlic-roasted asparagus are excellent companions to balance the rich flavors in this Olive Garden Steak Gorgonzola Alfredo Recipe. If you want something heartier, garlic bread or a warm, crusty baguette will help soak up every last bit of creamy sauce.
Creative Ways to Present
Try plating individual portions in shallow bowls for an elegant look or serve family-style on a large platter to encourage sharing and cozy meals. For a festive touch, add edible flowers atop the dish, or use mini cast iron skillets to keep servings warm and visually striking right at the table.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Because the sauce is rich and dairy-based, refrigeration helps keep the flavors fresh while maintaining the creamy texture. Keep the steak separate if possible to avoid overcooking it when reheating.
Freezing
This dish freezes best when kept without the fresh spinach and sundried tomatoes, which can become watery or lose texture. Freeze the Alfredo sauce and cooked steak separately in freezer-safe containers for up to two months. When ready to eat, thaw overnight in the fridge before reheating gently.
Reheating
Reheat gently on the stovetop over low heat to prevent the sauce from breaking, stirring frequently to restore creaminess. Adding a splash of cream or milk while reheating can help refresh the sauce’s luscious texture. Avoid microwaving at high heat to keep the steak tender and the sauce smooth.
FAQs
Can I substitute the steak for chicken?
Absolutely! While the rich flavor of steak pairs beautifully here, chicken breast or thigh can be a fantastic substitute. Just follow the same cooking method, adjusting cooking times as needed for the protein change.
What kind of Gorgonzola should I use?
Crumbled Gorgonzola dolce, which is creamier and milder, works best. It melts beautifully and adds a subtle tang that balances the sauce and steak without overpowering the dish.
Can I use a different type of pasta?
Yes! While fettuccine is traditional for Alfredo sauces due to its wide surface that holds sauce well, other pasta like linguine or tagliatelle will work equally well and bring their own charm to the dish.
Is the balsamic reduction necessary?
The balsamic reduction adds a sweet and tangy finish that elevates the overall flavor profile, cutting through the creamy richness. While optional, it’s highly recommended for an authentic experience of the Olive Garden Steak Gorgonzola Alfredo Recipe.
How do I know when the steak is cooked perfectly?
Use a meat thermometer for best results: aim for 130–135°F for medium-rare or 140–145°F for medium. Remember to rest your steak after cooking to allow juices to redistribute, ensuring every bite is juicy and tender.
Final Thoughts
This Olive Garden Steak Gorgonzola Alfredo Recipe is a true celebration of bold flavors and comforting textures wrapped into one unforgettable dish. Whether it’s a special dinner for two or a weekend treat, this recipe promises to impress and satisfy. I hope you enjoy making it as much as I love eating it. Trust me, once you taste that creamy Alfredo with steak and tangy balsamic, it’ll become a beloved staple in your recipe collection.
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Olive Garden Steak Gorgonzola Alfredo Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
This Olive Garden Steak Gorgonzola Alfredo recipe combines tender seared steak with a rich, creamy Alfredo sauce, tossed with spinach and fettuccine, topped with tangy sundried tomatoes and crumbled Gorgonzola cheese. Finished with a luscious balsamic reduction, this dish offers a perfect balance of savory, creamy, and slightly sweet flavors, ideal for an indulgent yet approachable Italian-inspired meal.
Ingredients
Steak and Balsamic Reduction
- 4 ounces balsamic vinegar
- 2 teaspoons vegetable oil
- 12-ounce steak (sirloin, ribeye, or New York strip)
- Salt and pepper (divided use)
Alfredo Sauce
- 4 ounces butter
- 2 cups heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
Pasta and Toppings
- 8 ounces fettuccine (prepared according to package directions)
- 2 1/2 cups packed fresh baby spinach (about 2 ounces)
- 1 ounce sundried tomatoes in oil (chopped)
- 2 ounces Gorgonzola cheese (crumbled)
Instructions
- Make the Balsamic Reduction: Bring the balsamic vinegar to a rapid simmer in a small saucepan over medium heat. Reduce the heat to medium-low and let it simmer gently, stirring occasionally, until thickened enough to coat the back of a metal spoon, about 15 minutes. Remove it from the heat and set aside to cool.
- Cook the Steak: Heat vegetable oil in a skillet over medium-high heat. Season the steak generously with salt and pepper. Cook the steak to your desired doneness, flipping halfway through the cooking time. Remove the steak from the skillet and let it rest while you prepare the rest of the dish.
- Prepare Alfredo Sauce: In a medium saucepan over medium heat, melt the butter and add the heavy cream. Heat until the mixture just begins to bubble. Stir in the Parmesan cheese and garlic powder continuously until the cheese melts completely. Reduce the heat to low and simmer the sauce so it thickens slightly.
- Assemble the Pasta: In a large mixing bowl, toss the cooked fettuccine with fresh baby spinach so the spinach slightly wilts. Add the Alfredo sauce and mix thoroughly to coat the pasta evenly.
- Broil the Dish: Transfer the pasta mixture to a broiler-safe serving plate. Slice the cooked steak and arrange it over the pasta. Sprinkle chopped sundried tomatoes and crumbled Gorgonzola cheese on top. Place under a preheated broiler just until the cheese begins to brown, about 2-3 minutes. Watch carefully to avoid burning.
- Serve: Drizzle the cooled balsamic reduction over the steak and pasta just before serving to add a perfectly balanced tangy sweetness to the rich dish.
Notes
- The balsamic reduction can be made ahead of time and refrigerated; gently warm before drizzling.
- Let the steak rest after cooking to retain juices and enhance tenderness.
- Use freshly grated Parmesan for the best flavor and smooth sauce texture.
- Watch the dish carefully under the broiler to prevent burning the cheese or tomatoes.
- Spinach wilts quickly when tossed with warm pasta—toss right before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
