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

Scale

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)

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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