Description
Olive Garden’s Steak Gorgonzola Alfredo offers a luxurious Italian-inspired pasta experience with tender grilled steak and creamy gorgonzola sauce. Indulgent flavors combine perfectly, creating a restaurant-quality meal you can savor in the comfort of home.
Ingredients
Scale
Protein:
- 1 pound (454 grams) sirloin steak, cut into bite-sized pieces
- 1/4 cup (60 grams) Gorgonzola cheese, crumbled (for garnish)
- 1/2 cup (60 grams) Gorgonzola cheese
- 1 cup (100 grams) grated Parmesan cheese
Pasta and Seasoning:
- 12 ounces (340 grams) fettuccine pasta
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- Fresh spinach leaves
- Fresh parsley, chopped
Sauce and Glaze:
- 4 tablespoons (56 grams) unsalted butter
- 1 cup (240 milliliters) heavy cream
- 1/2 cup (120 milliliters) balsamic vinegar
- 2 tablespoons brown sugar
- Water for boiling
- Salt for boiling water
Instructions
- Season tender beef chunks with salt and pepper, creating a robust flavor foundation for the dish.
- Heat olive oil in a skillet at medium-high temperature (around 400°F) and sear beef pieces until golden brown and cooked to desired doneness, approximately 4-5 minutes per side.
- Remove beef from skillet and allow to rest while preparing remaining components.
- Create creamy Alfredo sauce by melting butter in a saucepan over medium heat, gradually incorporating heavy cream until it reaches a gentle simmer.
- Gradually whisk Parmesan and Gorgonzola cheeses into the cream mixture, stirring continuously until smooth and fully integrated.
- Season Alfredo sauce with garlic powder, salt, and pepper, maintaining low heat to preserve consistency.
- Simultaneously, boil salted water in a large pot and cook fettuccine until perfectly al dente, typically 8-10 minutes.
- Craft balsamic glaze by combining balsamic vinegar and brown sugar in a separate saucepan, reducing over medium-low heat until thickened and syrupy, approximately 10 minutes.
- Drain pasta and return to pot, coating thoroughly with prepared Alfredo sauce.
- Plate pasta, strategically arranging seared beef on top and drizzling with balsamic reduction.
- Enhance presentation by sprinkling additional Gorgonzola crumbles, fresh spinach leaves, and chopped parsley.
- Serve immediately while components remain warm and flavors are most vibrant.
Notes
- Opt for high-quality steak cuts like ribeye or sirloin for maximum tenderness and flavor depth.
- Let the steak rest for 5 minutes after cooking to retain juicy internal moisture and prevent dry meat.
- Customize spice levels by adding red pepper flakes or cracked black pepper to the Alfredo sauce for extra kick.
- Consider gluten-free alternatives like zucchini noodles or chickpea pasta for low-carb or celiac-friendly options.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 850 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 58 g
- Saturated Fat: 27 g
- Unsaturated Fat: 29 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 49 g
- Cholesterol: 170 mg