Olive Garden Steak Gorgonzola Alfredo

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You can make a delicious Olive Garden favorite at home with this Steak Gorgonzola Alfredo recipe. It combines tender steak, creamy Alfredo sauce, and tangy Gorgonzola cheese. This easy copycat recipe lets you enjoy restaurant-quality Italian food without leaving your kitchen.

The dish features juicy steak served over fettuccine pasta tossed in a rich Parmesan Alfredo sauce. It’s topped with crumbled Gorgonzola, sundried tomatoes, and a drizzle of balsamic glaze for extra flavor. You’ll love how the different tastes and textures come together in this satisfying meal.

Exact Ingredients List

Here’s what you’ll need to make Olive Garden’s Steak Gorgonzola Alfredo at home:

• 4 oz balsamic vinegar
• 2 tsp vegetable oil
• 12 oz steak (sirloin, ribeye, or New York strip)
• Salt and pepper
• 4 oz butter
• 2 cups heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 1 tsp garlic powder
• 8 oz fettuccine pasta
• 2 1/2 cups fresh baby spinach (about 2 oz)
• 1 oz sundried tomatoes in oil, chopped
• 2 oz Gorgonzola cheese, crumbled

Make sure to have these items on hand before you start cooking. The recipe serves 2 people and takes about 35 minutes to prepare.

Remember to adjust the amounts if you want to make more or less servings. You can also tweak the ingredients to suit your taste preferences.

Instructions

Start by making the balsamic reduction. Simmer balsamic vinegar in a small pan until thick. Set aside to cool.

Season your steak with salt and pepper. Cook it in a hot skillet with oil to your liking. Remove and let it rest.

Next, prepare the alfredo sauce. Melt butter with cream in a saucepan. Add Parmesan and garlic powder, stirring until smooth.

Cook the fettuccine according to the package directions. Drain and toss with fresh spinach in a large bowl.

Pour the alfredo sauce over the pasta and mix well. Transfer to a broiler-safe dish.

Slice the steak and place it on top of the pasta. Sprinkle with sundried tomatoes and Gorgonzola cheese.

Broil briefly until the cheese starts to brown. Drizzle with the balsamic reduction just before serving.

Enjoy your homemade Olive Garden-style Steak Gorgonzola Alfredo!

Possible Substitutes List & Recipe Variations

You can easily adapt this Olive Garden copycat recipe to suit your tastes or what’s in your kitchen. Here are some substitutions and variations to try:

Pasta: Swap fettuccine for penne, rigatoni, or your favorite shape.

Cheese: No Gorgonzola? Use blue cheese or feta instead.

Greens: Try arugula or kale in place of spinach.

Protein: Swap steak for grilled chicken, shrimp, or salmon.

Vegetarian option: Skip the meat and add extra veggies like mushrooms or bell peppers.

Sauce: Make it lighter by using half-and-half instead of heavy cream.

Balsamic glaze: Buy pre-made if you’re short on time.

Sundried tomatoes: Use fresh cherry tomatoes for a brighter flavor.

Want to spice it up? Add red pepper flakes to your alfredo sauce. For a healthier twist, try whole wheat pasta or zucchini noodles.

Remember, cooking is all about making the recipe work for you. Don’t be afraid to experiment and make it your own!

Tips, Tricks & Storing

For the best steak, let it come to room temperature before cooking. This helps it cook more evenly. Season generously with salt and pepper just before cooking.

Use a meat thermometer to check doneness. For medium-rare, aim for 135°F (57°C). Let the steak rest for 5-10 minutes after cooking to keep it juicy.

When making the balsamic reduction, keep a close eye on it. It can quickly go from perfect to burnt. Remove it from heat when it’s slightly thinner than you want, as it will thicken more as it cools.

To save time, you can make the balsamic reduction and Alfredo sauce ahead. Store them in airtight containers in the fridge for up to 3 days. Reheat gently before using.

Leftover pasta can be stored in an airtight container in the fridge for 3-4 days. To reheat, add a splash of cream or milk to keep it creamy. Warm gently on the stove or in short bursts in the microwave.

For a lighter version, try using half-and-half instead of heavy cream in the Alfredo sauce. You can also swap the pasta for zucchini noodles.