Here’s a recipe for a delicious Olive Garden Steak Gorgonzola Alfredo, a rich and creamy dish featuring tender steak, creamy Alfredo sauce, and the bold flavor of Gorgonzola cheese. It’s a perfect combination for a hearty and indulgent meal!
Ingredients
For the Steak:
- 2 boneless ribeye or sirloin steaks (about 1 inch thick)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter
- 1 sprig fresh rosemary (optional)
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup crumbled Gorgonzola cheese (or blue cheese)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh parsley, chopped (for garnish)
For the Pasta:
- 8 ounces fettuccine pasta (or your preferred pasta)
- Salt, for boiling water
Instructions
Prepare the Pasta:
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water for later if needed.
Cook the Steak:
- Season the steak: Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
- Cook the steaks: Heat olive oil in a skillet over medium-high heat. Once hot, add the steaks and sear them for about 3-4 minutes per side for medium-rare, or longer for your desired doneness. Add butter and rosemary to the skillet during the last minute of cooking, spooning the melted butter over the steak.
- Rest the steak: Once cooked to your preferred doneness, remove the steaks from the skillet and let them rest for 5 minutes before slicing them thinly against the grain.
Make the Gorgonzola Alfredo Sauce:
- Melt the butter: In a separate large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Add the cream: Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally, until the cream starts to thicken slightly.
- Add the cheese: Stir in the Parmesan and Gorgonzola cheese, allowing them to melt completely into the sauce. Season with salt and pepper to taste. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Combine the Dish:
- Toss the pasta in the sauce: Add the cooked pasta to the skillet with the Alfredo sauce, tossing to coat the pasta evenly.
- Slice the steak: Slice the rested steak into thin strips.
- Serve: Plate the pasta, top with sliced steak, and garnish with fresh chopped parsley for a pop of color.
Pro Tips:
- Steak doneness: For a perfect steak, use a meat thermometer (130°F for medium-rare, 140°F for medium, etc.) and let the steak rest before slicing to retain its juices.
- Creamy sauce tip: For an extra creamy texture, use a little cream cheese or mascarpone cheese along with the heavy cream.
- Make ahead: You can prepare the Alfredo sauce and pasta ahead of time and reheat before serving. Just make sure to add a little pasta water if the sauce thickens too much.
This Steak Gorgonzola Alfredo is a creamy, flavorful dish that’s perfect for a cozy dinner or a special occasion.