Olive Garden Steak Gorgonzola Alfredo

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!

Olive Garden Steak Gorgonzola Alfredo Recipe

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)

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:

1. 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:

1. Season the steak: Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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.

Craving more restaurant-style pasta? Try our Creamy Tuscan Chicken Pasta for another delicious dinner idea.

You can also check out the original dish on Marry Me Chicken Pasta for inspiration.

Combine the Dish:

1. Toss the pasta in the sauce: Add the cooked pasta to the skillet with the Alfredo sauce, tossing to coat the pasta evenly.
2. Slice the steak: Slice the rested steak into thin strips.
3. 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.