This Olive Garden Steak Gorgonzola Alfredo is a copycat recipe of the popular restaurant dish. It is made with tender steak, creamy tangy cheese sauce with gorgonzola cheese over fettuccini and fresh spinach. This dish was always my favorite meal when my family visited Olive Garden, however, the restaurant has removed it from their menu. Now you can make this creamy dish at home with my copycat recipe.
WHY YOU’LL LOVE THIS RECIPE
Olive Garden is a chain Italian restaurant known for its all you can eat salad and soup. However, when you want to treat yourself, Olive Garden’s great Alfredo sauce recipe is lip smacking delicious, which is why they paired it with marinated steak and pasta. This is a long time top secret recipe, but I took a shot at it by modifying my Keto Alfredo Sauce recipe. You are going to love the results!
- Creamy and Flavorful – This steak Gorgonzola-Alfredo is creamy and flavorful, just like the dish from Olive Garden.
- Tender Steak – The steak is tender and cooks quickly in the skillet.
- Gorgonzola Cheese – The Gorgonzola cheese gives this dish a slightly pungent flavor that pairs perfectly with the Alfredo sauce.
- Save on Eating at Home – You can save on eating out by preparing this Steak Gorgonzola-Alfredo at home.
- freezer bag
- small saucepan
- medium saucepan
- heavy large sauté skillet
- large platter for serving family-style
Don’t let the list of the ingredients overwhelm you. Most items are kitchen stocked and others can easily be found at your grocery store.
For the steak
- cut of steak, sirloin beef steak medallions – sirloin, rib eye New York steaks can also be used for an economical option.
- Italian dressing – homemade or store purchased like Newman’s Own lighten up Italian dressing.
- fresh rosemary
- balsamic vinegar
- salt and black pepper
- olive oil
For the gorgonzola alfredo sauce
- unsalted butter
- heavy whipping cream
- garlic powder
- Salt and black pepper
- grated Parmesan cheese
- crumbled gorgonzola cheese
- pound of pasta, fettuccine fresh or dry pasta, cooked and drained
- fresh spinach – I like to use baby spinach for this recipe.
For the balsamic glaze
- balsamic vinegar
- brown sugar – you can use a brown sugar alternative like brown monk fruit.
- sliced sun-dried tomatoes
- crumbled gorgonzola cheese
HOW TO MAKE OLIVE GARDEN STEAK GORGONZOLA
STEP 1: MARINATE THE STEAK
In a ziplock freezer bag, shake together the prepared salad dressing, rosemary, balsamic vinegar, salt, and black pepper. Place the steak in the bag and seal. Allow it to rest on the counter at room temperature for 30 minutes.
STEP 2: MIX THE GLAZE
Meanwhile, prepare the balsamic glaze by pouring 1 cup balsamic vinegar and the brown sugar into a small saucepan.
STEP 3: COOK THE GLAZE
Bring the balsamic vinegar and brown sugar to a boil over medium-high heat. Reduce heat and allow to simmer, stirring often, until the liquid has reduced by half.
STEP 4: COOL THE GLAZE
The glaze will continue to thicken as it cools. Set aside.
STEP 5: COOK THE PASTA
Place pasta in a large pot of boiling water seasoned with salt. Cook according to manufacture’s instructions stirring a couple of times before draining.
STEP 6: MELT THE BUTTER FOR SAUCE
For the alfredo sauce, melt butter in a medium saucepan over medium-high heat.
STEP 7: ADD THE ALFREDO SAUCE INGREDIENTS
Add the heavy whipping cream, garlic powder, nutmeg, salt, and black pepper. Stir to combine and well incorporated.
STEP 8: COOK THE ALFREDO SAUCE
Bring to a boil, stirring constantly, and then reduce the heat to medium.
STEP 9: THICKEN THE SAUCE
Stir in the grated parmesan cheese and gorgonzola cheese until melted and slightly thickened. Toss the sauce with the prepared pasta and fresh spinach.
STEP 10: HEAT A SKILLET
While the sauce is cooking, heat a heavy skillet over medium-high heat to cook the steak.
STEP 11: COOK THE STEAK
Add the olive oil and butter to the skillet. Then, place the steak into the skillet, cooking for 2 to 3 minutes per side or until desired doneness. See recommended temperature chart in this Pan Seared Steak post.
STEP 12: ASSEMBLE THE PLATE
Serve family style on a platter or individual plates. Place the steak over the prepared fettuccine. Garnish with sun-dried tomatoes, additional gorgonzola cheese, and a drizzle of the balsamic glaze. I like to serve the remaining glaze on the side so everyone can add extra glaze if they want.
WHAT TO SERVE WITH OLIVE GARDEN STEAK GORGONZOLA ALFREDO
If you are looking for some dishes to serve with this creamy copycat pasta recipe. Here is a list of my favorite dishes to serve with this pasta.
- Garden Salad (without the chicken)
- Minestrone Soup
- Fresh Baked Bread
- Cheesy Pull-Apart Bread
- Cheese Stuffed Meatballs
SUBSTITUTIONS & ADDITIONS
- Not a fan of beef? Use chicken instead of steak. Just add an additional few minutes to your cook time to make sure the chicken is well done at 165°F degrees, which is the USDA recommended temperature for chicken.
- Add grilled onions or mushrooms to the sauce for additional flavor.
- Try using different types of cheese such as mozzarella, Asiago, or fontina. No matter the cheese you choose this dish is going to be delicious.
- Serve low carb by using a low carb pasta or zucchini noodles.
- Prefer a meat sauce? You’ll love this recipe for other pasta dishes too.
HOW TO STORE AND REHEAT
Store in an airtight container in the refrigerator for up to three days.
To reheat, add to a saucepan and cook over medium heat until heated through. Or you can microwave single servings for one to two minutes or until warm.
This dish can be made ahead of time by preparing the sauce and steak in advance, but it’s best served fresh.
The sauce is gluten-free, but you will need to make sure that you use gluten-free pasta.
Yes, you can use a different type of pasta if you would like. I would recommend using something like linguine.
If you don’t have any balsamic vinegar on hand feel free to substitute it for red wine vinegar or apple cider vinegar.
Yes. Steak can be marinated for up to 8 hours. You will need to marinate for a minimum of 30 minutes for good results.
OTHER PASTA RECIPES YOU’LL LOVE
One you take that first bite of this copycat Olive Garden Steak Gorgonzola dinner time will feel like a first class dining experience! Let me know what you think will you?
- 2 pounds sirloin steak medallions
- 1 cup Italian dressing
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon balsamic vinegar
- Salt and black pepper, to taste
- 3 tablespoons olive oil
- 3 tablespoons butter
GORGONZOLA ALFREDO SAUCE
- ½ cup (1 stick) butter, unsalted
- 2 cups heavy whipping cream
- ½ teaspoon garlic powder
- ¼ teaspoon nutmeg, ground
- Salt and black pepper, to taste
- 1 cup Parmesan cheese, grated
- 4 ounces gorgonzola cheese, crumbled
- 1 pound fettuccine pasta, cooked and drained
- 2 cups baby spinach
- 1 cup balsamic vinegar
- ¼ cup brown sugar
- ¼ cup sliced sun-dried tomatoes
- 2 ounces gorgonzola cheese, crumbled
- In a jar with a lid shake together the salad dressing, rosemary, balsamic vinegar, salt, and black pepper. Place the steak in a ziplock the bag and add the steak marinade. Seal bag and rest at room temperature on the counter for 30 minutes.
- Prepare the balsamic glaze by pouring 1 cup balsamic vinegar and the brown sugar into a small saucepan. Bring to a boil over medium-high heat. Reduce heat and allow to simmer, stirring often, until the liquid has reduced by half. The glaze will continue to thicken as it cools. Set aside.
- Place pasta in a large pot of boiling water seasoned with salt. Cook according to manufacture's instructions stirring a couple of times to break apart the pasta before draining.
- Melt the butter in a medium saucepan over medium-high heat. Add the heavy whipping cream, garlic powder, nutmeg, salt and black pepper. Whisk ingredients to combine. Bring the ingredients to a boil, stirring constantly, and reduce heat to medium. Stir in the grated parmesan cheese and gorgonzola crumbled cheese until melted and slightly thickened.
Cook The Steak
- While the sauce is cooking, heat a heavy skillet over medium-high heat. Add the olive oil and butter. Place the steak into the skillet, and cook for 2 to 3 minutes per side or until desired doneness.
- Toss the gorgonzola Alfredo sauce with the prepared pasta and spinach. Mix until all the pasta is coated with sauce and the spinach has wilted.
- For family style, add the gorgonzola Alfredo pasta to a serving plate. Add the prepared steaks. Drizzle balsamic sauce over the steaks and top with additional gorgonzola crumbles and sun-dried tomatoes (optional).
- To serve individual plates follow above directions dividing the ingredients on 4 large dinner plates. Serve remaining balsamic sauce on the side.
Lower Carb Options
For a low carb balsamic sauce replace brown sugar with your favorite golden brown sugar replacement like monk fruit.
Use a low carb pasta or zucchini noodles in place of traditional fettuccini pasta.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1859Total Fat: 127gSaturated Fat: 61gTrans Fat: 2gUnsaturated Fat: 54gCholesterol: 419mgSodium: 2081mgCarbohydrates: 65gFiber: 3gSugar: 34gProtein: 90g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
This recipe was first published May, 2014 and has since been updated with additional photos and step by step details, March 2022.
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