The Ultimate Olive Garden Steak Gorgonzola Alfredo You Can Make at Home
I have a confession to make. There was a time when a trip to Olive Garden felt like the peak of fine dining for me. It was all about those endless breadsticks and that specific, crave-worthy Steak Gorgonzola Alfredo.
You know the one. Tender, juicy steak medallions sitting on a bed of creamy fettuccine, all brought together by the sharp, tangy punch of gorgonzola cheese. It was my go-to order, every single time.
Then one day, I had a thought. Why wait for a special occasion? Why not bring that flavor right into my own kitchen? It took a few tries, a little tweaking here and there, but I finally cracked the code.
This recipe isn’t just a copycat. It’s an upgrade. We’re using fresh ingredients to create a dish that tastes even richer and more satisfying than the original. Get ready to impress yourself, and anyone lucky enough to be at your dinner table.
What You’ll Need
Here’s the full grocery list. Using fresh, quality ingredients is the first step to making this dish truly special.
For the Steak and Marinade:
- 1 lb top sirloin steak, about 1-inch thick
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
For the Gorgonzola Alfredo Sauce:
- 1 lb fettuccine pasta
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 ounces crumbled gorgonzola cheese
- 1/4 teaspoon nutmeg
- Salt and white pepper to taste
- 6 cups fresh spinach
For Garnish:
- Sun-dried tomatoes, chopped
- Balsamic glaze for drizzling
Pro Tips
I’ve made this dish more times than I can count. Along the way, I’ve picked up a few tricks that take it from good to absolutely unforgettable.
- Don’t Fear the Sear: For a perfect steak, your pan needs to be hot. I mean, really hot. Let your cast-iron skillet heat up for a few minutes before the steak even touches it. This creates a beautiful, flavorful crust that seals in the juices.
- Gentle with the Cheese: When you add the gorgonzola and parmesan to the sauce, lower the heat way down or even turn it off completely. High heat can make cheese sauces split or turn grainy. A gentle melt is what you’re after.
- Save Your Pasta Water: Before you drain your fettuccine, scoop out a cup of the starchy water. If your Alfredo sauce gets a little too thick, a splash of this magic liquid will thin it out while helping it cling perfectly to the pasta.
- The Final Drizzle is Key: That little bit of balsamic glaze at the end isn’t just for looks. Its sweet tang cuts through the richness of the cream and cheese, balancing the entire dish. Don’t skip it!
Tools Required
You don’t need a professional kitchen, just a few basic tools.
- Large pot (for pasta)
- Colander
- Large skillet (cast-iron is best for steak)
- Saucepan (for the alfredo sauce)
- Whisk
- Tongs
- Cutting board
- Sharp knife
Substitutions and Variations
Part of the fun of cooking at home is making a recipe your own. Here are a few swaps that work great.
| Original | Substitution | Notes |
|---|---|---|
| Sirloin Steak | Chicken Breast | Pound thin and cook through. |
| Gorgonzola | Creamy Blue Cheese | Offers a similar tang. |
| Spinach | Sautéed Mushrooms | Adds an earthy depth. |
| Fettuccine | Penne or Ziti | Great for holding the sauce. |
Make Ahead Tips
You can prep a few components in advance to make dinner time a breeze.
The steak can be marinated for up to 4 hours in the refrigerator. Any longer and the balsamic vinegar can start to affect the texture of the meat.
You can also chop your garlic and sun-dried tomatoes ahead of time. Just store them in airtight containers in the fridge.
How to Make Steak Gorgonzola Alfredo
Let’s get cooking. Follow these steps, and you’ll be sitting down to a restaurant-quality meal in no time.
Step 1: Marinate the Steak
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, and rosemary. Pat the steak dry with paper towels, then place it in a shallow dish or a zip-top bag. Pour the marinade over, ensuring the steak is coated. Let it sit for at least 30 minutes at room temperature.
Step 2: Cook the Pasta
Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Just before draining, reserve about 1 cup of the pasta water.
Step 3: Cook the Steak
Heat a large skillet (preferably cast-iron) over medium-high heat. Season the marinated steak generously with salt and pepper. Place the steak in the hot pan and cook for 4-5 minutes per side for a medium-rare finish. Adjust the time based on your preferred doneness. Remove the steak from the pan and let it rest on a cutting board for 10 minutes before slicing against the grain.
Step 4: Start the Sauce
While the steak rests, use a separate saucepan to melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to let it burn.
Step 5: Build the Cream Sauce
Slowly pour in the heavy cream, whisking constantly. Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes, until it starts to thicken slightly. Stir in the nutmeg.
Step 6: Add the Cheeses
Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until smooth. Then, add the crumbled gorgonzola and continue to whisk until it has melted into the sauce. Season with salt and white pepper. If the sauce is too thick, add a splash of the reserved pasta water.
Step 7: Wilt the Spinach
Add the fresh spinach to the sauce in handfuls, stirring until it wilts completely. This should only take a minute or two.
Step 8: Combine and Serve
Add the drained fettuccine to the saucepan with the gorgonzola sauce. Use tongs to toss everything together until the pasta is fully coated. Divide the pasta among serving plates. Top with the sliced steak, a sprinkle of sun-dried tomatoes, and a generous drizzle of balsamic glaze.
Nutrition, Pairings, and More
Here’s a quick guide to help you plan your meal and fit it into your lifestyle.
| Meal Planning Guide | |
|---|---|
| Category | Suggestion |
| Calories (Est.) | ~900 kcal per serving |
| Low-Carb Swap | Use zucchini noodles. |
| Gluten-Free Swap | Use your favorite GF pasta. |
| Wine Pairing | A bold red like Merlot. |
| Side Dish | Crusty bread for dipping. |
| Efficiency Tip | Make the sauce while pasta cooks. |
Leftovers and Storage
While this dish is best enjoyed fresh, leftovers can still be delicious.
Store any remaining pasta in an airtight container in the refrigerator for up to 3 days. The steak is best stored separately to prevent it from getting soggy.
To reheat, gently warm the pasta in a saucepan over low heat. You may need to add a splash of milk or cream to loosen the sauce, as it will thicken in the fridge.
Frequently Asked Questions
Q1. Is gorgonzola cheese really strong?
Ans: It has a distinct, sharp, and tangy flavor that is the star of this dish. If you’re new to it, you can start with a smaller amount and add more to your taste. A creamy, less-aged gorgonzola will be milder than a firm, aged one.
Q2. My sauce seems too thin. How can I fix it?
Ans: Don’t worry! The easiest fix is to let it simmer on low for a few more minutes, which will allow it to reduce and thicken. You can also make a small slurry with 1 teaspoon of cornstarch and 2 teaspoons of cold water, then whisk it into the sauce until it thickens.
Q3. Can I use a different cut of steak?
Ans: Absolutely. While sirloin is a great balance of flavor and value, you could also use filet mignon for extra tenderness or a flat iron steak for a robust, beefy flavor. Just adjust your cooking time accordingly.
Wrapping Up
There you have it. A dish that brings the best of a restaurant favorite right to your dinner table, with the added satisfaction of knowing you made it from scratch.
The combination of tender steak, rich and tangy cheese sauce, and perfectly cooked pasta is pure comfort in a bowl. It’s a meal that feels special enough for a celebration but is easy enough to make any night of the week.
I hope you give this recipe a try. When you do, come back and leave a comment below. I’d love to hear how it turned out for you!
