Olive Garden Steak Gorgonzola Alfredo

I ordered this at Olive Garden once and couldn’t stop thinking about it for weeks.

The creamy gorgonzola sauce. The perfectly seared steak. That first bite where everything just works together.

So I did what any food-obsessed person would do: I figured out how to make it at home.

And here’s what shocked me most.

It’s way easier than you’d think. Like, embarrassingly easy for something that tastes this restaurant-fancy.

So if you’ve been craving that rich, indulgent pasta but don’t want to leave your house (or spend $25 on one plate), this is your answer.

Quick Recipe Overview

Prep Time	Cook Time	Total Time	Servings
10 minutes	20 minutes	30 minutes	4 servings

Difficulty Level: Easy to Medium Cost: $$$ (Around $25-30 for all ingredients)

What You’ll Need

For the Steak

• 1 pound sirloin steak (or ribeye for extra richness)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• 1 tablespoon butter

For the Gorgonzola Alfredo Sauce

• 3 tablespoons butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup whole milk
• 1 cup freshly grated Parmesan cheese ⚠️ Don’t use pre-grated!
• 3/4 cup crumbled gorgonzola cheese
• 1/4 teaspoon white pepper
• Salt to taste
• Pinch of nutmeg (optional but seriously good)

For the Pasta & Toppings

• 1 pound fettuccine pasta
• 2 cups fresh spinach
• 1/3 cup sun-dried tomatoes, chopped
• Extra gorgonzola crumbles for topping
• Fresh parsley, chopped

Tools You’ll Need

Nothing fancy here. Just basics you already own:

✓ Large pot for pasta ✓ Large skillet for the steak ✓ Medium saucepan for sauce ✓ Tongs ✓ Whisk ✓ Colander ✓ Sharp knife & cutting board ✓ Measuring cups & spoons

Pro Tips That Actually Matter

1. Room Temperature Steak = Perfect Sear

Take your steak out of the fridge 30 minutes before cooking.

Cold steak = charred outside, raw middle. Not fun.

2. Freshly Grated Parmesan is Non-Negotiable

Pre-grated cheese has anti-caking agents that turn your silky sauce into grainy sadness.

Two minutes of grating = restaurant-quality texture.

3. Start Boiling Water First

Like, before you even season the steak.

You don’t want to stand around waiting for water to boil while everything else is ready.

4. Add Gorgonzola Last

High heat makes it bitter and weird.

Just melt it gently into the finished sauce for that perfect tangy creaminess.

5. Rest Your Steak (Seriously)

Cut it too soon and all those juices end up on your cutting board instead of in the meat.

5 minutes minimum. Set a timer if you have to.

How to Make It

Step 1: Prep the Steak (2 minutes)

Pat your steak completely dry with paper towels.

This isn’t optional. Moisture = no sear = sad, gray meat.

Season both sides generously with salt, pepper, garlic powder, and onion powder.

Don’t be shy. You want flavor in every bite.

Step 2: Start Your Pasta Water (1 minute)

Fill your largest pot with water and add enough salt that it tastes like the ocean.

Get it on high heat now.

Trust me on this timing.

Also Read: Mexican White Trash Casserole

Step 3: Sear the Steak (10 minutes)

Heat your skillet over medium-high until it’s smoking hot.

Add the olive oil. When it shimmers, lay your steak in the pan.

Don’t touch it. Don’t move it. Don’t peek under it.

Just let it sit there for 4-5 minutes developing that gorgeous crust.

Flip once. Cook another 4-5 minutes for medium-rare.

Steak Temperature Guide:

• Rare: 120-125°F
• Medium-Rare: 130-135°F
• Medium: 135-145°F
• Medium-Well: 145-155°F

In the last minute, throw in the butter and baste the steak with a spoon.

This is where the magic happens. 🔥

Pull the steak out and let it rest on a cutting board.

Walk away from it.

Step 4: Make the Alfredo Sauce (8 minutes)

Melt the butter in your medium saucepan over medium heat.

Add the minced garlic and cook for 30 seconds.

You want it fragrant, not brown.

Pour in the heavy cream and milk. Whisk everything together and bring it to a gentle simmer.

Not a rolling boil. Just a simmer.

Let it cook for 3-4 minutes, whisking occasionally.

Drop the heat to low. Start adding the Parmesan a handful at a time, whisking constantly.

Wait for each addition to melt before adding more.

This is how you get that smooth, dreamy texture.

Once all the Parmesan is melted, add the gorgonzola.

Stir gently until it just melts into the sauce.

Season with white pepper, salt, and that pinch of nutmeg if you’re using it.

Taste it. Adjust. Make it yours.

Step 5: Cook the Pasta (10 minutes)

Your water should be boiling by now.

Drop in the fettuccine.

Cook it al dente according to the package directions. You want a little bite to it.

Before draining, scoop out a cup of that starchy pasta water.

You might need it to adjust your sauce.

Step 6: Combine Everything (2 minutes)

Drain the pasta and toss it directly into the alfredo sauce.

Mix until every strand is coated.

If it looks too thick, add a splash of that reserved pasta water to loosen it up.

Throw in the spinach and sun-dried tomatoes.

Toss for about 30 seconds until the spinach wilts.

Step 7: Slice and Plate (2 minutes)

Slice your rested steak against the grain into thin strips.

This makes it melt-in-your-mouth tender instead of chewy.

Divide the pasta among plates.

Top with steak slices, extra gorgonzola crumbles, and fresh parsley.

Grab a fork and prepare to be impressed with yourself.

Also Read: PF Chang’s Chicken Lettuce Wraps (Easy Family Favorite)

Substitutions Guide

Original	Substitute	Result
Sirloin steak	Ribeye, NY strip, chicken breast	Equally delicious, different texture
Gorgonzola	All Parmesan or Danish blue	Less tangy but still creamy
Fettuccine	Linguine, pappardelle, penne	Works great with any pasta
Heavy cream	Half-and-half	Lighter but less rich
Fresh spinach	Kale, arugula	Different flavor profile

Make-Ahead Strategy

Alfredo sauce doesn’t love being made ahead (it separates), so make it fresh if you can.

But you can prep some things:

Night Before:

• Season your steak and refrigerate it covered
• Chop sun-dried tomatoes and garlic
• Grate your cheese (store airtight)

30 Minutes Before Cooking:

• Take steak out to reach room temperature

If You Must Make Everything Ahead:

Cook it all and reheat gently on the stovetop with a splash of milk or cream.

It won’t be quite as perfect, but it’ll still taste great.

Leftovers and Storage

Storage Method	Duration	Reheating Tip
Refrigerator	3 days	Stovetop with splash of milk
Freezer	2 months	Thaw overnight, reheat gently

The sauce will thicken up in the fridge. Totally normal.

To reheat, use the stovetop over medium-low heat.

Add a splash of milk or cream and stir until everything loosens up and heats through.

You can microwave it, but the texture won’t be as good.

Common Mistakes to Avoid

❌ Using pre-grated Parmesan → Results in grainy sauce

❌ Cutting steak immediately → All the juices escape

❌ Adding cheese on high heat → Causes separation and graininess

❌ Overcooking the pasta → Mushy, sad noodles

❌ Skipping the pasta water → Can’t adjust sauce consistency

Frequently Asked Questions

Can I use pre-cooked steak?

Sure. If you have leftover grilled steak, slice it up and warm it gently before adding to the pasta.

It won’t have that fresh-seared flavor, but it’ll still be tasty.

Why is my alfredo sauce grainy?

Usually because the heat was too high when you added the cheese, or you used pre-grated Parmesan with anti-caking agents.

Keep the heat low and use freshly grated cheese.

Also Read: Texas Cowboy Stew (Quick and Easy Recipe)

Can I make this without gorgonzola?

Absolutely. Just use extra Parmesan or add a different cheese you love.

You’ll lose that signature tangy flavor, but it’ll still be delicious.

My sauce is too thick. Help.

Add that reserved pasta water, a tablespoon at a time, until you get the consistency you want.

The starch in the water also helps the sauce cling to the noodles better.

Can I use skim milk?

You can, but your sauce won’t be as rich and creamy.

If you’re cutting calories, stick with whole milk and heavy cream but use smaller portions.

What’s the right way to slice steak?

Always slice against the grain (perpendicular to the muscle fibers).

Look for the direction the lines in the meat are running, then cut across them.

This shortens the fibers and makes the meat way more tender.

Can I double this recipe?

Yes, but make the sauce in batches.

Doubling cream sauces in one pot can make them harder to control and they take forever to reduce properly.

Perfect Pairings

This pasta is pretty rich, so I like to keep sides simple.

Side Dishes That Work:

• Crisp green salad with lemon vinaigrette
• Garlic bread (because carbs on carbs is valid)
• Roasted asparagus
• Caesar salad

Wine Pairings:

• Bold Cabernet Sauvignon
• Buttery Chardonnay
• Chianti Classico

Non-Alcoholic Options:

• Sparkling water with lemon
• Iced tea
• Italian soda

Also Read: Chicken Gizzard Recipe

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	850-950
Protein	42g
Carbohydrates	58g
Fat	52g
Fiber	3g
Sodium	890mg

Note: This is an indulgent meal. Save it for special occasions or when you really want to treat yourself.

Why This Recipe Works

The Science Behind It:

Gorgonzola’s tangy sharpness cuts through the richness of the cream, creating balance instead of overwhelming heaviness.

The starch from the pasta water helps emulsify the sauce, making it cling to every strand instead of pooling at the bottom of your bowl.

Searing the steak at high heat creates the Maillard reaction, developing those deep, complex flavors you can’t get any other way.

Wrapping Up

Once you make this at home, the restaurant version loses its appeal.

You get to control the gorgonzola level (more, please), cook the steak exactly how you like it, and skip the wait time and markup.

The creamy, tangy sauce is absolutely addictive. The steak adds that perfect hearty element. And the whole thing feels special without being complicated.

I’d love to hear how yours turns out.

Did you add extra cheese? Try a different pasta shape?

Let me know in the comments below.

And if you have questions while you’re making it, drop them here. I’m always happy to help troubleshoot.

Now go make this incredible pasta and enjoy every single bite.