Olive Garden Steak Gorgonzola Alfredo

What if you could sit down tonight and have a plate of steak-topped Alfredo pasta that tastes like it came straight out of Olive Garden’s kitchen?

Here’s the twist: you can. And it’s so much easier than you think.

This dish is creamy. It’s cheesy. It’s rich. It’s the kind of dinner that makes people pause after their first bite because their brain just went, “Whoa.”

By the end of this post, you’ll know how to make it at home with ingredients you probably already have, plus a few simple steps that give it that restaurant wow factor.

Let’s go.

What You’ll Need

Ingredients

For the steak

• 10–12 oz sirloin, NY strip, ribeye, or filet mignon (cut into medallions)
• Salt
• Black pepper
• Olive oil or vegetable oil

For the Alfredo sauce

• 1 stick unsalted butter
• 2 cups heavy cream
• ¾–1 cup freshly grated Parmesan cheese
• 1 tsp garlic powder
• Pinch of nutmeg (optional)
• Salt & pepper
• 2 cups fresh baby spinach

For the balsamic glaze

• ½–1 cup balsamic vinegar
• ¼–½ cup brown sugar

For garnish

• 2–4 oz crumbled Gorgonzola cheese
• Chopped sun-dried tomatoes

Tools

• Large pot (pasta)
• Medium saucepan (Alfredo sauce)
• Small saucepan (balsamic glaze)
• Heavy skillet (steak)
• Tongs
• Stirring spoon
• Serving platter or plates

Pro Tips

1. Don’t rush the glaze. Let it simmer until it coats the back of a spoon. That’s when you know it’ll drizzle like velvet.
2. Save pasta water. A splash is liquid gold for fixing a sauce that’s too thick.
3. Spinach goes in last. Residual heat wilts it perfectly. Toss it in too early and it’ll lose its bite.
4. Rest your steak. Cutting right away means losing the juices that make it tender. Give it a few minutes.
5. Broil at the end (optional). A quick trip under the broiler gives that bubbly, golden finish.

Substitutions & Variations

• Swap steak with chicken (just cook it through).
• Not a fan of Gorgonzola? Try fontina or mozzarella for a mellower bite.
• Want to lighten it? Use zucchini noodles or whole wheat pasta.
• Skip the steak altogether and make this a creamy vegetarian Alfredo with spinach, tomatoes, and cheese.

Make Ahead Tips

• Balsamic glaze keeps beautifully. Make it in advance and just rewarm.
• Alfredo sauce can be made ahead too. Reheat gently with a splash of cream or milk.
• Steak should be cooked fresh. That’s where the flavor and texture shine.

Step-by-Step Instructions

1. Cook the pasta

Boil a large pot of water. Salt it like the ocean. Cook your pasta until al dente. Drain, but save a cup of that starchy pasta water.

2. Make the glaze

In a small saucepan, combine balsamic vinegar and brown sugar. Simmer gently until syrupy. Set aside to cool.

3. Cook the steak

Season steak with salt and pepper. Heat oil in a heavy skillet until shimmering. Sear steak until your preferred doneness. Rest on a plate, tented with foil.

4. Build the Alfredo sauce

Melt butter in a medium saucepan. Pour in cream and bring to a gentle simmer. Add Parmesan, garlic powder, nutmeg, salt, and pepper. Stir until creamy.

5. Wilt the spinach

Add fresh baby spinach to the hot Alfredo sauce. The heat will soften it without turning it mushy.

6. Combine

Toss cooked pasta with Alfredo sauce. Add a splash of pasta water if it’s too thick. Stir until everything is coated and glossy.

7. Assemble the plate

Spread pasta onto serving plates. Top with steak slices. Sprinkle with sun-dried tomatoes and crumbled Gorgonzola.

8. Finish

Drizzle balsamic glaze over the top. If you want that bubbling finish, broil briefly until the cheese melts and browns lightly.

Leftovers & Storage

• Refrigerate in an airtight container for 3–4 days.
• Reheat pasta gently on the stovetop with a splash of cream or milk.
• Warm steak in the oven, then give it a quick sear to bring back the crust.

FAQ

Q: Can I make this gluten-free? Yes. Just swap in gluten-free pasta.

Q: Do I need to use Gorgonzola? It’s what makes the dish unique, but a milder blue or creamy cheese works if you’re not a fan.

Q: What cut of steak works best? Sirloin is affordable and flavorful. Filet is tender but pricier. Both work.

Q: Can I skip the glaze? You could, but that tangy-sweet drizzle balances the richness. It’s worth the extra step.

Wrapping Up

That’s it. Steak Gorgonzola Alfredo, Olive Garden style, right in your kitchen.

The creamy sauce. The bold steak. The sweet tang of balsamic glaze cutting through it all. It’s the kind of dinner that feels like a treat without leaving home.

Try it once and you’ll catch yourself craving it again. And when you do, come back here and let me know how it turned out. Did you swap the steak? Did you go heavy on the cheese? Did you find yourself licking the plate clean?

I can’t wait to hear.