Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce Recipe

Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce is the kind of meal that makes you close your eyes with every blissful bite. Juicy, seared steak medallions, tangy crumbled gorgonzola, velvety Alfredo sauce, and sweet balsamic drizzle—all tangled together with ribbons of pasta and spinach. If you’ve ever dreamed of recreating this beloved Olive Garden favorite at home, prepare to have your kitchen smell like your very own trattoria.

Ingredients You’ll Need

Every dreamy bite of Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce starts with a handful of classic, simple, but high-impact ingredients. Each item brings something special—whether it’s melt-in-your-mouth creaminess, a pop of color, or punchy flavor. Here’s how they come together for pure dinner magic!

• 10 oz. filet mignon steak: Tender, juicy steak is the star—premium cut for that melt-in-your-mouth bite. If using other steaks, just keep them on the tender side!
• 1 tbsp. olive oil: Adds savory depth and helps the steak caramelize beautifully in the pan.
• Salt and pepper: Essential to bring out the flavors—season liberally for best results.
• 4 sun-dried tomatoes in oil, roughly chopped: Their tangy sweetness adds intense flavor and a gorgeous pop of color.
• 2 oz. gorgonzola cheese, crumbled: Creamy, savory, and slightly funky—this Italian blue cheese brings a bold contrast to the rich sauce.
• 8 oz. fettuccine or linguine noodles: Cook until just al dente so they hold up perfectly under all that creamy sauce.
• 1 stick butter: The starting point for your Alfredo’s irresistible richness.
• 1 cup heavy cream: For a luxuriously velvety sauce—don’t skimp!
• 1 cup freshly shredded parmesan cheese: Freshly grated melts better and tastes way cheesier than pre-bagged.
• ½ tsp. garlic powder: Just enough mellow garlicky warmth to round out the Alfredo.
• 2 cups fresh spinach: Wilts beautifully into the sauce, adding color and a fresh note that balances all the richness.
• ½ cup balsamic vinegar: The base for the tangy-sweet drizzle that ties everything together.
• 1 tbsp. brown sugar: A touch of brown sugar helps mellow the sharp balsamic and creates a silky reduction.

Variations

This Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce is endlessly riffable—you can tweak it for dietary needs, available ingredients, or just to suit your personal taste. Try one of these ideas for your own signature spin!

• Chicken Gorgonzola: Simply swap out the filet mignon for seared chicken breast or thighs for a lighter, equally flavorful variation.
• Vegetarian Version: Skip the steak and add grilled portobello mushrooms or roasted cauliflower steaks for a hearty meat-free delight.
• Low Carb Twist: Serve the steak, sauce, and toppings over zucchini noodles or spaghetti squash for a lighter, veggie-loaded plate.
• Different Cheeses: Not a fan of gorgonzola? Try blue cheese, goat cheese, or even creamy feta for a unique flavor profile.

How to Make Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce

Step 1: Prep and Sear the Steak

Start by cutting your filet mignon into thick, bite-size medallions—about three or four chunks per steak. Flatten each piece just slightly with your hand; this ensures maximum surface area for that beautiful caramelized crust. Drizzle with a touch of olive oil and sprinkle liberally with salt and pepper. Then, heat a skillet until it’s smoking-hot and sear the steak pieces for a minute or two per side, just until your desired doneness. Aim for medium rare for the ultimate tender bite! Set the steak aside to rest while you prepare the other components.

Step 2: Make the Balsamic Reduction

In a small saucepan, combine the balsamic vinegar and brown sugar, stirring over medium-high heat. As it heats, the mixture will bubble—cook for about 4–5 minutes, letting it reduce and thicken. Don’t walk away; it goes from syrupy to sticky fast! Once the sauce coats a spoon, turn off the heat and move the pan aside. It’ll become even more luscious as it cools.

Step 3: Cook the Pasta

Bring a big pot of generously salted water to a boil and cook your chosen pasta according to package directions until just al dente. Drain, but don’t rinse—the little bit of surface starch helps the Alfredo cling to the noodles later!

Step 4: Prepare the Creamy Alfredo Sauce

Melt a stick of butter in a large, deep skillet over medium heat. Pour in the heavy cream and whisk together, letting it warm gently. Add the shredded parmesan cheese and garlic powder, stirring until the sauce thickens slightly and becomes velvety smooth. Taste and adjust with a pinch more salt or cheese if needed. This Alfredo is the heart of the entire Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce experience!

Step 5: Combine the Pasta and Sauce, Add Spinach

Toss your hot, drained pasta directly into the Alfredo sauce, tossing or stirring until every strand is cloaked in creaminess. Lower the heat and add the fresh spinach—it wilts in seconds, bringing heaps of color and freshness to balance the dish.

Step 6: Assemble and Top

Plate a generous portion of the Alfredo-coated noodles, then lay the seared steak pieces over top. Sprinkle on the crumbled gorgonzola and sun-dried tomatoes, then finish everything with a lush drizzle of your homemade balsamic reduction. Every bite is a revelation!

How to Serve Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce

Garnishes

Finish your Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce with a flourish of extra crumbled gorgonzola, a scattering of sun-dried tomatoes, and a handful of fresh basil or parsley. The balsamic drizzle is a must—don’t skimp! Each garnish amps up the flavor and gives your plate that irresistible restaurant look.

Side Dishes

This decadent dish pairs beautifully with a crisp green salad (think peppery arugula or classic Caesar), or roasted vegetables like asparagus or broccolini. For true Olive Garden vibes, don’t forget warm, crusty breadsticks to soak up every last drop of sauce.

Creative Ways to Present

For a stunning dinner-party presentation, twirl the fettuccine into neat nests with tongs, then layer the steak, cheese, and toppings artistically on top. Small individual skillets or wide bowls elevate the visual, or serve family-style on a beautiful platter for a festive Italian feast.

Make Ahead and Storage

Storing Leftovers

Store any leftover Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce in a tightly sealed container in the fridge for up to three days. For best results, keep components like sauce and steak separate if possible—this helps maintain texture and flavor when you reheat.

Freezing

While Alfredo sauce doesn’t freeze perfectly (it can become grainy when thawed), you can freeze the cooked steak pieces and balsamic reduction separately if needed. For freshest results, try enjoying this dish soon after making it rather than freezing.

Reheating

To reheat, gently warm the steak and pasta in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. The microwave works in a pinch, but low-and-slow on the stovetop will keep everything creamy and the steak juicy.

FAQs

Final Thoughts

You truly can’t go wrong with Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce—it brings a restaurant-worthy experience straight to your kitchen, yet is easy enough for any home cook to master. I hope you treat yourself and your loved ones to this cozy, flavor-packed dinner soon. Enjoy every savory, cheesy, utterly decadent bite!

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