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Olive Garden Steak Gorgonzola Alfredo

A creamy and indulgent dish featuring tender steak, rich Alfredo sauce, and fettuccine pasta.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 750
Ingredients Method Notes

Ingredients
  

Pasta and Steak
  • 1 pound steak (sirloin or ribeye), cut into strips Choose your preferred cut of steak.
  • 8 ounces fettuccine pasta Can substitute with any pasta of choice.
Creamy Sauce
  • 2 tablespoons olive oil
  • 2 cups heavy cream Can substitute with lighter cream options.
  • 1 cup grated Parmesan cheese Freshly grated preferred.
  • 1/2 cup crumbled Gorgonzola cheese Substitute with feta if Gorgonzola is unavailable.
  • 2 cloves garlic, minced
Seasonings and Garnish
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped For garnish.

Method
 

Pasta Preparation
  1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
Steak Cooking
  1. In a large skillet, heat olive oil over medium-high heat. Season the steak strips with salt and pepper, then add to the skillet.
  2. Sear the steak for about 3-4 minutes on each side until browned and cooked to your desired doneness. Remove and set aside to keep warm.
Sauce Preparation
  1. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
  2. Pour in the heavy cream, stirring to combine, and bring to a gentle simmer for about 3-4 minutes until slightly thickened.
  3. Stir in the Parmesan cheese and Gorgonzola cheese, mixing until melted and smooth. Season with salt and pepper.
Final Assembly
  1. Add the cooked fettuccine and steak back into the skillet, tossing well to coat everything in the creamy sauce.
  2. Serve hot, garnished with chopped parsley.

Notes

Let the steak rest before slicing for juiciness. For a spicier kick, add red pepper flakes to the sauce. Feel free to experiment with pasta types or cuts of meat to suit your preferences.