Olive Garden Steak Gorgonzola Alfredo

Oh my gosh, you guys, I still remember the first time I tried Olive Garden’s Steak Gorgonzola Alfredo. It was my sister’s birthday dinner, and one bite had me hooked on that creamy, tangy, steak-loaded pasta magic. But let’s be real, between the breadsticks and the never-ending salad, I always left feeling like I needed to be rolled out the door!

That’s why I started making this copycat version at home. Turns out, Olive Garden’s famous Steak Gorgonzola Alfredo is actually super simple to recreate, no fancy chef skills required.

The secret? A perfectly balanced alfredo sauce with that signature Gorgonzola kick, tender steak bites, and that sweet-tart balsamic drizzle that makes every bite pop. My version comes together in under an hour, and trust me, it tastes just like the restaurant favorite (minus the food coma afterward!).

Why You’ll Love This Olive Garden Steak Gorgonzola Alfredo

This recipe is a total winner, here’s why:

• It’s creamy, rich, and packed with flavor, the perfect blend of tangy Gorgonzola, savory steak, and sweet balsamic glaze.
• You’ll feel like you’re dining at Olive Garden, but from the comfort of your own kitchen (and in your comfiest pants!).
• It’s easier than you think, no fancy techniques, just simple steps anyone can follow.
• Perfect for weeknight dinners or impressing guests, it’s a crowd-pleaser every time.

Trust me, once you try this, you’ll be making it on repeat!

Ingredients for Olive Garden Steak Gorgonzola Alfredo

Okay, let’s raid the fridge and pantry! Here’s exactly what you’ll need to make this dreamy pasta happen. I’ve learned the hard way that getting these measurements right makes ALL the difference in recreating that Olive Garden magic at home.

• 1 pound sirloin steak, cut into 1-inch bite-sized pieces (trust me, bigger chunks won’t coat as nicely with the sauce)
• Salt and freshly ground black pepper, to taste (don’t skimp, this seasons the whole dish!)
• 2 tablespoons olive oil, for searing that steak to juicy perfection
• 4 tablespoons unsalted butter, because let’s be real, butter makes everything better
• 1 cup heavy cream, the richer, the creamier your sauce will be
• 1 cup freshly grated Parmesan cheese, none of that pre-shredded stuff, it just doesn’t melt as smoothly
• 1/2 cup Gorgonzola cheese, crumbled (plus extra for garnish, I always sneak an extra handful!)
• 1 teaspoon garlic powder, our sneaky flavor booster
• 12 ounces fettuccine pasta, the classic Olive Garden noodle choice
• Water for boiling, and don’t forget to salt it like the sea!
• 1/2 cup balsamic vinegar, for that gorgeous sweet-tart glaze
• 2 tablespoons packed brown sugar, balances the vinegar’s tang perfectly
• Fresh spinach leaves, about a handful (makes you feel a teeny bit healthier, right?)
• Fresh parsley, chopped, for that final pop of color and freshness

Pro tip from my many kitchen experiments: measure out all your ingredients before starting (yes, even the salt and pepper!). It makes the cooking process so much smoother when you’re not scrambling mid-sauce.

Equipment You’ll Need

Let’s talk tools! The beauty of this recipe is you probably already have everything you need in your kitchen. Here’s what I grab every time I make this dish (usually while dancing around the kitchen to Italian opera, don’t judge my cooking playlist!):

• A large skillet: I prefer cast iron for that perfect steak sear, but any heavy-bottomed pan will work
• Medium saucepan: For crafting that velvety Alfredo sauce (this is where the magic happens!)
• Large pot: For boiling your fettuccine to al dente perfection
• Wooden spoon: My weapon of choice for stirring sauces without scratching pans

That’s seriously it! No fancy gadgets required, just good old-fashioned stovetop cooking. Though I will say, having a small saucepan for the balsamic glaze is handy if you want to multitask. But if you’re like me and only have two hands, you can absolutely make the glaze in your medium saucepan after the Alfredo sauce is done.

Oh! And don’t forget your colander for draining the pasta, though I’ve definitely improvised with a large slotted spoon in a pinch. We’ve all been there, right?

How to Make Olive Garden Steak Gorgonzola Alfredo

Alright, let’s get cooking! I promise this comes together way faster than you’d think, just follow these simple steps and you’ll be twirling that perfect bite of steak and pasta in no time. The key is doing everything in the right order, so don’t skip ahead!

Step 1: Cook the Steak

First things first: Let’s get that steak perfectly seared. I like to pat my steak pieces dry with paper towels (this helps them brown better) before seasoning generously with salt and pepper. Heat your olive oil in the skillet over medium-high heat until it’s shimmering; you should see little waves in the oil when you tilt the pan.

Now add the steak in a single layer, don’t crowd the pan or you’ll steam them instead of searing! I usually cook them in two batches if needed. Listen for that satisfying sizzle! Let them cook undisturbed for about 2 minutes per side until they develop a beautiful golden crust.

The steak will finish cooking later when we assemble everything, so don’t worry if they’re still pink inside. Transfer to a plate and cover loosely with foil; this keeps them juicy while we work on the other components.

Step 2: Prepare the Alfredo Sauce

Now for the star of the show, that creamy, dreamy Alfredo sauce with that signature Gorgonzola kick! Melt the butter in your saucepan over low heat, seriously, keep that flame low or your sauce might separate. Once the butter’s melted and bubbly, pour in the heavy cream and let it warm through for about 2 minutes, stirring occasionally.

Now comes the fun part: Gradually whisk in your Parmesan and Gorgonzola cheeses. I add them a handful at a time, letting each addition melt completely before adding more. This patience pays off with the smoothest sauce! Finally, stir in the garlic powder and taste for seasoning; you might want an extra pinch of salt or pepper here.

Keep the sauce on the lowest heat possible while you finish the other components, giving it an occasional stir.

Step 3: Cook the Pasta

While the sauce simmers, let’s cook the pasta. Bring a large pot of heavily salted water to a rolling boil; it should taste like seawater. Add your fettuccine and give it a good stir to prevent sticking. Set your timer for 1 minute less than the package instructions. We want it al dente, meaning it should still have a slight bite to it.

Reserve about 1/2 cup of that starchy pasta water before draining, this magical liquid helps the sauce cling to the noodles later. Drain the pasta but don’t rinse it (that washes away all the flavor!) and return it to the pot, off the heat.

Step 4: Make the Balsamic Glaze

This sweet-tart glaze is what takes this dish to Olive Garden level! In a small saucepan, combine the balsamic vinegar and brown sugar over medium heat. Stir until the sugar dissolves, then let it bubble gently for about 5 minutes. You’re looking for it to reduce by about half and coat the back of a spoon.

Watch it closely, it can go from perfect to burnt in seconds! Once it’s nicely thickened, remove from heat and let it cool slightly; it’ll thicken more as it sits. I like to transfer it to a small bowl or measuring cup to stop the cooking.

Step 5: Assemble the Dish

Here’s where the magic happens! Pour that gorgeous Alfredo sauce over your cooked pasta in the pot and toss until every strand is coated. If it seems too thick, add a splash of that reserved pasta water to loosen it up. Then gently fold in your cooked steak pieces; you want them warmed through but not overcooked.

Divide the pasta among plates (or one big platter for family style!) and drizzle generously with that balsamic glaze. Top with extra crumbled Gorgonzola, fresh spinach leaves (they’ll wilt slightly from the heat), and a sprinkle of chopped parsley. Serve immediately while it’s piping hot and the cheese is all melty and perfect!

Tips for Perfect Olive Garden Steak Gorgonzola Alfredo

After making this dish more times than I can count (my family requests it weekly!), I’ve picked up some foolproof tricks to ensure restaurant-quality results every time. These are the little things that make a BIG difference:

• Freshly grate your Parmesan: Those pre-shredded bags contain anti-caking agents that prevent smooth melting. Take the extra minute to grate it fresh; your sauce will be silky instead of grainy.
• Cook steak in batches: Overcrowding the pan steams the meat instead of searing it. I know it’s tempting to dump it all in, but trust me, two batches means better browning!
• Undercook your steak slightly: Since it’ll warm up again when mixed with the hot pasta, pull it off the heat when it’s about 5°F below your desired doneness.
• Low and slow for the sauce: High heat makes dairy separate faster than a bad high school relationship. Keep that flame low and stir frequently for creamy perfection.
• Reserve pasta water: That starchy liquid is like liquid gold for adjusting sauce consistency. I keep a mug right by my colander so I don’t forget!
• Let the glaze cool slightly: It thickens as it sits, so pulling it off the heat when it’s slightly thinner than honey prevents overcooking.
• Taste as you go: Cheese saltiness varies, so adjust seasoning after the sauce comes together. I always sneak an extra pinch of garlic powder too!

Oh! And here’s my favorite secret, if your Alfredo sauce ever breaks (it happens to the best of us!), whisk in a tablespoon of the hot pasta water. The starch helps emulsify it back to silky smoothness. Crisis averted!

Ingredient Substitutions & Notes

Listen, I get it, sometimes you’re halfway through a recipe and realize you’re out of something! Or maybe you need to tweak things for dietary needs. Here are all my tried-and-true swaps that still keep that Olive Garden magic alive:

Dairy Adjustments

If heavy cream has you feeling guilty, half-and-half works in a pinch (just simmer it a bit longer to thicken). For lactose issues, lactose-free whole milk with a tablespoon of cornstarch whisked in makes a great alternative, though the sauce won’t be quite as rich.

That Gorgonzola too funky for your taste? Try blue cheese crumbles instead, milder but still gives that tang. Or if you’re really not into blue cheeses at all, extra Parmesan with a splash of lemon juice can mimic some of the brightness.

Protein Options

Not a steak person? Chicken breast works beautifully here (just pound it thin first). For vegetarians, thick portobello mushroom slices seared in butter give that meaty texture without the meat.

Pasta Possibilities

Fresh pasta cooks faster than dried, so adjust your timing! And if you’re gluten-free, chickpea or rice-based fettuccine holds up surprisingly well to the thick sauce, just don’t overcook it.

Balsamic Workarounds

Out of balsamic? A mix of red wine vinegar and honey (2:1 ratio) gets you close. For a thicker glaze without sugar, simmer pomegranate juice until syrupy.

One last tip: If using pre-shredded cheeses, add them slowly off the heat to prevent clumping. And always, always taste as you go, ingredients vary so much by brand!

Serving Suggestions for Olive Garden Steak Gorgonzola Alfredo

You’ve got to complete the Olive Garden experience! I always serve this with warm garlic bread for sauce-dipping (because let’s be real, that’s mandatory) and a crisp Caesar salad. Some roasted asparagus or sautéed mushrooms make great veggie sides too. And honestly? A glass of Chianti turns Tuesday dinner into a fancy date night!

Storing and Reheating Olive Garden Steak Gorgonzola Alfredo

Okay, confession time, I rarely have leftovers of this dish because my family inhales it! But when I do manage to save some (usually by hiding a portion in the back of the fridge), here’s how I keep it tasting fresh:

First, cool it quickly, spread the pasta in a shallow container so it doesn’t keep cooking from residual heat. Once it’s just warm (not hot), transfer to an airtight container. Those cheese-based sauces can pick up fridge smells faster than you’d think!

For reheating, the microwave is tempting but low and slow on the stovetop works way better. Add a splash of milk or cream to loosen the sauce as it warms, stirring frequently. If it’s looking dry, that reserved pasta water (if you saved any) works miracles here too!

One important note: eat within 2 days. The steak and dairy don’t keep well beyond that, and honestly, the texture starts to suffer. Not that it usually lasts that long in my house anyway!

Pro tip: Store the balsamic glaze separately in a little container or baggie, it stays fresher and you can drizzle it fresh when reheating. Nothing worse than soggy, over-marinated pasta!

Nutrition Information

Okay, let’s talk numbers, but remember, these are estimates since ingredients can vary based on brands and exact measurements you use. Here’s the nutritional breakdown per serving (and let’s be real, “one serving” usually means “one very happy plateful” in my house!):

• Calories: 650
• Sugar: 8g
• Sodium: 800mg
• Fat: 40g
• Saturated Fat: 22g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 120mg

A quick heads-up, if you use different cuts of steak or adjust the cheese amounts, these numbers will change. And honestly? Some nights this dish is totally worth every single delicious calorie!

Olive Garden Steak Gorgonzola Alfredo FAQs

Creamy & Restaurant-Style Pasta Recipes to Try Next

If you loved this Olive Garden Steak Gorgonzola Alfredo, here are more rich, comforting, and restaurant-quality pasta dishes your readers will enjoy serving at home.

• Garlic Parmesan Chicken Pasta Bake: A cozy, cheesy bake with tender chicken and creamy garlic sauce.
• Italian Sausage with Bow Tie Pasta: Savory Italian sausage tossed in a creamy, flavorful sauce.
• Marry Me Chicken Pasta: A crowd-favorite creamy pasta with sun-dried tomatoes and juicy chicken.
• Bistro Shrimp Pasta: Creamy, garlicky shrimp pasta inspired by restaurant flavors.

These indulgent pasta dishes bring big flavor and comfort to any night of the week. Save one to make next!

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