Olive Garden Steak Gorgonzola Alfredo

Name: Olive Garden Steak Gorgonzola Alfredo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 serving
Ingredients: 4 ounces balsamic vinegar; 2 teaspoons vegetable oil; 12- ounce steak; salt and pepper; 4 ounces butter; 2 cups heavy cream; 3/4 cup freshly grated parmesan; 1 teaspoon garlic powder; 8 ounces fettuccine; 2 1/2 cups packed fresh baby spinach; 1 ounce sundried tomatoes in oil; 2 ounces gorgonzola

User Reviews

4.9

93 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
2
Calories
2133 kcal
Course
Main Course
Cuisine
Italian

Olive Garden Steak Gorgonzola Alfredo

Yvette Arnold

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This luxurious pasta features tender steak, creamy Alfredo sauce, and tangy Gorgonzola cheese for an authentic restaurant experience at home. Ready in under 30 minutes with simple ingredients that create a remarkable depth of flavor.

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Ingredients

Servings

4 ounces balsamic vinegar
2 teaspoons vegetable oil
12- ounce steak sirloin, ribeye, or New York strip
salt and pepper divided use
4 ounces butter
2 cups heavy cream
3/4 cup freshly grated parmesan
1 teaspoon garlic powder
8 ounces fettuccine prepared according to package directions
2 1/2 cups packed fresh baby spinach about 2 ounces
1 ounce sundried tomatoes in oil chopped
2 ounces gorgonzola crumbled

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Instructions

Bring the vinegar to a rapid simmer in a small saucepan over medium heat. Reduce the heat to medium-low and cook at a low simmer, stirring occasionally, until the vinegar is thick enough to coat the back of a metal spoon, about 15 minutes. Remove from the heat and let cool.
Place the vegetable oil into a hot skillet over medium-high heat. Season the steak with salt and pepper and cook to the desired level of doneness, flipping the steak halfway through the cooking time. Remove the steak from the skillet and set aside.
Prepare an alfredo sauce: Warm the butter and heavy cream in a medium saucepan over medium heat until it just begins to bubble. Add the Parmesan cheese and garlic powder and stir continuously until the cheese melts. Reduce the heat to low and simmer until the sauce reduces.
To assemble the dish, place the prepared pasta into a mixing bowl and toss with the spinach. Add the alfredo sauce and mix well. Transfer to a broiler-safe serving plate. Place portions of the steak over the pasta and top with the sundried tomatoes and Gorgonzola. Place the dish under the broiler until the cheese just begins to brown. Drizzle the balsamic reduction over the steak just before serving.

Nutrition Information

Show Details

Calories 2133kcal (107%) Carbohydrates 136g (45%) Protein 43g (86%) Fat 160g (246%) Saturated Fat 99g (495%) Cholesterol 494mg (165%) Sodium 4360mg (182%) Potassium 1467mg (42%) Fiber 7g (28%) Sugar 20g (40%) Vitamin A 8765IU (175%) Vitamin C 35.4mg (39%) Calcium 853mg (85%) Iron 5.3mg (29%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 2133 kcal

% Daily Value*

Calories	2133kcal	107%
Carbohydrates	136g	45%
Protein	43g	86%
Fat	160g	246%
Saturated Fat	99g	495%
Cholesterol	494mg	165%
Sodium	4360mg	182%
Potassium	1467mg	31%
Fiber	7g	28%
Sugar	20g	40%
Vitamin A	8765IU	175%
Vitamin C	35.4mg	39%
Calcium	853mg	85%
Iron	5.3mg	29%