Olive Garden Steak Gorgonzola Alfredo
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
2
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Calories
2133 kcal
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Course
Main Course
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Cuisine
Italian
Olive Garden Steak Gorgonzola Alfredo
Description
This recipe begins by reducing balsamic vinegar to a thick glaze, concentrating its tart and sweet notes. The steak, seasoned with salt and pepper, is pan-seared in vegetable oil to the preferred doneness. Meanwhile, the alfredo sauce is made by gently warming butter and heavy cream until bubbling, then stirring in Parmesan cheese and garlic powder until smooth and slightly reduced.
Cooked fettuccine is tossed with fresh baby spinach, allowing the heat to wilt the leaves slightly. The alfredo sauce is mixed into the pasta and spinach, then transferred to a broiler-safe serving dish. The sliced steak is arranged on top along with chopped sun-dried tomatoes and crumbled gorgonzola, which melt slightly under the heat, adding sharpness and depth.
The dish offers a blend of textures and flavors—creamy sauce, tender meat, tangy cheese, and sweet, chewy sun-dried tomatoes—making it suitable as a rich main course. The balsamic glaze provides a nice acidic contrast to the richness of the sauce and cheese.
Ingredients
- 4 ounces balsamic vinegar
- 2 teaspoons vegetable oil
- 12- ounce steak sirloin, ribeye, or New York strip
- salt divided use
- black pepper divided use
- 4 ounces butter
- 2 cups heavy cream
- 3/4 cup Parmesan Cheese freshly grated
- 1 teaspoon garlic powder
- 8 ounces Fettuccine pasta prepared according to package directions
- 2 1/2 cups baby spinach about 2 ounces, packed fresh
- 1 ounce sun-dried tomatoes chopped, in oil
- 2 ounces gorgonzola crumbled
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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