4.9 from 93 votes
Olive Garden Steak Gorgonzola Alfredo
Olive Garden Steak Gorgonzola Alfredo combines tender steak cooked with balsamic reduction alongside a rich alfredo sauce featuring Parmesan cheese, garlic powder, spinach, sun-dried tomatoes, and crumbled gorgonzola. The savory dish is served over fettuccine pasta tossed with fresh spinach leaves, blending creamy, tangy, and umami flavors. The balsamic vinegar is simmered down to a syrupy glaze that enhances the steak's flavor and adds acidity to balance the creamy pasta sauce.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
2
Calories:
2133 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 2133
% 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.