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5.0 from 30 votes

Steak Fettuccine Alfredo

Indulgent, creamy, and packed with tangy Gorgonzola cheese, Olive Garden Steak Alfredo is a copycat recipe for the popular (but discontinued) restaurant dish. Fettuccine in a creamy homemade alfredo sauce, tossed with sun dried tomatoes and fresh spinach. Join me as I recreate this comfort food classic.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 4 -6 servings
Calories: 1406 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

Steak Marinade
  • 1-2 pounds steak I used tenderloin; ribeye, butterflied filet mignon, sirloin, eye of round, medallions all work
  • 1/2 cup Italian dressing use your favorite
  • 1 tablespoon fresh Rosemary chopped
  • 2 tablespoons balsamic vinegar
Cooking the steaks
  • 1-2 tablespoons butter
  • 1-2 tablespoons olive oil more or less depending on how much steak you are cooking
  • Kosher salt and pepper to taste
Toppings/Garnish
  • balsamic glaze*
  • 2 ounces Gorgonzola cheese or more
  • Extra sun-dried tomatoes chopped
Gorgonzola Alfredo Sauce
  • ½ cup butter unsalted (1 stick) May use salted, just reduce salt
  • 2 cups heavy whipping cream
  • 1 clove garlic smashed and minced (or replace with ½ teaspoon garlic powder)
  • ¼ teaspoon nutmeg try fresh grated!
  • kosher salt
  • black pepper
  • 1 cup Parmesan Cheese fresh grated is best
  • 1 tablespoon Italian flat leaf parsley chopped (curly parsley may be used)
  • 4 ounces Gorgonzola cheese crumbled
  • 2 cups baby spinach
  • 1 poud Fettuccine pasta or similar, cooked and drained
  • 1/4 cup sun-dried tomatoes in oil or no oil

Instructions

    Cup of Yum
  1. Mix together Italian dressing, balsamic vinegar, rosemary and whisk or place in jar shaking well to combine. Pat the steaks dry with paper towels and salt and pepper to taste. 
  2. Place the steaks in gallon size baggie or in shallow glass baking dish* and pour marinade over the steaks, marinate on the counter for 30 minutes or in the fridge up to 4 hours. *If placing in shallow dish, be sure to lift steaks to get marinade under and flip in 15 minutes. If steaks have been in fridge for longer than 1 hour, remove and allow to come to room temperature for 30 minutes. 
  3. Cook fettuccine according to package directions; do not add oil or butter to the water, but please add some salt. Cook to the lower side of al dente, the minimum number of minutes on the package. Drain* and set aside (reserve ½-1 cup pasta water to add to the sauce).
  4. While the pasta is cooking make the sauce. In a large (high sided) skillet or medium saucepan, add butter and melt, tossing the garlic in the last minute, stirring constantly until fragrant. Add the heavy cream over medium heat, stirring to combine. Reduce heat to medium-low then stir in  nutmeg (garlic powder, if not using fresh garlic) and parsley. Don’t skip the nutmeg, it compliments the cheese sauce beautifully!
  5. Stir in the parmesan and gorgonzola cheeses, stirring until melted and combined. Taste, then add additional salt and pepper as needed. Bring to a low simmer, then remove from heat. 
  6. Heat a large skillet (I love my Staub All Day Pan) to medium-high heat, add butter and olive oil to pan and melt.
  7. Remove steaks and allow excess marinade to drip off, add steaks and cook 2-4 minutes per side, depending on desired doneness. Remove steaks and place on warmed plate and cover with foil, allowing to rest 5 minutes. 
  8. Add the cooked pasta, sun-dried tomatoes and spinach to the sauce; tossing until pasta is coated and spinach has wilted and sun-dried tomatoes are bright red. If alfredo sauce is too thick, add a few tablespoons of pasta water at a time until desired thickness. 

Notes

  • Also called balsamic glaze, this lightly sweet and tangy sauce adds amazing flavor to so many dishes! You might try it on my Caprese BLT's or drizzled over these brussels sprouts. 
  • In a small saucepan, add 1 cup balsamic vinegar and if desired, optional ¼ cup brown sugar.
  • Bring to a low simmer, stirring occasionally until reduced by half, if you add sugar it will take about 8 minutes or so, if you just use balsamic vinegar it will take twice as long. It should coat the back of a spoon. Cool and serve drizzled over this delicious recipe. Store any leftovers in a jar.
  • Pro Tip 1 | Make sure that the steak is at room temperature before you cook it! 
  • Pro Tip 2 | Don’t skip the nutmeg — it compliments the cheese sauce beautifully! 
  • Pro Tip 3 | If your sauce is too thick, add a few tablespoons of pasta water at a time to thin it out. Be sure to reserve at least a cup of pasta water.

Nutrition Information

Serving 1serving Calories 1406kcal (70%) Carbohydrates 44g (15%) Protein 51g (102%) Fat 116g (178%) Saturated Fat 65g (325%) Polyunsaturated Fat 8g Monounsaturated Fat 35g Trans Fat 1g Cholesterol 354mg (118%) Sodium 1505mg (63%) Potassium 965mg (28%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 4683IU (94%) Vitamin C 9mg (10%) Calcium 661mg (66%) Iron 4mg (22%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 1406

% Daily Value*

Serving 1serving
Calories 1406kcal 70%
Carbohydrates 44g 15%
Protein 51g 102%
Fat 116g 178%
Saturated Fat 65g 325%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 35g 175%
Trans Fat 1g 50%
Cholesterol 354mg 118%
Sodium 1505mg 63%
Potassium 965mg 21%
Fiber 3g 12%
Sugar 11g 22%
Vitamin A 4683IU 94%
Vitamin C 9mg 10%
Calcium 661mg 66%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.