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Olive Garden Steak Gorgonzola Alfredo

A rich and indulgent dish featuring tender steak and a creamy Alfredo sauce, perfect for impressing family and friends.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 800
Ingredients Method Notes

Ingredients
  

For the steak and pasta
  • 1 pound steak (sirloin or ribeye), cut into strips Choose a cut that suits your taste for tenderness and flavor.
  • 8 ounces fettuccine pasta The wide noodles soak up the rich sauce beautifully.
  • 2 tablespoons olive oil Provides the perfect medium for searing the steak.
  • Salt and pepper to taste Essential for enhancing the flavor of the dish.
For the Alfredo sauce
  • 2 cups heavy cream The base for our creamy Alfredo sauce.
  • 1 cup grated Parmesan cheese Adds depth and richness to the sauce.
  • 1/2 cup crumbled Gorgonzola cheese Offers a unique tanginess and creaminess.
  • 2 cloves garlic, minced Infuses a fragrant punch of flavor.
  • 1 tablespoon fresh parsley, chopped (for garnish) Brightens up the dish and adds a pop of color.

Method
 

Cooking the fettuccine
  1. Start by cooking the fettuccine according to the package instructions until it reaches al dente perfection. Drain the pasta and set it aside.
Searing the steak
  1. In a large skillet, heat the olive oil over medium-high heat. Season the steak strips with salt and pepper.
  2. Once the oil is hot, add the steak to the skillet, searing it for about 3-4 minutes on each side until it’s beautifully browned and cooked to your desired level of doneness.
  3. Remove the steak from the skillet and set it aside.
Preparing the Alfredo sauce
  1. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
  2. Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened.
Adding the cheeses
  1. Lower the heat, then stir in the grated Parmesan cheese and crumbled Gorgonzola cheese, mixing until both have melted and the sauce is smooth.
  2. Season with salt and pepper to taste.
Combining everything
  1. Return the cooked fettuccine and seared steak to the skillet, tossing to coat everything thoroughly in the creamy sauce.
  2. Serve hot, garnished with chopped parsley to elevate the presentation.

Notes

For a healthier twist, substitute half-and-half for a lighter version, or use grilled chicken instead of steak for variation. If leftovers occur, store in an airtight container in the refrigerator for up to three days.