Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce Recipe

If you crave a rich, Italian-inspired meal that rivals your favorite restaurant, this Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce will absolutely win your heart (and your tastebuds!). Tender filet mignon, tangy sun-dried tomatoes, velvety Alfredo, and punchy gorgonzola come together for an unforgettable fettuccine dish that’s both luxurious and deceptively simple to make at home.

Ingredients You’ll Need

One of the best things about making Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce is how just a handful of staple ingredients transform into something truly unforgettable. Each one plays a starring role—from the melt-in-your-mouth filet to the tangy sun-dried tomatoes and the luxuriously creamy sauce.

• Filet Mignon Steak (10 oz): The star of the show—opt for a high-quality cut for the most tender, juicy bites.
• Olive Oil: Adds subtle richness while helping you get a flawless sear on the steak.
• Salt & Pepper: Sometimes it’s the basics that bring out the very best in quality steak.
• Sun-Dried Tomatoes (in oil): A tangy burst of savory flavor and gorgeous color—don’t skip them!
• Gorgonzola Cheese (crumbled): Adds bold, creamy, tangy notes that make this dish so memorable.
• Fettuccine or Linguine Noodles (8 oz): Choose your favorite long pasta—the sauce clings beautifully to both.
• Butter (1 stick): The foundation of a truly decadent Alfredo sauce.
• Heavy Cream (1 cup): Ensures the Alfredo turns out silky, smooth, and so satisfying.
• Freshly Shredded Parmesan (1 cup): Melts seamlessly for authentic cheesy flavor—skip the pre-grated stuff if you can!
• Garlic Powder (½ tsp): Infuses the Alfredo with a mellow, garlicky warmth.
• Fresh Spinach (2 cups): Adds freshness and color while sneaking some greens into the meal.
• Balsamic Vinegar (½ cup): For a simple reduction that dazzles when drizzled over the finished dish.
• Brown Sugar (1 tbsp): Balances the boldness of the balsamic for a glossy, tangy-sweet glaze.

Variations

Half the fun of making this Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce at home is getting creative! You can easily adapt this recipe to suit your taste, what you have on hand, or even dietary preferences. Here are some delicious ways to mix it up:

• Swap the Protein: Try chicken breast or shrimp for a lighter—yet still decadent—spin that works perfectly with the Alfredo and gorgonzola.
• Go Vegetarian: Omit the steak and amp up the spinach or add sautéed mushrooms for a vegetarian, yet hearty, twist.
• Vary the Pasta: Use penne, spaghetti, or even gluten-free noodles—any pasta shape you love will soak up the creamy sauce!
• Add More Veggies: Stir in roasted red peppers, steamed broccoli, or even artichoke hearts to make it extra colorful and nutrient-packed.

How to Make Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce

Step 1: Prep and Sear the Steak

Start by slicing your filet mignon into smaller medallions, about three or four bites each—this helps them cook evenly and makes portioning a breeze. Gently flatten each piece with the palm of your hand for optimal searing. Season generously with salt, pepper, and a drizzle of olive oil, then set a skillet over high heat. When the pan is nice and hot, sear the steak on all sides until beautifully browned and cooked to your preferred doneness (I love mine medium-rare for maximum juiciness). Once done, transfer the steak to a plate to rest while you prep the other components.

Step 2: Make the Creamy Alfredo Sauce

In a medium saucepan, melt the butter over medium-low heat. Add the heavy cream and garlic powder, stirring frequently, until the mixture is just starting to simmer. Gradually whisk in the freshly shredded parmesan until completely smooth and glossy—no lumps allowed! Toss in the fresh spinach, let it wilt right into the sauce, and keep everything warm over low heat. This Alfredo coats every strand of pasta like a dream.

Step 3: Boil the Pasta

While the sauce is coming together, bring a large pot of salted water to a rapid boil. Drop in your fettuccine or linguine and cook until al dente, following the package directions. Reserve a splash of starchy pasta water before draining—just in case you want to loosen the Alfredo later for the perfect creamy consistency.

Step 4: Prepare the Balsamic Reduction

This step takes your Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce straight into restaurant territory! In a small saucepan, combine balsamic vinegar and brown sugar. Simmer over medium-low heat, stirring occasionally, until the mixture thickens into a shiny, syrupy reduction—about 8-10 minutes. The sweet-tangy glaze is the secret weapon for drizzling at the end.

Step 5: Assemble and Serve

Toss your al dente pasta with the Alfredo sauce and wilted spinach, then twirl onto plates. Top generously with the seared steak medallions, sun-dried tomatoes, and plenty of crumbly gorgonzola cheese. Finish everything off with a bold swirl of balsamic reduction and get ready to swoon!

How to Serve Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce

Garnishes

To really make this meal feel straight out of a trattoria, shower everything with a little extra crumbled gorgonzola, a sprinkle of chopped parsley for freshness, and a final flourish of balsamic reduction right before serving. If you’re feeling extra, a dusting of freshly cracked black pepper makes the whole plate pop!

Side Dishes

This dish already shines, but a few sides make it a true feast. Serve with warm, crusty bread for soaking up every bit of Alfredo, a simple green salad with lemony vinaigrette for brightness, or garlicky roasted asparagus. Want to channel Olive Garden? Don’t forget those irresistible breadsticks!

Creative Ways to Present

Show off your Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce by twirling the pasta into elegant nests on each plate, stacking the steak artfully on top, and drizzling the balsamic reduction in dramatic zig-zags. If hosting, serve family style on a large platter and let everyone build their own perfect plate!

Make Ahead and Storage

Storing Leftovers

Any leftover steak gorgonzola keeps well in an airtight container in the fridge for up to 3 days. Store the steak and pasta separately if you can, to avoid soggy noodles and preserve the best texture.

Freezing

If you want to freeze leftovers, let everything cool completely before transferring to freezer-safe containers. The creamy sauce may separate a bit after freezing, but a good stir as you reheat usually brings it back together. The balsamic reduction, on the other hand, freezes perfectly and will keep for weeks!

Reheating

To reheat, gently warm the steak and Alfredo pasta over low heat on the stove, adding a splash of cream or milk if needed to restore silky smoothness. Microwave works in a pinch—just go low and slow to avoid drying things out, and always add the balsamic reduction at the end for that fresh, bright pop.

FAQs

Final Thoughts

There’s truly something magical about savoring a plate of Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce—especially when you made it yourself! Treat yourself to this Italian-inspired comfort meal, invite family or friends, and watch how fast the plates are cleared. Go ahead, bring a little restaurant romance right to your own kitchen and enjoy every decadent, dreamy bite!

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