The Olive Garden Steak Gorgonzola Alfredo is a recipe that so many of you have requested that I would do, so I knew this had to be a delicious recipe to try to recreate.
If you love steak and alfredo sauce, this may be the perfect last meal for you. This method includes a perfectly seared steak served with the famous Olive Garden Alfredo Sauce. This recipe also includes a touch of fresh spinach and just a hint of rich gorgonzola cheese that you will love.
When I first tried this in the Olive Garden, I was blown away with the complexity of the dish, but we are adding just a couple of extra ingredients to make this dish taste amazing. Gorgonzola is a type of blue cheese. It is a stronger than your everyday blue cheese. So you can use blue cheese with this recipe if you desire. Gorgonzola cheese can be found in most grocery stores. If you cannot find gorgonzola, you can use blue cheese.
One of the things I like most about recreating a recipe at home is I get to make choices when I cook. For the steak, I used a rib eye cut when I prepared this delightful dish. I cooked my steak as a whole, then cut it into large pieces when placed it on the pasta. The Olive Garden cuts their steak first and then cooks it. I like my steak rarer so by cooking the steak as a whole; I feel I can get more of a rare portion of the steak. You can cook the steak as you desire, and best of all you can use the cut of steak you like the most.
I used fresh spinach in this dish, I simply rinsed it, and tossed it into the pasta raw allowing the residual heat of the pasta, and Alfredo sauce do the cooking. After I placed the steak pieces onto my pasta with sauce I added some gorgonzola and placed it under the broiler in my oven. I heated this just until the gorgonzola cheese began to melt and brown.
I hope you enjoy this classic Olive Garden dish at home. I also have many other Olive Garden Favorites that you won’t want to miss.
Olive Garden Steak Gorgonzola Alfredo
Recreate Olive Garden Steak Gorgonzola Alfredo at home.
- 12 ounces steak sirloin, ribeye, New York strip
- salt and pepper to season the steak
- 2 teaspoons vegetable oil
- 8 ounces pasta
- 1/4 pound butter
- 2 cups heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper (optional) for the Alfredo Sauce
- 1 ounce sundried tomatoes in oil
- 2 ounces fresh baby spinach washed
- 2 ounces Gorgonzola cheese
- Season steak with salt and pepper, place 2 teaspoons of vegetable oil into a hot skillet. Cook steak until the desired level of doneness. Allow steak to rest.
Cook pasta according to package directions.
To make Alfredo sauce place butter and heavy cream into a medium-sized pot. Heat cream and butter on medium until the butter and cream just begin to bubble. Add Parmesan cheese and garlic powder. Stir continuously until the cheese melts. Reduce the temperature to low, and allow the sauce to reduce.
To assemble place pasta on to a plate, add washed spinach and toss in. Add Alfredo sauce to the bowl, and then place on a serving plate. Add portions of steak onto the pasta. Top with cut sundried tomatoes and gorgonzola. Place the steak and pasta under the broiler until the cheese just begins to brown.