This recipe for Olive Garden’s Steak Gorgonzola has been highly requested, so here it is: The ultimate steak dinner. It features juicy steak, rich alfredo sauce, tangy gorgonzola cheese, and fresh spinach, all served with delicious pasta.
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Copycat Olive Garden Steak Gorgonzola recipe
When I first tried this dish in the Olive Garden, I was blown away by its complexity. It is a step above regular Alfredo pasta because it has hearty steak medallions and gorgonzola cheese, which adds flavor and richness.
This version tastes just like the restaurant’s, except we are adding just a couple of extra ingredients to make this dish taste extra amazing. You can also adjust it how you like.
What makes the Olive Garden Steak Gorgonzola the perfect steak-night dinner
The Olive Garden Steak Gorgonzola recipe is such a well-rounded meal. It has it all: savory meat, comforting pasta, fresh veggies, and a creamy sauce. What more could you want for dinner? It is packed with protein and will satisfy your hunger.
So, If you love steak and alfredo sauce, this may be the perfect 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.
Why you’ll love this recipe
This Olive Garden Steak Gorgonzola Alfredo recipe has to be one of the easiest ways to prepare a nice dinner for your loved ones. I firmly believe that cooking shouldn’t be intimidating or overwhelming, so this recipe is easy to follow even if you don’t have a ton of cooking experience.
It is also customizable and create your own variations. You can cook the steak as you desire, and best of all, you can use the cut of steak you like the most.
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 ribeye cut when I prepared this delightful dish. I cooked my steak as a whole, then cut it into large pieces and placed it on the pasta. You can use beef medallions instead of a steak.
The homemade alfredo sauce is so much better than any store-bought one in a jar.
You can also add other veggies besides just spinach or use another blue cheese. Gorgonzola is a type of blue cheese that can be found in most grocery stores. It is stronger than your everyday blue cheese. So you can use blue cheese with this recipe if you desire.
I used fresh spinach in this dish, so you don’t need to worry about thawing or draining frozen spinach. I simply rinsed and tossed it into the pasta raw. The residual heat of the pasta and Alfredo sauce does the cooking.
Between the simple ingredients and the way you can personalize this meal, there’s no doubt you’ll have a great time cooking it and be happy with the final result.
Ingredients
Here’s what you need for Olive Garden Steak Gorgonzola Alfredo recipe:
- Steak – NY Strip, Rib Eye, or Filet Mignon
- Salt and pepper
- Vegetable oil
- Unsalted Butter
- Heavy whipping cream
- Parmesan cheese
- Garlic powder
- Pasta
- Fresh baby spinach
- Sundried tomatoes
- Gorgonzola cheese
- Balsamic vinegar
Fettuccine pasta is the most popular but you can use your favorite instead.
How to make Olive Garden Gorgonzola Steak
These are the simple steps and some photos for making steak alfredo:
- Make the balsamic glaze by cooking balsamic vinegar in a small saucepan over medium heat until it is reduced and coats the back of a metal spoon. Cool to room temperature.
- Season the steak with salt and pepper.
- Place vegetable oil into a hot large skillet over medium-high heat and cook the steak to the desired level of doneness. Allow steak to rest.
- Make the alfredo sauce: warm the butter and heavy cream in a medium-sized saucepan over medium heat until they just begin to bubble. Add the Parmesan cheese and garlic powder and stir until the cheese melts. Reduce the temperature to low and allow the sauce to reduce.
- Prepare the pasta in a pot of salted water according to the package instructions for al dente and drain. Reserve some of the pasta water to use if needed.
- Place the prepared pasta into a mixing bowl and toss it with the spinach. Add the alfredo sauce and mix well. If the mixed pasta and sauce thickens you can thin it out with a little pasta water.
- Transfer the bowl’s contents to a serving platter for family style or separate plates. Place portions of the steak over the pasta and top with sundried tomatoes and gorgonzola.
- Place the steak and pasta under the broiler until the cheese begins to brown.
- Drizzle balsamic glaze on top and serve. Garnish with fresh chopped parsley or fresh rosemary sprigs if desired.
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.
What to serve with this dish
The best way to enjoy this dish is with other Olive Garden classics like copycat Olive Garden breadsticks or Olive Garden spinach artichoke dip. It also tastes amazing with a nice side salad with Italian dressing or vegetable side dishes like steamed broccoli or green beans. Finish it off with a classic dessert like authentic Olive Garden Tiramisu.
How to store leftovers
Once the leftover steak and pasta cools, transfer it to an airtight container and place it in the refrigerator.
When reheating it, I suggest gently heating the pasta and sauce on the stovetop. You can reheat the steak at a low temperature in the oven and then sear it on the stovetop to finish it, which retains its juices and nice texture. Avoid microwaving the steak if possible.
How long will it last?
Your leftovers will last approximately 3-4 days in the refrigerator.
Popular copycat Olive Garden recipes
- Olive Garden’s House Dressing
- Olive Garden Chicken Alfredo Sauce Recipe
- Garlic Mushroom Stuffed Chicken Breast
- Fried Cheese Recipe Mozzarella
- How to Make Olive Garden Soup
- Garden Primavera
- Italian Peach Tea
More steak recipes
- Steak Hibachi
- Chicken Fried Steak Sandwich
- Panini Steak Sandwich
- Southern Country Fried Steak
- How to Make Steak Marsala
Be sure to check out more of my Olive Garden copycat recipes and easy pasta recipes.
Olive Garden Steak Gorgonzola Alfredo
Ingredients
- 4 ounces balsamic vinegar
- 2 teaspoons vegetable oil
- 12- ounce steak sirloin, ribeye, or New York strip
- salt and pepper divided use
- 4 ounces butter
- 2 cups heavy cream
- 3/4 cup freshly grated Parmesan
- 1 teaspoon garlic powder
- 8 ounces fettuccine prepared according to package directions
- 2 1/2 cups packed fresh baby spinach about 2 ounces
- 1 ounce sundried tomatoes in oil chopped
- 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.
Danielle Elkin
I worked at Olive Garden for years, they don’t cut the steak first and cook it, as was stated, it’s 4 filet medallions, cooked to order, and then placed on top of the pasta, then topped with the cheese and put under the broiler.
Rick
This was delicious. Just like the Olive Garden
mangus thunderson
I switch out spinach and repace with mushrooms
TT
Totally amazing! Creamy, flavorful, and gorgeous to look at!
Kyle
Where does the balsamic go?
Stephanie Manley
It goes on top of the steak.
Kelley
Approx how much is 2 oz spinach?
Stephanie Manley
Loosely packed in 1 cup measuring cups would be about two cups.