Description
Recreate the indulgent flavors of Olive Garden’s Steak Gorgonzola Alfredo at home! Tender steak, rich Alfredo sauce, and tangy gorgonzola cheese make this dish an unforgettable treat.
Ingredients
1 lb steak (ribeye or sirloin), sliced
8 oz fettuccine pasta
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 cup crumbled gorgonzola cheese
2 tbsp butter
2 cloves garlic, minced
Salt and pepper to taste
Fresh spinach for garnish
Balsamic glaze for drizzling
Instructions
Cook the fettuccine pasta according to package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
Add the heavy cream to the skillet and bring to a simmer. Stir in the grated Parmesan cheese until the sauce thickens. Season with salt and pepper.
In a separate skillet, cook the sliced steak over medium-high heat until desired doneness. Season with salt and pepper.
Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly.
Serve the fettuccine Alfredo on a plate, topped with sliced steak and crumbled gorgonzola cheese.
Garnish with fresh spinach and drizzle with balsamic glaze.
Prep Time: 20 minutes
Notes
Cook the fettuccine pasta according to package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
Add the heavy cream to the skillet and bring to a simmer. Stir in the grated Parmesan cheese until the sauce thickens. Season with salt and pepper.
In a separate skillet, cook the sliced steak over medium-high heat until desired doneness. Season with salt and pepper.
Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly.
Serve the fettuccine Alfredo on a plate, topped with sliced steak and crumbled gorgonzola cheese.
Garnish with fresh spinach and drizzle with balsamic glaze.
Prep Time: 20 minutes