Introduction
Craving the rich, savory flavors of Olive Garden’s Steak Gorgonzola Alfredo? This copycat recipe brings the restaurant’s iconic dish to your kitchen—tender grilled steak, creamy Gorgonzola Alfredo sauce, and perfectly cooked pasta, all finished with a touch of garlic-herb butter.
Perfect for date nights, special occasions, or when you just need a decadent meal, this recipe delivers the same luxurious taste with simple, fresh ingredients. Ready in under 30 minutes, it’s faster than waiting for a table at the restaurant!
Why You’ll Love This Copycat Recipe
Just Like Olive Garden’s – The same creamy, tangy, garlicky goodness
Restaurant-Quality at Home – Juicy steak + velvety Alfredo sauce
Quick & Easy – Ready faster than delivery
Customizable – Use your favorite pasta or steak cut
Impresses Every Time – Perfect for special dinners
How to Make Olive Garden Steak Gorgonzola Alfredo
Step 1: Gather Your Ingredients
For the Steak:
- 2 (8 oz) sirloin or ribeye steaks (1-inch thick)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
For the Gorgonzola Alfredo Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup whole milk
- 1 cup grated Parmesan cheese
- ½ cup Gorgonzola crumbles
- ¼ tsp nutmeg (optional)
- Salt & pepper to taste
For Serving:
- 12 oz fettuccine or pappardelle pasta
- 2 tbsp garlic herb butter (optional, for finishing)
- Fresh parsley, chopped (for garnish)
Step 2: Cook the Steak
- Season steaks generously with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat.
- Sear steaks 4-5 minutes per side for medium-rare (adjust for preference).
- Rest 5 minutes, then slice against the grain.
Pro Tip: For grill flavor, cook on high heat for 2-3 minutes per side.
Step 3: Make the Gorgonzola Alfredo Sauce
- Melt butter in a saucepan over medium heat.
- Sauté garlic 30 seconds until fragrant.
- Pour in cream and milk, stirring until warm (do not boil).
- Whisk in Parmesan and Gorgonzola until melted and smooth.
- Season with nutmeg, salt, and pepper.
Creamier Option: Add 2 oz cream cheese for extra richness.
Step 4: Cook Pasta & Assemble
- Boil pasta al dente, reserving ½ cup pasta water.
- Toss pasta with Alfredo sauce, thinning with pasta water if needed.
- Top with sliced steak and drizzle with garlic herb butter.
- Garnish with parsley and extra Gorgonzola crumbles.
Serving Suggestion: Pair with Olive Garden’s breadsticks and a Caesar salad!
Common Mistakes to Avoid
Overcooking the steak – Medium-rare keeps it tender.
Using pre-shredded cheese – Freshly grated melts smoother.
Boiling the sauce – Can cause separation; keep heat medium-low.
Underseasoning – Taste and adjust salt/pepper before serving.
FAQs About Steak Gorgonzola Alfredo
Q: Can I use a different cheese?
A: Yes! Try blue cheese or extra Parmesan if Gorgonzola is too strong.
Q: How do I store leftovers?
A: Keep in an airtight container for up to 3 days. Reheat gently with a splash of milk.
Q: Can I make this gluten-free?
A: Use GF pasta and cornstarch (instead of flour) to thicken the sauce if needed.
Q: What’s the best steak cut for this?
A: Sirloin is budget-friendly; ribeye or filet mignon adds extra luxury.
Conclusion: Restaurant-Worthy Pasta at Home
This Olive Garden Steak Gorgonzola Alfredo copycat recipe is a creamy, savory masterpiece—perfect for impressing guests or treating yourself. With tender steak, tangy Gorgonzola, and silky pasta, it’s a dish that feels indulgent yet is easy enough for weeknights.
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Olive Garden Steak Gorgonzola Alfredo Copycat Recipe
Description
Recreate the restaurant favorite at home with this rich and flavorful Steak Gorgonzola Alfredo. Tender steak, creamy Alfredo sauce, and tangy gorgonzola cheese come together for a deliciously indulgent meal.
Ingredients
1 lb steak (sirloin or ribeye), thinly sliced
12 oz fettuccine pasta
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons balsamic glaze
1/4 cup gorgonzola cheese, crumbled
Fresh basil or spinach leaves for garnish
For the Alfredo Sauce:
1/2 cup unsalted butter
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
Instructions
Cook the fettuccine pasta according to package instructions. Drain and set aside.
Season the steak slices with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the steak slices and cook until browned and cooked to your desired doneness. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
Add the butter and heavy cream to the skillet, bringing it to a simmer. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly.
Plate the fettuccine Alfredo and top with the cooked steak slices.
Drizzle with balsamic glaze and sprinkle with crumbled gorgonzola cheese.
Garnish with fresh basil or spinach leaves and serve immediately.
Prep Time: 20 minutes
