Easy Steps To Make Steak Gorgonzola Alfredo From Scratch

There’s something magical about that moment when perfectly seared steak meets creamy, gorgonzola-infused alfredo sauce. If you’ve ever tasted Olive Garden’s Steak Gorgonzola Alfredo, you know exactly what I’m talking about. Today, I’m sharing my perfected copycat recipe that many of my readers swear tastes even better than the restaurant version.

As someone who’s spent countless hours in the kitchen experimenting with Italian-American cuisine, I can tell you that mastering this dish was a labor of love. After numerous attempts and fine-tuning, I’ve created a version that captures all the decadent flavors you love while adding some special touches that make it truly extraordinary.

Why You’ll Love This Recipe

The charm of this dish lies in its carefully crafted blend of flavors and textures. Tender, balsamic-marinated steak medallions sit atop a bed of fettuccine enrobed in a velvety alfredo sauce. The sauce itself is a masterpiece – rich with heavy cream and Parmesan, then elevated with pockets of melted gorgonzola that create delightful bursts of tangy flavor. The addition of wilted spinach adds both color and nutrition, while sun-dried tomatoes and a drizzle of balsamic glaze bring brightness and depth to every bite.

The Secret to Restaurant-Quality Results

What makes this recipe unique is its meticulous attention to detail. We’ll be using specific techniques that restaurants employ to achieve that professional-quality finish. For instance, marinating the steak in balsamic vinegar not only adds flavor but also helps tenderize the meat. The addition of nutmeg to the alfredo sauce might seem unexpected, but it’s a classic Italian technique that adds warmth and complexity to cream-based sauces.

Let’s Get Cooking

Before we jump into the step-by-step process, let’s first assemble our ingredients.The quality of your ingredients will make a significant difference in the final dish, so choose wisely.

For the Steak:

• 1 pound steak medallions (eye of round recommended)
• 1 Tablespoon balsamic vinegar
• Sea salt and freshly ground black pepper

For the Alfredo Sauce:

• 1 pound high-quality fettuccine
• ¼ pound unsalted butter (1 stick)
• 2 cups heavy cream
• 2 cups fresh spinach
• ¼ teaspoon freshly grated nutmeg
• 1 cup freshly grated Parmesan cheese
• Sea salt and freshly ground black pepper
• 4 ounces gorgonzola crumbles

For the Finishing Touches:

• 4 Tablespoons balsamic glaze
• ¼ cup julienned sun-dried tomatoes
• 2 ounces additional gorgonzola crumbles for garnish

Step-by-Step Instructions

1. Marinate the Steak Begin by preparing your steak medallions. Season them generously with salt and pepper, then place them in a ziplock bag with the balsamic vinegar. Gently massage the bag to ensure the ingredients are evenly coated. Let this marinate in the refrigerator for at least 30 minutes, though 2-4 hours will yield even better results. This step is crucial for developing flavor and tenderness.

1. Prep Your Workspace While the steak marinates, gather all your ingredients and equipment. Preparing everything in advance will ensure a seamless and enjoyable cooking experience. Fill a large pot with water for the pasta and have your measuring tools ready for the sauce ingredients.
2. Cook the Perfect Steak Remove the steak from the refrigerator 20-30 minutes before cooking to allow it to come to room temperature. Heat a large, heavy-bottomed skillet over medium-high heat until it’s very hot. Add the marinated medallions and cook for 3-5 minutes per side for medium-rare, adjusting the time based on thickness and desired doneness. Remember, the steak will continue cooking slightly as it rests.

Transfer the cooked steak to a plate and tent loosely with foil. This resting period is essential – it allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful.

4. Create the Signature Sauce While your steak rests, bring a large pot of generously salted water to a boil for the pasta. In a separate large saucepan or deep skillet, begin the alfredo sauce:

• Melt the butter over medium heat until it’s just bubbling
• Pour in the heavy cream and whisk thoroughly until fully blended.
• Bring the mixture to a gentle simmer, reducing heat if needed
• Add the freshly grated nutmeg and stir in the spinach
• Cook until the spinach wilts, about 3-4 minutes
• Slowly stir in the Parmesan cheese, allowing it to melt and create a smooth mixture.

5. Cook and Combine While the sauce is coming together, cook your fettuccine according to package instructions, but stop cooking about 1 minute before it’s fully al dente. Before draining, reserve 1 cup of the pasta water – this is your secret weapon for achieving the perfect sauce consistency.

Add the slightly undercooked pasta directly to your alfredo sauce. This allows the pasta to finish cooking in the sauce, absorbing all those wonderful flavors. If the sauce seems too thick, add a splash of the reserved pasta water and toss until you achieve the perfect consistency.

6. The Gorgonzola Magic Here’s where the magic happens. Remove the pan from heat and add the gorgonzola crumbles. Gently toss the pasta to distribute the cheese, allowing it to melt partially but not completely. You want to create pockets of gorgonzola throughout the dish for bursts of flavor in every few bites.
7. The Art of Plating Slice your rested steak medallions against the grain into thin strips. Divide the pasta among warmed plates, arranging the steak slices on top. Drizzle balsamic glaze over each plate, sprinkle with sun-dried tomatoes, and finish with a generous topping of gorgonzola crumbles.

Tips for Success

• Temperature Matters: Allow your cream and butter to come to room temperature before making the sauce. This prevents the sauce from breaking and ensures a smooth texture.
• Cheese Choice: Use authentic Parmigiano-Reggiano for the best flavor and melting properties. Pre-shredded cheese typically contains anti-caking agents that may impact the sauce’s texture.
• Pasta Perfect: Slightly undercooking the pasta ensures it won’t become mushy when it finishes cooking in the sauce.
• Sauce Consistency: If your sauce thickens too much upon standing, don’t worry – a splash of reserved pasta water will bring it back to life.

Make It Your Own

While this recipe stays true to the Olive Garden inspiration, don’t be afraid to make it your own:

• Replace the steak medallions with grilled chicken or shrimp for a delicious alternative.
• Add sautéed mushrooms for extra earthiness
• Include fresh herbs like basil or thyme
• Try different blue cheese varieties in place of gorgonzola

Storage and Reheating

For the best experience, enjoy this dish fresh. Leftovers can be kept in an airtight container in the refrigerator for up to two days.When reheating, add a splash of cream or milk and warm gently over low heat, stirring frequently to prevent the sauce from separating.

The Ultimate Comfort Food

This Steak Gorgonzola Alfredo is more than just a meal – it’s an experience. Whether you’re cooking for a special occasion or simply craving something extraordinary, this recipe delivers restaurant-quality results in the comfort of your own kitchen. The combination of tender steak, creamy sauce, and bold gorgonzola creates a symphony of flavors that will have everyone at your table asking for seconds.

FAQs

does olive garden still have steak gorgonzola alfredo?

Yes, Olive Garden has reintroduced their popular Steak Gorgonzola Alfredo to the menu as of December 2, 2024.

This dish features grilled sirloin steak tips atop fettuccine alfredo, complemented by gorgonzola cheese, spinach, sun-dried tomatoes, and a balsamic drizzle. It was previously removed in 2020 during the COVID-19 pandemic but has now returned due to popular demand.

Additionally, Olive Garden has brought back the Stuffed Chicken Marsala, which consists of a grilled chicken breast stuffed with Italian cheeses and sun-dried tomatoes, topped with creamy marsala sauce, and served with mashed potatoes.

People

Both dishes are now available at Olive Garden locations nationwide.

For a visual overview of the returning dishes, you might find this video helpful:

What type of steak is best for alfredo?

Several cuts work well in alfredo dishes:

1. Sirloin – tender yet affordable, with good flavor
2. Ribeye – well-marbled and very flavorful
3. Strip steak (New York Strip) – good balance of tenderness and flavor
4. Tenderloin/Filet Mignon – extremely tender but more expensive
5. Flank steak – great when sliced thin against the grain

What meat goes well with Gorgonzola?

Gorgonzola pairs excellently with several meats:

1. Beef – especially steaks and roast beef
2. Chicken – especially grilled or roasted
3. Duck – the richness complements the cheese well
4. Veal – particularly in Italian dishes
5. Bacon – works great in salads or pasta dishes

The key is to choose meats that can stand up to the strong, tangy flavor of gorgonzola while maintaining their own distinct taste.

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• Garlic Butter Steak Bites with Parmesan Cream Sauce

Share Your Experience

I’d love to hear how this recipe turns out for you! Drop a comment below with your experience, variations, or questions. Don’t forget to tag your creations on social media – seeing your successful dishes makes my day!

Now, go ahead and create some kitchen magic. Your perfect plate of Steak Gorgonzola Alfredo awaits!