Steak Gorgonzola Alfredo

This indulgent Steak Gorgonzola Alfredo brings the beloved Olive Garden favorite right to your dinner table. The combination of tender balsamic-marinated steak with creamy Parmesan alfredo creates a restaurant-quality experience that feels special yet is surprisingly achievable at home. Each bite balances rich, tangy and savory notes that make this dish absolutely irresistible.

I first made this recipe when trying to recreate my husband's favorite Olive Garden dish. After perfecting the balance of the creamy sauce with the tangy blue cheese and tender steak, it quickly became our go-to anniversary dinner that costs a fraction of eating out.

Ingredients

• Steak medallions: Using eye of round provides tenderness without breaking the bank. Look for evenly cut medallions with good marbling.
• Balsamic vinegar: Creates depth and slight sweetness in the marinade. Choose a quality brand for better flavor.
• Unsalted butter: Forms the rich base of the alfredo sauce. Unsalted allows better control of the final seasoning.
• Heavy cream: Essential for authentic alfredo texture. Avoid substituting with lighter options for the best result.
• Spinach: Adds beautiful color and nutritional balance. Fresh works best but frozen can work in a pinch if well drained.
• Nutmeg: The secret ingredient that elevates the sauce with subtle warmth. Freshly grated is noticeably better.
• Parmesan cheese: Use freshly grated for superior melting and flavor. The pre-grated varieties contain anti-caking agents that affect texture.
• Gorgonzola crumbles: Provides the signature tangy blue cheese flavor. Look for a creamy variety rather than an extra sharp one.
• Sundried tomatoes: Adds sweet acidity and beautiful color contrast. Oil-packed varieties have the best flavor for this dish.
• Balsamic glaze: Ties the whole dish together with its sweet-tangy finish. The concentrated flavor is worth the extra purchase.

Step-by-Step Instructions

Prepare the Steak:

Season the steak medallions generously with salt and pepper on both sides. Place them in a ziplock bag with the balsamic vinegar and ensure all pieces are coated. Allow to marinate for at least 30 minutes or up to 4 hours in the refrigerator. The longer marinating time will intensify the flavor but is not necessary if you are short on time.

Cook the Steak:

Heat a large nonstick skillet over medium heat until hot but not smoking. Add the marinated steak medallions without overcrowding the pan. Cook undisturbed for about 3-4 minutes per side for medium-rare or adjust according to your preference. Remember that thinner cuts will cook more quickly and the meat will continue cooking slightly while resting. Transfer the cooked steak to a plate and tent with aluminum foil to keep warm while retaining the juices.

Prepare the Pasta:

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until just shy of al dente, usually 8-10 minutes. The pasta will finish cooking in the sauce so slightly undercook it. Before draining, reserve 1 cup of the starchy pasta water to adjust the sauce consistency later if needed.

Create the Alfredo Base:

While the pasta cooks, melt the butter and heavy cream together in a large saucepan or deep skillet over medium heat. Stir occasionally to prevent scorching. Once the butter has completely melted into the cream, reduce the heat to medium-low to prevent the sauce from reducing too quickly or separating.

Add Flavor Elements:

Sprinkle in the nutmeg and add the fresh spinach to the cream mixture. Stir gently until the spinach wilts completely, about 5 minutes. The spinach will significantly reduce in volume and incorporate beautifully into the sauce. Add the freshly grated Parmesan cheese and stir until completely melted and the sauce is smooth. Season carefully with salt and pepper, remembering that both the Parmesan and gorgonzola will add saltiness.

Combine Pasta and Sauce:

Add the drained fettuccine directly to the sauce in the pan. Use tongs to gently toss the pasta, ensuring every strand is coated with the creamy alfredo sauce. Allow it to simmer together for 2-3 minutes so the pasta can absorb some of the sauce flavors. If the sauce seems too thick, add a splash of the reserved pasta water to achieve the perfect consistency.

Incorporate the Gorgonzola:

Remove the pan from heat and add 4 ounces of gorgonzola crumbles to the pasta. Toss gently to distribute the cheese throughout the dish. Adding the gorgonzola off the heat ensures it stays in lovely pockets of tangy flavor rather than completely melting into the sauce.

Plate and Garnish:

Divide the pasta between four warmed plates or bowls. Slice the rested steak medallions against the grain and arrange them atop the pasta. Drizzle each serving with balsamic glaze in an artistic pattern. Sprinkle with sundried tomatoes for bright pops of color and flavor. Finish with additional gorgonzola crumbles for an eye-catching presentation and extra cheese flavor.

The balsamic glaze is truly the magical finishing touch in this recipe. I discovered this after attempting the dish several times without it, and the difference was remarkable. The sweet-tangy reduction creates a beautiful flavor bridge between the rich sauce and the savory steak that makes this truly restaurant-worthy.

Perfecting Your Steak

Achieving the ideal steak doneness is critical for this recipe. For medium-rare, aim for an internal temperature of 135°F before resting, which will rise to about 145°F. Medium would be 145°F before resting. Allow the steak to come to room temperature for about 30 minutes before cooking for the most even results. Patting the steak dry before cooking will help achieve a better sear, even though it was marinated. For the most tender eating experience, always slice the steak against the grain when serving.

Make-Ahead Options

This elegant dinner can be partially prepared in advance to make serving day easier. The steak can marinate overnight for even better flavor development. The balsamic glaze can be made up to two weeks ahead and stored in the refrigerator. For the freshest result, the pasta and sauce should be made just before serving, but the ingredients can be measured and prepped earlier in the day. If you need to reheat leftovers, do so gently with a splash of cream to revive the sauce, and consider adding fresh steak rather than reheating cooked steak.

Customization Ideas

While this recipe closely mimics the Olive Garden original, you can put your own spin on it. Try using different blue cheeses such as Roquefort or Danish blue for varying flavor intensities. The protein can be swapped for chicken or shrimp if you prefer. For a lighter version, substitute half-and-half for some of the heavy cream, though the sauce won't be quite as rich. Add sautéed mushrooms for an earthy dimension that complements both the steak and the blue cheese wonderfully.

Domande frequenti sulla ricetta

→ How can I cook the steak to the right doneness?

Cook medallions over medium heat, 3–4 minutes per side for medium-rare. Let rest before slicing for best tenderness.

→ What can I use instead of gorgonzola cheese?

Blue cheese, goat cheese, or feta can replace gorgonzola, depending on your preferred flavor intensity.

→ Can I prepare this dish in advance?

Marinate the steak and make the glaze ahead. Prepare pasta and sauce fresh for the best texture and flavor.

→ How do I keep the Alfredo sauce from separating?

Simmer gently and avoid boiling once cheese is added. Stir in pasta and reserved water to maintain creaminess.

→ What pasta pairs best with this preparation?

Fettuccine is ideal, but linguine, tagliatelle, or penne also work well to hold the rich sauce.

→ Is there a way to lighten the dish?

Use half-and-half instead of heavy cream and reduce cheese slightly, though this affects richness and texture.