Olive Garden Steak Gorgonzola Alfredo

Why You’ll Love This Recipe

I love how this dish feels restaurant-worthy yet comes together easily at home. The silky Alfredo sauce gets tangy depth from the Gorgonzola, while juicy, perfectly seasoned steak adds steakhouse quality. It’s comforting, luxurious, and perfect for a special weeknight dinner or celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb steak, grilled and sliced

• 8 oz fettuccine

• 1 cup heavy cream

• ½ cup Gorgonzola cheese, crumbled

• ½ cup Parmesan cheese, grated

• 2 Tbsp olive oil

• Salt and pepper, to taste

• Optional: garlic, nutmeg, spinach, balsamic glaze, sundried tomatoes

Directions

1. Cook the pasta: I boil fettuccine until al dente, reserving ~½ cup pasta water, then drain

2. Season and sear steak: I rub the steak with salt, pepper, and olive oil, then cook over medium-high heat for about 4–5 minutes per side (for medium-rare), letting it rest before slicing

3. Build the sauce: In the same pan, I melt butter (or use olive oil), sauté garlic or sundried tomatoes if using, then add cream and whisk until simmering

4. I stir in Parmesan and Gorgonzola, plus a pinch of nutmeg and a splash of pasta water if needed, simmering 5–7 minutes until thickened

5. Combine pasta and sauce: I toss the al dente fettuccine into the sauce to coat thoroughly

6. Assemble dish: I plate pasta, top with sliced steak, and finish with a drizzle of balsamic glaze, a sprinkle of parsley, extra Gorgonzola, and sundried tomatoes or spinach

Servings and Timing

• Servings: 4–6 people

• Prep time: ~15–20 minutes

• Cook time: ~30–40 minutes

• Total time: ~45–60 minutes

Variations

• Swap ribeye, filet, or sirloin based on preference

• Add spinach, roasted mushrooms, or sundried tomatoes for extra texture and flavor

• For a glossy finish, stir a touch of butter or corn syrup into the sauce .

• Use gluten-free pasta and double-check your glaze ingredients for a GF option

• Swap Gorgonzola for blue cheese, goat cheese, or omit it entirely for a classic Alfredo feel

Storage/Reheating

I store leftovers in an airtight container for up to 3 days. When reheating, I gently warm in a skillet with a splash of cream or milk to restore the sauce’s creaminess The steak also reheats well if sliced fresh before heating.

FAQs

1. What steak cut should I use?

Ribeye, sirloin, or filet all work wonderfully—ribeye gives the richest flavor thanks to its marbling

2. How can I avoid separating the sauce?

Keep heat low while melting cheese and gently stir; adding reserved pasta water helps maintain a smooth texture

3. Is soaking flavors better with balsamic glaze?

Yes—a drizzle of balsamic reduction adds sweet-tart brightness and balances the richness beautifully

4. Can I prep this ahead?

Definitely—I prep the steak and sauce in advance, then cook pasta and assemble just before serving for maximum freshness

5. What sides go well with this?

I serve it with garlic bread, a crisp green salad, or roasted veggies to balance the richness .

Conclusion

The Olive Garden Steak Gorgonzola Alfredo is a luxurious yet surprisingly accessible meal—silky cheese sauce, tender steak, and hearty pasta combine into a dish fit for both casual dinners and special occasions. I love how indulgent it tastes without being complicated, and I hope it becomes a favorite in your kitchen as well!