Tender grilled steak meets rich Gorgonzola Alfredo sauce in this Olive Garden–style pasta dinner. Creamy, savory, and irresistibly satisfying.

1 lb steak (sirloin, ribeye, or filet), 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 Add-ins:

1 clove garlic, minced

Pinch of nutmeg

1–2 tbsp sundried tomatoes

1–2 cups spinach

Balsamic glaze, for finishing

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Cook Pasta: Boil fettuccine until al dente. Reserve ½ cup pasta water and drain.

Sear Steak: Rub steak with olive oil, salt, and pepper. Sear 4–5 minutes per side for medium-rare. Let rest, then slice thinly.

Make Sauce: In same pan, heat olive oil or butter. Sauté garlic or sundried tomatoes (if using), then add cream. Simmer.

Stir in Parmesan, Gorgonzola, nutmeg (if using), and a splash of pasta water. Simmer 5–7 minutes until creamy.

Toss Pasta: Add cooked fettuccine to sauce. Toss to coat evenly.

Assemble: Plate pasta, top with sliced steak. Drizzle balsamic glaze, sprinkle extra Gorgonzola, and add spinach or tomatoes if desired.

Serve Immediately.

For extra gloss, finish sauce with a bit of butter.

Use gluten-free pasta for a GF option.

Substitute Gorgonzola with blue cheese or goat cheese if preferred.