Name: Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 10 oz. filet mignon steak; 1 tbsp. olive oil; salt and pepper to taste; 4 sun-dried tomatoes in oil, roughly chopped; 2 oz. gorgonzola cheese crumbled; 8 oz. fettuccine or linguine noodles cooked according to packaging instructions; 1 stick butter; 1 cup heavy cream; 1 cup freshly shredded parmesan cheese; ½ tsp. garlic powder; 2 cups fresh spinach; ½ cup balsamic vinegar; 1 tbsp. brown sugar

Jump to Recipe

Dreaming of turning dinner into an event? This Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce is the ultimate comfort food with a fancy twist, bringing together juicy filet mignon, silky homemade Alfredo, tangy balsamic reduction, and just enough Gorgonzola to make every bite memorable. This restaurant-inspired dish is pure indulgence, yet easy enough for a weeknight treat or a special gathering. Every element works together to give you a plate bursting with flavor, vibrant color, and just a little magic!

Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce may seem impressive, but each one is straightforward and serves an important role. Together, they create a harmony of creamy, savory, tangy, and fresh flavors you’ll want to experience again and again.

Filet mignon steak (10 oz.): This tender cut makes each bite melt in your mouth and elevates the dish to steakhouse status.
Olive oil (1 tbsp.): Adds a hint of richness and helps form a golden sear on the steak.
Salt and pepper (to taste): Essential for seasoning the steak and accentuating natural flavors.
Sun-dried tomatoes in oil (4, roughly chopped): These bring a pop of color and a tangy depth that balances all the creamy notes.
Gorgonzola cheese, crumbled (2 oz.): The star cheese—tangy, creamy, and bold—perfect for finishing off your platter.
Fettuccine or linguine noodles (8 oz., cooked): Long pasta holds onto the sauce, making every forkful ooze with flavor.
Butter (1 stick): The backbone of Alfredo, butter adds irresistible silkiness to the sauce.
Heavy cream (1 cup): Creates the rich, creamy texture that makes Alfredo so dreamy.
Freshly shredded parmesan cheese (1 cup): Melts beautifully into the sauce for bold, savory depth.
Garlic powder (1/2 tsp.): Adds subtle aromatic warmth without overpowering the other flavors.
Fresh spinach (2 cups): Wilts into the sauce, adding freshness, color, and (bonus!) a little green goodness.
Balsamic vinegar (1/2 cup): The star of the reduction, bringing sweet-tart complexity to the drizzle.
Brown sugar (1 tbsp.): Just a touch balances and rounds out the balsamic drizzle.

How to Make Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce

Step 1: Prepare and Cook the Steak

Start by slicing your filet mignon into pieces about the size of a few perfect bites, then gently flatten them with your palm for even cooking. Season generously with salt, pepper, and olive oil, then sear each piece in a hot skillet. Cook the steak just the way you like—medium-rare is my favorite, but you do you! Once they’re caramelized and cooked through, move them onto a plate and let them rest while you prep everything else.

Step 2: Make the Balsamic Reduction

In a small saucepan, combine balsamic vinegar and brown sugar. Heat over medium-high, whisking until the sugar dissolves. Let it bubble away for 4 to 5 minutes, watching as it gradually thickens. Turn off the heat—the reduction will continue to thicken as it cools. This syrupy balsamic glaze adds just the right balance of brightness and sweetness, tying every element together.

Step 3: Cook the Pasta

While the reduction simmers, get your pasta boiling! Cook fettuccine or linguine according to package instructions, aiming for that perfect al dente texture. Drain, but reserve a splash of cooking water just in case your Alfredo needs a little loosening up later.

Step 4: Whip Up the Creamy Alfredo Sauce

Melt the butter in a big skillet, then gently whisk in the heavy cream. When they’re happily combined, sprinkle in the Parmesan and garlic powder, stirring until you have a thick, glossy, cheesy sauce. Toss the cooked pasta directly into the skillet, coating every strand. Just as the sauce reaches your dream consistency, stir in the fresh spinach to wilt it gently—all that heat will turn the leaves beautifully vibrant and tender.

Step 5: Assemble Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce

Now for the fun part! Swirl a generous heap of Alfredo-drenched pasta onto a plate. Top it with those juicy, golden steak bites. Scatter sun-dried tomatoes and crumbled Gorgonzola over the top, then finish with an artful drizzle of your balsamic reduction. Each forkful should have steak, pasta, sauce, and toppings for the ultimate flavor bomb.

How to Serve Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce

Garnishes

A final flourish makes all the difference. Add extra Gorgonzola crumbles, a sprinkle of fresh parsley, and a few more sun-dried tomatoes for pops of color. If you want to be fancy, a little grated parmesan or a final kiss of that glossy balsamic reduction seals the deal every time.

Side Dishes

This Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce is a showstopper on its own, but some rustic garlic bread for sopping up every drop of sauce is heavenly. For a balanced meal, try a crisp green salad with a simple vinaigrette, or roasted veggies like asparagus or broccolini to keep things fresh and vibrant.

Creative Ways to Present

For a special occasion, plate individual portions or serve family-style in a big, beautiful dish. Mini steak bites on skewers atop little nests of Alfredo-tossed pasta make a stunning appetizer. Or try garnishing with edible flowers for an extra wow factor that will have your guests reaching for their phones before their forks!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), store them in an airtight container in the refrigerator. Because of the creamy Alfredo and steak, it’s best to enjoy them within 2 to 3 days for the freshest flavors and textures. Store the balsamic reduction in a separate small container to keep the dish tasting restaurant-fresh when you reheat.

Freezing

Cream-based sauces don’t always freeze perfectly, but if you want to freeze your Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce, it’s best to leave out the spinach and add it fresh when reheating. Store portions in airtight freezer containers for up to one month, and don’t forget to keep the balsamic drizzle separate for best results!

Reheating

When ready to enjoy, gently reheat your steak Alfredo in a skillet over medium-low heat. A splash of cream or milk will loosen the sauce if it seems thick. Reheating everything together ensures that the steak stays tender, and the sauce re-emulsifies beautifully. Drizzle on your reserved balsamic reduction and a fresh sprinkle of Gorgonzola to make leftovers taste brand new.

FAQs

Can I use a different cut of steak?

Absolutely! While filet mignon makes the dish especially tender and luxurious, sirloin, ribeye, or even strip steak work perfectly. Just make sure to slice and cook them to your preferred doneness.

Can I make this dish ahead of time?

You can prep each component—Alfredo sauce, steak, and balsamic reduction—ahead. Assemble and heat everything together just before serving so each layer stays fresh, creamy, and vibrant.

Is there a substitute for Gorgonzola cheese?

If blue cheese isn’t your thing, try swapping in goat cheese or even shaved parmesan. But if you like a little tang, Gorgonzola truly makes Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce sing.

What is the best pasta to use?

Fettuccine and linguine both work fantastically, with their wide noodles capturing all the sauce. You could try tagliatelle or even penne for a twist—just pick a shape that holds plenty of creamy goodness.

Can I skip the balsamic reduction?

The dish will still be delicious, but the balsamic drizzle really lifts and balances the richness of the steak and Alfredo. It’s worth the few extra minutes!

Final Thoughts

If you’ve ever craved restaurant flavors at home, Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce is everything you need—an impressive meal that’s a joy to make and impossible not to devour. Invite friends, pour yourself something special, and dig into this irresistible creation. You might just find it’s your new favorite way to spoil yourself (and everyone else) at dinnertime!

Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce Recipe

★★★★★

4.7 from 11 reviews

Author: lina
Total Time: 40 minutes
Yield: 2 servings 1x
Diet: Gluten Free

Print Recipe

Description

Indulge in the rich and savory flavors of Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce. This dish combines tender filet mignon steak, creamy alfredo sauce, tangy gorgonzola cheese, and a balsamic reduction for a luxurious dining experience.

Instructions

Steak: Begin by cutting the filet mignon into smaller pieces. Flatten each piece with the palm of your hand. Season with salt, pepper, and olive oil. Sear in a hot skillet to desired doneness. Set aside.
Balsamic Reduction: Combine balsamic vinegar and brown sugar in a saucepan. Cook until sugar melts and the sauce thickens. Set aside.
Alfredo Sauce: Cook pasta. In a skillet, melt butter, add heavy cream, and whisk. Stir in Parmesan cheese and garlic powder. Cook until thickened. Add cooked pasta, mix well. Add spinach. Serve pasta topped with steak, balsamic reduction, gorgonzola, and sun-dried tomatoes.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sauté, Simmer
Cuisine: Italian