Description
This Copycat Olive Garden Steak Gorgonzola Alfredo is a rich and creamy pasta dish featuring tender steak medallions marinated in balsamic vinegar, tossed in a luscious Alfredo sauce with spinach, Parmesan, and nutmeg, topped with gorgonzola crumbles, sun-dried tomatoes, and a drizzle of balsamic glaze. It’s an indulgent yet approachable recipe that perfectly balances savory steak flavors with creamy, cheesy pasta and tangy accents.
Ingredients
Steak
- 1 pound steak medallions (eye of round recommended)
- 1 Tablespoon balsamic vinegar
- Salt, to taste
- Pepper, to taste
Alfredo Sauce & Pasta
- 1 pound fettuccine pasta
- 1/4 pound unsalted butter (1 stick)
- 2 cups heavy cream
- 2 cups fresh spinach
- 1/4 teaspoon ground nutmeg
- 1 cup grated Parmesan cheese
- Salt, to taste
- Pepper, to taste
- 4 ounces gorgonzola crumbles
Toppings
- 4 Tablespoons balsamic glaze
- 1/4 cup sun-dried tomatoes
- 2 ounces gorgonzola crumbles
Instructions
- Marinate the Steak: Season both sides of the steak medallions generously with salt and pepper. Place them in a zip-top bag along with 1 tablespoon of balsamic vinegar. Seal and marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Cook the Steak: Heat a large nonstick skillet over medium heat until hot. Add the steak medallions and cook to your desired doneness, noting times will vary depending on thickness. Remove the steaks and cover with foil to rest; they’ll continue to cook slightly during this time.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions, stopping just shy of al dente as the pasta will finish cooking in the sauce. Drain, reserving 1 cup of the pasta water in case you need to adjust sauce consistency later.
- Prepare the Alfredo Sauce: In a large saucepan or wide skillet with high sides, combine the butter and heavy cream. Heat over medium until butter melts into the cream.
- Add Spinach and Nutmeg: Reduce heat to medium-low. Stir in ground nutmeg and fresh spinach. Cook for about 5 minutes or until the spinach is completely wilted.
- Incorporate Parmesan and Seasoning: Stir in the grated Parmesan cheese. Season the sauce carefully with salt and pepper; Parmesan adds saltiness so add salt sparingly and to taste.
- Toss Pasta in Sauce: Add the cooked fettuccine pasta to the sauce and toss to coat well. Let it cook together for 2 to 3 minutes to marry the flavors. If the sauce is too thick, gradually add reserved pasta water to loosen it. If too thin, cook a little longer to thicken.
- Add Gorgonzola: Remove the pan from heat and gently fold in 4 ounces of gorgonzola crumbles. This preserves the cheese’s chunkiness instead of melting it completely into the sauce.
- Plate and Garnish: Divide pasta among plates or bowls. Top each serving with rested steak medallions. Garnish with 4 tablespoons balsamic glaze, 1/4 cup sun-dried tomatoes, and an additional 2 ounces of gorgonzola crumbles for an extra burst of flavor.
Notes
- Marinating the steak for longer deepens flavor but can be done in as little as 30 minutes if short on time.
- Reserve pasta water to adjust sauce consistency as needed; it helps to loosen the sauce without diluting flavor.
- Use fresh grated Parmesan for best flavor.
- To prevent overcooking steak, remove from heat just before your target doneness and let rest covered.
- Gorgonzola can be adjusted to taste; more for a stronger blue cheese flavor.
- Substitute sun-dried tomatoes packed in oil for richer flavor or dry-packed rehydrated for less fat.
