Homemade Steak Gorgonzola Just Like Olive Garden’s

When it was still available, steak gorgonzola was one of the most popular menu items at Olive Garden. Everyone seemed to rave over this delicious pasta dish, and I could see why. 

The tender steak paired with the creamy cheese sauce over a bed of fettuccini and fresh spinach is to die for. 

Since the restaurant chain took it off the menu, where are we supposed to get our fix? 

Thanks to the creative home cooks out there, there’s no shortage of copycat recipes we can recreate at home.

The 2 Star Ingredients of This Dish

Many people think that the original recipe is a hard act to follow, but with the right ingredients and proper techniques, I’m sure we can make this pasta so much better. 

To do that, we have to pay close attention to these two ingredients: the steak and the sauce. Once we nail these components down, everything else will be a piece of cake. 

So, let’s get going, shall we? 

Getting the Steak Ready

The steak — how do we make it better than Olive Garden’s? Well, for starters, we need to prep it ahead of time.

We need to soak all the meat in balsamic vinegar and let it marinate for at least an hour. 

During this time, the vinegar will work its magic to tenderize the meat while giving it that succulent savory flavor. 

After an hour, it’s cooking time! I like mine medium-rare, so I leave the steak on the skillet for 2 to 4 minutes per side.

If you want it cooked some more, you can leave it on the heat for a minute or two more per side.

Making the Iconic Alfredo Sauce

With our steak done, let’s move on to the creamy, cheesy sauce. 

If you’re on a time crunch, you can buy a ready-made jar from the grocery, but really, where’s the fun in that? 

The only way to recreate the iconic Olive Garden Alfredo sauce that everyone knows and loves is to make it from scratch

Lucky for you, it’s not as hard as you might think. 

It’s as simple as melting butter in a saucepan with your heavy cream before adding in your gorgonzola, parmesan cheese, spinach, and seasonings.

Now that you know, the secret sauce is not so secret anymore, is it?

Olive Garden-Inspired Steak Gorgonzola

Yield: 4

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

Perfect for date nights or just an indulgent meal at home, this rich and creamy steak gorgonzola will no doubt become a fast favorite.

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Ingredients

For the steak:

• 1 pound of steak medallions
• 1 tablespoon of balsamic vinegar
• Salt and pepper to taste

For the Alfredo sauce:

• 1 pound of store-bought pasta (I’m using fettuccine)
• 1 stick of unsalted butter (or around ¼ pounds)
• 2 cups of heavy cream
• Two cups of spinach
• ¼ teaspoon of nutmeg
• 1 cup of grated Parmesan cheese
• 4 ounces of crumbled gorgonzola
• Salt and pepper for added flavor

Other pasta ingredients:

• 4 tablespoons of balsamic glaze
• ¼ cup of sun-dried tomatoes
• Additional 2 ounces of gorgonzola chunks

Instructions

1. Before anything else, prepare your steak by seasoning both sides with salt and pepper. Then, transfer it to a ziplock bag and seal it with the balsamic glaze for at least 1 hour.
2. Turn on your stove to medium heat and warm up your skillet. Once it’s nice and hot, put your marinated steak inside and cook it until you achieve the desired doneness.
3. While your steak is cooking, you can prepare your pasta. Read the package directions and cook as instructed. Drain the majority of the pasta water, leaving 1 cup for later. 
4. To make your sauce, grab a saucepan and add in your stick of butter and heavy cream. Stir the mixture until the butter is completely melted.
5. Turn down the heat and add the nutmeg, spinach, and gorgonzola crumbles. Keep cooking the sauce until the veggie has wilted (around 5 minutes).
6. Next, Sprinkle in your parmesan cheese and finish it off with salt and pepper. Pro Tip: give your sauce a taste before adding the salt. The cheese may be salty enough to add flavor.
7. Now, add your noodles into the saucepan and toss them evenly to coat. 
8. Continue tossing for about 2 to 3 minutes. If you think the sauce is too thick, you can pour in your reserved pasta water (gradually).
9. Take the saucepan out of the heat and add your sun-dried tomatoes and gorgonzola chunks. Fold them in slowly before plating them into bowls. 
10. Finish every bowl with your cooked steak and drizzle the balsamic glaze on top.

Notes

Image credit to @beth722.

Featured image credit to @tracyinholiday.