Copycat Steak Gorgonzola Alfredo
Ingredients
- 1 pound steak medallions)
(I used eye of round
- 1 Tablespoon balsamic vinegar
- salt
- pepper
- 1 pound fettuccine
- 1/4 pound unsalted butter)
(1 stick
- 2 cups heavy cream
- 2 cups spinach
- 1/4 teaspoon nutmeg
- 1 cup Parmesan cheese
- salt
- pepper
- 4 ounces gorgonzola crumbles
- 4 Tablespoons balsamic glaze
- 1/4 cup sun-dried tomatoes
- 2 ounces gorgonzola crumbles
Directions
- 1
Salt and pepper both sides of the steak medallions. Place the steak in a ziploc bag and add the balsamic. Seal and let the steak marinade for at least 30 minutes or up to 4 hours.
- 2
Heat a large nonstick skillet over medium heat. When hot, add the steak medallions. Cook until you reach your desired doneness. The time this takes will vary with how thick the steak pieces are. They will continue to cook as they are resting so stop just shy of how you want them.
Place the steak pieces on a plate and cover with aluminum foil to rest as you cook the remaining elements. - 3
Start the water for the fettuccine pasta. Cook as per package directions until just shy of al dente (it will be added to the sauce later and will continue to cook). If the pasta is done too early, drain and set aside while reserving 1 cup of the cooking liquid just in case the sauce is too thick.
- 4
As the water is starting for the pasta, combine the butter and cream in a large saucepan or a wide skillet with tall edges (like the one in my picture). Heat over medium until the butter is melted into the cream.
- 5
Turn heat down to medium low. Add the nutmeg and spinach to the cream and butter mixture. Cook until the spinach has wilted, approximately 5 minutes.
- 6
Add the Parmesan cheese. Season with salt and pepper to taste (cheese is salty, so make sure you do not salt until after the Parmesan is added).
- 7
Add the pasta to the sauce and toss to coat. Let it cook for 2-3 minutes to combine the flavors. If the sauce is too thick, add a little pasta water at a time to loosen the sauce. If too thin, let it cook a little longer.
- 8
Take the pasta off the heat. Add the gorgonzola cheese and toss to combine. Adding it at this stage will leave the cheese in chunks instead of melting in.
- 9
Separate the pasta into bowls or plates. Top each with the steak medallions, balsamic glaze, sundried tomatoes, and gorgonzola crumbles for garnish.
Copycat Steak Gorgonzola Alfredo
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About this Recipe
Craving that rich, creamy Steak Gorgonzola Alfredo from Olive Garden but want to enjoy it in your own kitchen? This copycat recipe brings all those beloved flavors home, letting you recreate a restaurant favorite that's sure to impress.
What makes this dish so satisfying is the luxurious combination of tender steak with a deeply flavored Gorgonzola Alfredo sauce. The creamy Parmesan base is elevated by sharp blue cheese crumbles and bright bursts of sun-dried tomatoes, creating a complex, craveable experience. The steak, infused with balsamic vinegar, provides a perfect counterpoint to the richness of the pasta.
Prepare for a truly decadent meal. You'll savor succulent steak medallions, coated in a subtle balsamic tang, nestled among strands of fettuccine generously coated in a velvety, cheesy sauce. Fresh spinach wilts into the pasta, adding a touch of verdant freshness, while sun-dried tomatoes bring a sweet, tangy pop. Each bite offers a harmonious balance of creamy, savory, and sharp notes, promising satisfaction without being overly complicated.
- While eye of round is suggested for the steak medallions, feel free to use sirloin or flank steak for a different take. For a vegetarian option, consider sautéed mushrooms or roasted vegetables instead of steak.
- If Gorgonzola is too strong for your palate, a milder blue cheese can be used, or you can reduce the amount and supplement with extra Parmesan.
- Don't have balsamic glaze? A thicker, aged balsamic vinegar can offer a similar sweet-tart note.
This rich Copycat Steak Gorgonzola Alfredo is an ideal dish for a special weeknight dinner or a relaxed weekend gathering. Serve it with a simple green salad and warm, crusty bread to sop up every last drop of the creamy sauce.