Experience the flavors of a classic Italian restaurant with this Olive Garden-inspired Steak Gorgonzola Alfredo. This rich and creamy pasta dish features tender grilled steak paired with the bold, tangy notes of gorgonzola cheese.
The velvety Alfredo sauce, savory steak, and hint of sweetness from sun-dried tomatoes come together for a truly indulgent meal—perfect for date nights, special occasions, or whenever you’re in the mood for something irresistibly satisfying.
This dish masterfully combines rich, bold flavors with the freshness of spinach and the deep umami of Parmesan and Gorgonzola cheeses.
The Alfredo sauce gets a flavorful boost from sharp Gorgonzola, while tender, grilled steak adds a hearty touch, making every bite feel indulgent. Get ready to enjoy a restaurant-quality meal that’s surprisingly easy to recreate at home!
Ingredients:
- 1 lb (450 g) grilled steak, thinly sliced
- 1 lb (450 g) fettuccine, cooked al dente
- 1/2 cup (120 g) blue cheese, crumbled
- 1 cup (240 ml) plant-based cream (or traditional heavy cream if preferred)
- 1/4 cup (25 g) grated Parmesan or nutritional yeast for a vegan twist
- 2 tablespoons olive oil
- 2 garlic cloves, finely minced
- 1/2 cup (30 g) fresh spinach, chopped
- 1/4 cup (40 g) sun-dried tomatoes, finely chopped
- Salt and pepper, to taste
Instructions:
Step 1: Cook the Steak: Grill the steak to your desired doneness. Let it rest for a few minutes before slicing it thinly.
Step 2: Prepare the Pasta: While the steak is resting, cook the fettuccine according to the package directions until al dente. Drain and set aside.
Step 3: Make the Sauce: In a large pan, heat olive oil over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant.
Step 4: Create Creamy Base: Pour in the plant-based cream and let it simmer gently. Stir in the crumbled blue cheese and grated Parmesan (or nutritional yeast) until melted and smooth.
Step 5: Add Veggies: Mix in the chopped spinach and sun-dried tomatoes, cooking until the spinach wilts, about 2–3 minutes.
Step 6: Combine: Toss the cooked pasta in the creamy sauce until well-coated.
Step 7: Serve: Plate the pasta and top with sliced steak. Add salt and pepper to taste before serving.
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Olive Garden Steak Gorgonzola Alfredo
Serve Steak Gorgonzola Alfredo right away to enjoy its optimal flavor and texture. The creamy sauce, tender steak, and bold gorgonzola create a truly unforgettable dish.
- Total Time: 25 mins
- Yield: 4 serving 1x
Ingredients
- 1 lb (450 g) grilled steak, thinly sliced
- 1 lb (450 g) fettuccine, cooked al dente
- 1/2 cup (120 g) blue cheese, crumbled
- 1 cup (240 ml) plant-based cream (or traditional heavy cream if preferred)
- 1/4 cup (25 g) grated Parmesan or nutritional yeast for a vegan twist
- 2 tablespoons olive oil
- 2 garlic cloves, finely minced
- 1/2 cup (30 g) fresh spinach, chopped
- 1/4 cup (40 g) sun-dried tomatoes, finely chopped
- Salt and pepper, to taste
Equipment: Large skillet, grill or grill pan, pasta pot, tongs
Instructions
- Cook the Steak: Grill the steak to your desired doneness. Let it rest for a few minutes before slicing it thinly.
- Prepare the Pasta: While the steak is resting, cook the fettuccine according to the package directions until al dente. Drain and set aside.
- Make the Sauce: In a large pan, heat olive oil over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant.
- Create Creamy Base: Pour in the plant-based cream and let it simmer gently. Stir in the crumbled blue cheese and grated Parmesan (or nutritional yeast) until melted and smooth.
- Add Veggies: Mix in the chopped spinach and sun-dried tomatoes, cooking until the spinach wilts, about 2–3 minutes.
- Combine: Toss the cooked pasta in the creamy sauce until well-coated.
- Serve: Plate the pasta and top with sliced steak. Add salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes