Olive Garden Steak Gorgonzola Alfredo
Ingredients:
For the Steak:
2 ribeye or sirloin steaks
2 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
1 tbsp balsamic vinegar (optional)
For the Gorgonzola Alfredo Sauce:
2 tbsp butter
2 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup Gorgonzola cheese, crumbled
1/2 cup Parmesan cheese, grated
Salt and pepper to taste
1/4 tsp red pepper flakes (optional)
For the Pasta:
12 oz fettuccine or your favorite pasta
Fresh spinach (optional for garnish)
Fresh parsley, chopped (for garnish)
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
Cook the Steak:
Season the steaks with salt, pepper, garlic powder, and balsamic vinegar (if using).
Heat olive oil in a large skillet over medium-high heat. Grill the steaks for 3-4 minutes per side (depending on your preferred doneness).
Remove the steaks from the skillet and let them rest for 5 minutes before slicing thinly.
Make the Gorgonzola Alfredo Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the heavy cream, bringing it to a simmer. Let it cook for 2-3 minutes until slightly thickened.
Stir in the Gorgonzola and Parmesan cheese, whisking until the sauce is smooth and creamy. Season with salt, pepper, and red pepper flakes (if using). Remove from heat.
Assemble the Dish:
Toss the cooked pasta in the Gorgonzola Alfredo sauce until well coated. Plate the pasta, top with the sliced steak, and garnish with fresh spinach and chopped parsley if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutesKcal: 650 kcal per serving | Servings:
