This creamy pasta dish features tender steak, a rich Alfredo sauce, and a hint of Gorgonzola. The perfect combination of flavors and textures will leave you craving more. Enjoy this indulgent meal for a special occasion or a cozy night in.
Olive Garden Steak Gorgonzola Alfredo
Servings
4
servingsPrep time
15
minutesCooking time
20
minutesCalories
650
kcalTotal time
35
minutesIndulge in this decadent Olive Garden Steak Gorgonzola Alfredo.
Ingredients
1 pound fettuccine pasta
1 1/2 pounds steak (ribeye or sirloin), sliced into thin strips
2 tablespoons olive oil
4 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1 cup crumbled Gorgonzola cheese
2 tablespoons butter
2 cups fresh spinach
1/4 cup sun-dried tomatoes, chopped
Salt and pepper to taste
Fresh parsley for garnish
Directions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the steak strips and cook until browned and cooked to your desired level of doneness, about 4-5 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes until the cream thickens slightly.
- Stir in the Parmesan cheese and Gorgonzola cheese until melted and the sauce is smooth.
- Add the butter, spinach, and sun-dried tomatoes to the skillet. Cook for another 2-3 minutes until the spinach is wilted.
- Return the cooked steak to the skillet and toss to combine with the sauce.
- Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.