Olive Garden Steak Gorgonzola Alfredo

How to make Olive Garden Gorgonzola Steak

These are the simple steps and some photos for making steak alfredo:

Make the balsamic glaze by cooking balsamic vinegar in a small saucepan over medium heat until it is reduced and coats the back of a metal spoon. Cool to room temperature.

Season the steak with salt and pepper.

Place vegetable oil into a hot large skillet over medium-high heat and cook the steak to the desired level of doneness. Allow steak to rest.

Make the alfredo sauce: warm the butter and heavy cream in a medium-sized saucepan over medium heat until they just begin to bubble. Add the Parmesan cheese and garlic powder and stir until the cheese melts. Reduce the temperature to low and allow the sauce to reduce.

Prepare the pasta in a pot of salted water according to the package instructions for al dente and drain. Reserve some of the pasta water to use if needed.

Place the prepared pasta into a mixing bowl and toss it with the spinach. Add the alfredo sauce and mix well. If the mixed pasta and sauce thickens you can thin it out with a little pasta water.

Transfer the bowl’s contents to a serving platter for family style or separate plates. Place portions of the steak over the pasta and top with sundried tomatoes and gorgonzola.

Place the steak and pasta under the broiler until the cheese begins to brown.

Drizzle balsamic glaze on top and serve. Garnish with fresh chopped parsley or fresh rosemary sprigs if desired.

The Olive Garden cuts their steak first and then cooks it. I like my steak rarer, so by cooking the steak as a whole, I feel I can get more of a rare portion of the steak.

Bring the vinegar to a rapid simmer in a small saucepan over medium heat. Reduce the heat to medium-low and cook at a low simmer, stirring occasionally, until the vinegar is thick enough to coat the back of a metal spoon, about 15 minutes. Remove from the heat and let cool.

Place the vegetable oil into a hot skillet over medium-high heat. Season the steak with salt and pepper and cook to the desired level of doneness, flipping the steak halfway through the cooking time. Remove the steak from the skillet and set aside.

Prepare an alfredo sauce: Warm the butter and heavy cream in a medium saucepan over medium heat until it just begins to bubble. Add the Parmesan cheese and garlic powder and stir continuously until the cheese melts. Reduce the heat to low and simmer until the sauce reduces.

To assemble the dish, place the prepared pasta into a mixing bowl and toss with the spinach. Add the alfredo sauce and mix well. Transfer to a broiler-safe serving plate. Place portions of the steak over the pasta and top with the sundried tomatoes and Gorgonzola. Place the dish under the broiler until the cheese just begins to brown. Drizzle the balsamic reduction over the steak just before serving.