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Steak Gorgonzola Alfredo Olive Garden Copycat Recipe

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4.2 from 2 reviews

This Steak Gorgonzola Alfredo Olive Garden Copycat recipe combines tender sirloin steak medallions marinated in Italian dressing and balsamic vinegar with a rich and creamy Alfredo sauce enhanced by Gorgonzola and Parmesan cheeses. Served over fettuccine pasta with fresh spinach and topped with a tangy balsamic glaze, sun-dried tomatoes, and extra Gorgonzola crumbles, this dish offers a luxurious and flavorful Italian-inspired meal perfect for dinner gatherings.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Steak Marinade

  • 2 lbs sirloin steak medallions
  • 1 cup Italian dressing
  • 1 tbsp balsamic vinegar
  • 1 tbsp fresh rosemary, chopped
  • Salt, to taste
  • Black pepper, to taste

Balsamic Glaze

  • 1 cup balsamic vinegar
  • 1/4 cup brown sugar

Fettuccine Alfredo Sauce

  • 3 tbsp unsalted butter
  • 2 cups heavy cream
  • 1/2 tsp garlic powder
  • 1/4 tsp nutmeg
  • Salt, to taste
  • Black pepper, to taste
  • 4 oz crumbled Gorgonzola cheese
  • 1 cup Parmesan cheese, freshly grated

Pasta and Garnishes

  • 1 lb fettuccine, cooked and drained
  • 2 cups fresh spinach
  • 3 tbsp olive oil
  • 1/2 cup unsalted butter
  • 1/4 cup sliced sun-dried tomatoes
  • 2 oz crumbled Gorgonzola cheese (for garnish)

Instructions

  1. Marinate the Steak: In a Zip Top freezer bag, combine Italian dressing, 1 tablespoon balsamic vinegar, chopped rosemary, salt, and black pepper. Add the sirloin steak medallions to the bag, seal tightly, and let them marinate for 30 minutes to absorb the flavors.
  2. Prepare the Balsamic Glaze: Pour 1 cup balsamic vinegar and 1/4 cup brown sugar into a small saucepan. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer. Stir frequently until the glaze reduces by half in volume and thickens. Remove from heat and let it cool to thicken further.
  3. Make the Alfredo Sauce: In a medium saucepan over medium-high heat, melt 3 tablespoons of unsalted butter. Add 2 cups heavy cream, nutmeg, salt, black pepper, and garlic powder, stirring continuously until the mixture reaches a boil. Reduce heat to medium and stir in crumbled Gorgonzola and freshly grated Parmesan cheese. Continue stirring until the cheese melts completely and the sauce thickens.
  4. Toss Pasta and Spinach: Add cooked and drained fettuccine along with 2 cups fresh spinach into the Alfredo sauce. Toss to combine well until the spinach wilts and the pasta is evenly coated with sauce.
  5. Cook the Steak: Heat a skillet over medium-high heat and add 3 tablespoons olive oil along with 1/2 cup unsalted butter. Once hot, place the marinated steak medallions into the skillet and cook them for 2 to 3 minutes on each side until desired doneness is reached.
  6. Assemble the Dish: Serve the cooked steak medallions atop the creamy Gorgonzola Alfredo fettuccine. Garnish the dish with sliced sun-dried tomatoes, a drizzle of the balsamic glaze, and additional Gorgonzola crumbles. Enjoy this rich and savory Italian-inspired meal!

Notes

  • Ensure the steak is not overcooked to maintain tenderness; medium-rare to medium is recommended.
  • For a thicker sauce, simmer the Alfredo mixture a bit longer before adding the pasta.
  • Use freshly grated Parmesan for best flavor and melting quality.
  • Sun-dried tomatoes add a subtle sweetness and texture contrast; feel free to omit if unavailable.
  • The balsamic glaze can be prepared ahead of time and stored refrigerated for up to a week.
  • Author: Daisy
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://dishiary.com/steak-gorgonzola-alfredo-olive-garden-copycat-recipe/