Steak Gorgonzola Alfredo

Today’s Best Recipe is CopyCat Steak Gorgonzola Alfredo. Creamy Alfredo over fettuccine, topped with tender steak medallions, drizzled with balsamic sauce, and sprinkled with Gorgonzola Crumbles. It tastes better than Olive Garden Steak Gorgonzola Alfredo.

This is one of my husband’s favorite meals at Olive Garden. 

For our anniversary, I wanted to do something special for him.

The heat index is out of control. 

Olive Garden is an hour from our home (each way).

I made this copycat steak gorgonzola alfredo for him, and honestly, Olive Garden cannot match the flavors of this dish made at home.

It’s your standard alfredo sauce, flavor-boosted with gorgonzola cheese.

Fettuccine cooked to perfection.

It all comes together with sizzling sirloin from the grill, drizzled with a balsamic sauce.

I mean, just the Fettuccini Alfredo would be a feast!  

I love Copycat Olive Garden recipes, including Olive Garden soup!

When it comes to cooking, the best ingredients always make for the best meal.

Don’t skimp or go for lazy–buy a wedge of Parmesan Reggiano cheese and grate it yourself. 

If you want it as Olive Garden makes this dish, use Parmesan Romano.

I promise you’ll notice the difference here.

You can also use blue cheese in place of Gorgonzola cheese.

Ingredients Check List:

Balsamic Glaze

1/2 cup butter

2 cups heavy cream

1/2 teaspoon garlic powder, divided

3/4 teaspoon white or black pepper, divided

1/2 cup gorgonzola crumbles

1/4 cup grated Parmesan cheese

1 (12 ounces) box Fettuccine

4 (6 ounces) sirloin steaks

1/2 teaspoon meat tenderizer

1/8 teaspoon dried thyme

4 cups chopped fresh spinach

2 Tablespoons sun-dried tomatoes

How to Make CopyCat Steak Gorgonzola:

How to Make Balsamic Honey Sauce:

If you want to be really fancy, make Balsamic Popping Pearls serve over the top instead.

1. Over low heat, combine 1/2 cup honey and 1/2 balsamic vinegar in a small saucepan.
2. Sprinkle 1-1/2 teaspoons of unflavored gelatin on top and often stir until the mixture begins to a low boil.
3. Remove it from heat and cool it to room temperature.

The mixture will thicken as it cools.

While the mixture cools, slice each sirloin into 1-1/2 ounce fillets. 

Season with a meat tenderizer, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/8 teaspoon dried thyme.

Place steaks in a ziplock baggie (do not seal) and pound with a mallet to tenderize.

Begin heating the grill.

In a large pot, over medium-high heat, bring 6 quarts of water to a boil and add the pasta—Cook for 10 minutes and drain.

In a medium saucepan over medium heat, add the cream, 1/4 teaspoon garlic powder, 1/8 teaspoon pepper, and cheese, and occasionally stir for 10 minutes.

When your grill is hot, cook the steak for 3 minutes on each side or to your desired doneness.

Add chopped spinach to the alfredo sauce.

To serve, toss fettuccine in alfredo sauce, top with steak, and drizzle with balsamic sauce.

Sprinkle with gorgonzola crumbles and garnish with sun-dried tomatoes.