🥩 Olive Garden Steak Gorgonzola Alfredo (Copycat)

Ingredients (4 servings)

For the Pasta & Sauce:

• 12 oz fettuccine pasta

• 2 tbsp unsalted butter

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 ½ cups heavy cream

• 1 cup Parmesan cheese, grated

• ½ cup crumbled gorgonzola cheese

• Salt & black pepper, to taste

• 2 cups fresh spinach

For the Steak:

• 1 lb sirloin steak (or filet mignon for tenderness)

• 1 tbsp olive oil

• 1 tsp Italian seasoning

• ½ tsp garlic powder

• Salt & black pepper

For Garnish:

• ½ cup crumbled gorgonzola cheese

• Balsamic glaze (store-bought or homemade)

Instructions

1. Cook the Pasta:

   • Bring a large pot of salted water to boil. Cook fettuccine according to package instructions. Drain and set aside.

2. Prepare the Steak:

   • Season steak with olive oil, Italian seasoning, garlic powder, salt, and pepper.

   • Heat a skillet or grill pan over medium-high heat. Cook steak 4–5 minutes per side (depending on thickness) for medium-rare, or to your preference.

   • Let rest 5 minutes, then slice into thin strips or medallions.

3. Make the Sauce:

   • In a large skillet, melt butter and olive oil over medium heat.

   • Add garlic and sauté for 1 minute.

   • Stir in heavy cream, simmering gently for 2–3 minutes.

   • Add Parmesan and gorgonzola cheese, stirring until melted and creamy.

   • Season with salt and black pepper.

   • Stir in spinach until just wilted.

4. Assemble:

   • Toss cooked fettuccine in the gorgonzola Alfredo sauce.

   • Top with sliced steak medallions.

   • Sprinkle extra gorgonzola cheese on top.

   • Drizzle with balsamic glaze for the finishing touch.