Olive Garden Steak Gorgonzola Alfredo
Ingredients:
12 oz 340g fettuccine pasta
2 tbsp olive oil
2 6 oz sirloin steaks, thinly sliced
tsp salt
tsp black pepper
1 tsp garlic powder
2 tbsp unsalted butter
3 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
cup crumbled Gorgonzola cheese
tsp Italian seasoning
1 cup baby spinach
cup sun-dried tomatoes, chopped
cup balsamic glaze for drizzling
cup fresh parsley, chopped for garnish
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil and cook fettuccine according to package instructions. Drain and set aside.
Sear the Steak:
Heat olive oil in a skillet over medium-high heat.
Season steak slices with salt, black pepper, and garlic powder.
Sear for 2-3 minutes per side or until desired doneness. Remove from skillet and set aside.
Prepare the Alfredo Sauce:
In the same skillet, melt butter over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream, stirring constantly.
Stir in Parmesan cheese, Gorgonzola cheese, and Italian seasoning, mixing until the sauce is smooth and creamy.
Assemble the Dish:
Add cooked pasta to the sauce, tossing to coat evenly.
Stir in baby spinach and sun-dried tomatoes.
Return steak slices to the skillet and gently toss everything together.
Serve & Garnish:
Drizzle balsamic glaze over the dish.
Garnish with fresh parsley and extra Gorgonzola crumbles.
Serve hot and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes
Kcal: 720 kcal per serving Servings: 4
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