Introduction:

If you’re looking to recreate one of Olive Garden’s most beloved dishes at home, the Steak Gorgonzola Alfredo is the perfect blend of flavors for a cozy dinner. This dish combines a rich Alfredo sauce, tender seared steak, and tangy gorgonzola cheese, resulting in an indulgent meal with a balance of creaminess and savory notes. Whether you’re a fan of restaurant-style meals or just want to impress guests, this recipe captures all the goodness of Olive Garden, with the bonus of being a homemade delight. Plus, it’s straightforward enough for any home cook!

Overview of the Recipe:

The Olive Garden Steak Gorgonzola Alfredo is a creamy pasta dish topped with seasoned, cooked steak, sundried tomatoes, and crumbled gorgonzola cheese. The base is a rich Alfredo sauce, enhanced by the earthy bite of spinach and the subtle sweetness of a balsamic vinegar reduction. This steak pasta recipe is a blend of flavors and textures that work beautifully together.

History and Origin:

The Steak Gorgonzola Alfredo isn’t a traditional Italian dish but rather an American-Italian fusion. Olive Garden, known for popularizing Italian-inspired cuisine in the U.S., crafted this hearty dish to cater to American tastes, blending the richness of Alfredo sauce with the bold flavors of steak and gorgonzola cheese. Alfredo sauce itself originated in Italy, specifically from Rome, where it was created by restaurateur Alfredo di Lelio in the early 20th century. Over time, it evolved into the creamy version loved in American households today.

Ingredients:

• 4 ounces balsamic vinegar (for reduction)
• 12 ounces steak (sirloin, ribeye, or New York strip)
• Salt and pepper (divided use)
• 2 teaspoons vegetable oil
• 1/4 pound butter
• 2 cups heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 1 teaspoon garlic powder
• 8 ounces pasta (prepared according to package directions)
• 2 ounces fresh baby spinach
• 1 ounce sundried tomatoes in oil (chopped)
• 2 ounces gorgonzola cheese (crumbled)

Instructions:

1. Balsamic Vinegar Reduction:

• Place 4 ounces of balsamic vinegar in a small saucepan.
• Bring to a rapid simmer over medium heat, then lower the heat to medium-low.
• Allow the vinegar to cook at a low bubble, stirring occasionally. It should thicken after about 15 minutes, enough to coat the back of a spoon.
• Remove from heat and let it cool. This reduction will be used as a drizzle to add a sweet, tangy kick to the final dish.

2. Preparing the Alfredo Sauce and Pasta:

• In a medium-sized saucepan, melt 1/4 pound butter over medium heat.
• Add 2 cups heavy cream and allow the mixture to warm up until it just begins to bubble. Stir constantly.
• Gradually mix in 3/4 cup freshly grated Parmesan cheese and 1 teaspoon garlic powder. Stir until the cheese is completely melted and the sauce is smooth.
• Reduce the heat to low and let the sauce thicken slightly as it cooks down.
• Meanwhile, cook 8 ounces of pasta according to package directions (fettuccine works best for this dish). Drain and transfer to a large mixing bowl.
• Toss the pasta with 2 ounces of fresh baby spinach until the spinach wilts slightly from the heat of the pasta.
• Pour the prepared Alfredo sauce over the pasta and spinach, and stir to combine thoroughly.

3. Cooking the Steak:

• Season 12 ounces of steak (sirloin, ribeye, or New York strip) with salt and pepper.
• Heat 2 teaspoons of vegetable oil in a hot skillet over medium-high heat. Once the skillet is heated, place the steak into the pan.
• Cook the steak to your preferred level of doneness:
  • 3-4 minutes per side for medium-rare
  • 4-5 minutes per side for medium
  • 5-6 minutes per side for well done.
• Once cooked, remove the steak from the pan and let it rest for 5-7 minutes before slicing.

4. Assembling the Dish:

• Take the pasta and sauce mixture and transfer it to serving plates.
• Slice the cooked steak into strips and arrange them on top of the pasta.
• Add 1 ounce of sundried tomatoes (chopped) and sprinkle 2 ounces of gorgonzola cheese over the steak and pasta.
• Drizzle the balsamic vinegar reduction over the assembled dish.
• For an added touch, you can place the dish under the broiler for 1-2 minutes, just until the gorgonzola cheese begins to brown slightly.

Pairing and Serving Suggestions:

This rich dish is best served with lighter sides to balance its richness. Consider pairing it with:

• Garlic bread or breadsticks for a classic touch
• A simple arugula or mixed greens salad with lemon vinaigrette to provide a fresh, acidic contrast
• For a non-alcoholic beverage, sparkling water with lemon or a light lemonade pairs well with the creaminess of the dish.

Variations of the Recipe:

• Protein Substitutions: If you prefer a leaner option, use chicken breast instead of steak. You can also try turkey bacon for extra flavor.
• Cheese Options: If you’re not a fan of gorgonzola, swap it out for blue cheese or a milder feta.
• Vegetarian Version: You can skip the steak and replace it with mushrooms or grilled vegetables like zucchini or bell peppers for a hearty, meat-free meal.

Alternative Options of the Recipe:

For those seeking alternatives to the traditional recipe, here are a few ideas:

• Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten-sensitive individuals.
• Dairy-Free: Substitute the heavy cream and Parmesan cheese with dairy-free options like coconut milk and nutritional yeast.
• Low-Carb: Instead of regular pasta, serve the Alfredo sauce over zucchini noodles or spaghetti squash for a healthier twist.

Choosing the Right Tools for Cooking:

• A large skillet for cooking the steak ensures even heat distribution and a good sear.
• A saucepan for the Alfredo sauce provides even cooking to prevent the cream from scorching.
• Tongs are ideal for tossing the pasta and sauce, ensuring that everything gets evenly coated.

Health Benefits Notes:

While Steak Gorgonzola Alfredo is an indulgent dish, there are a few ingredients that provide nutritional value:

• Spinach: A good source of vitamins A, C, and K, as well as iron.
• Gorgonzola: This cheese contains protein and calcium, though it’s higher in fat, so use it in moderation.
• For a healthier version, consider using whole wheat pasta and a lighter cream alternative.

FAQs:

Q: Can I make this dish ahead of time?
A: You can prepare the balsamic reduction and Alfredo sauce ahead of time and refrigerate them. However, it’s best to cook the steak and pasta fresh for the best texture.

Q: Can I use a different type of cheese?
A: Yes, blue cheese or even feta cheese can work if you don’t like gorgonzola.

Q: How do I store leftovers?
A: Store the steak and pasta in separate airtight containers in the fridge for up to 3 days. Reheat gently over low heat to maintain the creaminess of the Alfredo sauce.

Conclusion:

Steak Gorgonzola Alfredo is the perfect comfort dish for when you’re craving something rich and indulgent. This recipe brings the flavors of Olive Garden to your kitchen, offering a restaurant-quality meal that’s surprisingly simple to make. With tender steak, creamy Alfredo, and tangy gorgonzola, it’s a pasta dish that’s bound to impress. Follow these detailed steps, and you’ll have a delicious meal that’s perfect for a special occasion or just a cozy night in.