Published: · Modified: by Sarah Baumeister · This post may contain affiliate links · 25 Comments
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When I found out that Olive Garden Steak Gorgonzola was discontinued, I was devastated. Ok, that may be a little to strong of a word, but I was pretty sad about it! I knew that I would need to create a copycat steak gorgonzola alfredo. I am proud to say, that this one hits the nail on the head, it tastes just like the restaurant version.
Looking for additional Olive Garden Copycat Recipes? I have got you covered!
Here are some of my favorite Olive Garden copycat recipes: Try Chicken and Gnocchi Soup, or one of my favorites Chicken Veronese. You might also like Homemade Mushroom Ravioli with Sundried Tomato Cream Sauce. And finally, everybody's favorite-- Zuppa Toscana!
I first had this dish years ago at Olive Garden. It is one of those dishes that I grew to crave. There is a lot going one here, but somehow it all works.
Instead of the traditional chicken with alfredo, it's filet mignon medallions. There's a delicious balsamic reduction drizzled over the top to add a sweetness to offset the savory components. Spinach is added directly to the sauce to wilt and add color and texture.
When I made this Olive Garden Steak Gorgonzola and tasted it for the first time, I was transported to Italy. Just kidding, but I was transported to having it at Olive Garden. It's just as good, if not better than the restaurant version. And, by making it at home everyone in the family can enjoy it at a fraction of the price. Plus, if they aren't going to bring back Olive Garden Steak Gorgonzola, I needed a way to still enjoy it.
Ingredients
- filet mignon steak
- olive oil
- salt and pepperto taste
- sun-dried tomatoesin oil
- gorgonzola cheesecrumbled
- fettuccine or linguine noodles
- heavy cream
- parmesan cheese
- garlic powder
- fresh spinach
- balsamic vinegar
- brown sugar
How do you make Steak Gorgonzola?
Let's start by preparing the Steak that will top the fettuccine with alfredo sauce
- Begin by cutting your filet mignon steak medallions into smaller pieces (each piece will equal about 3-4 bites, for reference). Take each steak piece and gently flatten with the palm of your hand. Season steak with salt and pepper, and a little olive oil. Place into a hot skillet, and sear each side. Cook until the steak medallions reach your desired doneness. I like medium rare. Once they are done cooking, put on a plate and set to the side.
Next up, Balsamic Reduction
- Add balsamic vinegar and brown sugar to a small saucepan. Cook on medium high heat until sugar melts. The balsamic glaze will continue to thicken as it cools, creating a balsamic reduction.
Alfredo Sauce
- In a deep skillet, begin to make your sauce. Melt butter and add heavy cream, whisking them together. Add freshly grated Parmesan cheese and garlic powder. Cook down for a few minutes, until the alfredo sauce begins to thicken. Add cooked fettuccine pasta to the sauce skillet and stir to coat. Once the alfredo sauce has reached your desired consistency, turn down heat and add fresh spinach. Place a portion of alfredo fettuccine down, and top with steak medallions, a drizzle of the balsamic reduction, crumbled gorgonzola cheese, and chopped sun dried tomatoes.
Can you make anything besides the Olive Garden Steak Gorgonzola with this sauce?
Totally! While this recipe has a few more bells and whistles, making alfredo sauce at home only takes a few simple ingredients: butter, cream, and parmesan cheese. Freshly grated parmesan melts perfectly into the sauce and adds a perfect saltiness to the dish. Simply omit everything else (the spinach, steak, etc.) and you have a simple alfredo sauce at home.
Shared at Meal Plan Monday.
Olive Garden Steak Gorgonzola with Creamy Alfredo Sauce
Sarah Baumeister
When I made this Olive Garden Steak Gorgonzola and tasted it for the first time, I was transported to Italy. Just kidding, but I was transported to having it at Olive Garden. It's just as good, if not better than the restaurant version
5 from 16 votes
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Prep Time 25 minutes mins
Cook Time 25 minutes mins
Course dinner
Cuisine Italian
Servings 4 people
Calories 857 kcal
Ingredients
- 1 10 oz. filet mignon steak
- 1 tbsp. olive oil
- salt and pepper to taste
- 4 sun-dried tomatoes in oil, roughly chopped
- 2 oz. gorgonzola cheese crumbled
- 8 oz. fettuccine or linguine noodles cooked according to packaging instructions
Sauce
- 1 stick butter
- 1 cup heavy cream
- 1 cup freshly shredded parmesan cheese
- ½ tsp. garlic powder
- 2 cups fresh spinach
Balsamic Reduction
- ½ cup balsamic vinegar
- 1 tbsp. brown sugar
Instructions
Steak
Begin by cutting your filet mignon into smaller pieces (each piece will equal about 3-4 bites, for reference).
Take each piece and gently flatten with the palm of your hand.
Season with salt and pepper, and a little olive oil.
Place into a hot skillet, and sear each side. Cook until they reach your desired doneness. I like medium rare.
Once they are done cooking, put on a plate and set to the side.
Balsamic Reduction
Add balsamic vinegar and brown sugar to a small sauce pan. Cook on medium high heat until sugar melts.
Cook for 4-5 minutes until sauce begins to thicken.
Turn heat off, and set to the side. Sauce will continue to thicken as it cools.
Alfredo Sauce
In a separate pot, cook pasta according to packaging instructions.
In a deep skillet, begin to make your sauce. Melt butter and add heavy cream, whisking them together.
Add freshly grated Parmesan cheese and stir to combine. Add garlic powder.
Cook down for a few minutes, until the sauce begins to thicken.
Add cooked pasta to the sauce skillet and stir to coat.
Once the sauce has reached your desired consistency, turn down heat and add fresh spinach.
Place a portion of pasta down, and top with steak, a drizzle of the balsamic, crumbled gorgonzola, and chopped sun dried tomatoes.
Nutrition
Calories: 857kcalCarbohydrates: 59gProtein: 21gFat: 60gSaturated Fat: 35gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 161mgSodium: 825mgPotassium: 473mgFiber: 2gSugar: 13gVitamin A: 3329IUVitamin C: 5mgCalcium: 383mgIron: 2mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Marjorie says
That sounds absolutely amazing!! Going to make this!!
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TRINITY says
What a beautiful dish! Any suggestions for a substitute on the gorgonzola? Not a big fan of it or bleu cheese.Reply
Christy Jordan says
This looks AMAZING! Thank you for linking it up to Meal Plan Monday. I’ll be sharing it in my newsletter today and linking back to you for the recipe!Reply
Sarah says
Thank you so much! I really appreciate you including my recipe!
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Kathleen Pope says
Sarah, I cannot wait to try this, the perfect quick weeknight meal that will my hungry teenage boys bellies!
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Sarah says
Thank you so much! And yes, they really can dig in with this meal!
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Carol Lynn Bacon says
Hello! I didn't see how much paste, or what kind, in the recipe. Could you elaborate on the pasta? Thank you!Reply
Sarah says
Hi, Carol! Thanks for pointing this out, I have adjusted the instructions. I normally use a half a pound (which is about half a package for standard dry pastas). I like linguine or fettuccine! If you want the dish to go farther for cheap, I think you could totally get away with using the whole package of pasta!
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Lori Perez says
Shared this recipe with my 23 year old son, who in turn made it for me for my Mother’s Day gift❤️ It tasted better than Olive Garden. Proud and happy MommaReply
Sarah Baumeister says
Lori— how sweet of your son!! I appreciate your kind words and hope you had a wonderful Mother’s Day.
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Bethanie says
This was amazing! I can’t wait to make it again.Reply
Sarah says
I am so happy you enjoyed it, Bethanie! Thank you for taking the time to let me know. -Sarah
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Debra says
I want to make this but can I substitute pork or chicken for the steak due to an allergy to beef
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Sarah says
Certainly! Pork tenderloin medallions or chicken thighs would pair well.
-Sarah
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Tillie says
Used the sauce part of this recipe and it was fabulous!Reply
Sarah says
I'm so glad to hear it! Thank you for sharing. - Sarah
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Jennifer says
This is a fabulous recipe and a much missed favorite from Olive Garden. My husband starts drooling every time I mention wanting to make it. Easy to follow directions and super yummy dinner!Reply
Sarah says
Jennifer,
These kinds of comments make my day! I'm so glad you both enjoy it and you find the directions easy to follow.
-Sarah
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Scott says
10 oz of steak into 4 bites doesn’t sound enough for 4 servings. Am I missing something.
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Sarah says
The portions of steak are quite small when copying the way Olive Garden made it. Feel free to double it if you want more protein.
-Sarah
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