Olive Garden Steak Gorgonzola Alfred


For the Steak:

1 pound sirloin steak, cut into bite-sized pieces
Salt and pepper to taste
2 tablespoons olive oil
For the Alfredo Sauce:

4 tablespoons unsalted butter
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup Gorgonzola cheese, crumbled
1 teaspoon garlic powder
Salt and pepper to taste
For the Pasta:

12 ounces fettuccine pasta
Water for boiling
Salt for boiling water
For the Balsamic Glaze:

1/2 cup balsamic vinegar
2 tablespoons brown sugar
For Garnish:

1/4 cup Gorgonzola cheese, crumbled
Fresh spinach leaves
Fresh parsley, chopped

Prepare the Steak:

Season the steak pieces with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the steak pieces and cook until browned and cooked to your desired doneness, about 4-5 minutes. Remove from heat and set aside.
Prepare the Alfredo Sauce:

In a medium saucepan, melt the butter over medium heat.
Add the heavy cream and bring to a simmer.
Stir in the grated Parmesan cheese and crumbled Gorgonzola cheese until melted and smooth.
Add the garlic powder and season with salt and pepper to taste.
Keep the sauce warm over low heat.
Cook the Pasta:

Bring a large pot of salted water to a boil.
Add the fettuccine and cook according to package instructions until al dente.
Drain the pasta and return it to the pot.
Prepare the Balsamic Glaze:

In a small saucepan, combine the balsamic vinegar and brown sugar.
Bring to a boil, then reduce the heat and simmer until the mixture thickens to a syrupy consistency, about 10 minutes. Set aside.
Assemble the Dish:

Pour the Alfredo sauce over the cooked pasta and toss to coat evenly.
Divide the pasta among serving plates.
Top with the cooked steak pieces.
Drizzle the balsamic glaze over the steak and pasta.
Garnish with additional crumbled Gorgonzola cheese, fresh spinach leaves, and chopped parsley.

Serve immediately and enjoy!
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 650 kcal per serving | Servings: 4 servings

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