What can I use instead of gorgonzola cheese?

Not everyone is a fan of strong cheeses like gorgonzola. If you want a milder option, try blue cheese , goat cheese , or even feta . These choices offer similar tangy flavors but vary in texture and intensity. However, if you’re aiming to stay close to the original steak gorgonzola alfredo olive garden experience, creamy gorgonzola still works best.

Can this dish be made gluten-free?

Absolutely. You can easily swap out regular fettuccine for gluten-free pasta . Just make sure to check your Alfredo sauce ingredients too—some store-bought versions may contain thickeners with gluten. If you’re making your sauce from scratch (which I recommend), use cornstarch or arrowroot as gluten-free alternatives to flour.

How do I store and reheat leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days . When reheating, use a low heat setting and add a splash of milk or cream to loosen the sauce. This keeps the pasta creamy and prevents it from drying out.

5 Reasons Steak Gorgonzola Alfredo Olive Garden

Description

Creamy Alfredo pasta topped with tender steak, tangy gorgonzola, and a drizzle of balsamic—Olive Garden’s iconic dish reborn at home

Ingredients

For the Steak:

1 lb beef sirloin or filet mignon, cut into medallions
Salt and black pepper, to taste
1 tbsp olive oil
1 tsp garlic powder (optional)

For the Gorgonzola Alfredo Sauce:

2 cups heavy cream
1/2 cup grated Parmesan cheese
3/4 cup crumbled Gorgonzola cheese
2 tbsp butter
Salt and pepper, to taste
Pinch of nutmeg (optional)

Other Ingredients:

12 oz fettuccine pasta
2 cups baby spinach
2 tbsp balsamic glaze (store-bought or homemade)
Extra crumbled Gorgonzola for garnish

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Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, then drain and set aside.
Sear the Steak:
Season the steak medallions with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat and sear the steak 3–4 minutes per side (for medium). Remove and rest.
Make the Gorgonzola Alfredo Sauce:
In a large saucepan, melt butter over medium heat. Add cream and bring to a gentle simmer. Stir in Parmesan and Gorgonzola cheese. Whisk until melted and smooth. Season with salt, pepper, and a pinch of nutmeg.
Combine Pasta & Sauce:
Add cooked fettuccine and spinach to the Alfredo sauce. Toss until evenly coated and the spinach is wilted.
Assemble the Dish:
Plate the pasta, top with steak medallions, and drizzle with balsamic glaze. Sprinkle with extra Gorgonzola.
Serve Hot:
Serve immediately while creamy and warm!

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Cuisine: Italian-American

Nutrition

Serving Size: 1 plate (1/4 of recipe)
Calories: 820 kcal
Sugar: 4 g
Sodium: 640 mg
Fat: 52 g
Saturated Fat: 27 g
Unsaturated Fat: 23 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 155 mg