Olive Garden Steak Gorgonzola Alfredo Copycat (Creamy)

Updated January 2026: This recipe was refreshed with clearer steps, richer sauce balance, and updated nutrition notes.

Steak Gorgonzola Alfredo was the first dish I ever recreated after a cozy Olive Garden dinner where the aroma of seared beef, creamy alfredo, and warm pasta lingered long after the plates were cleared. I remember the steam rising from the bowl, the sharp tang of gorgonzola melting into silky sauce, and how comforting yet indulgent it felt. That night inspired me to bring the experience home and make it part of my rotation. Over time, it became a reliable favorite for date nights and family dinners, especially when I wanted restaurant-style comfort with personal control over ingredients. RecipesLace readers often tell me this one feels both special and familiar.

This savory steak gorgonzola alfredo combines tender steak medallions, creamy parmesan alfredo, and bold gorgonzola for a rich, comforting pasta inspired by the steak gorgonzola alfredo olive garden recipe you love.

What is Steak Gorgonzola Alfredo?

Steak Gorgonzola Alfredo is a decadent, Italian-inspired pasta dish that pairs tender slices of grilled or skillet-seared steak with rich Parmesan Alfredo sauce and tangy crumbles of Gorgonzola cheese. Finished with a drizzle of sweet balsamic glaze, it delivers a perfect balance of savoury, creamy, and slightly sweet flavors in every bite.

Popularised by Olive Garden’s Steak Gorgonzola Alfredo, this restaurant favourite won loyal fans for its bold flavour combination. While the original version isn’t always on the menu — prompting a surge of “Olive Garden Steak Gorgonzola Alfredo discontinued” searches — making it at home means you can enjoy it anytime, with your choice of steak cut, cheese intensity, and personalised garnishes.

For those looking for the exact steak gorgonzola recipe, this guide also covers updates on the Olive Garden steak gorgonzola alfredo discontinued status at some locations.

Why You’ll Love This Steak Gorgonzola Alfredo

• Restaurant-quality at home – Juicy steak, creamy Alfredo, bold Gorgonzola.
• Better than takeout – Fresher, richer, and fully in your control.
• Customizable – Swap steak cuts, cheeses, or pasta shapes.
• Special-occasion worthy – Impress without the restaurant bill.
• Foolproof – Easy, step-by-step method for perfect results.

Our steak gorgonzola alfredo recipe is so well-loved that it deserves its own steak gorgonzola alfredo review from home cooks everywhere.

Ingredients for Steak Gorgonzola Alfredo

• 2 sirloin steaks (about 6 oz each)
• 1 tablespoon olive oil (avocado oil works well for high heat)
• 1 tablespoon butter (ghee adds a nuttier flavor)
• 2 cloves garlic, minced (fresh is best; garlic powder in a pinch)
• 1 cup heavy cream (half-and-half for a lighter sauce)
• ½ cup crumbled Gorgonzola cheese (Gorgonzola DOP preferred)
• ¼ cup grated Parmesan cheese (Parmigiano Reggiano recommended)
• 1 lb fettuccine pasta (linguine or gluten-free pasta works)
• Salt and black pepper, to taste
• Fresh parsley, for garnish (optional)
• Balsamic glaze, for drizzling (optional)

For the most authentic flavor, use Gorgonzola DOP and freshly grated Parmesan.

Instructions

1. Prep the Steak:
Pat the steaks dry with paper towels. Season both sides generously with salt and pepper.

2. Cook the Pasta:
Fill a large pot with salted water and bring to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

3. Sear the Steaks:
In a large skillet over medium-high heat, heat the olive oil. Add the steaks and sear for 3-4 minutes per side, or until they reach your desired doneness. For medium-rare, cook until the internal temperature hits 130-135°F (54-57°C). Remove the steaks, tent with foil, and rest for at least 5 minutes before slicing.

4. Make the Alfredo Sauce:
In the same skillet, reduce the heat to medium and add butter. Sauté garlic until fragrant (about 30 seconds). Pour in the heavy cream and simmer for 2-3 minutes, stirring often. Add the Gorgonzola and Parmesan cheeses. Stir until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to reach your preferred consistency. Season with additional salt and pepper, if needed.

5 . Toss the Pasta:
Toss the cooked fettuccine in the skillet with the Alfredo sauce until thoroughly coated.

6. Serve:
Divide the creamy fettuccine among plates. Slice the rested steak thinly across the grain and lay it atop the pasta. Garnish generously with fresh parsley and extra Gorgonzola crumbles.

Tips & Troubleshooting for Steak Gorgonzola Alfredo

Even a restaurant-quality dish like Steak Gorgonzola Alfredo can run into small hiccups if you’re not careful. Here’s how to avoid the most common problems and keep your pasta flawless.

Preventing Overcooked Steak

• Use an instant-read thermometer to check doneness: 135°F for medium rare, 145°F for medium.
• Rest the steak for at least 5 minutes before slicing to retain juices.
• Slice against the grain for maximum tenderness.

According to the USDA safe minimum internal temperatures, beef steaks should be cooked to at least 145 °F (63 °C) and rested for 3 minutes to ensure both safety and juiciness.

Fixing Alfredo Sauce Separation

• Avoid boiling the cream — keep it at a gentle simmer.
• Add cheese gradually, stirring continuously until smooth.
• If the sauce breaks, whisk in a tablespoon of warm cream to bring it back together.

Perfecting the Balsamic Glaze

• Use high-quality balsamic vinegar (DOP certified if possible).
• Reduce over low heat until syrupy, about 8–10 minutes.
• If it’s too thin, cook longer; if it becomes too thick, stir in a splash of vinegar.

For true Italian quality, opt for Aceto Balsamico di Modena DOP, produced under strict traditional standards.

Saving a Too-Thick Sauce

• Add reserved pasta water a tablespoon at a time until the desired consistency is reached.

Boosting Flavor

• Toast the garlic lightly without burning — bitter garlic can overpower the dish.
• Use freshly grated Parmesan and crumbled Gorgonzola for a creamier melt and richer taste.

Mastering a truly savory steak gorgonzola alfredo with creamy parmesan sauce comes down to controlling your heat and using quality cheese.

Variations & Serving Ideas for Steak Gorgonzola Alfredo

One of the best parts about Steak Gorgonzola Alfredo is how easy it is to customize. Whether you want to change up the flavor, fit a special diet, or add a seasonal touch, here are ideas to inspire your next plate.

You can even turn this into a steak gorgonzola alfredo risotto for a creamy twist, and we’ve included the steak gorgonzola alfredo Olive Garden protein details for those tracking nutrition. If you enjoy Olive Garden classics, don’t miss trying stuffed chicken marsala or the stuffed chicken marsala olive garden favorite.

Seasonal Twists

• Summer Grilled Version – Grill the steak over charcoal for a smoky flavour, and toss the pasta with grilled vegetables like zucchini or bell peppers.
• Winter Comfort Edition – Add sautéed mushrooms and caramelised onions to the sauce for a cozy, hearty version.

Dietary Adjustments

• Gluten-Free – Use gluten-free fettuccine or zoodles (zucchini noodles).
• Lower-Fat Option – Swap heavy cream for half-and-half and use reduced-fat Gorgonzola.
• Low-Carb – Serve the steak and sauce over spaghetti squash or roasted cauliflower instead of pasta.

Protein Variations

• Chicken Gorgonzola Alfredo – Substitute steak with grilled or pan-seared chicken breast.
• Shrimp Twist – Sauté shrimp in garlic butter and use in place of steak for a seafood spin.

Wine & Side Pairings

• Wine – Pair with Italian reds like Chianti, Barbera, or Sangiovese to complement the richness.
• Sides – Serve with a crisp Caesar salad or copycat Olive Garden breadsticks for the full restaurant experience.

Pro Tip: For a dinner-party presentation, slice the steak and fan it over the pasta, then drizzle with balsamic glaze in a zigzag pattern for visual appeal.

Storage, Make-Ahead & Reheating

• Make-Ahead – Cook steak up to 1 day ahead and slice before serving; pasta can be cooked slightly under al dente and tossed with olive oil.
• Storage – Steak and pasta last 3–4 days in the fridge; Alfredo sauce lasts 2–3 days. Freezing sauce isn’t recommended (it can separate).
• Reheating – Warm gently on the stovetop with a splash of cream or pasta water; add steak at the end to keep it tender. Avoid high heat.

Nutrition Facts & Cost Per Serving

Estimated per serving (based on 4 servings):

Cost Estimate:
At average grocery store prices, this Steak Gorgonzola Alfredo comes to about $4.80 per serving—much cheaper than dining out, yet still packed with restaurant-quality flavour.

Olive Garden Steak Gorgonzola Alfredo – Best Copycat Pasta Recipe

Make the best Olive Garden Steak Gorgonzola Alfredo at home in just 5 steps — juicy pan-seared steak, creamy Parmesan-Gorgonzola Alfredo sauce, fresh spinach, and a sweet balsamic glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American, Italian

Servings 8 people

Calories 720 kcal

Equipment

• Large Pot
• Large Skillet
• Mixing bowl

Ingredients

  

• 2 pieces Sirloin steaks 6 oz each
• 1 tablespoon Olive oil
• 1 tablespoon Butter
• 2 cloves Garlic minced
• 1 cup Heavy cream
• ½ cup Gorgonzola cheese crumbled
• ¼ cup Parmesan cheese grated
• 1 pound Fettuccine pasta
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

 

• Pat the steaks dry with paper towels. Season both sides generously with salt and pepper.
• Fill a large pot with salted water and bring to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
• In a large skillet over medium-high heat, heat the olive oil. Add the steaks and sear for 3-4 minutes per side, or until they reach your desired doneness. Remove the steaks, tent with foil, and rest for at least 5 minutes before slicing.
• In the same skillet, reduce heat to medium and add butter. Sauté garlic until fragrant (about 30 seconds). Pour in the heavy cream and simmer for 2-3 minutes, stirring often. Add the Gorgonzola and Parmesan cheeses. Stir until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to reach your preferred consistency. Season with additional salt and pepper, if needed.
• Toss the cooked fettuccine in the skillet with the Alfredo sauce until thoroughly coated.
• Divide the creamy fettuccine among plates. Slice the rested steak thinly across the grain and lay atop the pasta. Garnish generously with fresh parsley and extra Gorgonzola crumbles.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, then reheat gently with a splash of milk or cream to restore creaminess.

Keyword Filet mignon steak, sun dried tomatoes, balsamic vinegar,, Olive Garden copycat recipe, Rib eye, sun dried tomatoes, fettuccine, gorgonzola cheese,, steak gorgonzola alfredo, Sun dried tomatoes, steak medallions, spinach, balsamic

The olive garden menu has changed over the years, but recreating a homemade steak gorgonzola alfredo recipe keeps this classic alive in your kitchen.

Conclusion

At Recipeslace, we love proving that restaurant-worthy meals can be made right at home — and this Steak Gorgonzola Alfredo is a perfect example. With tender seared steak, creamy Parmesan-Gorgonzola sauce, and just the right touch of balsamic glaze, it’s a dish that feels special but is simple enough for a weeknight. Make it once, and it’s sure to earn a spot in your regular recipe rotation.

You can also enjoy this rich dish alongside a comforting favorite like Crack Chicken for an extra creamy and satisfying meal experience.

“Don’t miss our No-Bake Lemon Icebox Pie for the perfect sweet ending after this savoury pasta.”

“Follow us on Facebook for daily recipe inspiration and save this dish to your Pinterest board so you can make it anytime.”