Steak Gorgonzola Alfredo with Reduced Balsamic Copycat Olive Ga
Indulge in the luxurious flavors of Steak Gorgonzola Alfredo with Reduced Balsamic, a mesmerizing copycat recipe inspired by Olive Garden’s fan-favorite dish. This decadent meal combines tender seared sirloin steak, perfectly cooked fettuccine drenched in a creamy Parmesan Alfredo sauce, and the bold, tangy richness of a balsamic reduction. Add in the crumbled Gorgonzola cheese for a sharp, savory twist, and fresh spinach for balance, creating a restaurant-quality experience in your own kitchen. With a quick 20-minute prep time and detailed step-by-step instructions, this dish is perfect for special occasions or an elevated weeknight dinner. Garnished with parsley and a drizzle of balsamic glaze, every bite is bursting with comforting, gourmet elegance.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 cups Heavy cream
- 4 tbsp Unsalted butter
- 3 cloves Garlic, minced
- 1.5 cups Parmesan cheese, grated
- 1 cup Gorgonzola cheese, crumbled
- 1 lb Sirloin steak
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 1 cup Balsamic vinegar
- 2 tbsp Honey
- 3 cups Fresh spinach
- 0.25 tsp Red pepper flakes (optional)
- 2 tbsp Parsley, chopped, for garnish
Instructions
Cook the fettuccine pasta according to the package instructions. Drain and set aside.
While the pasta cooks, heat olive oil in a skillet over medium-high heat. Season the sirloin steak with salt and black pepper on both sides.
Sear the steak for 3-4 minutes per side for medium-rare, or longer to your preferred doneness. Remove from the heat, rest for 5 minutes, and slice thinly against the grain.
In a saucepan over medium heat, add balsamic vinegar and honey. Bring to a simmer, stirring occasionally, and cook until the mixture reduces by half and becomes syrupy. Set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream, stirring frequently. Once the cream is heated through, gradually whisk in the grated Parmesan cheese until the Alfredo sauce is smooth and creamy. Add red pepper flakes if desired.
Stir in the cooked fettuccine pasta to coat it with the Alfredo sauce evenly. Add the fresh spinach and toss until it wilts.
Top the pasta with the sliced steak, then sprinkle with the crumbled Gorgonzola cheese. Drizzle the reduced balsamic over the top.
Garnish with chopped parsley and serve immediately for a restaurant-quality meal at home.
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 2281 mg | 99% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 21.1 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 716 mg | 55% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 515 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
