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Olive Garden Steak Gorgonzola Alfredo

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Dive into Creamy Delight: Steak Gorgonzola Alfredo - A Restaurant-Quality Twist

Olive Garden Steak Gorgonzola Alfredo

This recipe captures the essence of Olive Garden's beloved Steak Gorgonzola Alfredo, but with a homemade touch that allows you to control the quality of ingredients and create a dish bursting with flavor. Tender, juicy steak strips mingle with a rich and creamy Alfredo sauce infused with the sharp tang of Gorgonzola cheese and the sweetness of sun-dried tomatoes. Fresh spinach adds a vibrant pop of color and a touch of healthy goodness, while the fettuccine pasta provides a satisfying base for this decadent dish.

Here's everything you need to create this restaurant-worthy meal in your own kitchen:

Ingredients:

  • The Star of the Show:
    • 1 ½ pounds steak (ribeye or sirloin) - Choose well-marbled cuts like ribeye for extra juiciness, or sirloin for a leaner option. Both work beautifully in this recipe. Cut the steak into thin strips for quick and even cooking.
  • The Creamy Base:
    • 1 pound fettuccine pasta - Classic fettuccine noodles provide the perfect platform for the rich sauce to cling to.
    • 2 cups heavy cream - The foundation of the creamy Alfredo sauce.
    • 1 cup grated Parmesan cheese - Adds a salty, nutty depth of flavor.
    • 1 cup crumbled Gorgonzola cheese - The key ingredient! Gorgonzola's sharp, tangy flavor is the hallmark of this dish.
    • 2 tablespoons butter - Enhances the richness and adds a silky texture to the sauce.
  • Flavorful Additions:
    • 2 tablespoons olive oil - For searing the steak and creating a flavorful base for the sauce.
    • 4 cloves garlic, minced - Adds a pungent kick and depth of flavor.
    • 2 cups fresh spinach - Wilted spinach adds a pop of color, a touch of healthy green, and a mild, earthy flavor.
    • ¼ cup sun-dried tomatoes, chopped - Sun-dried tomatoes offer a burst of sweetness and tang that complements the Gorgonzola beautifully.
  • Finishing Touches:
    • Don't forget the magic touch! Season with salt and freshly cracked black pepper to your liking.
    • Fresh parsley, for garnish (optional) - A pop of green that adds a fresh touch to the presentation.

Instructions:

  1. Prepare the Stage: Cook the fettuccine pasta according to package instructions. Drain and set aside.
  2. Searing the Steak: Heat olive oil in a large skillet over medium-high heat. Sprinkle the steak strips liberally with salt and freshly ground black pepper. Add the steak to the hot pan and cook for 4-5 minutes per side, or until browned and cooked to your desired doneness. Remove the cooked steak from the pan and set aside on a plate.
  3. Building the Creamy Base: Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for 1-2 minutes, until fragrant and slightly golden brown.
  4. Creamy Dream: Pour in the heavy cream and bring to a simmer. Let it simmer for 3-4 minutes, allowing the cream to thicken slightly.
  5. Cheese Symphony: Stir in the grated Parmesan cheese and crumbled Gorgonzola cheese. Continue stirring until the cheeses melt completely and the sauce becomes smooth and creamy.
  6. Flavorful Extras: Add the butter, fresh spinach, and chopped sun-dried tomatoes to the skillet with the creamy cheese sauce. Cook for another 2-3 minutes, or until the spinach is wilted and the sun-dried tomatoes are softened.
  7. Bringing it Together: Return the cooked steak strips to the skillet and toss them gently with the sauce to coat them evenly.
  8. Pasta Perfection: Add the cooked and drained fettuccine pasta back to the skillet. Toss everything together until the pasta is well coated with the creamy Alfredo sauce.
  9. Seasoning and Serving: Season the entire dish with salt and freshly ground black pepper to taste. Serve immediately, garnished with a sprinkle of fresh parsley for a touch of visual appeal.

Tips:

  • Don't Overcook the Steak: Thinly sliced steak cooks quickly. Be mindful of the cooking time to avoid dry or tough meat.
  • Leftover Magic: The cooked steak and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Gently reheat the leftovers in a saucepan or microwave on low power, making sure everything gets nice and warm throughout.
  • Make it Vegetarian: Swap the steak for portobello mushrooms or plant-based alternatives for a vegetarian twist.
  • Add a fiery touch! Introduce a hint of heat with a pinch of red pepper flakes to the sauce.

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