Olive Garden’s Steak Gorgonzola Alfredo Pasta

Yesterday I posted on Olive Garden’s Chicken and Gnocchi soup. The night I made that soup for Max, I also tried out another Olive Garden recipe: their Steak Gorgonzola Alfredo Pasta.

My small apartment kitchen was literally a regular Italian hotspot. I was prepping and cooking for about two hours. To my surprise, I actually enjoyed it. All that hard work paid off because we had yummy restaurant quality leftover for a few days. Totally worth it!

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  • 2 pounds of steak, cut up into 3-5 ounce pieces
  • 1 pound of fettuccine pasta
  • 1 1/2 cups Italian Dressing
  • 1 tbsp. chopped fresh rosemary
  • 1 tbsp. lemon juice
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1/2 cup imported parmesan cheese, grated
  • 1/2 cup imported romano cheese, grated
  • 6 egg yolks
  • 4 cups chopped baby spinach
  • 1/2 cup chopped green onion
  • 3 tbsp. gorgonzola cheese crumbled
  • 1/2 cup balsamic vinegar
  • 1/2 cup water
  • 2 tbsp. brown sugar

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General Directions (See steak marinade, sauce and balsamic glaze directions below)

  1. Marinade steak according to directions below
  2. Prepare balsamic glaze according to directions below
  3. Prepare Alfredo and Spinach Gorgonzola sauce according to directions below. Cook 1 pound pasta according to package directions. Place drained pasta in pan with heated Alfredo and Spinach Gorgonzola sauce. Mix together well
  4. While pasta is cooking, grill steak to preferred doneness.
  5. Serve pasta first and then  place grilled beef over pasta and drizzle with balsamic glaze. Sprinkle with gorgonzola cheese. Enjoy!

Steak Marinade Directions

  1. Cut beef into 3-5 ounce pieces and set aside
  2. Mix the Italian dressing, rosemary and lemon juice together
  3. Add the marinade to the beef, toss, and marinade for at least one hour

Alfredo and Spinach Gorgonzola Sauce Directions

  1. Mix milk, heavy cream, parmesan cheese, romano cheese, and egg yolks together. Heat through thoroughly. Salt and pepper to taste
  2. Add the green onion, chopped baby spinach and gorgonzola cheese. Heat through

Balsamic Glaze

  1. Mix together balsamic vinegar, water and brown sugar. Simmer until thickened. Cook to room temperature

I know there are quite a few steps and the ingredient list is rather lengthy, but this is honestly a simple recipe to throw together. Not to mention, it’s yum, yum, yum! Super delicious! See? Max loved his pasta 🙂

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