Copycat Steak Alfredo (Copycat Recipe)

Indulgent, creamy, and packed with tangy Gorgonzola cheese, Olive Garden Steak Alfredo is a copycat recipe for the popular restaurant dish. Fettuccine in a creamy homemade Alfredo sauce, tossed with sun dried tomatoes and fresh spinach. Join me as I recreate this comfort food classic.

I love easy copycat recipes, this Copycat Olive Garden Chicken Pasta is the best, or you might try my popular Copycat Chipotle Chicken. And for dessert, make this White Chocolate Raspberry Copycat Nothing Bundt Cake or the Chocolate Bundt Cake.

If you know me (and this blog!) you know how much I love putting my own spin on favorite dishes so that I can whip them up in my own kitchen. That’s how I came up with this recipe — I tried it at Olive Garden and was completely sold!

Steak Alfredo Recipe Ingredients

• Marinated Steaks | I have tried out this recipe with all sorts of cuts of beef: rib eye, sirloin, eye of round, and steak medallions. My preference; tenderloin beef medallions. 
• Gorgonzola | The star of this Olive Garden Steak Gorgonzola dish! It is one of the milder types of blue cheese, meaning a slightly tangy and creamy flavor.
• Parmesan | Opt for freshly grated parmesan if you can – it really does make a difference.
• Heavy Whipping Cream | I use organic heavy cream.
• Butter | Use regular or unsalted butter when you cook your meat (it’s a game changer!) and in your gorgonzola alfredo. Remember if it’s soft coming out of the fridge it’s not real butter. 
• Sun-Dried Tomatoes | For a bit of sweetness. You can use sundried tomatoes in oil, or you can opt for a no-oil version.
• Spinach | Use fresh baby spinach, it’s tender, and full of flavor.
• Spices and Seasonings | This recipe calls for fresh rosemary, salt, pepper, garlic, nutmeg, and parsley, as well as your favorite Italian dressing to marinate the meat in. 

Simple Olive Garden Steak Marinade Ingredients

• Steak | I have tried out this recipe with all sorts of cuts of beef: rib eye, sirloin, eye of round, and steak medallions. My preference; tenderloin beef medallions, everyone commented how tender they are and cut like butter!
• Balsamic | Balsamic vinegar appears twice in this Olive Garden Steak Gorgonzola recipe: for the meat, as well as a glaze over the finished dish. You may also choose to make your own balsamic reduction. See below for instructions.
• Italian Dressing & Herbs | This recipe calls for fresh rosemary and your favorite Italian dressing.

Make your own Balsamic Reduction – it’s easy!

Also called balsamic glaze, this lightly sweet and tangy sauce adds amazing flavor to so many dishes! You might try it on my Caprese BLT’s or drizzled over these brussels sprouts. 

In a small saucepan, add 1 cup balsamic vinegar and if desired, optional ¼ cup brown sugar.

Bring to a low simmer, stirring occasionally until reduced by half, if you add sugar it will take about 8 minutes or so, if you just use balsamic vinegar it will take twice as long. It should coat the back of a spoon. Cool and serve drizzled over this delicious recipe. Store any leftovers in a jar.

How to make Olive Garden Steak Gorgonzola

Step 1 |Marinate the Steaks

Mix together the Italian dressing, balsamic vinegar, and rosemary.

Pat the meat dry and season steak with a little salt and pepper to taste. Marinate the steaks for 30 minutes at room temperature, or for up to 4 hours in the fridge. Place in a shallow dish, or for easier clean up in a baggie.

Step 2 | Boil Pasta

Boil a large pot of water, cook the fettuccine pasta to al dente according to package directions. Make sure you add salt to the water, but no oil*! Drain and set aside, making sure to reserve some pasta water to add to the sauce. 

Step 3 | Make the Gorgonzola Alfredo Sauce

While the pasta is cooking, start on the sauce. In a large saute pan or pot, high sided is best, melt butter adding the garlic to saute for the last minute, then stir in the heavy cream. 

Reduce the heat to low and add the nutmeg and parsley. Stir in the Parmesan and gorgonzola cheeses until melted and combined. Bring to a low simmer, then remove from heat. 

Step 4 | Cook the Steaks

Heat butter and olive oil in a large skillet (I love my Staub All-Day Pan!) over medium-high heat. Remove the steak medallions from the marinade, allowing excess marinade to drip off.

Add the steaks to the hot skillet and cook 2-4 minutes per side, depending on preferred doneness. 

Remove steaks to a warmed plate and cover with foil, allowing them to rest for 5 minutes. Don’t skip this step! 

Toss the cooked pasta, sun-dried tomatoes, and spinach in the Alfredo sauce. Turn until the pasta is coated, the spinach has wilted, and the sun-dried tomatoes are bright red. 

Step 5 | Plating Steak Alfredo

Swirl a generous amount of the gorgonzola fettuccine and alfredo sauce onto a serving plate, then place portions of steak on top. Sprinkle with gorgonzola cheese, chopped sun-dried tomatoes, and a little fresh chopped parsley and don’t forget to add the balsamic drizzle. Enjoy! 

Steak Alfredo Recipe Tips

• Prep all of your ingredients ahead of time, once you start on the sauce, it comes together quickly and this will make short work of it.
• Place an oven safe dish into a warm oven (150 degree) while cooking the steaks, this will help them stay warm.
• If your creamy gorgonzola sauce thickens too much, add some pasta water, it will not only thin the sauce, but using pasta water will also help the sauce adhere to the pasta mixture.
• Serve family style or plate individually, twirling some fettuccine alfredo onto the plate, laying one or two medallions on top sprinkling with additional gorgonzola, sun-dried tomatoes and a drizzle of balsamic glaze.

Variations

• If you can’t find gorgonzola cheese, any type of blue cheese will work, but gorgonzola is a milder blue cheese.
• To make your Olive Garden Steak Alfredo a bit healthier, use low sodium Italian dressing. You can also use whole milk instead of heavy cream.
• Substitute Parmesan cheese for Romano or Asiago. 
• Instead of fettuccine, you can use linguine or spaghetti. I actually used tagliatelle, because I couldn’t find fettuccine anywhere!
• Lite Olive Garden Steak Alfredo | Instead of using pasta, replace with spaghetti squash or zucchini zoodles. Then this becomes a keto or low-carb steak alfredo!

Frequently Asked Questions

I hope you love this top secret recipe with the famous Olive Garden Alfredo sauce. You just cannot go wrong for a special occasion, like Valentine’s day or a romantic dinner; make this Steak Alfredo Olive Garden style.

More great copycat recipes:

• Copycat Panera Autumn Squash Soup
• Olive Garden Crock Pot Chicken
• Orange Scones
• Copycat Chipotle Chicken
• Panera Copycat Broccoli Cheese Soup
• Honey Bran Muffin
• Pumpkin Yogurt | Copycat Noosa

I hope you loved this Olive Garden Steak Gorgonzola — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

Steak Fettuccine Alfredo

5 from 10 readers

Author: Kathleen Pope

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Marinade Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 4 -6 servings

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Indulgent, creamy, and packed with tangy Gorgonzola cheese, Olive Garden Steak Alfredo is a copycat recipe for the popular (but discontinued) restaurant dish. Fettuccine in a creamy homemade alfredo sauce, tossed with sun dried tomatoes and fresh spinach. Join me as I recreate this comfort food classic.

Equipment

• ▢
  Microplane Spice Grater – Rasp with Soft Handle – Made in USA – Red
• ▢
  Olive Wooden Spoon set from Italy
• ▢
  STAUB Everything Pan with Glass Lid, 3.5-Qt,

Ingredients 

US Customary – Metric

Steak Marinade

• ▢ 1-2 pounds steak I used tenderloin; ribeye, butterflied filet mignon, sirloin, eye of round, medallions all work
• ▢ ½ cup Italian dressing use your favorite
• ▢ 1 tablespoon fresh rosemary chopped
• ▢ 2 tablespoons balsamic vinegar

Cooking the steaks

• ▢ 1-2 tablespoons butter
• ▢ 1-2 tablespoons olive oil more or less depending on how much steak you are cooking
• ▢ Kosher salt and pepper to taste

Toppings/Garnish

• ▢ Balsamic Glaze*
• ▢ 2 ounces Gorgonzola cheese or more
• ▢ Extra sun-dried tomatoes chopped

Gorgonzola Alfredo Sauce

• ▢ ½ cup butter unsalted (1 stick) May use salted, just reduce salt
• ▢ 2 cups heavy whipping cream
• ▢ 1 clove garlic smashed and minced (or replace with ½ teaspoon garlic powder)
• ▢ ¼ teaspoon nutmeg try fresh grated!
• ▢ Kosher salt
• ▢ Black Pepper
• ▢ 1 cup Parmesan cheese fresh grated is best
• ▢ 1 tablespoon Italian Flat Leaf parsley chopped (curly parsley may be used)
• ▢ 4 ounces gorgonzola cheese crumbled
• ▢ 2 cups baby spinach
• ▢ 1 poud fettuccine pasta or similar, cooked and drained
• ▢ ¼ cup sun-dried tomatoes in oil or no oil

Get Recipe Ingredients

Instructions

• Mix together Italian dressing, balsamic vinegar, rosemary and whisk or place in jar shaking well to combine. Pat the steaks dry with paper towels and salt and pepper to taste. 
• Place the steaks in gallon size baggie or in shallow glass baking dish* and pour marinade over the steaks, marinate on the counter for 30 minutes or in the fridge up to 4 hours. *If placing in shallow dish, be sure to lift steaks to get marinade under and flip in 15 minutes. If steaks have been in fridge for longer than 1 hour, remove and allow to come to room temperature for 30 minutes. 
• Cook fettuccine according to package directions; do not add oil or butter to the water, but please add some salt. Cook to the lower side of al dente, the minimum number of minutes on the package. Drain* and set aside (reserve ½-1 cup pasta water to add to the sauce).
• While the pasta is cooking make the sauce. In a large (high sided) skillet or medium saucepan, add butter and melt, tossing the garlic in the last minute, stirring constantly until fragrant. Add the heavy cream over medium heat, stirring to combine. Reduce heat to medium-low then stir in  nutmeg (garlic powder, if not using fresh garlic) and parsley. Don’t skip the nutmeg, it compliments the cheese sauce beautifully!
• Stir in the parmesan and gorgonzola cheeses, stirring until melted and combined. Taste, then add additional salt and pepper as needed. Bring to a low simmer, then remove from heat. 
• Heat a large skillet (I love my Staub All Day Pan) to medium-high heat, add butter and olive oil to pan and melt.
• Remove steaks and allow excess marinade to drip off, add steaks and cook 2-4 minutes per side, depending on desired doneness. Remove steaks and place on warmed plate and cover with foil, allowing to rest 5 minutes. 
• Add the cooked pasta, sun-dried tomatoes and spinach to the sauce; tossing until pasta is coated and spinach has wilted and sun-dried tomatoes are bright red. If alfredo sauce is too thick, add a few tablespoons of pasta water at a time until desired thickness. 

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Notes

Make your own Balsamic Reduction – it’s easy!

Also called balsamic glaze, this lightly sweet and tangy sauce adds amazing flavor to so many dishes! You might try it on my Caprese BLT’s or drizzled over these brussels sprouts. 

In a small saucepan, add 1 cup balsamic vinegar and if desired, optional ¼ cup brown sugar.

Bring to a low simmer, stirring occasionally until reduced by half, if you add sugar it will take about 8 minutes or so, if you just use balsamic vinegar it will take twice as long. It should coat the back of a spoon. Cool and serve drizzled over this delicious recipe. Store any leftovers in a jar.

• Pro Tip 1 | Make sure that the steak is at room temperature before you cook it! 
• Pro Tip 2 | Don’t skip the nutmeg — it compliments the cheese sauce beautifully! 
• Pro Tip 3 | If your sauce is too thick, add a few tablespoons of pasta water at a time to thin it out. Be sure to reserve at least a cup of pasta water.

Nutrition

Serving: 1serving | Calories: 1406kcal | Carbohydrates: 44g | Protein: 51g | Fat: 116g | Saturated Fat: 65g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 354mg | Sodium: 1505mg | Potassium: 965mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4683IU | Vitamin C: 9mg | Calcium: 661mg | Iron: 4mg

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