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Copycat Olive Garden Steak Gorgonzola Alfredo

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Make the restaurant favorite Copycat Olive Garden Steak Gorgonzola Alfredo at home! Creamy Parmesan alfredo fettuccine noodles with blue cheese, spinach, tomatoes, and balsamic steak. A delicious Italian beef pasta dinner! #copycatrecipes #olivegardenrecipes #alfredorecipes

This Copycat Olive Garden Steak Gorgonzola Alfredo recipe is just like the restaurant favorite! Enjoy restaurant take out at home.

Top view of a large bowl of Copycat Olive Garden Steak Gorgonzola Alfredo

I love alfredo, but it is so incredibly rich and heavy that it is very difficult to eat a lot of it (although there are times that it seems so easy).  

After I had the Steak Gorgonzola Alfredo at Olive Garden, I knew I had to make my own copycat version.

Close up of steak, tomatoes, and cheese piled up on top of creamy pasta

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My standard creamy alfredo sauce is pretty amazing, if I may say so myself.  I had a hard time finding an alfredo recipe that was “worth it” and finally, I figured it out!  

So I took the base of my alfredo sauce and turned it into my version of a Copycat Olive Garden Steak Gorgonzola Alfredo and then other variations like the classic Copycat Olive Garden Fettuccine Alfredo.

I love my Copycat Olive Garden recipes including Olive Garden soups!

I personally think it is better than Olive Garden, so you will have to check it out!

A large skillet filled with a creamy alfredo pasta

Selecting your Cheeses for the Alfredo

Cheese is definitely the star here, so ideally you want to get good quality cheese, especially the Parmesan.  None of that ground, canned stuff!  

I love to buy wedges of Parmesan Reggiano cheese and use one of my favorite tools, a food processor, to shred the brick and then I keep it in my refrigerator in plastic bags so that I always have fresh, quality cheese shredded on hand.

The cheese makes a difference here, so I strongly recommend buying the fresh cheese.

True Parmesan cheese can be expensive, but there are variations that taste very similar.

I tend to get Romano or Parmesan Romano (which is actually what Olive Garden serves!) for the same taste with a lower price tag.

And while the recipe calls for Gorgonzola cheese, any type of blue cheese works great!

Close up of balsamic steak on top of pasta

What makes this dish so amazing is truly the balsamic.  

The acidity cuts through all of the richness, plus balsamic is just amazing in general.  On everything.  So good.

And yes, this dish is quite rich, being made from cream and all.  

But I find that because it is heavy, I eat a lot less of it so it is not all that bad, right??!?  

Plus, the tomatoes, spinach, and steak make it stretch pretty far as well

I also love to use this quick and easy balsamic glaze on top to help cut through the richness of the sauce.  

My husband is so in love with this balsamic glaze, he will not eat this any other way now!  

I hope you enjoy this Copycat Olive Garden Steak Gorgonzola Alfredo!

A bowl of Copycat Olive Garden Steak Gorgonzola Alfredo

Copycat Olive Garden

Copycat recipes from Olive Garden to enjoy at home!

Pin image top view of Copycat Olive Garden Steak Gorgonzola Alfredo with title at bottom

Copycat Steak Gorgonzola Alfredo

Make the restaurant favorite Copycat Olive Garden Steak Gorgonzola Alfredo at home! Creamy Parmesan alfredo fettuccine noodles with blue cheese, spinach, tomatoes, and balsamic steak. A delicious Italian beef pasta dinner! #copycatrecipes #olivegardenrecipes #alfredorecipes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Keyword: Beef, Copycat, Pasta
Servings: 4 servings
Calories: 1584kcal

Ingredients

Steak

Alfredo

Toppings

Instructions

  • Salt and pepper both sides of the steak medallions. Place the steak in a ziploc bag and add the balsamic. Seal and let the steak marinade for at least 30 minutes or up to 4 hours.
  • Heat a large nonstick skillet over medium heat. When hot, add the steak medallions. Cook until you reach your desired doneness. The time this takes will vary with how thick the steak pieces are. They will continue to cook as they are resting so stop just shy of how you want them. Place the steak pieces on a plate and cover with aluminum foil to rest as you cook the remaining elements.
  • Start the water for the fettuccine pasta. Cook as per package directions until just shy of al dente (it will be added to the sauce later and will continue to cook). If the pasta is done too early, drain and set aside while reserving 1 cup of the cooking liquid just in case the sauce is too thick.
  • As the water is starting for the pasta, combine the butter and cream in a large saucepan or a wide skillet with tall edges (like the one in my picture). Heat over medium until the butter is melted into the cream.
  • Turn heat down to medium low. Add the nutmeg and spinach to the cream and butter mixture. Cook until the spinach has wilted, approximately 5 minutes.
  • Add the Parmesan cheese. Season with salt and pepper to taste (cheese is salty, so make sure you do not salt until after the Parmesan is added).
  • Add the pasta to the sauce and toss to coat. Let it cook for 2-3 minutes to combine the flavors. If the sauce is too thick, add a little pasta water at a time to loosen the sauce. If too thin, let it cook a little longer.
  • Take the pasta off the heat. Add the gorgonzola cheese and toss to combine. Adding it at this stage will leave the cheese in chunks instead of melting in.
  • Separate the pasta into bowls or plates. Top each with the steak medallions, balsamic glaze, sundried tomatoes, and gorgonzola crumbles for garnish.

Nutrition

Serving: 1serving | Calories: 1584kcal | Carbohydrates: 98g | Protein: 61g | Fat: 107g | Saturated Fat: 63g | Trans Fat: 1g | Cholesterol: 437mg | Sodium: 1155mg | Potassium: 1133mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4532IU | Vitamin C: 8mg | Calcium: 676mg | Iron: 6mg
Tried this recipe?Mention @threeolivesbranch or tag #threeolivesbranch!
By on March 25th, 2016

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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67 thoughts on “Copycat Olive Garden Steak Gorgonzola Alfredo”

  1. Oh this looks so delicious. And so wonderfully rich. I agree that eating less of rich dishes is important. But usually that means you can have it multiple times after with the leftovers so, really, that’s not the end of the world.

    Thanks for sharing this amazing recipe!

    xoxo,
    Dannie
    http://www.stilefotocibo.com

    Reply
    • I just tried this dish at Olive Garden tonight and am convinced the beef in the dish is not actual steak of any kind. It seems to be some sort of processed beef product. The texture was so smooth and it melted in your mouth. Real beef/steak does not do that. Yours looks a whole lot better. The dish at OG was delicious but I just know it’s not real.

      Reply
  2. Kim – this sounds amazing! My boyfriend is obsessed with balsamic, as I am with ANYTHING cheese. I can’t wait to give this a shot. Love it!!

    Reply
  3. Looks amazing. I can’t wait to try. Just clarifying are you using fresh spinach? and Balsamic Glaze is that the same as balsamic. I have never seen glaze?

    Reply
    • Hi Donna!

      Yes, I use fresh spinach. But you can easily use frozen as well. Just keep in mind it has a lot more moisture in it, so if you use frozen you would want to let it thaw and try to squeeze out as much liquid as you can in a clean towel. Otherwise you can cut back on the amount of milk so that the sauce is not too thin.

      Balsamic glaze is pretty much a reduced balsamic. You can use regular balsamic if you want, but you can find instructions on how to make the glaze here! It takes just 15 minutes and you can use it in so many different ways! Definitely my new favorite secret weapon 🙂

      Reply
        • Hi Kathy,

          I have not tried it as the acid in the vinegar could cause the steak to get a little mealy like it would with chicken. I would recommend erring on the side of a shorter marinade time, or even just cooking it in the pan with the vinegar without marinade time if needed.

          Reply
  4. Fantastic recipe. Everything was amazing. Only change I will make next time is a little less brown sugar in the Balsamic glaze. It was a bit too sweet and ever powered the vinegars tart taste. Other than that, this was a HOME RUN!!

    Reply
    • Hi Kyle,
      I am so glad you enjoyed it! It is one of our favorite things to make 🙂 For the glaze, I use regular, granulated white sugar. Brown sugar has molasses in it which might be what is making it sweeter. But taking it down to about 1/3 cup or so should do the trick, it just might need to cook longer to get thicker. Thank you for stopping by and letting me know how it went!

      Reply
  5. We don’t have an Olive Garden at home and we would crave the Steak Gorgonzola but wouldn’t want to drive the 3 1/2 hours to have it. This recipe is awesome….my family requests it constantly and we don’t have to wait to go out of town to have it now.

    Reply
  6. This is yummy! I made this with grilled filet mignon for a birthday dinner. I have also made with chicken. This recipe is a keeper!

    Reply
  7. I made this recipe after ordering this dish at the Olive Garden. I’m normally not a fan of Olive Garden but I happened to have picked this incredible dish and knew I could make it myself. I admit I used this recipe as a guide and did not follow it exactly, but that’s how I roll. I had 2 rib eye steaks that I cooked in the slow cooker with beef broth and a little raspberry balsamic to give it a bit of sweetness. It was as tender as can be. I used homemade pepper linguini and added mushrooms to the sauce. I also thickened my white sauce with a little flour, butter and cream. I also used a lot of spices: garlic, basil, oregano, etc. It was so delicious that I can’t wait to made this for dinner guests. Thanks for the help!

    Reply
    • Hi Gracie,

      I have made larger batches and it turns out just fine! But you will want to make the sauce and finish it off in a large stock pot so that it all fits.

      Reply
  8. I made this and the sauce is divine. I put the sun dried tomatoes in the sauce as it was cooking with the spinach. I added a bit of gorganzola at the end to melt, and then topped it with the crumbles. So good. I think marinating the meat in balsamic was a little too much, so I would just salt and pepper sear them in the future. I used pear balsamic from Olivelle. Thank you for creating this. It was my husbands favorite meal at the Olive Garden until they changed the medallions to shredded beef, and ultimately discontinued this item.

    Reply
  9. I called in a to-go order to Olive Garden for the Steak Goganzaola and found out they no longer have his item on the menu. I was crushed. I got online looking for a copy cat recipe, I found your recipe and tried it. I followed the recipe to the letter. And it was Amazing. I liked your version better. I didn’t use your balsamic vinegar recipe, I purchased ( Aldi )balsamic vinegarette instead. For the meat, I used Aldi Angus beef stew meat( I practice portion control). Which I found very hard to do with this recipe. Again Best ever recipe. Thank you.

    Reply
    • You have made my day! 😀 I am so glad that you loved it, and that I could help you continue to enjoy it! Thank you for stopping by to let me know 🙂

      Reply
    • Hi Deborah, I have not tried it, but if it is typically tough then it would probably be the same here. Tricks to help are to cut it thin and against the grain. The balsamic will help a little because the acid might tenderize some.

      Reply
  10. This dish is fabulous , it’s my son’s favorite meal! He requested that I make it tonight when he brings his girlfriend over for dinner for the first time (high praise indeed!) The only thing I do differently is to cook rib eye steaks in a hot cast iron pan then slice thin. I skip the vinegar marinade ( but don’t skip the balsamic reduction!) Thank you so much for sharing this recipe. I’ve saved it to my favorites list.

    Reply
  11. 5 stars
    Thank you for this recipe? Last last year I want to olive Garden forthe steak Gorgonzola and found out that they no longer make this dish. I turned around and walk out . Got home start searching on the internet found your recipe and have been making it every time i want it… Which is a lot. Thank you so much for this one love it .

    Reply
    • Thank you, Cynthia! I am so glad you enjoy this recipe. I agree, I was disappointed they took it off the menu. But I am happy this gets you your fix!

      Reply
  12. 5 stars
    I made this for dinner last night. It was excellent! I used to love Olive Garden’s version, but I agree with you ~ this recipe is even better. It was a fun dinner to prepare ~I followed your recipe exactly including the eye of the round steaks. We had plenty of leftovers as it’s very rich and filling, but that’s not a bad thing in this case!

    Reply
  13. Making this tonight but I’m going to try to do it one-pot style. Boil pasta in Dutch oven till al dente, reserve water, drain & leave in colander. Sear steak in Dutch oven & remove. Make the sauce in the Dutch oven – the fond from the steak should make it even better! When sauce is done, add back the pasta. One pot and a colander to wash! 😀

    Reply
  14. 5 stars
    Absolutely amazing, tastes just like I remember it at Olive Garden. So sad they took it away but this is a great replacement!!

    Reply
  15. 5 stars
    I used provolone and mozzarella instead of Parmesan because that’s what I had on hand, egg noodles and a bit of dark Cherry balsamic. It was bomb!

    Reply

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