Olive Garden Steak Gorgonzola Alfredo

I love recreating Olive Garden’s Steak Gorgonzola Alfredo at home—it features tender steak strips draped over a rich, creamy Alfredo sauce, all tossed with pasta and finished with bold crumbles of Gorgonzola. It’s an indulgent, comforting dish that feels fancy yet surprisingly easy.

Why You’ll Love This Recipe

I appreciate how this recipe brings together creamy, cheesy sauce and savory steak without complicated steps. It comes together in one pan, making it both elegant and hassle-free. The blend of Parmesan and Gorgonzola gives it depth and a unique flavor that really stands out.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• pasta (fettuccine or linguine)

• flank steak, sirloin, or ribeye, thinly sliced

• butter

• garlic, minced

• heavy cream

• grated Parmesan cheese

• Gorgonzola crumbles

• salt and pepper

• fresh parsley, chopped

• optional: cracked black pepper, crushed red pepper flakes

directions

1. I bring a pot of salted water to a boil and cook the pasta until al dente, then drain and set aside—reserving a cup of pasta water.

2. Meanwhile, I season steak slices with salt and pepper. I melt a tablespoon of butter in a large skillet over medium-high heat and sear the steak in batches until brown and cooked to my liking, then remove and keep warm.

3. In the same skillet, I add more butter and sauté garlic until fragrant—about 30 seconds.

4. I pour in heavy cream, stirring to combine, then reduce heat and let it simmer gently for a few minutes.

5. I whisk in Parmesan until melted and smooth, adding pasta water a little at a time to adjust consistency.

6. I stir in Gorgonzola crumbles, allowing them to soften and melt into the sauce—yielding a tangy, creamy texture.

7. I return the steak (and any juices) to the pan, then toss in the drained pasta until it’s well coated in sauce and everything is heated through.

8. I garnish with chopped parsley and a crack of fresh pepper before serving.

Servings and timing

• Serves 4.

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Variations

• Chicken swap: Use chicken breast or thighs instead of steak. Slice and cook the same way.

• Cheese boost: Add mascarpone or a touch of cream cheese for extra richness.

• Mushroom version: Sauté sliced mushrooms alongside garlic for added earthiness.

• Spicy kick: Stir in red pepper flakes or a dash of hot sauce.

• Lighter version: Use half-and-half instead of heavy cream and skip the Gorgonzola for a milder Alfredo.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. To reheat, I gently warm it in a skillet over low heat, adding a splash of cream or pasta water to revive the sauce. Freezing isn’t ideal, as the cream and cheese can separate—so I stick to fridge storage.

FAQs

What’s the best cut of steak to use?

I like flank or sirloin for their flavor and tenderness. Marinating isn’t necessary, but seasoning with salt and pepper and searing well makes all the difference.

Can I substitute another cheese for Gorgonzola?

Yes—crumbled blue cheese or goat cheese works well if you want a similar tangy, creamy kick.

How do I prevent the sauce from splitting?

I keep the heat low when adding cheeses, stirring gently until melted. High heat can cause separation.

Can I use pre-shredded Parmesan?

I recommend freshly grated Parmesan for better flavor and smoother melting, but pre-shredded works in a pinch.

Is this suitable for gluten-free diets?

Absolutely—I use GF pasta and ensure all cheeses and cream are gluten-free. The result is just as delicious.

Conclusion

This Olive Garden Steak Gorgonzola Alfredo is one of my favorite indulgent pasta dishes. It balances creamy, tangy sauce with savory steak, and it comes together quickly. I love how it feels special enough for a dinner party yet simple enough for a weeknight—and I hope it becomes a staple in my cooking too.

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