Olive Garden Steak Gorgonzola Alfredo

Ingredients :

1 lb steak (such as sirloin or ribeye), sliced into thin strips

8 oz fettuccine pasta

2 tablespoons olive oil

2 cups heavy cream

1 cup grated Parmesan cheese

1/2 cup crumbled Gorgonzola cheese

3 cloves garlic, minced

1 cup fresh spinach

1/4 cup sun-dried tomatoes, chopped

Salt and pepper to taste

Balsamic glaze for drizzling

Fresh parsley for garnish

 

Directions :

Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add sliced steak and cook until browned and cooked to desired doneness, about 4-5 minutes. Remove steak from skillet and set aside.

In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese and crumbled Gorgonzola cheese until melted and the sauce is smooth.

Add fresh spinach and sun-dried tomatoes to the sauce, cooking until the spinach is wilted.

Return the cooked steak to the skillet and toss to combine with the sauce.

Add the cooked fettuccine to the skillet and toss to coat in the creamy sauce.

Season with salt and pepper to taste.

Drizzle with balsamic glaze and garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 650 kcal | Servings: 4 servings