Description
Indulge in the creamy, rich flavors of this Steak Gorgonzola Alfredo, inspired by the famous Olive Garden dish. Tender pieces of steak are tossed in a velvety Alfredo sauce made with Parmesan and Gorgonzola cheese, finished with fresh spinach and served over fettuccine pasta. A perfect dish for steak and pasta lovers alike!
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb beef tenderloin or New York strip steak, cut into bite-sized pieces
- Salt and pepper to taste
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese
- 1 cup chopped fresh spinach
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- Season the steak with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add steak and cook until browned, about 4-5 minutes. Remove from skillet and set aside.
- In the same skillet, add garlic and cook until fragrant, about 1 minute. Stir in heavy cream and bring to a simmer.
- Reduce heat to low and stir in Parmesan and Gorgonzola cheeses until melted and smooth.
- Add the cooked steak, fettuccine, and spinach to the sauce. Toss to combine and heat through.
- Serve hot and enjoy!
Notes
- If you prefer a creamier sauce, you can add a bit more heavy cream or Parmesan cheese.
- For extra flavor, try adding sautéed mushrooms or caramelized onions along with the steak.
- This dish is best served immediately, but leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
