Olive Garden Steak Gorgonzola Alfredo

1 pound fettuccine pasta
1 1/2 pounds steak (ribeye or sirloin), sliced into thin strips
2 tablespoons olive oil
4 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1 cup crumbled Gorgonzola cheese
2 tablespoons butter
2 cups fresh spinach
1/4 cup sun-dried tomatoes, chopped
Salt and pepper to taste
Fresh parsley for garnish
Cook the fettuccine pasta according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the steak strips and cook until browned and cooked to your desired level of doneness, about 4-5 minutes. Remove the steak from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes until the cream thickens slightly.
Stir in the Parmesan cheese and Gorgonzola cheese until melted and the sauce is smooth.
Add the butter, spinach, and sun-dried tomatoes to the skillet. Cook for another 2-3 minutes 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 the pasta in the sauce. Season with salt and pepper to taste.
Serve immediately, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 650 kcal | Servings: 4 servings Enjoy 😊
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