Olive Garden Steak Gorgonzola Alfredo

Indulge in a creamy blend of steak, Gorgonzola, and fettuccine pasta straight from your kitchen.

Ingredients:

1 pound fettuccine pasta
1 1/2 pounds steak (ribeye or sirloin), thinly sliced
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

Instructions:

Begin by cooking the fettuccine pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Add the steak strips and cook until browned and cooked to your preference, about 4-5 minutes. Remove the steak from the skillet and set aside. Reduce the heat to medium in the same skillet. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer. Let it cook for 3-4 minutes until the cream begins to thicken slightly. Stir in Parmesan cheese and Gorgonzola cheese until melted and the sauce becomes smooth. Add butter, spinach, and sun-dried tomatoes to the skillet. Cook for another 2-3 minutes until the spinach wilts. Return the cooked steak to the skillet and toss to combine with the creamy sauce. Add the cooked fettuccine to the skillet and gently toss to coat the pasta evenly with the sauce. Season with salt and pepper to taste. Serve immediately, garnished with fresh parsley for a delightful finish. Enjoy this restaurant-style dish in the comfort of your home, rich with flavors of cheese, steak, and creamy Alfredo sauce.