Steak gorgonzola Alfredo
Steak Gorgonzola Alfredo
One of my favorite dishes at Olive Garden to get was the Steak Gorgonzola and as soon as I found out that it was discontinued, I knew I had to make my own. Needless to say, my version was a little better :). I think because I used Ribeye steak for this recipe instead of Filet medallions. You can use any steak for this recipe since the star of the show is the Gorgonzola cream sauce. Yum! If you aren’t a fan of Gorgonzola cheese, you could use bleu cheese instead since its similar in taste and texture. This is another one pot meal that you can definitely get on the dinner table pretty quick. Cook the Fettuccine noodles according to the package directions. Season 1 lb of ribeye steak with 1 tbsp of onion powder, 1 tbsp of Kinder’s steak seasoning, 1 tbsp of paprika, 1 tbsp of garlic salt and 2 tbsp of balsamic vinegar and make sure they are fully coated in the seasoning.
In a skillet, add 1 tbsp of butter and 1 tbsp of oil. Once the oil is hot, add the steaks. Cook the steak to your desired temperature and set aside.
In the same pan, add 1 tbsp of butter, 1 tbsp of minced garlic, 1 cup of sundried tomatoes and 2 cups of heavy cream and stir well.
To the sauce, add 1/2 cup of gorgonzola crumbles and 3/4 cup of grated parmesan cheese and stir well. Cook about 5-7 minutes or until the sauce thickens. Once the sauce starts to thicken, season with salt and pepper and taste to make sure it is seasoned to your liking. To thin out the sauce, add 1/3 cup of pasta water and stir well.
Add the cooked Fettuccine noodles to the sauce and toss well.
Slice the steak and add it on top of the pasta. Drizzle balsamic glaze on top and garnish with fresh parsley and more gorgonzola crumbles. Serve and ENJOY!
Steak Gorgonzola Alfredo
Ingredients
- 1 lb Ribeye steak
- 1 tbsp onion powder
- 1 tbsp Kinder's prime steak seasoning
- 1 tbsp garlic salt
- 1 tbsp paprika
- 2 tbsp balsamic vinegar
- 8 oz cooked Fettuccine noodles
- 1 tbsp vegetable oil
- 2 tbsp butter
- 1 tbsp minced garlic
- 2 cup heavy cream
- 1/2 cup gorgonzola cheese crumbles
- 3/4 cup grated parmesan cheese
- 1 cup sundried tomatoes
- salt & pepper (to taste)
- 1/3 cup pasta water
- Garnish: fresh parsley & balsamic glaze
Instructions
- Cook the Fettuccine noodles according to the package directions.
- Season the steak with onion powder, garlic salt, Kinder's steak seasoning, paprika and balsamic vinegar. Make sure the steak is fully coated in seasoning.
- In a skillet, add 1 tbsp of butter and vegetable oil. Once the oil is hot, add the steak. Cook to the desired temperature and set aside.
- In the same skillet, add 1 tbsp of butter, minced garlic, sun dried tomatoes and heavy cream and stir well.
- Add parmesan and gorgonzola cheese to the sauce and stir well. Cook about 5-7 minutes or until the sauce thickens.
- Add pasta water to thin out the sauce and season with salt and pepper to taste.
- Add the cooked Fettuccine noodles to the sauce and toss well. Make sure the pasta is fully coated in the sauce.
- Slice the steak into thin slices and place on top of the pasta.
- Drizzle balsamic glaze on top and garnish with fresh parsley and more gorgonzola crumbles. Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
