Olive Garden Steak Gorgonzola Recipes

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STEAK GORGONZOLA à LA OLIVE GARDEN



Steak Gorgonzola à La Olive Garden image

Picked up this little gem from a friend. Can be made ahead of time, so don't let the long laundry list frighten you. Have included marinating time for steak.

Provided by Manami

Categories     Steak

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (2 1/2 lb) boneless beef top sirloin steaks
1 1/2 cups Italian dressing (I used Newman's Own Lighten Up Italian)
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice (optional)
1 lb uncooked pasta, cooked according to pkg directions
4 cups chopped spinach
2 cups alfredo sauce
1/2 cup chopped green onion
3 tablespoons gorgonzola, crumbled
2 tablespoons gorgonzola (for sprinkling on top of finished dish)
2 tablespoons chopped sun-dried tomatoes
2 tablespoons balsamic vinegar, glaze (I used the bottled glaze from igourmet.com)
chopped fresh parsley leaves, for sprinkling

Steps:

  • MARINATED STEAK PREPARATION;.
  • Cut beef into 1/2" cubes and set aside.
  • Mix the Italian dressing, rosemary and lemon juice, if using, together.
  • Add the marinade to the beef toss and let marinate for at least 1 hour.
  • SPINACH GORGONZOLA SAUCE:.
  • Heat Alfredo sauce in large sauté pan.
  • Add onion, spinach and Gorgonzola cheese.
  • TO PUT THE DISH TOGETHER:.
  • Grill steak to desired doneness.
  • Place drained pasta in sauté pan with heated Alfredo sauce.
  • Toss pasta with sauce and place on a large platter.
  • Place grilled beef on pasta and sauce.
  • Drizzle with balsamic glaze.
  • Sprinkle remaining Gorgonzola cheese, sun dried tomatoes and parsley leaves.
  • Enjoy with a nice tomato salad and a nice glass of wine!

OLIVE GARDEN STEAK GORGONZOLA ALFREDO



Olive Garden Steak Gorgonzola Alfredo image

Recreate Olive Garden Steak Gorgonzola Alfredo at home.

Provided by Stephanie Manley

Categories     Main Course

Time 35m

Number Of Ingredients 13

12 ounces steak (sirloin, ribeye, New York strip)
salt and pepper to season the steak
2 teaspoons vegetable oil
8 ounces pasta
1/4 pound butter
2 cups heavy cream
3/4 cup freshly grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper (optional) for the Alfredo Sauce
1 ounce sundried tomatoes in oil
2 ounces fresh baby spinach (washed)
2 ounces Gorgonzola cheese
4 ounces Balsamic Vinegar

Steps:

  • Season steak with salt and pepper, place 2 teaspoons of vegetable oil into a hot skillet. Cook steak until the desired level of doneness. Allow steak to rest.
  • Cook pasta according to package directions.
  • To make Alfredo sauce place butter and heavy cream into a medium-sized pot. Heat cream and butter on medium until the butter and cream just begin to bubble. Add Parmesan cheese and garlic powder. Stir continuously until the cheese melts. Reduce the temperature to low, and allow the sauce to reduce.
  • To assemble place pasta on to a plate, add washed spinach and toss in. Add Alfredo sauce to the bowl, and then place on a serving plate. Add portions of steak onto the pasta. Top with cut sundried tomatoes and gorgonzola. Place the steak and pasta under the broiler until the cheese just begins to brown.

Nutrition Facts : Calories 2133 kcal, Carbohydrate 136 g, Protein 43 g, Fat 160 g, SaturatedFat 99 g, Cholesterol 494 mg, Sodium 4360 mg, Fiber 7 g, Sugar 20 g, ServingSize 1 serving

COPYCAT OLIVE GARDEN STEAK GORGONZOLA ALFREDO RECIPE



Copycat Olive Garden Steak Gorgonzola Alfredo Recipe image

Copycat Olive Garden steak gorgonzola topped on a creamy alfredo sauce folded in fettuccini noodles and fresh baby spinach.

Provided by Sandra Shaffer

Categories     Main - Beef

Time 40m

Number Of Ingredients 20

2 pounds sirloin steak medallions
1 cup Italian dressing
1 tablespoon chopped fresh rosemary
1 tablespoon balsamic vinegar
Salt and black pepper, to taste
3 tablespoons olive oil
3 tablespoons butter
½ cup (1 stick) butter, unsalted
2 cups heavy whipping cream
½ teaspoon garlic powder
¼ teaspoon nutmeg, ground
Salt and black pepper, to taste
1 cup Parmesan cheese, grated
4 ounces gorgonzola cheese, crumbled
1 pound fettuccine pasta, cooked and drained
2 cups baby spinach
1 cup balsamic vinegar
¼ cup brown sugar
¼ cup sliced sun-dried tomatoes
2 ounces gorgonzola cheese, crumbled

Steps:

  • In a jar with a lid shake together the salad dressing, rosemary, balsamic vinegar, salt, and black pepper. Place the steak in a ziplock the bag and add the steak marinade. Seal bag and rest at room temperature on the counter for 30 minutes.
  • Prepare the balsamic glaze by pouring 1 cup balsamic vinegar and the brown sugar into a small saucepan. Bring to a boil over medium-high heat. Reduce heat and allow to simmer, stirring often, until the liquid has reduced by half. The glaze will continue to thicken as it cools. Set aside.
  • Place pasta in a large pot of boiling water seasoned with salt. Cook according to manufacture's instructions stirring a couple of times to break apart the pasta before draining.
  • Melt the butter in a medium saucepan over medium-high heat. Add the heavy whipping cream, garlic powder, nutmeg, salt and black pepper. Whisk ingredients to combine. Bring the ingredients to a boil, stirring constantly, and reduce heat to medium. Stir in the grated parmesan cheese and gorgonzola crumbled cheese until melted and slightly thickened.
  • While the sauce is cooking, heat a heavy skillet over medium-high heat. Add the olive oil and butter. Place the steak into the skillet, and cook for 2 to 3 minutes per side or until desired doneness.
  • Toss the gorgonzola Alfredo sauce with the prepared pasta and spinach. Mix until all the pasta is coated with sauce and the spinach has wilted.
  • For family style, add the gorgonzola Alfredo pasta to a serving plate. Add the prepared steaks. Drizzle balsamic sauce over the steaks and top with additional gorgonzola crumbles and sun-dried tomatoes (optional).
  • To serve individual plates follow above directions dividing the ingredients on 4 large dinner plates. Serve remaining balsamic sauce on the side.

Nutrition Facts : Calories 1859 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 419 milligrams cholesterol, Fat 127 grams fat, Fiber 3 grams fiber, Protein 90 grams protein, SaturatedFat 61 grams saturated fat, ServingSize 1, Sodium 2081 grams sodium, Sugar 34 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 54 grams unsaturated fat

STEAK GORGONZOLA ALFREDO WITH REDUCED BALSAMIC (COPYCAT OLIVE GA



Steak Gorgonzola Alfredo With Reduced Balsamic (Copycat Olive Ga image

One of my favorite meals when I go to Olive Garden is the "Steak Gorgonzola Alfredo." I got to thinking, I can make this at home, more often and A LOT better. This recipe is one that is made at least twice a month, and my family demands it. When I started making this recipe, I would make my own balsamic reduction. I have recently found it pre-made in my Grocery store. Pre-made may not be better, but it does not stink up my house with vinegar for days. The Steak used at OG is one of the worst cuts I have ever had. I like to make my own because I can use whatever I like. I like petite sirloin or rib eye pan seared, although it is really good grilled too...

Provided by Lab Chef

Categories     European

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 pint heavy cream
1/2 cup parmesan cheese
3 garlic cloves or 1 1/2 tablespoons garlic powder
1/2 tablespoon onion powder
1 pinch salt
1/2 teaspoon ground black pepper, to taste
1 (12 ounce) bottle balsamic vinegar
1 lb fettuccine, cooked and hot
1/4 cup gorgonzola, crumbled
1 cup Baby Spinach (optional)
6 ounces sirloin steaks
1 tablespoon butter

Steps:

  • First start with the reduction it will take the longest and can be done ahead of time and stores for months at room temperature.
  • In a wide sauce pan add the balsamic vinegar, cook uncovered over med/low heat until reduced by 1/2. ***open a window or well vent your kitchen*** The sauce will seem a little thin while it is hot. Let it cool in the pan for 1-2 hours and place back into the original bottle. Can be stored room temp for 6 mo to 1 year, refrigerated until the apocalypse or fuzzy. see http://www.instructables.com/id/Reduced-balsamic-vinegar/ for further help.
  • Next will be the Alfredo sauce: in a sauce pot add the heavy cream and place over med to med/high heat.
  • Add the garlic, onion, salt and pepper.
  • Heat until the cream is reduced by 1/2 occasionally stir.
  • Add the cheese and reduce the heat to low, stir in well. This sauce can be held on low for 15-20 minutes without breaking or loss of flavor.
  • Season to taste with salt and pepper.
  • With the sauce on low, your pasta should be cooking and all most done.
  • Heat a 12" cast iron skillet over high heat. Season both sides of the meat with salt and pepper and coat in oil.
  • When the skillet is ripping hot, sear the steak on both sides 1-2 minutes per side max. The meat should be rare at this point, that is ok. Remove and set on a plate, remove the skillet from the heat.
  • Cut the meat into bite sized pieces.
  • Add the butter to the cast iron skillet, it should melt quickly.
  • Add the meat to the skillet and stir the butter into the meat. Let sit in hot skillet until cooked to med 2-5 minutes.
  • Finish Option 1: In a large skillet (non-stick ok), heat 1 tablespoon of oil over med/high heat. Add the spinach heat 1-2 minutes. Add the pasta and sauce and heat through, stir with tongs.
  • Plate the pasta mixture, add the cooked meat on top (remember presentations matters?). Add the crumbled Gorgonzola, and drizzle the balsamic reduction over the top.
  • Finish Option 2: In a large skillet (non-stick ok), heat over med/high heat. Add the sauce, cook 1 minute add the pasta and toss with tongs.
  • Plate the pasta mixture, add the cooked meat on top (remember presentations matters?). Add the crumbled Gorgonzola, and drizzle the balsamic reduction over the top.
  • Finish Option 3: Place cooked pasta on a plate, add some of the sauce, the meat, the Gorgonzola cheese and drizzle the reduction. It is quick down and dirty, but the way I serve most days, unless I am trying to impress.
  • This recipe may seem long, but I have tried to put as much detail into it as possible. There are a lot of advanced cooking techniques, that are hard to explain, but once you make the recipe it is actually quite easy and goes really fast 30-40 minutes. thank you for bearing with me.
  • *****Edit addition 07/19/18*****.
  • Here is a new way to cook your lovely piece of meat.
  • Heat a well seasoned cast iron skillet in the oven at 450°F When the skillet is hot remove from the oven and place on med-high burner. Let it sit for at least one minute. (There may be smoke). Add the steak, prepared as before, and cook for 1-2 minutes per side. After the sear add 1 tablespoon of butter and place the skillet back into the oven for 4-7 minutes. This duration will depend on you preference in steak and the cut and thickness of the meat. (It is best to temp the meat until you get the hang of it. Remember that carry over heat will move the steak from rare to med-rare, and accordingly med-med well, and so on). When the time is up remove from the oven, place skillet off burner and remove the steak from the pan to rest 5-10 minutes. Cut into thin strips and place back into the skillet and mix well with the oils in the skillet, salt and pepper to taste.

Nutrition Facts : Calories 1124.9, Fat 63.4, SaturatedFat 36.5, Cholesterol 315.7, Sodium 484.9, Carbohydrate 101.4, Fiber 4, Sugar 15.2, Protein 34.5

STEAK GORGONZOLA A LA OLIVE GARDEN



STEAK GORGONZOLA A LA OLIVE GARDEN image

Categories     Beef

Number Of Ingredients 13

1 (2 1/2 lb) boneless beef top sirloin steaks
1 1⁄2 cups Italian dressing (I used Newman's Own Lighten Up Italian)
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice (optional)
1 lb uncooked pasta, cooked according to pkg directions
4 cups chopped spinach
2 cups alfredo sauce
1⁄2 cup chopped green onion
3 tablespoons gorgonzola, crumbled
2 tablespoons gorgonzola (for sprinkling on top of finished dish)
2 tablespoons chopped sun-dried tomatoes
2 tablespoons balsamic vinegar, glaze (I used the bottled glaze from igourmet.com)
chopped fresh parsley leaves, for sprinkling

Steps:

  • MARINATED STEAK PREPARATION;. Cut beef into 1/2" cubes and set aside. Mix the Italian dressing, rosemary and lemon juice, if using, together. Add the marinade to the beef toss and let marinate for at least 1 hour. SPINACH GORGONZOLA SAUCE:. Heat Alfredo sauce in large sauté pan. Add onion, spinach and Gorgonzola cheese. TO PUT THE DISH TOGETHER:. Grill steak to desired doneness. Place drained pasta in sauté pan with heated Alfredo sauce. Toss pasta with sauce and place on a large platter. Place grilled beef on pasta and sauce. Drizzle with balsamic glaze. Sprinkle remaining Gorgonzola cheese, sun dried tomatoes and parsley leaves. Enjoy with a nice tomato salad and a nice glass of wine!

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