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Steak Gorgonzola Alfredo

Olive Garden Steak Gorgonzola Alfredo

$21.79 1,580 cal Classic Entrées

Grilled sirloin* tips over fettuccine alfredo, tossed with gorgonzola blue cheese and spinach. Topped with sun-dried tomatoes and a balsamic drizzle. Steak prepared medium.
Olive Garden Menu View on OliveGarden.com

About This Dish

Steak Gorgonzola Alfredo at Olive Garden is among the most distinctive items on the Classic Entrées menu, priced at $21.79 and totaling 1,580 calories per plate. Grilled sirloin tips are served over fettuccine Alfredo tossed with gorgonzola blue cheese and spinach, finished with sun-dried tomatoes and a balsamic glaze drizzle. The steak is prepared medium. The result is a pasta dish that moves well beyond a standard cream sauce — the gorgonzola adds a sharp, funky bite, the balsamic introduces sweetness and acidity, and the spinach provides a fresh counterweight to the richness.

This is the boldest flavor combination on the Olive Garden pasta lineup, deliberately designed for guests who want something more nuanced than the Alfredo or carbonara family of dishes. At 105 grams of fat and 2,750 milligrams of sodium, the plate is calorie-dense but uses those calories on layered, complex flavors rather than sheer cream volume. The sun-dried tomatoes and balsamic drizzle are the finishing components that pull the dish together visually and in taste.

Nutrition Facts

Per serving

1580 Calories
105g Total Fat
2750mg Sodium

* Nutritional values are approximate and may vary. Last updated March 2026.

How to Copycat Olive Garden Steak Gorgonzola Alfredo at Home?

Prep: 15 min Cook: 25 min Total: 40 min Medium

Steak Gorgonzola Alfredo is the one Olive Garden dish that most home cooks find intimidating to recreate because of the multiple components. In practice, the dish breaks down into just three parallel preparations: searing the steak, making the Alfredo-gorgonzola sauce, and cooking the pasta. Each takes about the same time, making it easy to coordinate so everything finishes simultaneously.

The gorgonzola should be added off heat, like the Parmesan in the base Alfredo sauce. Gorgonzola has a lower melting point and more moisture than Parmesan; adding it to a hot, simmering sauce causes it to break and turn grainy. Added off heat into a slightly cooled cream sauce, it melts evenly and provides that distinctive sharp-creamy balance without overwhelming the dish.

Ingredients

4 servings

Steak

Gorgonzola Alfredo Sauce

Pasta and Finish

Instructions

0 / 5

  1. Season steak tips with salt, pepper, and garlic powder. Sear in olive oil over high heat in a cast iron pan for 3 to 4 minutes per side for medium. Rest 5 minutes before serving.

    12 min

    High heat on cast iron is essential for the charred crust that gives the steak its restaurant-quality flavor alongside the cream sauce.

  2. Cook fettuccine in salted boiling water until al dente. Drain, reserving 1/4 cup pasta water.

    11 min

  3. Melt butter in a large skillet. Add garlic for 60 seconds. Pour in cream and simmer 4 minutes until slightly thickened. Remove from heat.

    6 min

  4. Stir in Parmesan in batches until smooth. Add gorgonzola and stir until melted. Season with salt and white pepper.

    3 min

    Both cheeses go in off heat. Direct heat at this point causes the gorgonzola to break and become grainy.

  5. Toss fettuccine in the sauce with spinach until the spinach wilts slightly. Plate and top with steak tips, sun-dried tomatoes, and a generous drizzle of balsamic glaze.

    3 min

Pro Tips

  • Use a quality balsamic glaze (thick, syrupy) rather than regular balsamic vinegar. Thin vinegar runs off the pasta and does not provide the sweet intensity the dish needs.
  • Start with less gorgonzola if you are unsure about the intensity. You can always add more; you cannot remove it.
  • Let the steak rest fully before slicing. The juices redistribute during the 5-minute rest and the meat stays moist rather than losing liquid immediately on the plate.

Variations

Without Gorgonzola

Replace gorgonzola with an equal amount of Parmesan for guests who prefer a milder, classic Alfredo without the blue cheese.

Chicken Version

Replace sirloin tips with grilled sliced chicken breast for a lower-cost, lower-fat variation that still pairs well with the gorgonzola sauce.

Serving Ideas

  • Plate pasta first, then fan the steak tips across the top for the full restaurant presentation
  • The balsamic drizzle is the visual finishing touch — apply in a slow zigzag pattern
  • A glass of Cabernet Sauvignon or Merlot pairs well with both the beef and gorgonzola
  • Extra gorgonzola crumbled on top for guests who want more blue cheese intensity

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Find Steak Gorgonzola Alfredo Near You

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Frequently Asked Questions

The dish is priced at $21.79 per individual plate. It is one of the higher-priced entrées on the Classic Entrées menu, reflecting the sirloin steak component. Prices vary slightly in New York, Alaska, and California.
A single serving contains 1,580 calories with 105 grams of fat and 2,750 milligrams of sodium. The combination of Alfredo sauce, gorgonzola, and steak makes this the highest-calorie individual Classic Entrée on the current menu.
It is grilled sirloin tips served over fettuccine tossed in Alfredo sauce with gorgonzola blue cheese and spinach, topped with sun-dried tomatoes and a balsamic glaze drizzle. The steak is always served at medium doneness.
Grill or sear sirloin tips to medium. Prepare Alfredo sauce with butter, heavy cream, garlic, and Parmesan. Stir in crumbled gorgonzola off heat, then toss with fettuccine and spinach. Plate the pasta, top with steak, sun-dried tomatoes, and a drizzle of quality balsamic glaze.
Olive Garden uses sirloin tips, which are trimmed pieces cut from the sirloin section. They are less expensive than full sirloin steaks but have the same beefy flavor when grilled correctly. The tips are served at medium doneness as specified on the menu.