Steak Gorgonzola Alfredo (Olive Garden Copycat) Now it’s time to make the alfredo sauce; which is butter, flour, heavy cream and Pecorino Romano cheese. Add all of these ingredients to a small saucepan and cook over medium high heat for about 5 minutes until the sauce thickens; then pour the sauce over the cooked fettuccine.
Copycat Olive Garden steak gorgonzola topped on a creamy alfredo sauce folded in fettuccini noodles and fresh baby spinach. In a jar with a lid shake together the salad dressing, rosemary, balsamic vinegar, salt, and black pepper.
The tangy cheese sauce works well with the sweet-and-sour balsamic reduction drizzled over the beef medallions. For my Olive Garden Steak Gorgonzola Alfredo recipe, find three 6-ounce sirloin steaks or whatever cut you prefer and slice each of them into four 1 1/2-ounce fillets.
Heat your alfredo sauce in the same large pan over medium heat. Add your spinach and 3 tablespoons of the gorgonzola cheese. Continue cooking until the cheese has melted. Once your pasta is cooked, drain and toss in your sauce. Add your meat. Plate up and crumble extra gorgonzola cheese on top and finish with a drizzle of the balsamic glaze.