Olive Garden Steak Gorgonzola Alfredo

Ingredients:
For the Steak:
1 lb sirloin steak, sliced into strips
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
For the Alfredo Sauce:
12 oz fettuccine pasta
2 tablespoons butter
2 garlic cloves, minced
1 1/2 cups heavy cream
1 1/2 cups Parmesan cheese, grated
1/2 cup Gorgonzola cheese, crumbled
1/4 teaspoon nutmeg (optional)
Salt and pepper to taste
For the Balsamic Glaze:
1/2 cup balsamic vinegar
2 tablespoons brown sugar
Directions:
Cook the Steak:
In a skillet over medium-high heat, heat olive oil. Season the steak strips with garlic powder, salt, and pepper, then cook for 3-4 minutes per side until browned and cooked to your desired doneness. Remove and set aside.
Prepare the Alfredo Sauce:
Cook the fettuccine pasta according to package instructions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring to a simmer, cooking for 3-4 minutes until slightly thickened. Gradually stir in the grated Parmesan cheese and Gorgonzola cheese, whisking until melted and smooth. Add nutmeg if desired. Season with salt and pepper to taste.
Make the Balsamic Glaze:
In a small saucepan, combine balsamic vinegar and brown sugar over medium heat. Stir until the sugar dissolves, then let it simmer for about 10-15 minutes until it reduces by half and thickens into a glaze. Set aside.
Combine and Serve:
Add the cooked fettuccine pasta to the skillet with the Alfredo sauce, tossing to coat the pasta evenly. Arrange the cooked steak strips on top.
Drizzle the balsamic glaze over the steak and pasta. Garnish with extra Gorgonzola cheese if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 750 kcal | Servings: 4 servings