Go Back
+ servings

Steak Gorgonzola with Spinach Alfredo

Copycat of the famous Olive Garden Steak Gorgonzola Alfredo–with a radically different steak marinade.
Prep Time1 hr 30 mins
Cook Time20 mins
Total Time1 hr 50 mins
Course: beef, Dinner, pasta
Cuisine: Italian
Keyword: Alfredo sauce, spinach, steak recipe
Servings: 4
Calories: 860kcal


  • 1 lb sirloin steak
  • 8 oz fettucine pasta


  • 2 cloves garlic crushed
  • 1/2 tsp rosemary crushed
  • 1 tsp lemon zest
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice


  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • 1/4 cup grated romano cheese
  • 3 egg yolks
  • 2-3 tbsp crumbled gorgonzola or blue cheese
  • 2 cups shredded fresh baby spinach
  • 3 tbsp sun-dried tomatoes
  • salt & pepper to taste


  • 2 tbsp crumbled gorgonzola or blue cheese
  • 1/4 cup balsamic glaze* optional


  • *Balsamic glaze can be made by VERY slowly simmering about 1 cup balsamic vinegar until it is so reduced, it's got a syrupy consistency. Upfront I'll tell you it's a PAIN to make, but fortunately, you can buy it pre-made in a well-stocked supermarket or gourmet store.
  • Trim fat from sirloin steak. Cut steak into strips about 1-inch wide and 3-inches long. Place steak in a large zipper plastic bag.
  • Mix marinade ingredients and pour over steak in bag. Seal bag and "mush" the marinade and steak together. Place in refrigerator for 1-3 hours.
  • After steak has marinated, preheat your broiler or outside grill on high. Grill steak to desired doneness. Remove to a plate and cover to keep warm. I do this in a very low--200 degrees F--oven.
  • Cook fettucine as per package directions. When done, drain.
  • Meanwhile, prepare alfredo sauce by heating the milk and cream in a medium heavy-bottomed saucepan. Mix in the cheeses. DO NOT LET THIS BOIL. Whisk egg yolks well in a separate bowl. Pour about 1 cup of the cream/cheese mixture into the egg yolks, whisking while pouring. This is called "tempering" so the eggs don't form a clump when adding it to the sauce. Pour the tempered egg/sauce mixture back in the saucepan while whisking. Continue to whisk over medium-low heat until sauce begins to thicken. This will be anywhere from 3-5 minutes. Add the spinach and sun-dried tomatoes. Stir well, cover and remove from heat.
  • In a large bowl, combine the hot cooked fettucine with the sauce and toss well.
  • Plate and top each plate with 1/4 of the steak strips. Drizzle with balsamic glaze if using. Put crumbled gorgonzola on top of steak.


Serving: 1person | Calories: 860kcal | Carbohydrates: 56g | Protein: 46g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 351mg | Sodium: 507mg | Potassium: 898mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2586IU | Vitamin C: 13mg | Calcium: 381mg | Iron: 4mg