We can't get enough of this dish—it's our third time making it this week!

Steak Gorgonzola Alfredo is one of those dishes that feels like a special treat, yet it's surprisingly easy to make at home. Inspired by the classic Olive Garden favorite, this recipe combines tender steak, creamy Alfredo sauce, and tangy Gorgonzola cheese for a meal that's both indulgent and comforting. Perfect for a cozy night in or when you want to impress guests without spending hours in the kitchen.

This rich and flavorful dish pairs beautifully with a simple side salad or some roasted vegetables to balance out the creaminess. A warm, crusty bread is perfect for soaking up any extra sauce, and a glass of red wine, like a Merlot or Cabernet Sauvignon, complements the steak and cheese perfectly.

Servings: 4

1 pound of sirloin steak, cut into strips
Salt and pepper, to taste
2 tablespoons olive oil
12 ounces fettuccine pasta
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup crumbled Gorgonzola cheese
2 tablespoons butter
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley

Season the steak strips with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the steak strips and cook until browned and cooked to your desired level of doneness. Remove from skillet and set aside.

Cook the fettuccine pasta according to package instructions. Drain and set aside.

In the same skillet, reduce heat to medium and add butter. Once melted, stir in the heavy cream and garlic powder.

Add the Parmesan cheese and Gorgonzola cheese, stirring until the cheese has melted and the sauce is smooth.

Toss the cooked fettuccine in the sauce until well coated.

Return the steak strips to the skillet and gently toss with the pasta and sauce.

Garnish with chopped parsley before serving.

For a lighter version, you can use half-and-half instead of heavy cream. If you're not a fan of Gorgonzola, try substituting with blue cheese or even a milder cheese like mozzarella. To add some greens, toss in a handful of fresh spinach or arugula just before serving. For a bit of heat, sprinkle some crushed red pepper flakes over the top.