Copycat Olive Garden Steak Gorgonzola Alfredo Pasta
Description
A protein-packed copycat version of Olive Garden's Steak Gorgonzola Alfredo Pasta using lower-carb chickpea pasta. The dish features perfectly seared sirloin steak basted in foaming shallot butter served over a rich, creamy Alfredo sauce loaded with spinach and sundried tomatoes. A generous topping of gorgonzola cheese crumbles ties everything together for an indulgent yet satisfying dinner.
Ingredients
For the Alfredo Sauce
- ½ cup unsalted butter 1 stick
- 2 tbsp garlic minced
- 4 cups heavy cream
- 2 cups Parmesan cheese freshly grated
- salt to taste
- black pepper to taste
- 3 handfuls spinach
- 1 jar sundried tomatoes discard the oil
For the Pasta
- 2 boxes Banza chickpea pasta
- salt for boiling water
For the Steak
- 2 sirloin steaks
- salt to taste
- black pepper to taste
- thin layer avocado oil
- 3-4 tbsp butter
- 2 shallots finely sliced
- Gorgonzola cheese crumbles for topping
Instructions
For the Alfredo Sauce
- Melt butter in a saucepan over medium heat.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer.
- Cook gently for 5 minutes to thicken the sauce.
- Remove from heat. Stir in Parmesan until fully melted.
- Season with salt and pepper to taste.
- Stir in spinach and sundried tomatoes.
For the Pasta
- Bring a pot of salted water to a boil and cook the pasta according to package instructions.
- Once cooked, drain and mix the noodles into the Alfredo sauce. Add pasta water if the sauce is too thick.
For the Steak
- Pat the steak absolutely dry with paper towels to ensure a good sear.
- Season generously with salt and black pepper on all sides. Rub a thin layer of avocado oil over the steak.
- Preheat a cast-iron skillet over medium-high heat until very hot.
- Lay the steak flat in the pan and sear for 4 to 5 minutes on the first side without moving it until a deep crust forms.
- Flip the steak, lower heat to medium-low, and cook for another 3 to 4 minutes.
- Add butter and finely sliced shallots to the pan.
- Tilt the pan and continuously spoon the hot, foaming shallot butter over the steak until cooked to your liking.
- Let the steak rest, then slice and place on top of the pasta. Finish with Gorgonzola cheese crumbles.
Notes
- Let the steak rest for at least 5 minutes after cooking to keep it juicy.
- Use pasta water to loosen the Alfredo sauce if it becomes too thick.
- Swap Banza pasta for any preferred pasta if desired.