Olive Garden Parmesan Alfredo Crusted Steak | Gorgonzola Topped Ribeye Steak | Copy Cat Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

💰Cheaper: grated pecorino

Pecorino is often less expensive and provides a similar flavor profile.

Make the Parmesan crust by mixing 1/4 cup panko crumbs, 1/2 cup fresh Parmesan cheese, and 1/4 stick softened butter in a bowl.

Roll the mixture in parchment paper to form a log and place it in the freezer to harden.

Season the ribeye steaks with oil, salt, and pepper.

Preheat the grill and place the steaks on it, cooking for 2 minutes on each side.

Move the steaks to the cooler side of the grill to finish cooking to the proper temperature.

In a pan over medium heat, melt 3/4 stick of butter and sauté garlic until fragrant.

Add 1.5 cups milk and 1.5 cups heavy cream to the pan and stir.

Sprinkle in 2 tablespoons of flour and mix well.

Add 1/2 cup of Parmesan cheese and 1/2 cup of Romano cheese, stirring until combined and thickened.

Remove one steak from the grill to rest and place the other in a pan.

Top the steak in the pan with the Parmesan crust and broil until golden brown.

Spread Gorgonzola cheese on the resting steak and top with sun-dried tomatoes.

Drizzle Alfredo sauce over the Parmesan crusted steak and garnish with fresh basil and balsamic glaze.

Serve and enjoy the steaks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens