Description
Crock Pot Olive Garden Steak Gorgonzola is a hearty and flavorful slow-cooked dish featuring tender beef simmered to perfection in a creamy Parmesan sauce with fresh spinach, sun-dried tomatoes, and tangy Gorgonzola cheese, served over al dente pasta for a comforting American dinner.
Ingredients
Seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
Meat & Broth
- 2 pounds stew beef (flank or flat iron steak can be used)
- 1 Tablespoon oil
- 1 cup beef broth
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon minced garlic
- 1 teaspoon Italian seasoning
Pasta
- 12 ounces fettuccine or penne pasta
Sauces & Cheeses
- 1 cup heavy cream
- 8 ounce block cream cheese, softened to room temperature
- 1 cup freshly grated parmesan cheese
- 1 cup crumbled gorgonzola cheese (or blue cheese)
Vegetables & Garnish
- 2 cups fresh spinach (can use baby spinach)
- ½ cup chopped sun dried tomatoes
- balsamic glaze (optional, for topping)
Instructions
- Season the Beef: In a small bowl, combine 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon garlic powder. Use this seasoning mix to evenly season the stew beef, ensuring every piece is well-coated.
- Sear the Beef: Heat 1 tablespoon of oil in a large skillet over medium heat until hot. Brown the stew beef pieces for 1–2 minutes per side, working in batches if necessary to avoid steaming. The goal is to brown the meat, not cook it through.
- Transfer to Slow Cooker: Place the browned beef into a 6-8 quart slow cooker. Pour in 1 cup beef broth, then add 1 tablespoon Worcestershire sauce, 1 tablespoon minced garlic, and 1 teaspoon Italian seasoning. Stir gently to combine all ingredients in the slow cooker.
- Slow Cook the Beef: Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the beef is tender and easily shredded.
- Prepare the Pasta: Approximately 20-30 minutes before serving, cook the 12 ounces of fettuccine or penne pasta according to package instructions until just al dente. Drain well and set aside.
- Create the Creamy Sauce: Remove the beef from the slow cooker and set aside. To the broth left in the slow cooker, whisk in 1 cup heavy cream and the softened 8-ounce block of cream cheese until fully melted and smooth. If needed, cover with the lid to help the cream cheese melt completely.
- Add Parmesan and Spinach: Stir in 1 cup freshly grated parmesan cheese until the sauce is velvety smooth. Return the cooked beef to the slow cooker along with 2 cups fresh spinach. Stir to coat the spinach in the sauce, cover, and cook until the spinach has wilted.
- Combine Pasta and Sauce: Add the cooked pasta to the slow cooker and gently toss to coat the pasta thoroughly with the creamy sauce mixture.
- Finish with Cheese and Tomatoes: Sprinkle 1 cup crumbled gorgonzola cheese and ½ cup chopped sun-dried tomatoes over the top. Allow the cheese to melt slightly from the residual heat before serving.
- Garnish and Serve: Optionally drizzle with balsamic glaze for extra flavor and presentation. Serve the dish warm, enjoying its rich and creamy texture with tender steak and fresh ingredients.
Notes
- You can substitute blue cheese for gorgonzola if preferred; both add a tangy depth to the dish.
- Flank or flat iron steak are ideal substitutes if stew beef is unavailable.
- Be careful not to overcrowd the pan when searing meat to ensure proper browning.
- Using freshly grated parmesan cheese enhances the flavor and texture of the sauce compared to pre-grated cheese.
- Balsamic glaze is optional but adds a pleasant sweet acidity that balances the creamy sauce.
- For best results, serve immediately after preparation to enjoy the spinach’s freshness and the cheese’s melted texture.