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Fancy meal from your slow cooker? Yes indeed! Crockpot Balsamic Steak with Gorgonzola Alfredo isn’t your everyday meal…so decadent!

This is an extremely rich dish that we make maybe twice a year. It is so creamy and who does not love cheese covered pasta?

I have to emphasize that I make almost a double the recipe for the sauce when I make this because we like it extra saucy.

Crockpot Balsamic Steak with Gorgonzola Alfredo Print Ingredients For the Steak 1.5 lb beef top round steak cut into 2" squares

1 c balsalmic vinegar

1/3 c olive oil

2 T honey

1/4 c worcestershire sauce

3 cloves of garlic

salt and pepper to taste For the Sauce 4 cups heavy whipping cream

2 cups parmesean cheese

8 oz gorgonzola cheese crumbled (half for sauce half for garnish)

1 cup of butter

6 oz fresh baby spinach

1 1/2 c sun-dried tomatoes

1 tsp basil

1 lb pasta of your choice (I used linguine) Instructions For the Steak Mix all the ingredients and marinate over night. Pour all the ingredients into the crockpot and cook on low for 6-8 hours until steak is tender. Serve over sauced pasta If freezing combine all the steak ingredients and freeze in freezer safe bag. DO NOT freeze the pasta portion of this dish. For the Sauce Follow instructions for cooking pasta. Add the butter to the cream cooking bring the cream to a slow boil, frequently stirring. Slowly add the parmesan cheese until it is melted into the cream. Add 4 oz of the gorgonzola a little at a time into the Alfredo sauce until it is combined into the sauce. Add the sun-dried tomatoes and basil, then add the spinach a little at a time, letting it wilt before adding more spinach. When the pasta is done drain the water and pour the sauce over the pasta tossing it until coated. Use the rest of the gorgonzola to garnish the pasta as it is served. Spoon the steak and a bit of the sauce on top of pasta.