Slow-Cooker Buffalo Steak Chowder with Gorgonzola Step-by-step instructions

Before you start

Before you start, cut the sirloin into 1-inch pieces and pat them dry with paper towels. Season generously with salt and pepper. Dice the Yukon potatoes and celery root into 1/2-inch cubes so they cook at the same rate as the steak.

Chop the celery stalks into small pieces. Measure out the buffalo sauce and beef broth. Have the cream cheese softened at room temperature and the Gorgonzola crumbled. Set out a large skillet for searing and a 6-quart slow cooker.

Instructions

Sear and Load

1. 1Sear the steak
   Season the sirloin bites with salt and pepper. Heat a large skillet over medium-high heat and add a little oil. Sear the steak in batches until deeply browned on all sides, about 3 to 4 minutes per batch. Transfer the seared steak to the slow cooker. Let it rest for 3 minutes before slicing.
   Look for The steak should be deeply browned, not gray, with a rich crust.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not crowd the pan; work in batches to ensure proper browning.
2. 2Layer the vegetables and broth
   Add the diced potatoes, celery root, chopped celery, buffalo sauce, and beef bone broth to the slow cooker. Stir gently to combine everything.
   Look for The liquid should cover most of the solids, with the vegetables submerged.
   Tip Cut the potatoes and celery root into similar-sized dice for even cooking.

At the end of this phase, the steak is seared with a rich brown crust, and the slow cooker contains the steak, potatoes, celery root, celery, buffalo sauce, and broth.

The liquid should be a deep red-brown, and the vegetables should be mostly submerged. The aroma is spicy and savory. Before moving on, make sure the steak is well-browned and the vegetables are evenly distributed.

Slow-Cook to Tender

3. 3Slow-cook the chowder base
   Cover the slow cooker and cook on LOW for 5 hours, until the steak is fork-tender and the potatoes are soft. Do not lift the lid during cooking to maintain steady heat. Let it rest for 3 minutes before slicing.
   Look for The broth will look rich and slightly thickened, and the steak will shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If you need to check, do it quickly and replace the lid promptly.

After 5 hours on LOW, the chowder base should look thick and rich. The steak should be fork-tender, and the potatoes should be soft but not falling apart. The broth will have reduced slightly and darkened in color. The kitchen will smell of slow-cooked beef and buffalo sauce. Check that the steak is fully cooked and tender before adding the dairy.

Creamy Finish and Serve

4. 4Finish with creamy cheeses
   After 5 hours, add the cream cheese, heavy cream, and crumbled Gorgonzola. Stir gently until the cream cheese is fully melted and the chowder is smooth and creamy. Cook for an additional 15 to 20 minutes, uncovered, until heated through.
   Look for The chowder will turn a pale golden color and smell rich and tangy.
   Tip Stir slowly to avoid breaking up the steak pieces.
5. 5Serve with toppings
   Ladle the chowder into warm bowls. Top each serving with crispy fried shallots, extra Gorgonzola crumbles, and a few celery hearts.
   Look for The chowder should be thick, creamy, and topped with crunchy, fresh accents.
   Tip Warm the bowls in a low oven for a few minutes to keep the chowder hot longer.

Once the cream cheese, heavy cream, and Gorgonzola are stirred in, the chowder should turn smooth and creamy with a pale golden color. The cheese should be fully melted and the chowder heated through. The texture should be thick enough to coat the back of a spoon. Top with crispy shallots and celery hearts for crunch and freshness.

Common mistakes

One common mistake is skipping the searing step—browning the steak adds flavor and depth that you cannot get from slow cooking alone. Another is adding the dairy at the beginning; cream cheese and cream can curdle if cooked for hours.

Do not lift the lid during the 5-hour cook, as that lets out heat and extends the cooking time. Also, be careful not to overcook the steak, as it can become dry if cooked too long on high. Finally, taste the chowder before serving and adjust the salt, as buffalo sauce varies in saltiness.

How to tell it’s done

The chowder is done when the steak is fork-tender and easily pierced with a fork, and the potatoes are soft. The internal temperature of the steak should reach at least 145°F (63°C) for food safety.

When you stir in the cream cheese and cream, the chowder should turn smooth and slightly thickened. Taste and adjust seasoning—it should be rich, tangy, and just spicy enough. Serve hot, topped with crispy shallots and celery hearts.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest