Creamy Gorgonzola Steak and Farfalle Pasta Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, you can lightly sear the sirloin steak tips in a hot skillet before adding them to the slow cooker. This extra step adds a layer of caramelized flavor, known as the Maillard reaction, which significantly enhances the depth of the final sauce.

Be sure to deglaze the skillet with a splash of the beef broth to capture all those delicious browned bits, then pour everything into the slow cooker.

If the sauce appears too thick after stirring in the gorgonzola and cream cheese, you can loosen it with a small splash of warm beef broth or heavy cream until you reach your desired consistency. Taste the sauce before serving and add a pinch of freshly cracked black pepper or a touch more salt if necessary, keeping in mind that the gorgonzola cheese is naturally quite salty and flavorful.

Variations

• Spicy Gorgonzola Pasta: Add one teaspoon of red pepper flakes to the slow cooker at the beginning. The heat from the chili flakes provides a wonderful contrast to the cool, sharp flavor of the gorgonzola, creating a more complex and vibrant profile for the dish.
• Spinach Gorgonzola Steak: Stir in two cups of fresh baby spinach during the final phase, just before adding the pasta. The heat of the sauce will wilt the spinach, adding a boost of color and a fresh, earthy element that complements the rich beef and blue cheese perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the cream-based sauce may separate upon thawing.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much, or use the microwave in short intervals.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When storing, try to keep the pasta and sauce mixture together, as the pasta will continue to absorb the creamy sauce, which can actually enhance the flavor of the dish over time. Ensure the container is sealed tightly to prevent any flavors from the fridge from affecting the delicate balance of the gorgonzola and herb butter.

You can prepare the components ahead of time by cutting the beef and vegetables and storing them in the refrigerator, but it is best to assemble and slow-cook the dish on the day you intend to serve it.

The pasta should be boiled fresh or just before the final phase to ensure the best texture. If you must make it ahead, store the sauce and meat separately from the cooked pasta to prevent the noodles from becoming overly soft.

Serving ideas

Serve this dish in warm bowls to help maintain the temperature of the creamy sauce for longer. Pair it with a simple side of steamed green beans or a crisp garden salad dressed with a bright vinaigrette to balance the richness of the gorgonzola and steak.

The acidity from the balsamic glaze garnish is essential, so do not skip this step as it cuts through the creaminess and highlights the savory notes of the beef.

For an extra touch of elegance, serve with a side of crusty sourdough bread to mop up any remaining gorgonzola sauce left in the bowl. The combination of the hearty, tender steak and the smooth, pungent cheese sauce makes this a standout meal for dinner parties or a special weeknight treat.

Ensure each plate has a good portion of the mushrooms and steak, and finish with a fresh sprinkle of rosemary to add a pop of color and herbal freshness.

Frequently asked questions

Recipe card

Creamy Gorgonzola Steak and Farfalle Pasta

Prep 15 minCook 3 hRest 5 minTotal 3 h 20 minServes 6

Ingredients

• 2 lb sirloin steak tips
• 8 oz baby bella mushrooms, quartered
• 6 cloves garlic cloves, smashed
• 4 tbsp herb butter
• 2 cups beef broth
• 8 oz cream cheese
• 1 cup crumbled gorgonzola, crumbled gorgonzola
• 16 oz farfalle pasta, cooked
• Fresh rosemary needles, for serving
• Balsamic glaze, for serving

Instructions

1. Place the sirloin steak tips, quartered baby bella mushrooms, smashed garlic cloves, herb butter, and beef broth into the ceramic slow cooker. Ensure the ingredients are evenly distributed to allow for uniform cooking during the slow simmer process.
2. Cover the slow cooker with the lid and set to cook on LOW for 3 hours. This gentle, low-temperature method allows the beef to become tender while the mushrooms and garlic infuse the broth with deep, savory flavors.
3. Once the cooking time concludes, stir in the cream cheese and crumbled gorgonzola until the sauce is smooth and luxurious. Fold in the cooked farfalle pasta and heat until thoroughly combined. Ensure the steak reaches an internal temperature of 145°F (63°C) and let it rest for 3 minutes before serving.
4. Divide the steak and creamy pasta into bowls. Garnish each serving with fresh rosemary needles and a light drizzle of balsamic glaze to add brightness and a touch of acidity to the rich dish.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

38.5 g

Carbohydrates

42 g

Fat

40 g

Fiber

2.5 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.