Crockpot Blackened Steak and Blue Cheese Alfredo Bowtie Pasta Step-by-step instructions

Before you start

Before starting, cut the sirloin into 1-inch cubes and pat dry. Mince the garlic, measure the broth, and soften the cream cheese by leaving it at room temperature for 15 minutes.

Have the Cajun seasoning, oil, butter, and rosemary ready. The slow cooker should be clean and ready to use. Prepare the garnishes—dice the tomatoes and slice the scallions—and set them aside.

Instructions

Sear and Slow-Cook

1. 1Sear the Steak
   Pat the steak cubes dry with paper towels. In a bowl, toss the steak with the Cajun seasoning until evenly coated. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear the steak cubes for 2 to 3 minutes per side, until deeply browned. Transfer the seared steak to the slow cooker. Let it rest for 3 minutes before slicing.
   Look for The steak should have a dark, crusty sear on all sides.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not skip the sear; it builds the blackened flavor and locks in juices.
2. 2Add Aromatics and Liquids
   Add the minced garlic, beef broth, cream cheese, butter, and fresh rosemary to the slow cooker with the steak. Stir gently to combine, breaking up the cream cheese slightly. Cover and cook on LOW for 3 hours, until the steak is tender and the sauce is creamy. Let it rest for 3 minutes before slicing.
   Look for The sauce should be smooth and the steak fork-tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce looks separated, whisk it briskly to bring it together.

After searing, the steak cubes should have a dark, crusty exterior. In the slow cooker, the sauce will look creamy and smooth, with the cream cheese fully melted.

The aroma of garlic, rosemary, and beef will fill the kitchen. The steak should be fork-tender after 3 hours on low.

Add Pasta and Cream

3. 3Add Pasta and Cream
   After 3 hours, remove the rosemary sprig. Stir in the farfalle pasta, heavy cream, and crumbled gorgonzola. Make sure the pasta is submerged in the liquid. Cover and cook on HIGH for 30 to 45 minutes, stirring once halfway, until the pasta is al dente and has absorbed most of the sauce.
   Look for The pasta should be tender but still have a slight bite.
   Tip If the sauce gets too thick, add a splash of warm beef broth or water.
4. 4Finish and Rest
   Once the pasta is cooked, turn off the slow cooker. Let the dish rest for 5 minutes; the sauce will continue to thicken as it stands. Taste and adjust seasoning with salt and pepper if needed, keeping in mind the Cajun seasoning and gorgonzola are salty.
   Look for The sauce should coat the pasta generously.
   Tip Resting allows the flavors to meld and the sauce to cling.

The farfalle should be tender but still firm to the bite, and the sauce should be creamy and clinging to the pasta. The gorgonzola will be fully melted, giving the sauce a slightly tangy, rich flavor. The mixture will look glossy and cohesive.

Rest and Serve

5. 5Serve with Garnishes
   Spoon the pasta into serving bowls. Top with diced Roma tomatoes and sliced scallions for a fresh, bright contrast. Serve hot, with extra gorgonzola on the side if desired.
   Look for The tomatoes and scallions add color and freshness.
   Tip Serve immediately for the best texture.

After resting, the sauce will have thickened slightly. The pasta should be coated evenly, and the garnishes of tomato and scallion will add freshness and color. The dish looks hearty and inviting, with a creamy, spicy aroma.

Common mistakes

One common mistake is skipping the searing step; this adds crucial flavor and color. Another is adding the pasta too early, which leads to overcooked, mushy noodles. Stir the pasta halfway through cooking to prevent sticking.

Overcooking the sauce on high can cause it to separate; keep the heat moderate and stir gently. Finally, overseasoning is easy because Cajun seasoning and gorgonzola are salty—taste before adding extra salt.

How to tell it’s done

The dish is done when the steak is fork-tender and easily pulls apart, and the pasta is al dente with a slight chew. The sauce should be thick enough to coat the back of a spoon.

If using an instant-read thermometer, the steak should reach at least 145°F (63°C) for food safety, though it will be much more tender after slow cooking. Let the dish rest for 5 minutes before serving to allow the sauce to thicken.

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