Crockpot Blackened Steak and Blue Cheese Alfredo Bowtie Pasta Tips, FAQ & printable recipe

Tips for success

For the best blackened flavor, use a cast-iron skillet to sear the steak and do not move the cubes too soon; let them develop a deep crust.

If you prefer extra heat, add a pinch of cayenne to the Cajun seasoning. For a more intense blue cheese presence, crumble extra gorgonzola over the finished dish just before serving.

To keep the sauce from breaking, make sure the cream cheese is softened before adding it, and stir gently when incorporating the pasta.

If the sauce seems too thick after cooking, loosen it with a splash of warm beef broth. Taste and adjust seasoning at the end, as the cheese and seasoning add salt.

Variations

• Chicken Version: Substitute boneless, skinless chicken thighs for the steak; sear them whole, then shred after slow cooking. Reduce cooking time to 2 hours on low, then proceed with the pasta.
• Mushroom Add-In: Add 8 oz sliced cremini mushrooms along with the steak. They will release moisture and add earthy depth to the sauce.
• Spicy Cajun: Increase the Cajun seasoning to 3 tablespoons and add 1/2 teaspoon cayenne pepper for extra heat. Use hot Italian sausage instead of steak for a different flavor.
• Vegetarian Option: Omit the steak and use 2 cups of roasted butternut squash cubes instead. Add 1 tablespoon smoked paprika to mimic the smoky flavor. Cook for 2 hours on low, then add pasta and cream as directed.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or cream.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.

Reheat

Reheat gently on the stove over medium-low heat, adding a splash of beef broth or cream to loosen the sauce. Microwave in 30-second bursts, stirring between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some sauce as it sits; add a splash of broth or cream when reheating to restore a creamy texture.

The steak can be seared and refrigerated a day ahead; add it to the slow cooker with the other ingredients when ready.

The entire dish can be assembled and cooked, then cooled and refrigerated for up to 2 days before reheating. Reheat gently on the stove or in the microwave, adding liquid as needed.

Serving ideas

Serve this pasta as a main course with a crisp green salad and crusty bread to soak up the extra sauce. The richness of the blue cheese Alfredo pairs well with a light, acidic side like a simple vinaigrette-dressed arugula.

For a steakhouse feel, garnish with extra fresh rosemary and a sprinkle of cracked black pepper.

The dish is hearty enough on its own, but it also works as a side for grilled meats. Leftovers make a satisfying lunch the next day.

Frequently asked questions

Recipe card

Crockpot Blackened Steak and Blue Cheese Alfredo Bowtie Pasta

Prep 15 minCook 3 h 15 minRest 5 minTotal 3 h 35 minServes 6

Ingredients

• 2 lb sirloin steak, cut into 1-inch cubes
• 2 tbsp Cajun seasoning
• 1 tbsp vegetable oil
• 6 cloves garlic, minced
• 2 cups beef broth
• 8 oz cream cheese, softened
• 4 tbsp unsalted butter
• 1 sprig fresh rosemary
• 16 oz farfalle (bowtie) pasta
• 1 cup heavy cream
• 1 cup crumbled gorgonzola cheese
• 2 Roma tomatoes, diced
• 3 scallions, sliced

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

38 g

Carbohydrates

52 g

Fat

40 g

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